Text 40490, 124 rader
Skriven 2010-07-30 16:48:00 av Dave Drum (43271.cooking)
Ärende: Gay Bay Gazette 18
==========================
 * Originally in: HOME COOKI

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek & Gruyere Souffle
 Categories: Eggs, Cheese
      Yield: 6 servings
 
MMMMM---------------------------MOLDS--------------------------------
           Room-temp unsalted butter
           - for greasing molds
    1/2 c  Fine grated Parmesan for
           - lining the souffle molds

MMMMM--------------------------SOUFFLE-------------------------------
      2 lg Leeks (1 lb untrimmed)
      9 tb Unsalted butter; room temp
      2 ts (packed) chopped fresh thyme
           Kosher salt & ground pepper
    1/2 c  All-purpose flour
  2 1/2 c  Whole milk
      6 lg Eggs; separated
  1 1/2 c  Grated Gruyere
    1/2 c  Fine grated Parmesan
 
  Generously butter the bottom and sides of two 1-quart souffle dishes.
  Cut a strip of parchment paper 5-inches wide and long enough to wrap
  around the inside of each souffle mold. Use the outside of the mold to
  measure the length. The ends should overlap on the inside. Butter both
  sides of the parchment and press it against the inside of the souffle
  mold. The paper should extend over the top of the mold by 2 inches.
  Put 1/4 cup of the Parmesan in each mold and roll it about until the
  sides are coated with cheese. It is unnecessary to coat the paper
  that extends above the souffle dish. Dump out excess cheese.
  
  Cut the dark green tops off the leeks at the point where they become
  pale green. Cut the leeks in half lengthwise. Don't cut off the root.
  Rinse the leeks well under cold running water. Separate the layers to
  get to the dirt hiding in between. Drain well. Place each leek
  cut-side down on a cutting board. Cut each leek in half again
  lengthwise. Starting at the side opposite the root, cut leeks
  crosswise into 1/8-inch slices. When you get to the root end, cut it
  off and discard. You should have about 4 cups of sliced leeks.
  
  Heat 1 tablespoon of the butter in a skillet over medium-high heat and
  let it brown lightly. Add the leeks and cook, stirring frequently,
  until wilted and bright green, about 3 minutes. Add the thyme and
  season with salt and pepper. Let cool.
  
  Make-ahead note: Set aside at room temperature if you will be using
  within a few hours. The leeks may be prepared a day in advance. Store
  well wrapped in the refrigerator.
  
  Melt the remaining 8 tablespoons butter in a heavy-bottomed saucepan
  over medium heat. Add the flour and cook, stirring constantly, until
  well combined and thoroughly heated. Remove the pan from heat and
  gradually add the milk, stirring constantly. Each time you add a
  little milk, mix the batter until it is very smooth before adding
  more. Add 1 teaspoon kosher salt and a few grinds of pepper.
  
  Place the pan back on the heat and stir until the mixture is smooth
  and pulls away from the sides of the pan. It will look shiny and the
  texture will be thick and smooth. Transfer to the bowl of an electric
  mixer fitted with the paddle attachment.
  
  Beating on medium speed, start adding the egg yolks 1 at a time. After
  each yolk is added, increase the mixer speed to high for 10 seconds to
  thoroughly incorporate it. Return to medium speed and add the next
  yolk. After the last yolk is added, beat for 20 seconds on high
  speed. Scrape down the sides of the bowl. Return to medium speed and
  stir in the Gruyere, Parmesan and the leeks. Mix until well combined.
  
  Make-ahead note: Transfer to a large mixing bowl and press plastic
  wrap directly on the surface. May be stored at room temperature for
  up to 4 hours, until ready to use.
  
  If you refrigerate the souffle batter it must be brought to room
  temperature before incorporating the egg whites or your souffles will
  be flat. To speed the warming process, beat the chilled batter for 2
  minutes on high speed in a heavy-duty mixer fitted with the paddle
  attachment.
  
  To finish souffles: Preheat the oven to 400 degrees.
  
  Beat the egg whites with 1/2 teaspoon salt until stiff peaks form.
  Fold one third of the whites at a time into the souffle batter and mix
  lightly until the whites are incorporated. A few streaks of whites are
  OK.
  
  Spoon the batter into the prepared molds, almost to the top of the
  dish (not the collar). Bake until the souffles are well puffed and
  golden, 25 to 35 minutes.
  
  Peel away paper collars and discard. Serve on plates lined with a
  folded napkin or paper doilies.
  
  Serves 8 as an appetizer; 4 for a light supper
  
  Variation: For smaller souffles, line 10 small molds in the same
  manner as the large molds but without the collar. Bake for 20 to 30
  minutes at 400øF.
  
  From Maria Helm Sinskey.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 31 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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