Best 4 Cabrales Cheese Souffles With Endive And Asian Pear Salad Recipes

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Get ready to tantalize your taste buds with the delectable combination of cabrales cheese souffles, endive, and Asian pear salad. This culinary masterpiece is a symphony of flavors that will leave you craving for more. The rich and creamy cabrales cheese souffles melt in your mouth, perfectly complemented by the crisp and refreshing endive and Asian pear salad. This dish is a culinary journey that takes you from the lush green pastures of Spain, where the cabrales cheese is born, to the vibrant markets of Asia, where the endive and Asian pears are sourced. Prepare to be amazed as you embark on this delicious adventure.

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CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD



Cabrales Cheese Souffles with Endive and Asian Pear Salad image

Provided by Todd Davies

Categories     Milk/Cream     Mixer     Cheese     Egg     Appetizer     Brunch     Bake     Quick & Easy     Blue Cheese     Winter     Asian Pear     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
1/4 cup all purpose flour
1 cup whole milk
6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
3 large eggs, separated
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse kosher salt
Endive and Asian Pear Salad

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
  • Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
  • Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ENDIVE AND ASIAN PEAR SALAD



Endive and Asian Pear Salad image

Provided by Todd Davies

Categories     Salad     Fruit     Leafy Green     Nut     Side     Quick & Easy     Vinegar     Walnut     Fall     Winter     Asian Pear     Endive     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
1 tablespoon water
1 teaspoon sugar
Large pinch of cayenne pepper
Large pinch of coarse kosher salt
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 large bunch watercress, thick stems trimmed
2 heads of Belgian endive (preferably red), sliced crosswise
1 ripe Asian pear, halved, cored, thinly sliced

Steps:

  • Combine walnuts, 1 tablespoon water, sugar, cayenne, and kosher salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Whisk olive oil, vegetable oil, and vinegar in small bowl to blend. Season dressing to taste with salt and pepper. Combine watercress, endive, and pear in large bowl. Add dressing and toss to coat. Sprinkle with nuts.

ASIAN PEAR SALAD



Asian Pear Salad image

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories     Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

Steps:

  • In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  • In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  • Add the shallots to the vinaigrette then set aside.
  • When serving, dress the greens lightly, season to taste, and serve immediately.

Cabrales Cheese Souffles, Endive and Chilli and Ginger Dressing Recipe: How to Make It?

Cabrales Cheese Souffles with Endive and Chilli and Ginger Dressing is a complex recipe, but making it is well worth the effort as it is delicious, and quite pleasing to the eye. There are a number of tips to make making it easier:
  • Go slow with the cheese. It should melt when stirred into the base rather than scrambling.
  • Use fresh eggs for the recipe.
  • Use full fat milk for a richer texture and better taste.
  • Conclusion

    This recipe is a rich and decadent dish that is perfect for a special occasion. The combination of creamy cheese soufflé, tangy endive and spicy chilli and ginger makes for a complex and flavourful dish that is sure to impress your guests. I hope you enjoy this recipe, and if you have any questions, feel free to leave a comment below.

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