Text 25580, 94 rader
Skriven 2015-04-01 07:17:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 539
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Twice-Baked Garlic Souffl+¬s
 Categories: Eggs, Cheese, Dairy
      Yield: 6 servings

MMMMM--------------------------SOUFFL+ëS-------------------------------
      5 tb Butter
      1    Head fresh garlic; trimmed,
           - chopped rough
           +=OR=+
      5 cl Dried garlic; papery skins
           - removed, chopped
    1/2 ts Vinegar
      1 c  Milk
      3 tb All-purpose flour
           Leaves from a couple of
           - sprigs of thyme
      1 c  Grated Cantal, Comt+¬ or
           - Cheddar cheese
    1/2 c  Grated Parmesan
      4 lg Eggs; separated

MMMMM--------------------------TO SERVE-------------------------------
  1 1/4 c  Heavy cream
           Seasoning
           Nutmeg
           Extra Parmesan
           Few bread crumbs

  You will need six 3/4-cup individual souffl+¬ dishes

  Melt 1 tbsp of the butter and add the garlic, 1/4 tsp
  salt, pepper to taste, 3/4 cup water and the vinegar.
  Simmer covered for 10 minutes, then uncover and boil till
  the water has evaporated. Add the milk, bring to the boil,
  then process in a blender. Measure 1 cup garlic-milk
  mixture.

  Heat the remaining butter and stir in the flour and thyme.
  Cook for a minute, then make a white sauce by gradually
  stirring in the garlic milk till thick. Transfer to a big
  bowl, add the grated cheese, three-quarters of the
  Parmesan, then the egg yolks. Set aside.

  Heat the oven to 350+.F/175+.C (325+.F/163+.C convection).
  Butter individual souffl+¬ dishes and dust the sides with
  the remaining Parmesan; if you have any left over, stir
  into the sauce. Set in a roasting pan and put a kettle on
  to boil.

  Beat egg whites till firm but not dry. Fold half into the
  souffl+¬ base, then add the rest. Spoon into the dishes
  (fill them almost to the top), pour boiling water into the
  pan to one-third of the depth of the dishes and bake for
  20-25 min till puffed and cooked through. Remove from oven
  and leave to cool-they will sink.

  When cool, run a knife round the edge to loosen each
  souffl+¬, gently upend on to your hand, then put the right
  way up on one big dish or 6 gratin dishes. (You can make
  the souffl+¬s a day ahead, or even freeze them. Make sure
  they are at room temperature before the second baking.)

  To serve, set your oven to 400+.F/205+.C (375+.F/190+.C
  convection). Mix the cream with salt and pepper, grated
  nutmeg and Parmesan or other cheese. Pour over the
  souffl+¬s to cover completely, then if you wish sprinkle
  with bread crumbs. Bake for 10-15 minutes, till golden and
  the sauce bubbling. They will gently re-puff.

  MAKE IT LOOK GREAT: I like to tuck a couple of cloves of
  garlic confit around each souffl+¬ as it comes out of the
  oven. To make this, I poach skinned garlic cloves in olive
  oil to cover for 20 minutes till tender. The oil the
  garlic has been cooked in is useful for other dishes and
  dressings.

  Epicurious | March 2009

  Yield: Makes 6 individual souffl+¬s

  MM Format by Dave Drum - 29 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... "First we eat, then we do everything else." -- M.F.K. Fisher

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)