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Red house souffle recipe

Red house souffle recipe


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  • Starters with eggs

The tomatoes give this cheese souffle its name and colour. It is one of my favourite dishes and comes out great, every time I make it.

4 people made this

IngredientsServes: 6

  • 170g (6 oz) butter
  • 225g (8 oz) onions, thinly sliced
  • 1 large cup fresh sweetcorn kernels
  • 225g (8 oz) tomatoes, peeled and coarsely chopped
  • 2 tablespoons chopped parsley
  • 100g (4 oz) plain flour
  • 600ml (1 pt) milk
  • 170g (6 oz) grated Cheddar cheese
  • 6 eggs, separated

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4.
  2. Heat 50g (2 oz) butter in a pan and saute onions until soft, but not brown. Add sweetcorn, tomatoes and parsley off the heat.
  3. In another pan heat the remaining butter, stir in flour and cook together for a few minutes. Add milk and cook, stirring all the time. Add half the sauce to the vegetables, season and turn into a 2L greased souffle or casserole dish.
  4. To the remaining half of sauce, add cheese and beat in egg yolks, one at a time. Fold in stiffly beaten egg whites, the spoon over the tomato mixture.
  5. Bake for 1 hour in preheated oven. Serve at once.

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Cajun Soufflé

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (15)

  • Unsalted butter, for the baking dish
  • 2 tablespoons canola oil
  • 1/3 cup yellow onion, finely chopped
  • 1/3 cup green bell pepper, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons creole seasoning with salt (I like Tony Chachere’s)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper, freshly cracked
  • 1/4 cup all-purpose flour
  • 1 3/4 cups whole milk, at room temperature
  • 1 heaping cup cooked Andouille sausage, chopped
  • 6 large eggs, separated
  • Pinch of salt
  • Pinch of cream of tartar
  • Calories 221
  • Fat 15.16g
  • Saturated fat 4.38g
  • Trans fat 0.04g
  • Carbs 10.06g
  • Fiber 0.62g
  • Sugar 4.4g
  • Protein 10.76g
  • Cholesterol 199.69mg
  • Sodium 255.29mg
  • Nutritional Analysis per serving (6 servings)Powered by

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LOADED CRUSTLESS MINI BREAKFAST SOUFFLE

My recipe is a basic one but you can individualize your soufflé by adding any ingredients you have available. My grand-children enjoy making their own. I just set up little bowls with ingredients that I know they like, and they fill their dishes with what they want. This is a good recipe for the children to make because you do not have to be exact with the measurements and they will eat it because they made it themselves.

Preheat oven to 350 degrees F. Spray 4 (1 cup) ramekins with no stick cooking spray. Place dishes on a baking sheet lined with foil or parchment paper. Place the meat and veggies in the ramekins.

Top with shredded cheese then divide the egg mixture evenly between the ramekins. I combine the egg mixture in a larger bowl but use a measuring cup to pour it into the ramekins.

After the ramekins are filled, bake as directed. Remove from the oven and allow to set about 5 minutes before removing from the ramekins.

I topped this souffle with crumbled bacon.

This is one after being removed from the ramekin and it was topped with diced tomatoes.

I have usually made these for my husband and I when we can enjoy a leisurely breakfast but a few weeks ago I made them, packed them in a Tupperware container, and he took them to his hunting cabin. The men just warmed them up in the microwave and he said they were wonderful. I will take them sometime when we are camping in our RV.

I hope you enjoy these and have fun being creative.


Chocolate souffle

Like Parisians, souffles have a reputation for being fussy. “Why bother?” I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the store would have sapped all my creative energy, so I looked again at the lonely egg carton.

I recalled a brief conversation I once had with a chef I worked for. “I love making souffles,” he said. “They seem hard, but they’re so easy.”

But could a chef be trusted in matters of home cooking? When I found half a yellow onion, a semi-dry hunk of Parmesan and a box of frozen spinach, I decided, “Souffle, it’s what’s for dinner.”

I went straight for Julia Child’s “Mastering the Art of French Cooking, Volume I” and opened a bottle of Chardonnay to drink while studying it. According to the formula on page 163, my meager supplies could be transformed into a six- or eight-cup souffle. And it could be made with just about anything from grated cheese to canned crabmeat to winter greens or mushrooms.

Thus deconstructed, I realized that souffle is just a pantry dish with airs. Forget casseroles--this is a weekend way to use up leftovers.

Baked souffles, whether they’re for dinner or dessert, are made from three basic parts: the base (which is usually a thick cream sauce combined with egg yolks), the main flavor ingredient and whipped egg whites. It’s a three-step procedure, more mechanics than culinary artistry. And it only requires one pan, one bowl and a glass or porcelain baking dish.

