| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Finely chopped walnuts; toasted |
| 4 |
tb |
All-purpose flour |
| 3 |
tb |
Unsalted butter |
| 2/3 |
c |
Milk |
| 5 |
oz |
Cold Saga blue cheese; rind discarded, |
|
|
; chopped and |
|
|
; softened (about 1 |
|
|
; cup) |
| 3 |
lg |
Egg yolks |
|
|
Freshly ground black pepper to taste |
| 5 |
lg |
Egg whites |
|
|
Red Pepper Vinaigrette |
| 6 |
c |
Mesclun; (mixed baby greens, |
|
|
; about 1/2 pound), |
|
|
; rinsed and spun dry |
|
|
Garnish: finely chopped red and yellow |
|
|
; bell peppers and edible flower petals |
INSTRUCTIONS
FOR SOUFFLES
Make souffles:
Preheat oven to 350F. and generously butter six 1/2-cup souffle
dishes or custard cups.
In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat
souffle dishes or custard cups with walnut mixture, knocking out
excess.
In a small heavy saucepan melt butter over moderately low heat and
whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking
constantly, 3 minutes and add milk in a stream, whisking. Bring
mixture to a boil over moderate heat, whisking, and cook until
thickened, about 30 seconds.
Remove pan from heat and transfer mixture to a bowl. Cool mixture
slightly. Whisk cheese, yolks, black pepper, and salt to taste into
milk mixture until cheese is melted.
In a bowl with an electric mixer beat whites until they just hold
stiff peaks. Stir one third of whites into cheese mixture to lighten
and fold in remaining whites gently but thoroughly.
Divide souffle mixture among prepared souffle dishes or cups and put
in a large baking pan just large enough to hold them. Add enough hot
water to pan to reach halfway up sides of souffles dishes or cups and
bake souffles in middle of oven until puffed and golden brown, about
25 minutes. Remove pan from oven and let souffle dishes or cups stand
in pan 15 minutes. (Souffles will fall.)
Lightly butter a baking sheet.
Remove souffle dishes or cups from pan and run a knife around edge of
each dish or cup, carefully lifting edge of each souffle slightly to
help release it from bottom. Invert souffle onto hand and carefully
put, top side up, onto prepared baking sheet. Souffles may be
prepared up to this point 2 days ahead and chilled, covered.
Increase temperature to 425F.
Bake souffles in middle of oven until puffed slightly and heated
through, about 5 minutes.
Make vinaigrette while souffles are baking.
In a bowl toss mesclun with vinaigrette and divide among 6 salad
plates. Arrange souffles among 6 salad plates. Arrange souffles along
side of mesclun and garnish with bell peppers and flowers.
Serves 6.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 780 Calories (kcal); 56g Total Fat; (64% calories from
fat); 35g Protein; 34g Carbohydrate; 753mg Cholesterol; 380mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0
Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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