T.R | Title | User | Personal Name | Date | Lines |
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2418.11 | Seafood Souffle | CADSYS::RICHARDSON | | Wed Feb 04 1987 08:57 | 25 |
| 3 T butter
3 T flour
1 c milk
3 egg yolks
1 7 1/2 oz can shrimp, tuna, salmon, or crab (we use salmon), drained
1 T lemon juice
2 T mayonnaise
2 T grated Swiss cheese
3 egg whites (recipe says 4 but we use three)
Lightly butter 1 quart souffle dish.
Preheat oven to 375 oF.
Melt 3 T butter in small saucepan over medium heat.
Reduce heat to low, stir in flour, and cook 2-3 minutes without
browning.
Gradually add milk and stir until thickened.
Remove from heat and add egg yolks one at a time, stirring well.
Toss seafood with lemon juice.
Fold in seafood, lemon juice, and cheese.
BEat egg whites separately until stiff but not dry.
Gently fold into yolk mixture.
Pour into souffle dish and bake 30-40 minutes until puffed and golden.
Serve immediately. It will deflate if you leave it sitting.
This makes two servings. It is good served with honey mustard.
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2418.12 | He loves me again! | ARNOLD::WIEGMANN | | Mon Feb 16 1987 11:08 | 4 |
| Tried this for Valentine's Day & it worked wonders!
I used salmon this time, but can you use, say lobster? Or fresh
salmon? As long as it's 7 and a half ounces and chopped fine?
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2418.13 | Lobster sounds good | YOUNG::YOUNG | | Mon Feb 16 1987 13:39 | 15 |
| I'm glad you liked it. Charlotte (CADSYS::RICHARDSON) was supposed
to make it for me on Valentines Day, but she was busy so I got bagels
and lox (had to have salmon somehow). Oh well, she's still my
valentine, and we have the ingredients around to make it some other
time.
I think it would work well with canned lobster, although the cans
I've seen are bigger than 7 1/2 oz (I can think of things to do
with the rest). I don't think I would use fresh salmon, though,
since the recipe is calling for canned fish, and canned means that
it is already cooked. Besides, I can think of better uses for fresh
salmon - But that would be the subject of another note.
Paul
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2418.14 | At last-a green veggie that won't make me gag! | OVDVAX::WIEGMANN | | Mon Sep 14 1987 18:14 | 13 |
| Does anyone have a recipe for a spinach souffle for two or three
people, no 'shrooms, any kind of cheese?? I can't believe none
of my cookbooks has anything close, but they seem to be more like
casseroles that start out with a can of cream of mushroom soup.
I did find one for a broccoli/cheese - will try substituting an
equal amount of spinach and see what happens! Can you use egg
substitutes in souffles?
Thanks for the previous pointer to Bon Appetit - these dessert souffles
sound wicked - definitely impress-the-relatives stuff!
Thanks!
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2418.1 | Parmesan-Polenta Souffle | MEMV02::JEFFRIES | | Thu May 17 1990 15:10 | 31 |
|
1 tbls. unsalted butter
1 1/3 c. freshly grated parmesan cheese
1 tbls. olive oil
4 tbls. yellow cornmeal
4 large egg yolks
salt and freshly ground pepper to taste
5 large egg whites
Generously butter a six-cup souffle dish and dust with two-tablespoons
of the cheese. Set aside. Bring one and two-thirds cups of water with
the olive oil to a simmer over medium heat. Add the cornmeal in a slow
steady stream, stirring constantaly. Cook the polenta at medium-high
heat, stirring for about 10 minutes, until the mixture has the
consistancy of a thick white sauce. Remove from heat. Using a wodden
spoon, beat in egg yolks one at a time. Stir in all but one tablespoon
of the cheese. Season with salt and pepper. The souffle can be
prepared in advance to this point. About 40 minutes before serving,
preheat the oven to 425 degrees. Beat the egg whites with a pinch of
salt until they hold a firm peak, but are still creamy. Stir one
quarter of the egg whites into the cornmeal mixture. Then fold the
cornmeal mixture into the remaining egg whites. Spoon the mixture into
the prepared souffle dish and smooth the top. Sprinkle it with the
remaining cheese. Bake about 25 to 30 minutes, until the souffle is
puffed, browned and firm. Serve at once. Serves 4 to 6.
