Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cheese & Chive Soufflés

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cheese & Chive Soufflés Empty Cheese & Chive Soufflés

    Post by Lobo Sat 27 Feb 2016, 11:24 pm

    Cheese & Chive Soufflés Img26l
    Cheese & Chive Soufflés
    Cheese & Chive Soufflés Translucent
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    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Servings: 4
    These savory soufflés make an impressive presentation. Serve them as soon as they are removed from the oven so they wont deflate. Accompany with buttered toast for a simple yet elegant brunch.






    • 107

    Ingredients:


    • 3 Tbs. unsalted butter
    • 1/2 cup plus 1/3 cup finely grated
        Parmigiano-Reggiano cheese
    • 3 Tbs. all-purpose flour
    • Pinch of cayenne pepper
    • 1/8 tsp. freshly grated nutmeg
    • 3/4 cup milk
    • 2 Tbs. dry vermouth
    • 3 eggs, separated
    • 1 tsp. salt
    • 1/8 tsp. freshly ground black pepper
    • 1/2 cup minced fresh chives
    • 3/4 cup finely grated Gruyère cheese

    Cheese & Chive Soufflés Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Preheat an oven to 375ºF. Butter four 4-oz. ramekins with 1/2 Tbs. of the butter and sprinkle with 2 Tbs. of the Parmigiano-Reggiano.

    In a saucepan over medium-low heat, melt 2 Tbs. of the butter. Add the flour, cayenne and nutmeg and cook, whisking constantly, for 2 minutes. Slowly add the milk and vermouth, whisking until smooth and thickened, 2 to 3 minutes. Whisk in the egg yolks, salt, black pepper, chives, Gruyère and the 1D3 cup Parmigiano-Reggiano. Pour into a bowl. Set aside.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, fold the egg whites into the soufflé base in three additions.

    Meanwhile, fill a breakfast pan two-thirds full with water and bring to a boil over medium-high heat. Using half of the batter, fill the ramekins to the top and sprinkle with 2 Tbs. of the Parmigiano-Reggiano. Place the ramekins in the breakfast pan. Transfer to the oven and bake until a toothpick inserted into the center of a soufflé comes out clean, about 17 minutes.

    Remove the soufflés from the ramekins and place on individual plates. Serve immediately. Let the ramekins cool, then repeat with the remaining batter. Serves 4.
    Williams-Sonoma Kitchen.
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