SOUFFLE DE TOMATE (TOMATO SOUFFLE)
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
Provided by Midwest Maven
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Halve the tomatoes and remove the seeds.
- Scoop out the pulp and chop very fine.
- Add the egg yolks and the bread crumbs to chopped tomato.
- Fold in beaten egg whites and spoon mixture into the tomato shells.
- Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.
- Serve immediately.
Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 1.2, Cholesterol 124.5, Sodium 94, Carbohydrate 12.8, Fiber 2.5, Sugar 5.4, Protein 6.2
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Categories Egg Garlic Tomato Breakfast Brunch Bake Vegetarian Goat Cheese Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
- Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
- Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
CHEESE SOUFFLE IN TOMATOES
Make and share this Cheese Souffle in Tomatoes recipe from Food.com.
Provided by Fouzia Parkar
Categories Cheese
Time 20m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Cut top of tomatoes.
- Scoop out flesh with spoon; reserve flesh for other use.
- Drain tomatoes upside down on absorbent paper.
- Melt butter in pan, add flour, cook stirring 1 minute.
- Add milk gradually, stir over heat until mixture boils and thickens.
- Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
- Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
- Bake in moderate oven 10 minutes.
Nutrition Facts : Calories 120.9, Fat 8, SaturatedFat 4.5, Cholesterol 70.9, Sodium 174.1, Carbohydrate 7.3, Fiber 1.5, Sugar 3.4, Protein 5.8
TOMATO SOUFFLE RECIPE - (5/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes
TOMATO AND CHEDDAR SOUFFLES
Categories Cheese Egg Tomato Side Bake Vegetarian Quick & Easy Cheddar Summer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano. Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan.
- Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour. Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne. Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes. Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks.
- Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks. Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar.
- Bake soufflés until puffed and golden, 17 to 20 minutes. Serve (in cups) immediately.
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TOMATO SOUFFLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine FrenchEstimated Reading Time 2 minsServings 1Published Jun 25, 2007
- In 12-inch skillet, melt 1 tablespoon margarine or butter over medium heat. Add onion and cook until tender,...
- Add tomatoes with their juice, sugar, pepper, and 1/2 teaspoon salt. Increase heat to high and cook, stirring...
- Meanwhile, in 2-quart saucepan, melt remaining 4 tablespoons margarine or butter over medium heat. Stir in flour...
CHEESY TOMATO BASIL SOUFFLE - TWO LUCKY SPOONS
From twoluckyspoons.com
5/5 (1)Total Time 1 hr 15 minsCategory Breakfast, DinnerCalories 508 per serving
- Preheat oven to 325. Spray a souffle dish or straight sided casserole ( about 2 qts) with cooking spray.
- Make a bechamel sauce - melt the butter over low heat in a saucepan then add in flour. Stir for 30 seconds then whisk in the milk. Cook over medium heat until the sauce has thickened and comes to a boil. Reduce heat and simmer for a couple of minutes and then stir in the cheddar and parmesan cheese, salt and cayenne pepper. Stir until cheese has melted then remove from heat.
- In a bowl beat egg yolks lightly. Gradually whisk in 1/2 cup of cheese sauce. Gradually whisk egg yolk mix back into the saucepan. Mix in tomato and basil, transfer to bowl and set aside.
- In a large bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold in a third of the egg whites into cheese mix. Fold in the rest of the egg whites.
TOMATO, BASIL AND CHEESE SOUFFLE RECIPE - MARIASMENU
From mariasmenu.com
Servings 2Estimated Reading Time 2 mins
- Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins). Cook until onion is soft, it doesn't have to become brown. Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min). Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).
- Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned. Serves 4.
- use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 15 gms of butter.
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