Cheese And Kale Souffle Recipes

CHEESE-AND-KALE SOUFFLE

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter an 8 1/4-by-3 1/2-inch (11 cups to the rim) souffle dish; coat with Parmesan. Using a long piece of parchment, form a collar around souffle dish that extends 3 inches above top of dish; tie kitchen twine around collar to secure. Place on a rimmed baking sheet.
• Heat a large pot over medium. Add kale; season with salt and black pepper and toss to combine. Cover and steam, tossing occasionally, until kale is wilted, 6 to 8 minutes. Drain in a fine-mesh sieve set over a medium bowl. When cool enough to handle, squeeze out excess moisture. Coarsely chop kale (you should have 1 cup); set aside.
• In a medium saucepan, whisk together flour, 1 tablespoon salt, 1 teaspoon black pepper, cayenne, and nutmeg. Gradually whisk in half-and-half, then heat over medium-high, whisking constantly, until thick and smooth, about 5 minutes. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely, then stir in yolks, cubed cheese, and kale.
• Whisk together egg whites and egg-white powder on medium-high speed until stiff but not dry peaks form, 5 to 6 minutes. Spoon one-quarter of whites mixture into base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture. Transfer to prepared dish.
• Bake 30 minutes. Reduce heat to 375 degrees; continue to bake until souffle is risen, set, and dark golden brown, 50 to 60 minutes more. Remove collar and serve immediately.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEDDAR KALE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter the ramekins.
• Heat the oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Stir in the kale, 1 teaspoon salt and a couple turns of pepper and cook until tender, about 6 minutes. Divide the kale mixture evenly among the prepared ramekins. Sprinkle with the Cheddar.
• Separate the egg whites and yolks. Whisk together the yolks, milk and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the egg whites and 1/4 teaspoon salt with an electric mixer until they hold soft peaks, being careful to not overbeat. Then gently fold the whites into the yolk mixture. Divide the egg batter evenly among the ramekins and bake until the eggs are set and puffed, about 25 to 30 minutes. Serve immediately.

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

CHEESE SOUFFLE

Steps:

• Brush the inside of a 4-by-2 3/4-inch round baking dish with 1/2 teaspoon butter; coat bottom and sides with Parmesan cheese and set aside.
• Preheat oven to 425 degrees with a rack set in the center of the oven.
• Melt remaining 2 teaspoons butter in a small saucepan over low heat; stir in flour. Let cook for 1 minute and remove from heat. Add milk and whisk vigorously to combine. Return to low heat and cook, stirring constantly, until thickened; season with salt and paprika. Remove from heat and whisk in egg yolk.
• Place egg whites in a medium bowl and whisk until they form soft peaks. Add a dollop of egg whites to saucepan along with half of the cheese; stir to combine. Fold in remaining egg whites and cheese and pour into prepared baking dish.
• Transfer baking dish to oven and reduce oven temperature to 375 degrees. Bake until top is lightly browned and souffle has risen, about 18 minutes. Serve immediately.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.