I dutifully separated the requisite number of eggs and relaxed into the lock-step progression of cooking the roux: melting the butter, adding the flour and cooking it until it smelled nutty, adding the liquid and simmering it until thick. I stirred in the cooked spinach (I’d improvised a bit, cooking it with garlic, crushed red pepper and a splash of wine) and the egg yolks. I beat the whites and stirred some of them into the base to lighten it, then gently folded in the rest.

For all my trepidation, souffles really are nearly foolproof. I should know: I once accidentally mistook a cookie batter for a dessert souffle base. After I folded in the whipped egg whites, I held my breath as the individual souffles went into the oven. Surprise! They rose beautifully.

The thing my near-disaster proved is that the magic of the souffle is in the egg whites. Whipped to soft, droopy peaks, their air cells expand in the hot oven and raise the souffle like a spring shoot emerging from the ground--no parchment paper collar required.

Many souffles don’t even require a white sauce, just something thick to use as a base. In fact, most dessert souffles are made this way--thick melted chocolate will work just fine so will something as simple as melted jam.

Once the souffle was safely baking, I turned on the oven light and stood back with my glass of wine to watch the show. Soon, it began a steady rise, climbing the sides of the baking dish on a coating of grated cheese and growing a beautifully caramelized crown.

I ended up undercooking my spinach souffle slightly, so I just sent it straight back into the oven. And once it was done there was no need for panic. Though it started to sink as soon as I served it, the souffle stayed unctuous and light, singing the clean flavor of spinach, even when we went back for seconds.


Recipe Summary

  • 4 egg yolks
  • 4 egg whites
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • ¼ teaspoon dry mustard
  • dash ground red pepper
  • 1 cup milk
  • 2 cups shredded cheddar, colby, Havarti, and/or process Swiss cheese (8 ounces)

Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.

For cheese sauce, in a medium saucepan melt butter stir in flour, dry mustard, and cayenne pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.

In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.

Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 2-quart souffle dish.

Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 4 servings.


Vanilla Soufflé

Making a soufflé strikes fear into the hearts of many home cooks. But if you start with the versatile vanilla bean for maximum flavor and divide the process into its separate parts, this impressive and delicious dessert becomes a no-brainer. Once you become comfortable with the basic recipe, try substituting other flavors like chocolate to the base.

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • Pinch of salt
  • 1 cup whole milk
  • 1 vanilla bean, cut into two 1-inch pieces, or 1 tablespoon pure vanilla extract
  • 1/2 cup sugar
  • 4 egg yolks, lightly beaten
  • 5 egg whites

Method

Butter a 6-cup or 1 1/2 quart soufflé dish and coat with sugar.

Melt butter in a heavy saucepan and blend in the flour with a whisk. Stir until smooth, add salt, and cook the mixture for 2 or 3 minutes to remove the raw taste of the flour.

Heat milk with one piece of the vanilla bean until it is just below the boiling point. Remove the bean, and stir the milk into the flour mixture. Let it simmer for 2 to 3 minutes, but be careful it does not stick to the bottom of the pan.

Slice along the length of both pieces of vanilla bean and scrape the black seeds from the inside into the milk-flour base. Add the sugar. Remove from the heat and stir in the lightly beaten egg yolks. Return to very low heat for a minute or two, stirring until the eggs are just heated through.

Remove to a large bowl and allow to cool. (The recipe can be made up to this point and refrigerated, say before dinner. Sneak out to the kitchen towards the end of the meal, or afterwards, to complete the rest.) Beat the egg whites until stiff but not dry, then gently stir a quarter of them into the vanilla base. Fold in the rest of the whites with a rubber spatula until they are completely incorporated, but do not overfold.

Pour the mixture into the prepared soufflé dish until it is about two-thirds to three-fourths full. Bake in the center of the oven for 25 to 35 minutes, depending on how you like your soufflé. Allow 25 minutes for a soufflé that is firm on the outside and slightly runny inside, 35 minutes for one that is firm throughout.


Recipe Summary

  • ¼ cup butter
  • ½ cup croutons
  • ½ cup shredded Cheddar cheese
  • 4 eggs
  • ¾ cup milk
  • 1 teaspoon dry mustard
  • 1 cup cooked ham, cubed

Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.

Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.


Cheese Souffle and Herb Salad Recipes – So Much Easier Than You Thought!

I know, I know. You read the title of cheese souffle and herb salad and tried to run screaming from the blog, didn&rsquot you? Stop. Come back.

This was my lunch today. Lunch, because yes, it is actually that easy &ndash and fast &ndash to make a cheese souffle. Granted, I do feel sorta decadent because it&rsquos a souffle and they&rsquore fancy and all.