Note: This souffle can be baked in advance and set aside. To serve,
unmold it, turn it upright on a baking sheet and warm for about 20
minutes in a 300 degree oven. Since the version has been allowed to
fall, it is best to serve it as a side dish, topped with a light tomato
sauce.
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2418.2 | SWISS CHARD SOUFFLE WITH TOMATO SAUCE | MEMV02::JEFFRIES | | Mon May 21 1990 16:14 | 36 |
|
1 tbls. unsalted butter
3 tbls. dry bread crumbs
1 medium onion, chopped
4 tbls. olive oil
1 large garlic clove, minced
1 bunch Swiss chard, about 3/4 lb., chopped
2 cups ricotta
2 tbls. flour
1 large egg yolk
1 tsp. dried thyme
salt and freshly ground pepper
1 large 28oz. can plum tomatoes, finely chopped
6 large egg whites
Butter an eight-cup souffle dish and dust with the bread crumbs. Set
aside. Heat two tablespoons of oil in a large skillet, add half the
chopped onion and saute over medium heat until it is soft but not
brown. Add the garlic and stir, then add the Swiss chard. Stir-fry
the mixture over high heat until the Swiss chard has wilted, about five
minutes. Chop the mixture in a food processor until very fine. Add
the ricotta, flour and egg yolk and process until smooth. Stir in
one-half teaspoon of the thyme. Season with salt and pepper to taste
and set aside. (Can be prepared ahead up to this point.) For the
sauce, heat the remaining onion until it is soft but not brown. Stir
in the tomatoes and cook over medium-high heat for 10 to 15 minutes,
until the mixture is thick. Add the remaining thyme, season with salt
and pepper and set aside. Preheat oven to 425 degrees. Beat the egg
whites until they hold firm peaks. Stir one-third of the egg whites
into the ricotta mixture, the fold the ricotta mixture into the
remaining egg whites. Spoon the mixture into the prepared dish, Bake
20 minutes. Reduce temperature to 375 degrees and bake 25 minutes
longer until souffle is puffed, lightly browned and firm. Reheat the
tomato sauce. Serve the tomato sauce on the side. Serves 8.
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2418.3 | souffles are easy | TYGON::WILDE | illegal possession of a GNU | Mon Nov 05 1990 13:51 | 117 |
|
Hints/rules/ideas for souffles
1) Most important rule. Use the correct cooking container for
the souffle. Egss are the only leavening agent in a souffle
and they need to "crawl up" a STRAIGHT-SIDED baking dish in
order to achieve the tender loft of the perfect souffle.
In short:
If making souffles, purchase souffle dishes of the correct
size.
2) When making frozen, or uncooked, souffles, refer to rule #1.
The right sized, shaped container means everything.
3) Eggs should be at or very near room temperature before attempting
to whip them for the souffle.
4) Other ingredients besides egg whites should not be too hot when
added to the egg whites.
5) Two cooking techniques must be mastered to create a souffle. You
must be able to whip egg whites to their maximum volume WITHOUT
overwhipping them to the point where they begin to deflate. You
whip them to "stiff peak" only....this means when you lift the
beaters from the egg whites, the egg white stands in peaks without
folding over at all. DO NOT whip the eggs any more after achieving
this condition. You must also be able to FOLD the egg whites
into the batter in such a way that the egg whites do not lose their
"loft". Folding is described at great length in many good
cookbooks -- it is worth it to research this before making your
first souffle.
