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Recipe Name: Blue Cheese And Walnut Souffles And Mesclun With Red Pepp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/4 Cup(s) Finely chopped walnuts
4 Tablespoon(s) All-Purpose Flour
3 Tablespoon(s) Unsalted butter
2/3 Cup(s) Milk
5 Ounce(s) Cold Saga blue cheese, rind
chopped and
softened about 1
3 Egg yolks
Freshly ground black pepper
to taste
5 Egg whites
Red Pepper Vinaigrette
6 Cup(s) Mesclun, Mixed Baby Greens
about 1/2 pound
rinsed and spun dry
Garnish: finely chopped red
And yellow
bell peppers and edible
flower petals
Make souffles:Preheat oven to 350F. and generously butter six 1/2-cup
souffle dishesor custard cups.In a small bowl stir together walnuts and
1/2 tablespoon flour. Coatsouffle dishes or custard cups with walnut
mixture, knocking out excess.In a small heavy saucepan melt butter over
moderately low heat and whiskin remaining 3 1/2 tablespoons flour. Cook
roux, whisking constantly, 3minutes and add milk in a stream, whisking.
Bring mixture to a boil overmoderate heat, whisking, and cook until
thickened, about 30 seconds.Remove pan from heat and transfer mixture
to a bowl. Cool mixtureslightly. Whisk cheese, yolks, black pepper, and
salt to taste into milkmixture until cheese is melted.In a bowl with an
electric mixer beat whites until they just hold stiffpeaks. Stir one
third of whites into cheese mixture to lighten and foldin remaining
whites gently but thoroughly.Divide souffle mixture among prepared
souffle dishes or cups and put ina large baking pan just large enough
to hold them. Add enough hot waterto pan to reach halfway up sides of
souffles dishes or cups and bakesouffles in middle of oven until puffed
and golden brown, about 25minutes. Remove pan from oven and let souffle
dishes or cups stand inpan 15 minutes. (Souffles will fall.)Lightly
butter a baking sheet.Remove souffle dishes or cups from pan and run a
knife around edge ofeach dish or cup, carefully lifting edge of each
souffle slightly tohelp release it from bottom. Invert souffle onto
hand and carefully put,top side up, onto prepared baking sheet.
Souffles may be prepared up tothis point 2 days ahead and chilled,
covered.Increase temperature to 425F.Bake souffles in middle of oven
until puffed slightly and heatedthrough, 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 ofmesclun and garnish with
bell peppers and flowers.Serves 6.Gourmet May 1995Converted by
MC_Buster.Per serving: 780 Calories (kcal); 56g Total Fat; (64%
calories fromfat); 35g Protein; 34g Carbohydrate; 753mg Cholesterol;
380mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0
Vegetable; 0 Fruit;10 Fat; 0 Other CarbohydratesConverted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 2279
Calories From Fat: 702
Total Fat: 80.3g
Cholesterol: 658mg
Sodium: 3156.4mg
Potassium: 1360.7mg
Carbohydrates: 300.5g
Fiber: 17.1g
Sugar: 24.5g
Protein: 92g

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