CHICKEN AND CHEDDAR SOUFFLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Special equipment: a 2-quart (8-cups) souffle dish
- Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
- In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
- In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.
CHICKEN LIVER SOUFFLE
From Bocuse in Your Kitchen: "This recipe, which is made in many homes around Lyon, was devised to use leftover chicken livers, so as not let them go to waste. It can be made with as few as one liver to as many as six, so if you like chicken livers, don't hesitate to double the given amount. If possible, buy livers that are light in color--they are the best. Fresh tomato sauce is always excellent--the one provided here as an accompaniment to the souffle is a little different from the (more classic French tomato sauce)."
Provided by Stephanie Z.
Categories Chicken Livers
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel the tomatoes, cut them into wedges, and place in a saucepan with a teaspoon olive oil and the bouquet garni (of thyme, bay leaf and celery). Add the sugar, bring to a boil, then lower the heat, and boil gently over moderate heat for about 40 minutes or until thick, stirring frequently. Season with salt and pepper. Just before serving, remove the bouquet garni and stir in another tablespoon of olive oil.
- Preheat oven to 350°F.
- While the sauce is cooking, make the souffle. So that the onion will be more digestible, place the slices in a saucepan, add cold milk to cover, bring just to a boil, then drain and set aside.
- Place the bread in a bowl and add 2 cups milk; once the bread has softened, crush it with the prongs on a fork, then pour off any excess milk.
- Place the bread on a cutting board with the livers, onions, garlic, and parsley and chop to a paste.
- Place in a mixing bowl, stir in the egg yolks, and season with salt and pepper.
- Place the butter in a 7-inch souffle mold and put it in the oven just long enough for the butter to melt. Remove from the over and turn the dish to coat the sides with butter.
- Beat the egg whites and fold them into the liver mixture, then pour the mixture into the souffle mold. Place the onion in the oven and bake for 45 minutes (check for browning by looking through the window in the oven door, but DO NOT open until the souffle is done.).
- Serve the souffle hot from the over, with the tomato sauce in a sauce boat on the side.
Nutrition Facts : Calories 459, Fat 23.5, SaturatedFat 9.7, Cholesterol 457.6, Sodium 380.2, Carbohydrate 34.5, Fiber 4.2, Sugar 10.1, Protein 28.3
TRUFFLED CHICKEN LIVER MOUSSE
Provided by Ina Garten
Categories appetizer
Time 8h30m
Yield 1 large or 4 small ramekins
Number Of Ingredients 11
Steps:
- Place the chicken livers and milk in a medium bowl, cover, and refrigerate for at least 2 hours. Drain the livers and discard the milk.
- Melt 4 tablespoons of the butter in a medium (10-inch) skillet over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken livers and thyme and cook for 4 to 5 minutes, turning with tongs to cook evenly, until they're lightly browned on the outside but still raw inside. Add the Cognac, 1 tablespoon salt, and 2 teaspoons pepper and continue to cook for 3 to 4 minutes, until the livers are cooked but still very pink inside. (If they're overcooked, the pate will be dry.) Pour the contents of the pan into the bowl of a food processor fitted with the steel blade and allow to cool for 15 minutes.
- Pulse the processor until the chicken livers are almost smooth. Dice the remaining 4 tablespoons of butter and add to the bowl. Add the truffle butter and process until smooth. Add the parsley and pulse just to incorporate.
- Pour the mousse into one large or four small (8-ounce) ramekins. Pour a thin layer of melted duck fat or clarified butter on each mousse and place whole parsley sprigs on top. Refrigerate for at least 6 hours. Allow to sit at room temperature for 15 minutes before serving with crackers or warm toasts.
DELIGHTFUL CHICKEN SOUFFLE
This is a fablous dish for a luncheon. Having tried this before, I can say it is really easy to make,and you may make it the day before if you desire. Serve with an English pea salad, or with a slice of cantalope, or honey dew melon.
Provided by weekend cooker
Categories Chicken Breast
Time 1h25m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9x13 inch baking dish, and line the bottom with 8 slices of bread, buttered on 1 side, buttered side up.
- Cover with sliced chicken.
- Spread chicken slices with mayonnaise and sprinkle with 1/2 cup cheese.
- Top with 8 remaining slices of bread.
- Beat together eggs, milk, salt, and pepper and pour over entirecasserole.
- Refrigerate all day or overnight.
- When ready to bake, spread mushroom soup with back of large spoon over top of casserole.
- Bake uncovered at 350 degrees for 45 minutes.
- Uncover, and sprinkle with remaining 1/2 cup of cheddar cheese and return to oven and bake for 15 minutes.
Nutrition Facts : Calories 591.9, Fat 26.1, SaturatedFat 9.5, Cholesterol 269.5, Sodium 1177.3, Carbohydrate 46.1, Fiber 1.6, Sugar 5.2, Protein 41.4
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