6) The oven should be pre-heated when baking a souffle. Pre-heat it
while mix the souffle batter up. Bake the souffle immediately
upon finishing mixing.
7) Unless specifically stated otherwise in the souffle recipe, assume
the souffle is fragile and should be eaten immediately upon
removal from the oven.
8) Relax. All the above rules are really easy to follow and
if followed, the results are bound to be wonderful.
Sweet Potato (or squash) souffle
--------------------------------
Three hours before beginning to cook, remove 3 jumbo or 4 extra large eggs
from the refrigerator and set out to "warm up".
This recipe is of the "sturdier" variety. It doesn't loft as high as the
true French souffle, but it stays pretty longer after removal from the oven.
You will need the standard "large" size souffle dish -- not sure of the
capacity, but I think it is 1 and 1/2 quarts. butter the dish well and set
in the refrigerator to chill for 30 minutes. Remove from the refrigerator
30 minutes before baking the souffle. Pre-heat your oven to 350 degrees
farenheit.
INGREDIENTS:
------------
3 jumbo or 4 extra-large eggs, warmed to room temperature, separated,
with the egg whites in a deep, narrow bowl (NO PLASTIC - glass or
metal only - it must have NO OIL OR GREASE AT ALL)
2 cups cooked, mashed, cooled sweet potato or winter squash
(you can use canned pumpkin for this very nicely)
I generally use canned sweet potatos (or yams), drained,
and thoroughly mashed...enough to make two cups.
3/4 cup packed dark brown sugar
1 and 1/2 cups heavy cream
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon powdered ginger (other spices of choice may be
added - even 3 teaspoons pumpkin pie spice works well)
1/4 cup butter, melted and cooled (do NOT add when using pumpkin)
1/2 cup pecan pieces (optional)
PROCEDURES
----------
Mix the sweet potato pulp, sugar, cream and seasonings, and
butter in a large bowl.
Lightly beat the egg yolks and add to the sweet potato mixture,
mixing well.
Stir in the pecan pieces if they are used.
Whip the egg whites until stiff peaks form.
Stir a large spoonful of the egg whites into the potato mixture
to lighten the batter.
Fold the egg whites into the potato batter, folding in just until
no white streaks remain, being careful to not "flatten" the egg
whites.
Turn into the buttered souffle dish. Smooth the top of the
souffle and sprinkle with some brown sugar.
bake in the center of the oven for approx. 30 minutes or until
a gentle shake of the dish does NOT cause jiggling of the souffle.
Serve as a side dish for poultry, pork, or beef. Smile graciously
as everyone raves about the dish.
|
2418.4 | Seafood Souffle for Two | CADSYS::CADSYS::RICHARDSON | | Tue Nov 06 1990 11:10 | 33 |
| We used to have this for weekend lunches fairly often, but my husband
can't eat many eggs anymore, so it's been a while.
Seafood Souffle
3 T butter
3 T flour
1 c milk
3 egg yolks
1 7.5 oz can shrimp, tuna, salmon, or crab, rinsed, drained, and broken
up - we always use canned salmon
1 T lemon juice
2 T mayonnaise
2 T grated swiss cheese
3 egg whites
Butter a 1 quart souffle dish and set aside.
Heat oven to 375 oF.
Melt butter in small saucepan.
Stir in flour, cook 2-3 minutes (do not brown).
Gradually add milk.
Stir until thick.
Remove from heat.
Add egg yolks one at a time.
Toss seafood with lemon juice.
Fold seafood, mayonnaise, and cheese into egg yolk mixture.
Beat egg whites until stuff.
Fold egg whites into yolk mixture (gently).
Pour into souffle dish.
Bake 30-40 minutes, until puffed and golden.
Serve immediately.
We like this served with spicy honey mustard and a salad.
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2418.5 | Butter the sides or not.. | MPO::WHITTALL | THATTHATISISTHATTHATISNOTISNOTISTHATTHATTHATSTHAT | Tue Nov 06 1990 12:41 | 16 |
| While we're on the subject of souffles...
