Anybody know how to make this ?!
Anybody know how to make this ?
I was just reading seventeen magazine, and saw a souffle thing. it said to go to seventeen.com for the recipe and i did. but the edition is february. so does anyone have any SIMPLE recipes for a souffle?
Answers:
For the dish(es):
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
Souffle:
1 cup Creamy Caramel sauce, recipe follows, at room temperature
3 large egg yolks, at room temperature
9 large egg whites, at room temperature
Pinch of cream of tartar (less than 1/8 teaspoon)
1/3 cup sugar
Special tools: 1 large souffle dish or 8 (8-ounce) ramekins
Preheat the oven to 425 degree F.
Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar.
Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base.
Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle. When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately.
Creamy Caramel Sauce:
Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request.
Source(s):
Food Network
Yes .. here are two recipes for you , the first one isn't simple but yummy, the second one is simple and you can add anything you like to it.
INGREDIENTS:
1 bag (16 oz) frozen chopped spinach
1/4 cup butter or margarine
1/4 cup flour (all-purpose)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon very finely chopped onion
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, fresh is best
3 large eggs, separated
1/4 teaspoon cream of tartar
PREPARATION:
Thaw spinach in a colander; squeeze well to get as much moisture as possible out.
Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.
Heat butter in a saucepan over medium low heat.
When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately
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Cheese Souffle
Ingredients
10 slices of bread, buttered and cubed
3 cups grated sharp cheese
4 eggs
2 cups milk
1 teaspoon dry mustard
salt to taste
mushrooms and cubed ham (optional)
Saute mushrooms and cubed ham. Layer buttered bread cubes on bottom of greased dish. Cover with three cups grated sharp cheese. Beat eggs with fork, add milk, salt, and dry mustard. Add mushrooms and ham. Bake for 15 minutes in 425- to 450-degree oven. Serve immediately.
Also giving you a link for a bunch more Souffle Recipes, since I'm not sure exactly what you would enjoy.
Cheese Souffle
Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons
dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick. Add 1/2
teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce.
Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue beating until soft peaks form. Put big dolop of egg
white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup
chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in
pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave inwarm oven for 1/2 hr. if necessary. Serves 6 to 8
Paula Dean of the Food Network just did a real easy souffle yesterday--go to www.foodnetwork.com and you should be able to find the recipe there...
My dear there is no such thing as a simple recipe for souffle. The main thing is to have your eggs at room temp. I have had Cheese souffle, Lobster souffle and plain souffle. Remember as the dish cools it will fall some. The website I prefer when technique is needed is foodnetwork.com. Type in what you are looking for. Good luck and best wishes.
You have some nerve commenting on my "Q". You're asking on how to get fit...so you're probably an out of shape hoe! Then, you're asking on how to make somethin' to eat. So, you're probably a greedy b!tch at that!
*shaking head*