ezRecipe-Zee: Cooking Recipe: How to make Cheese Soufflé With Tomato-Basil Sauce

Cheese Soufflé With Tomato-Basil Sauce

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Date Added:	November 20, 2008
Calories:	262
Serves:	4
Prep. Time:	0:00
Category:	Breakfast / Brunch, Eggs, Copy Cat / Restaurant

Ingredients:

                    === TOMATO-BASIL SAUCE ===
2                   ripe tomatoes
1/4   teaspoon      salt
2                   garlic cloves
2     cups          fresh basil leaves - (tightly packed)
2     tablespoons   extra-virgin olive oil
                    Freshly-ground black pepper
                    === SOUFFLÉ ===
1     cup           milk
2     tablespoons   unsalted butter
2     tablespoons   all-purpose flour
4                   egg yolks
1/2   cup           shredded Gruyere cheese
1/2   cup           freshly-grated Parmigiano-Reggiano cheese
                    Salt
                    Freshly-ground black pepper
1     tablespoon    Madeira
5                   egg whites
1     pinch         cream of tartar

Directions: one line for each direction. When saved the lines will be numbered.

To make the tomato-basil sauce, core, peel and seed the tomatoes. Cut into small pieces; set aside. In a food processor fitted with the metal blade or in a blender, combine the salt and garlic cloves. Process until coarsely chopped. Add the basil leaves and continue to process to form a coarse puree, scraping down the sides of the bowl. Add the tomatoes and process until a smooth puree forms. Add the olive oil and pepper and continue to process until well blended and smooth. Taste and adjust the seasonings. Set aside.
Position a rack in the middle of an oven and preheat to 350 degrees.
In a small saucepan, heat the milk until small bubbles appear around the edges of the pan. In another saucepan over medium heat, melt the butter. When foaming, add the flour and whisk until blended. Cook, whisking, for 1 minute; do not allow to brown. Gradually add the milk, whisking constantly. Continue whisking, regularly scraping the bottom and sides of the pan, until the mixture thickens and comes to a boil, 2 to 3 minutes. Cook for a few seconds more until thickened and smooth, then remove from the heat. Let cool a little.
In a bowl, whisk the egg yolks until pale yellow, 1 to 2 minutes. Gradually whisk the hot sauce into the yolks, then add the cheeses, salt, pepper, a sprinkling of cayenne and the Madeira. Stir to mix well. Set aside.
Place the egg whites in a large, clean, dry bowl. Add the cream of tartar and, using a clean whisk or beaters, beat until soft peaks form and hold their shape. Spoon about one-fourth of the egg whites into the sauce and, using a rubber spatula, stir gently to blend. Then gently fold the remaining egg whites into the sauce just until incorporated. Spoon the mixture into an ungreased 1 1/2-quart soufflé dish and bake until puffed and lightly browned, 35 to 40 minutes.
Warm the tomato-basil sauce gently over medium-low heat.
Remove the soufflé from the oven and carry it immediately to the table before it begins to fall. Spoon onto warmed plates and top each serving with a spoonful of the sauce. Pass the remaining sauce.
This recipe yields 4 servings.

Notes:
Recipe adapted from Chuck Williams Collection, Simple French Cooking, by Chuck Williams (Time-Life Books, 1996)

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 262

Calories from Fat 68.9%

Total Fat

20g

Cholesterol

236mg

Sodium

246mg

Carbohydrate

10g

Dietary Fiber

Protein

10g

Points 7

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com