I've noticed that these replies say to butter the souffle pan..
I'd been taught not to butter the sides, only the bottom..
Something about.. mixture not being able to rise on a butter
side..
I havn't had a problem with buttering only the bottom, except
that the souffle leaves a crust on the side..
Does it really matter ??
Thanks
Charlie
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2418.6 | it can matter | TYGON::WILDE | illegal possession of a GNU | Tue Nov 06 1990 16:48 | 5 |
| It can matter whether you butter the sides and/or the bottom of the souffle
dish. My recipes call for buttering the whole dish. I would recommend
following the recipe exactly, including what size dish, and what to butter.
Some dessert souffle recipes will call for buttering AND sugaring the
souffle dish.
|
2418.7 | what am I doing wrong? | MEMIT::GIUNTA | | Mon Jan 27 1992 13:53 | 22 |
| Re .1
I've attempted to make the pumpkin souffle in .1 3 times now, and haven't
been able to get it right yet. The first time, I managed to double the
quantity of cream, so I know why it didn't cook. The second time, I followed
the recipe, but it still took about an hour to cook. When it started to
burn on top, we ended up taking it out of the oven and scooping out the
cooked portion from around the sides, then putting it back in to cook. I
made it again the night before last. I figured that maybe I was using the
wrong size dish, so I used a 2 1/2 quart dish this time. I think that is the
size dish that should be used since all the souffle mixture fits in that,
and didn't fit in the 1 1/2 quart that the recipe states. But it still
didn't cook. We ended up doing the same thing as the second time (taking
it out of the oven to eat the cooked part and then putting it back in
to finish cooking so that it wouldn't burn on top). It's a very tasty
dish (I can imagine how good it would be if I'd get it right), so I'd love
to be able to make it correctly, but I haven't a clue as to what else I
should try, but cooking for an hour til the top turns black doesn't seem
to be a good option. Any ideas?
Thanks,
Cathy
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2418.8 | sounds like "pre-heat" instead of "bake" | FORTSC::WILDE | why am I not yet a dragon? | Wed Jan 29 1992 16:29 | 18 |
| re: .8
if the top cooks before the middle, and gets to the point of going black,
your oven is way too hot. It may be that you need to get an oven thermometer
and check it. The symptoms described sound more like what happens when I
forget to turn my oven from"pre-heat" to "bake" setting - where my broiler
or top heating unit is on, and the bottom heating unit is off.
The souffle takes somewhere between 30 and 45 minutes to bake in our oven,
(which may run too hot as well), but even if you bake this souffle for
an hour at 350 degrees F, you should not get a blackened top. I have
prepared this recipe for several years and it is the centerpiece of the
Thanksgiving meal; the only adjustment I've ever made was to reduce the
heavy cream to 1 cup when the pumpkin or squash or sweet potato pulp was
"wetter" than expected. You might try this as well.
However, your main problem is still the oven baking issue and that sounds
like something is wrong. Do you bake often?
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2418.9 | hard to follow without a roadmanp | FORTSC::WILDE | why am I not yet a dragon? | Wed Jan 29 1992 16:33 | 4 |
| oh, I know what the problem is...I forgot to give oven temp!!! oh fuzz!!
okay, bake at 350 degrees F....pre-heat oven prior to baking souffle...
and bake until it no longer jiggles when shaken gently. It make take an
hour, but I expect somewhere between 30 and 45 minutes...
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2418.10 | my oven seems to be OK | MEMIT::GIUNTA | | Wed Jan 29 1992 20:21 | 8 |
| I thought it was that my oven was too hot, also, so I did buy an oven
thermometer for the last time I made it. My oven was on the money at
350 like it was supposed to be. I think I'll try reducing the cream to
1 cup the next time and see what happens.
Thanks for the help.
Cathy
|