LEEK OR SPINACH SOUFFLé PUDDING
When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ''pudding'' appended to it. I like the word, so I don't mind the practice, but this soufflé is airy and closer to its Webster's etymology - ''a murmuring or blowing sound'' - than the appendage suggests. It has less flour than a regular soufflé. It needs less scaffolding. This soufflé is equally good with either vegetable; it can be made hours ahead and will rise again upon reheating.
Provided by Tamar Adler
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h30m
Yield 4 to 6
Number Of Ingredients 6
Steps:
- Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
- Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
- Let cook 2 to 3 minutes. Turn off burner.
- In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
- Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you've put the soufflé pudding in.
- Beat the whites to stiff peaks.
- Lightly butter the pan or mold.
- Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come 2/3 of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
- Cook for 1 1/2 hours, or a little more, until the soufflé has risen at least an inch above the pan or mold - remove foil when the soufflé begins to push against it - and the top cracks. Let cool for a few minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 25 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 238 milligrams, Sugar 8 grams, TransFat 1 gram
POTATO, LEEK, AND SPINACH SOUP
I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Provided by ShelleyQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
- Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
- Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
- Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
- Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
- Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
- Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
- Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.
SOUFFLE OF SPINACH AND GOAT CHEESE
Provided by Florence Fabricant
Categories sauces and gravies, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
- Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
- Crumble cheese or cut into pieces and set aside.
- In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
- Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
- Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
- Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESE PUDDING SOUFFLéS
Provided by Julia Reed
Categories project, sauces and gravies, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
- Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
- Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
- Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
- Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
- When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams
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