Text 9920, 90 rader
Skriven 2007-01-03 14:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: EZ-BAKE OVENS  70103
============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> It is a toy oven powered by a light bulb.

 GJ> Hmmm.  An interesting introduction to the art of cooking, if it
 GJ> actually does produce edible food.

It does.

 GJ> I wonder what "real" food could be cooked in it?
 
I shall try frying an egg and get back to you.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 2000: Twice-Baked Goat Cheese Souffle
Categories: Tnt, Cheese, Eggs, Appetizers, Main dish
  Servings: 8

      3 TB butter + butter for coating
           ramekins
      1 c  dry breadcrumbs
      3 TB cake flour
      1 c  milk
     10 oz soft goat cheese
      3    egg yolks
           Salt and pepper to taste
      1 c  egg whites (about 7 large)

This souffle from Zax Tavern in Berkeley is baked in individual
ramekins, then cooled and baked again right before serving, making it a
great choice for entertaining. Tasters loved its delicate texture and
subtle goat cheese flavor. Serve it alone or surrounded by lightly
dressed greens such as arugula. It also shines with baby spinach dressed
with an apple cider vinaigrette, apples, celery and fennel.

INSTRUCTIONS: Position the rack in the center of the oven and preheat
the oven to 425 . Butter eight 5-ounce ramekins, making sure to coat
them well. Coat each ramekin with breadcrumbs then turn them over and
tap out the excess. Reserve any remaining breadcrumbs.

Melt the 3 tablespoons butter in a stainless-steel skillet over
medium-high heat. Whisk in the flour and cook for 20 seconds, whisking
constantly. Whisk in the milk and cook for about 1 minute, whisking
constantly, until the mixture has thickened to the consistency of a
thin, pourable pudding.

Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot
milk mixture over the goat cheese and mix well. Add the egg yolks and
mix again. Season with salt and pepper.

Using an electric mixer with clean, dry beaters, beat the egg whites in
a large bowl until stiff peaks form. Fold half of the whites into the
cheese mixture to lighten it. Then gently fold in the remaining whites.

Divide half of the souffle mixture among the prepared ramekins. Crumble
the remaining 2 ounces of goat cheese and divide among the ramekins,
then top with the remaining half of the souffle mixture, dividing it
equally among the ramekins. Sprinkle the remaining breadcrumbs over the
top.

Place the ramekins in a large baking pan and pour in boiling water to
come halfway up the sides of the ramekins.

Bake for about 25 minutes, or until the souffles are golden. Remove from
the oven and let stand, still in their water bath, for 15 minutes.

Using a towel to hold the ramekins, run a knife around the inside rim to
loosen. Turn out the souffles onto a baking sheet. The souffles may be
held at room temperature for up to 6 hours before the final baking.

When ready to serve, bake the souffles in a 425  oven for 5-7 minutes,
or until deep golden brown.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
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Cheers

Jim, in Yellowknife




... Can a pregnant lady drive in the carpool lane?
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