Except that this takes just a handful of ingredients, all of which are in my house on a regular basis. And the salad is one of the fastest I can make. Because hey, I need to pretend like I&rsquom eating healthfully when it&rsquos an egg and cheese lunch, right? Salad does that for me.

I had to make it today because it&rsquos 80 degrees. We went from way too cold and spring isn&rsquot coming in Chicago to full on summer. Very shortly, my oven will go off until fall. And oh did I have a taste for this cheese souffle today for some reason. In fact, I&rsquom about to go back for seconds. Shhh, don&rsquot tell anyone!

How to Make Cheese Souffle and Herb Salad

Preheat your oven to 425 degrees.

Finely grate your cheese. I actually generally use Gruyere for the cheese souffle and then some Parmesan for the souffle dish. Just wait &ndash you&rsquoll see why.

Butter a large souffle dish. Well. Use real butter. I promise, it&rsquos worth it. You want to coat the butter in either grated cheese or bread crumbs. Hmmm cheese or bread. It&rsquos a toss up sometimes which is my favorite, but definitely go with the grated cheese if you can. Simply place some in the souffle pan and rotate it until it&rsquos coated in cheese. Gently pat some in place, if needed. Place the souffle dish in the fridge so that it stays cold until baked, which will help create a crust around the souffle so that it doesn&rsquot stick to the souffle dish after baking.

Place the egg yolks in one bowl, and the egg whites in another. Make sure the egg white bowl has no yellow in it at all, then add the salt.

Heat the butter in a heavy saucepan over medium heat. Add the flour, and cook for a minute or so, stirring regularly. Pour in the milk while whisking constantly to avoid lumps. Simmer until it&rsquos thick. Because there is so much flour relatively, this will only take a minute or two.

Remove from the heat, and add salt, pepper, and nutmeg to taste. Stir, and then add the cheese, again stirring until well combined. Add the egg yolks one at a time, stirring to combine thoroughly before adding the next one.

Beat the egg whites until medium peaks form. These are medium peaks, and yes, I beat them by hand. I wasn&rsquot thinking when I put the egg whites in the bowl and didn&rsquot feel like dirtying another one. Besides, it counts as my gym workout for the day, right? When beating your eggs, make sure you don&rsquot overbeat them, or they&rsquoll get grainy and icky.

Fold in the egg whites one-third at a time. You have to sacrifice the fluffiness of the first third of the egg whites to get the cheese/egg yolk mixture to accept the egg whites. It&rsquos ok. Just make sure you fold in the rest of the eggs gently.

Pour the mixture into your prepared souffle dish. Cut a circle in the cheese souffle to help keep it from cracking and falling. Bake for 25-30 minutes until it&rsquos risen and golden brown on top. You don&rsquot have to be careful walking in the kitchen while baking it &ndash contrary to myth &ndash but don&rsquot open the oven door!
Serve the cheese souffle warm with the herb salad: Emulsify lemon juice and olive oil &ndash maybe a 1:2 ratio, I never measure. Add salt and pepper to taste. Pour over your spring mix with added chopped dill frond and chopped parsley.

I&rsquove almost finished my second helping of the cheese souffle now, and I can&rsquot wait to have leftovers for dinner. Too bad no one&rsquos close enough to come share, as this is a perfect light, fun lunch (or dinner).


Chocolate Souffle

Chocolate Souffle perfectly sized to share for Valentine’s Day.

Ingredients

  • 3 Tablespoons Milk
  • 2 ounces, weight Semi-sweet Chocolate, Chopped
  • 3 Tablespoons Granulated Sugar, Divided, Plus More For Dusting Ramekins
  • 1 Tablespoon Flour
  • ⅛ teaspoons Vanilla Extract
  • 1 whole Large Egg, Separated
  • 1 whole Large Egg White
  • Powdered Sugar, For Dusting Over Souffle

Preparation

Position rack in center of the oven. Preheat oven to 375°F. Generously spray the ramekins with cooking spray and coat with sugar, knocking out excess.

Using a double boiler, heat milk and chocolate chips until almost melted, stirring continuously. Stir in 2 tablespoons of sugar, flour, and vanilla extract. Whisk in egg yolk and set aside.

In a medium bowl or stand mixer, whisk the egg whites on high speed until soft peaks form. Slowly add the remaining 1 tablespoon of sugar in until glossy peaks form.

Gently fold about a third of the egg white mixture into the chocolate mixture. Then add the rest in, taking care not to over-mix, until there are no white streaks present and you are left with a light chocolate-colored mixture.

Pour the batter into the prepared ramekins and level with a spatula. Place the ramekins onto a baking sheet and place in the center of the oven. Bake until the souffle has risen and has a slight crust on top, about 16 to 18 minutes.