Twice cooked goat's cheese souffle
John Torode's twice cooked goats' cheese soufflé is an impressive starter to make for a dinner party.
This recipe is taken from John Torode's Australia on the Good Food Channel.
See the recipe here:
Jacques Pépin's Maman's Cheese Soufflé | Genius Recipes
This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means mom in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►►
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INGREDIENTS
6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives
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How to cook PASTA SOUFFLE | Best 4-Cheese recipe, bacon & mushrooms #greekfood #greekflavors
Don’t let the name of this dish intimidate you! It’s actually pretty easy and a real treat that comes together in just about an hour. Use any cheese that you have in your fridge. I had Feta, Gruyere, Mozarella and Parmigiano Reggiano.
Rigatoni, Bacon, Mushrooms, Eggs, Cream, and grated Cheeses marry so well together. It’s yummy, gooey, cheesy with creamy pasta and crispybacon. It's so decadent. It will impress your family and friends. Need I say more?
This meal is not just a treat, it’s an experience. Might even make you cry, it’s so good. Not that I’d want you to cry, but it would be tears of joy.
Yes, you can freeze this pasta dish! Store it in an airtight container in the freezer for up to 2 months. You can also store it in a baking dish covered tightly with aluminum foil. Bake, frozen and covered with foil at 350°F for 1 hour.
Fast Cheese Soufflé
Treat your family this holiday with a special recipe from Jacques Pépin
INGREDIENTS:
· 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
· 6 tablespoons all-purpose flour
· 2 cups cold whole milk
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 5 extra-large eggs
· 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
·3 tablespoons minced fresh chives
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Garlic Mushroom Souffle Recipe
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Making Mayo's Recipes: Spinach and Mushroom Souffle
When you cook with pungent cheeses, you only need a small amount for strong flavor, which saves on calories and fat. Full recipe:
Each week one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App: