cheese souffle

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 07:59

hello boys and girls, today we going to make souffle. it's very simple if you follow my recipe. most chef/cook hate souffle because they are worried that it will not come right. i love it!!!

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 08:29

serve 2-3

40 gr.flour

40 gr. butter + extra for the ramekins

200ml.milk or cream

nutmeg

salt

4 eggs

2-3 ramekins ( small round ovenproof container)

cheese of your choice



in a saucepan melt the butter. add the four stir and add gradually the milk until reach a smooth but soft mixture (bechemel)add some grated nutmeg

add the cheese and cook until melted. take sthe saucepan off the heat and add the eggs yolks. stir. into a VERY clean bowl wisk the eggs white with a pinch of salt until stiff you know is ready when you turn the bowl upside down and the whites dosnt move at all. butter the ramekins all around making vertical brush strokes from the base to the top. preheat the oven at 200.

now the tricky part. using HALF of the whites and stir together with the bechemel vigorously for few second or until the mixture its incorporated.

now gently mix the remaining of the whites with a wooden or plastic palette

knife. fill the ramekin to the top. fold a cloth on your working top

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
17/02/2009 08:40

I will be the first to admit , i have never made a successful Souffle . Is this going to be my 1st Guido

Thanks . Simbas

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 08:45

and bang the bottom of the ramekin on the cloth. so any trapped air can come out. fill the top and with you thumb clear any extra mixture from the border of the ramekin. this will help to rise straight. repeat the process. place the ramekins on a baking tin and bake for 14 minutes.EVEN IF YOUR HOUSE IT'S ON FIRE DO NOT OPEN THE OVEN before the 14 minutes are passed.make sure the souffle has risen, serve immediately.

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
17/02/2009 08:58

simba dont worry i am here problem yok

denizkisi


Joined: 18/09/2008
Posts: 196

Message Posted:
17/02/2009 09:38

Thanks again Guido!! Any chance in a nice chicken liver pate recipe?

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
17/02/2009 09:48

Hi Denizkisi , if i'm not mistaken the very 1st recipe was for Chicken Liver Pate , because i substituted the bacon for blue cheese at Guido's suggestion . To say it was good is an understatement .

Good luck , Simbas

denizkisi


Joined: 18/09/2008
Posts: 196

Message Posted:
17/02/2009 09:51

thanks Simba, I will look again!!!

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
17/02/2009 09:53

Here it is Den , Guido's recipe













The reciepe for today is chicken liver pate very good and very affordable!!



once you made it it will keep fo about 4-5 days or you can freeze the rest



500 gr.chicken liver



50 gr.chopped onions



parsley



100gr. pancetta or smoked bacon



3-4 mushrooms



one tsp of garlic



75ml cream



salt and pepper



50gr butter



100 ml ofwhite wine



melt the butter in a frying pan add onions ,garlic and the pancetta stir until the mixture golden. add the liver,mushrooms and the wine cook for 5 minutes season to taste add the cream and cook for another 5-8 minutes. let the mixture rest until cold. put the mixture into the food processer and smooth for 1-2 minutes. to present the dish put the mixture in a coffee cup,but leave some space for some melted butter. pour on top of the pate the melted butter and let it rest in the fridge

denizkisi


Joined: 18/09/2008
Posts: 196

Message Posted:
17/02/2009 10:58

Thank you Simba and Guido - I will try that out later today.

sylvie


Joined: 12/03/2008
Posts: 1081

Message Posted:
17/02/2009 12:34

i do make it - there is one thing you mustn't forget is to be ready to sit on the table because it cannot wait long before it goes down !

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
17/02/2009 23:36

please can you give us one for sweatbreads,blackeyed beans,cornbread,gumshy..and oh yes the good old skateballs...oh i think its spelt gumshie...many thanks,will check out in the morning..ta for now.

AlsancakJack



Joined: 14/08/2008
Posts: 5762

Message Posted:
17/02/2009 23:44

sylvie



'there is one thing you mustn't forget is to be ready to sit on the table because it cannot wait long before it goes down !'



I know the feeling.

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
18/02/2009 01:56

hi again. its called Gumbo......and another gulumsh,and porogie..all the good thing people living here never heard of,i have and eaten them all.many thanks

nite,nite,god bless you both

deecyprus4


Joined: 27/07/2008
Posts: 3452

Message Posted:
18/02/2009 08:46

Guido can you come to my house and cook a souffle for me

guidosp1


Joined: 30/12/2008
Posts: 341

Message Posted:
18/02/2009 09:08

can i bring my wife?

deecyprus4


Joined: 27/07/2008
Posts: 3452

Message Posted:
18/02/2009 09:15

of course

denizkisi


Joined: 18/09/2008
Posts: 196

Message Posted:
18/02/2009 10:56

Spider - are you from the deep South? Sounds a bit cajun? I like catfish Cajun style - but I doubt you'd get the ingredients here!!!

Holly


Joined: 27/05/2008
Posts: 67

Message Posted:
23/02/2009 15:59

At the risk of sounding smug I have never failed on making a cheese souffle......however, my Yorkshires have always left much to be desired.

Kitty1


Joined: 15/03/2007
Posts: 683

Message Posted:
23/02/2009 16:21

Lovely...guess what I'll be trying out on Saturday! Poor hubby will be my guinea pig again.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
23/02/2009 18:37

Let me know how it goes. Missed you both where have you been xxx