Text 203, 98 rader
Skriven 2010-08-15 05:41:00 av Dave Drum (43877.cooking)
Ärende: SF Gate 197
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parmesan Souffle W/Pears & Summer Beans
 Categories: Cheese, Eggs, Beenz, Dressing, Salad
      Yield: 4 servings
 
MMMMM--------------------------SOUFFLES-------------------------------
      3 tb Unsalted butter + butter for
           Ramekins
    1/3 c  Flour
  1 1/4 c  Milk
      3 lg Egg yolks; lightly beaten
    3/4 c  Grated Parmigiano-Reggiano
      2 ts Salt
      6 lg Egg whites; room temp

MMMMM------------------------VINAIGRETTE-----------------------------
      1 sm Shallot; minced
      1 tb Champagne vinegar
      2 tb Walnut oil
      2 tb Extra virgin olive oil
      1 ts Salt
           Pn sugar
           Fresh ground pepper

MMMMM---------------------------SALAD--------------------------------
    1/3 lb Haricots verts or Romano
           - beans sliced diagonal in
           - strips, cooked until
           - crisp-tender
      3 sm Ripe French butter pears or
           - other varieties
           Handful of arugula
 
  From Wendy Brucker, chef/owner of Rivoli restaurant in
  Berkeley.
  
  For the souffles: Butter six 6-ounce ramekins and line the
  bottoms with baking parchment. Preheat the oven to 350ƒ.
  
  Melt the butter in a small saucepan. Whisk in the flour and
  cook, stirring, for 2 to 3 minutes. Slowly add the milk,
  whisking constantly, and cook until the mixture boils. Cook
  for 2 to 3 minutes more. Pour into a bowl and gradually
  whisk in the egg yolks, Parmesan and salt. Stir until
  thoroughly combined.
  
  Whip the egg whites until stiff and shiny. Fold half of
  the beaten whites into the yolk base, then gently fold in
  the remaining whites. Do not overmix; the mixture should
  be streaky.
  
  Gently spoon the souffle mixture into the prepared ramekins
  and place in a baking pan just large enough to hold them.
  Add very hot water to 1/4-inch depth. Bake for 20 to 30 min,
  until puffed and browned.
  
  Remove from the oven, then transfer the ramekins to a rack
  and let cool.
  
  Run a knife around the edge of each ramekin and gently unmold
  onto a buttered baking sheet. Remove the paper liners.
  Souffles may be made several hours, even a day ahead and
  refrigerated before being finished. Bring to room temp before
  finishing.
  
  Increase oven temperature to 450ƒ. Bake the souffles until
  they puff up again, 8 to 10 minutes.
  
  The vinaigrette: Whisk together the minced shallot, vinegar,
  both oils, salt, sugar and pepper.
  
  To finish: Core pears and peel if desired, quarter, then cut
  each quarter into 4 or 5 long slices. Toss the pears, beans
  and arugula with the vinaigrette. Divide among dinner plates
  and slide 1 hot souffle onto each. Serve immediately.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

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