CHEESE OMELETTE (OMELETTE AU FROMAGE)
This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings.
Provided by -GEORGE-
Categories Breakfast
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Break the eggs into a bowl.
- Season to taste with salt, pepper, and nutmeg.
- Add Parmesan cheese.
- Beat the eggs with a fork until just mixed.
- Heat a large frying pan over medium heat.
- Add the butter and allow it to melt and color slightly.
- Add the beaten eggs.
- Use the flat side of the fork to stir the eggs until they start to set.
- Smooth the top and leave the eggs to cook.
- Add the Gruyere cheese over the surface.
- Fold the omelette into thirds and flip it onto a heated serving plate.
SOUFFLé AU FROMAGE
This is one of Julia Child's more popular recipes from "Mastering the Art of French Cooking". I have yet to even come close to make all her recipes but this is something that is a favorite and my DD requested I make for her on her 9th birthday. I love the way Julia takes the time to explains her steps. I have to slow down, but I actually learn something.. Enjoy.
Provided by Bay Laurel
Categories Cheese
Time 40m
Yield 1 souffle, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees.
- Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
- In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
- Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
- Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
- Beat vigorously with a whip until blended.
- Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
- Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
- Remove the sauce from the heat.
- If you haven't done so already, immediately start to separate 5 eggs.
- Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
- Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
- Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
- Stir a big spoonful of the beaten whites into the sauce.
- Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
- Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
- Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
- Sprinkle the reserved tablespoon of Swiss cheese on top.
- Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
- In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
- Bake 4-5 more minutes to firm it up, then serve at once.
- A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
- To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
- Bon Appetite!
CHEESE SOUFFLé (SOUFFLé AU FROMAGE)
Soufflés make a perfectly luxurious meal paired with a tangy salad and glass of white wine. Despite all the anxiety about making Soufflés, very little can go wrong. The worst thing you can do is overcook it which will cause it to fall as soon as it comes out of the oven and will make it dry, or overbeat the egg whites, which will result in a Soufflé that wont rise as dramatically but will still rise and taste great. The one thing you MUST do, is use good cheese. This is a great recipe; it's simple, to-the-point and really flavorful. It may seem long and quite detailed - but that's nice, because it answers questions before they come up. The recipe was adapted from James Peterson's Glorious French Food.
Provided by NcMysteryShopper
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a 6-8 cup souffle dish or 4 individual 10 ounce souffle dishes.
- Pull a sheet of aluminum foil slightly more then 3 times longer then the diameter of the dish and fold it lengthwise over itself with the shiny side showing. The foil strip should be wide enough to cover the outside of the dish and rise at least 3 inches above the rim.
- Rub the strip of foil and the inside of the dish with softened butter. Wrap the foil around the dish and attach it by pinching together at the top so it stays in place (you can also use a paper clip).
- Evenly sprinkle the Parmigiano-Reggiano all around the dish and the foil until they are covered with a layer of cheese. Do NOT touch the inside after this point. Put dish in refrigerator.
- Make the Mornay Sauce: Melt butter in a small, heavy-bottomed saucepan and stir in the flour with a whisk until smooth. Gradually pour in milk while whisking and bring to a simmer over high heat, while continuing to whisk. Boil for a couple of minutes until sauce thickens a bit and mixture is smooth. Remove from heat, stir in Parmigiano-Reggiano, and season with salt, pepper and nutmeg. Whisk in egg yolks one at a time. Reserve up to 2 days, covered.
- Preheat oven to 350°F if you are using a 6 or 8 cup souffle dish or to 375°F if you are using individual souffle dishes.
- Beating and Folding: Put egg whites into a very clean bowl of standing mixer fitted with whisk. Turn on low to break up the whites. Add a pinch of salt and a small pinch of cream of tartar. Gradually increase speed to high. Keep a sharp eye on the whites, it only takes about 4 minutes to get to stiff peaks - that's when they stick straight out when you hold the whisk or beater sideways, instead of softly flopping over. Take the bowl off the standing mixer and finish the soufflé by hand (or 6-8 minutes by hand).
- Take out one-fourth of the beaten whites and stir into 1 cups of the cooled (but not cold) Mornay Sauce - this lightens up the Mornay and makes it easier to fold in the whites.
- Pour the Mornay Sauce down the side of the bowl containing the remaining whites and sprinkle the 3/4 cup finely grated cheese over the top. Fold everything together using a rubber spatula, pressing the spatula down to the bottom of the bowl where most of the heavier sauce base will have settled and lift up the base, gently folding it over the whites. Continue cutting into the whites, but not pushing against them, to combine the mixture. Don't overdo it; a few uncombined pieces of white are less of a problem than overworking the mixture.
- Gently pour the mixture into the soufflé dishes - the mixture should come up somewhere between 3/4ths of the way up and the top. Slide the sheet pan of soufflés into the oven. Turn up the oven to 375°F or to 385°F if making individual souffles.
- Bake a large souffle for 40 to 50 minutes or individual souffles for 15 to 20 minutes. Soufflés are done when risen about half its original height and when sheet pan jiggled back and forth the tops won't rock - if the insides are underdone, the tops will rock slightly.
- Side Note: "If you rush the soufflé to the table and cut into it and see that it's undercooked, don't panic. Be as nonchalant as possible and just put soufflés back in the oven and cook it a few more minutes. An underdone soufflé won't fall much once out of the oven, an overdone one will.".
- Take the sheet pan with the soufflés out of the oven and immediately pull away the collar, and bring the souffle to the table. If you are serving individual soufflés, put each souffle on a plate and sit it before a guest. If you are serving one big soufflé, serve it at the table on heated plates. Make sure everyone gets some savory crust. The creamy center should function as a sauce for the rest.
Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 20.2, Cholesterol 346.2, Sodium 624.5, Carbohydrate 12.2, Fiber 0.2, Sugar 5.5, Protein 28.1
CHEESE SOUFFLé
Simple soufflé recipe scaled for a 5-6 cup soufflé dish. Comes out nice & tall. You can easily modify this soufflé.===Adjust seasonings. Try adding an Italian blend, Worcestershire, chili powder...whatever you like.===Add cooked ground meat, poultry or fish, chopped veg, up to 3/4 cup. Reduce the cheese to 1/3 cup.===Coat the dish with finely grated Parmesan or Romano cheese, (plain or seasoned) bread crumbs, or panko.===Try different cheeses: Swiss, Gruyere, Comte, Asiago, Parmesan...you may want to use less cheese if you choose a really strong or salty cheese.===Corn Soufflé: Omit cheese. Fold 1-2 cups of corn kernels (cooked, canned, or thawed frozen, drain really well) into the béchamel.===Spinach Soufflé: Replace the cheddar with 3/4 cup well-drained, finely chopped cooked spinach and 1/3 cup grated Swiss cheese. ===Herb Soufflé: Omit cheese and add 2 Tbsp minced onion or shallot, 1 tsp dried basil, 1 tsp dried tarragon, and 1 Tbsp minced fresh parsley to the béchamel.
Provided by besidethebox
Categories Cheese
Time 1h
Yield 1 soufflé, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Pull out your eggs. Egg whites whip best at room temperature.
- Preheat your oven to 400°F Set the oven rack low, so your soufflé will have plenty of room to grow (it can get up to 4-5 inches above dish rim!).
- Prepare your soufflé dish: butter the bottom and sides, then press grated cheese against the sides and sprinkle it over the bottom. This should take ~1-2 ounces of cheese. The cheese should be fairly evenly distributed, with lots of places where you can still see the dish. If it looks like a 70's shag carpet, you've probably gone too far. :).
- Make a roux: Melt the butter in a medium saucepan over med-low heat. When it's melted and bubbly, add the flour and whisk it in to make a paste. Cook the paste for about 2-3 minutes, until it starts to smell nutty and delicious.
- Add the milk to the roux. Some people heat their milk before this step.
- Cook, stirring constantly, until the sauce is thick and smooth.
- Add mustard, cayenne, and salt/pepper to taste. Congratulations, you've made a béchamel sauce!
- While the béchamel is still warm, stir in the cheese. The sauce will be very thick. Set aside for 10 minutes to cool slightly.
- Separate the eggs. Stir the yolks into the cheesy béchamel, one at a time. This is the soufflé base.
- Whip the egg whites with a small pinch of salt to firm peaks (but not dry).
- If the saucepan is still hot, transfer the soufflé base to a bowl so you don't cook the eggs.
- Whisk 1/3 of the whites into the soufflé base to loosen it up.
- Gently fold another 1/3 of the whites into the lightened base with a spatula. Try to use as few strokes as possible to avoid popping the egg foam.
- When there are only a few streaks of whites left, gently fold in the last third of the whites. THIS DOES NOT NEED TO BE PERFECT. Streaks are OK, you just want to get most of the big patches of whites worked inches.
- Gently scrape the mixture into your prepared soufflé dish and immediately put in oven.
- Bake at 400 F for 28-35 minutes. The soufflé will rise high and the top will become a burnished chocolate brown.
- While the soufflé bakes, make whatever else you're serving. You want to serve your soufflé right away, as it will start to fall only a few minutes after it has been removed from the oven.
- Leftovers, if you have any, are quite good cold.
Nutrition Facts : Calories 631, Fat 46.2, SaturatedFat 26.4, Cholesterol 397.8, Sodium 1051.7, Carbohydrate 19.2, Fiber 1.4, Sugar 1, Protein 34.8
FRANCOISE'S CHEESE SOUFFLE--SOUFFLE AU FROMAGE DE FRANCOISE
Make and share this Francoise's Cheese Souffle--Souffle Au Fromage De Francoise recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat; whisk in the flour, and cook until foaming.
- Add the milk and bring to a boil, whisking constantly until the sauce thickens.
- Season with salt, pepper, and nutmeg and simmer for 1 minute.
- Take the pan from the heat and whisk the egg yolks into the hot sauce so that they cook and thicken slightly.
- Stir in the cheese, reserving a tablespoon for topping.
- Taste and adjust seasoning.
- The mixture should be highly seasoned to compensate for the bland egg whites.
- Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
- Position a shelf in the lower third of the oven and remove the shelves above.
- Preheat oven to 425°.
- Thickly butter a 2-quart souffle dish, particularly around the rim.
- Reheat the cheese mixture until hot to the touch but do not let it boil, or it will cook into strings.
- Whisk the egg whites until stiff using a stand mixer and adding a pinch of salt to help the whites stiffen.
- Add about 1/4 of the egg whites to the hot cheese mixture and stir them together thoroughly.
- Add this mixture to the remaining egg whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared dish; it should fill almost to the rim.
- Sprinkle the reserved cheese on top, and then run your thumb around the inside rim of the dish so the souffle rises evenly.
- Bake until puffed and brown, 20-25 minutes; if you like the center soft, remove the souffle when it still wobbles slightly if gently shaken; if you prefer it firm, leave it for another 3-5 minutes.
- Set the dish on a plate lined with a napkin, so the dish cannot slip.
- Take the souffle to the table at once.
Nutrition Facts : Calories 322.5, Fat 24.6, SaturatedFat 13.9, Cholesterol 218.7, Sodium 291.8, Carbohydrate 7.3, Fiber 0.1, Sugar 0.4, Protein 17.7
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