On the Menu Recipe: Market’s ‘Point Reyes Blue Cheese Souffle & Satsuma Tangerines’

Served with Organic Mache Salad, Candied Almonds, Housemade Orange Marmalade.

Makes 12, 4-ounce soufflés.

Ingredients:

4 tablespoons whole butter

½ cup all-purpose flour

2 cups cold milk

¾ cups crumbled Point Reyes Blue Cheese

6 each egg yolks

6 each egg whites

To taste. kosher salt

To taste, ground black epper

Directions:

  1. Melt butter in heavy saucepan
  2. Add the flour and stir briskly with wooden spoon until incorporated
  3. Add cold milk slowly to make a thick cream sauce (whisking continually). Cook for approximately 10 minutes over a moderate heat.
  4. Remove from the heat and add to the kitchen aid bowl, stir in crumbled blue cheese.
  5. Allow to cool slightly. Attach the whisk attachment and at high speed add one egg yolk at a time.
  6. Season to taste with salt and pepper.
  7. In a separate bowl, whip egg whites until soft peaks form.
  8. Fold into mixture.
  9. Spray souffle cups with non-stick spray, fill cups ½-inch from top.

10. Bake in a water bath at 300 degrees for 15-18 minutes and lightly brown on top.

11. Remove from oven, let cool and unmold onto buttered parchment.

These can be served immediately out of the oven alongside a salad of fresh greens paired with whatever fruit is in season. We use citrus and strawberries when in season.  Garnish soufflés with any candied or toasted nut.

*** Can also be cooled and reheated slowly in a 300-degree oven. To reheat, place soufflés in an ovenproof dish in a small amount of cream (to prevent sticking) until warm.

Related posts:

  1. On the Menu Recipe: Lobster Ravioli with Seared Scallops, Asparagus and Pear Tomatoes, Ginger Soy Buerre Blanc ala Pamplemousse Grille
  2. On the Menu: The Cottage’s Raspberry White Chocolate Bread Pudding
  3. On the Menu Recipe: Cassoulet from Iris
  4. On the Menu Recipe: Asparagi Milanese ala Barbarella
  5. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara

Short URL: http://www.lajollalight.com/?p=39864

Posted by Staff on Apr 21, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

La Jolla Community Calendar

Facebook

Bottom Buttons 1

Bottom Buttons 2

Bottom Buttons 3

Bottom Buttons 4

Bottom Buttons 5

Bottom Buttons 6

RSS North Coastal News

  • Del Mar couple to present program about Bhutan at Solana Beach Library September 1, 2014
    Join cultural anthropologist and photographer Roger Harmon and his wife, Nancy, at 6:30 p.m. Tuesday, Sept. 9, in the Solana Beach Library for a free presentation of their travels to Bhutan through slides and artifacts. […]
  • Carmel Valley Boy Scouts climb Mount Whitney September 1, 2014
    Several boys from Boy Scout Troop 765 (Carmel Valley) made the climb to the tallest peak in the contiguous 48 states this summer. They spent the summer hiking the tallest peaks of Southern California, preparing for their hike of Mount Whitney. These peaks included Mount Baldy, Mount San Jacinto, and Mount San Gorgonio. The boys made the 22-mile round-trip tr […]
  • Multimillion-dollar renovation complete at Hilton San Diego Del Mar September 1, 2014
    Hilton San Diego Del Mar announces the completion of its multimillion-dollar renovation. Funded by Wheelock Street Capital and Sage Hospitality, the hotel’s completed renovation includes the lobby, business center, fitness center, restaurant, meeting spaces and all 257 guest rooms. “This renovation has truly transformed the Hilton San Diego Del Mar property, […]