Post by scottielass on Apr 13, 2007 10:34:37 GMT -5
This is a take on the traditional Eggs Benedict using a Cheese Souffle and Popovers.
Chive and Gruyere Cheese Souffle
1/4 cup unsalted butter, softened, for greasing the souffle dish, plus additional 1/4 cup butter, softened
1/4 cup finely grated Parmesan
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
6 eggs, separated, plus 2 egg whites
2 cups grated Gruyere
1/4 cup finely chopped chives
Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter. Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Secure the collar to the outside of the dish with butcher's twine.
Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside.
Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door.
Popovers
Copyright 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa
There are 3 secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they?re in the oven!
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
1/2 lemon, juiced
Pinch salt
Pinch sugar
Chicken broth, optional
1 tablespoon white vinegar
Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.
Cube and fry about 3/4 pancetta. Allow to drain on paper towels.
Cook your popovers first. The warmth of the souffle will reheat them.
After souffle and popovers are completed.....
Split a popover and place each half on plate Spoon a generous portion of the souffle into each popover half. Ladle Hollandaise over each portion. Sprinkle with pancetta and fresh chive.
Chive and Gruyere Cheese Souffle
1/4 cup unsalted butter, softened, for greasing the souffle dish, plus additional 1/4 cup butter, softened
1/4 cup finely grated Parmesan
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
6 eggs, separated, plus 2 egg whites
2 cups grated Gruyere
1/4 cup finely chopped chives
Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter. Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Secure the collar to the outside of the dish with butcher's twine.
Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside.
Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door.
Popovers
Copyright 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa
There are 3 secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they?re in the oven!
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
1/2 lemon, juiced
Pinch salt
Pinch sugar
Chicken broth, optional
1 tablespoon white vinegar
Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.
Cube and fry about 3/4 pancetta. Allow to drain on paper towels.
Cook your popovers first. The warmth of the souffle will reheat them.
After souffle and popovers are completed.....
Split a popover and place each half on plate Spoon a generous portion of the souffle into each popover half. Ladle Hollandaise over each portion. Sprinkle with pancetta and fresh chive.