Best 6 Cheese Souffle With Bacon Arugula Salad Recipes

CHEESE SOUFFLE WITH BACON ARUGULA SALAD RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 400 degrees. Butter two 2 - cup ramekins, coat with Parmesan and refrigerate. Melt butter in a saucepan over medium heat. Add flour, stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in egg yolks. 2. Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees, bake until puffed, about 15 minutes. 3. Whisk together oil and vinegar, drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with the soufflé.

CHEESE SOUFFLES WITH BACON ARUGULA SALAD

Steps:

• Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
• Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
• Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.

CLASSIC CHEESE SOUFFLé

Steps:

• Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
• Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
• Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
• Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

WARM EDAM CHEESE SOUFFLE WITH CRISPY BACON

Steps:

• Instructions:
• Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
• Preheat oven to 350F.
• Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
• In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
• Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
• Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
• Place Ramekin on plate with a quenelle of onion sorbet.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

BACON AND CHEESE SOUFFLES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium saucepan on medium heat.
• Stir in flour.
• Cook 1 minute.
• Gradually add milk, stirring until well blended.
• Cook and stir until mixture comes to a boil.
• Remove from heat.
• Add cheese, stiring until melted.
• Stir in mustard and bacon.
• Cool slightly.
• Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
• Gently fold into yolk mixture.
• Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 minutes or until puffed and set.