Categories Salad Mixer Egg Leafy Green Appetizer Bake Vegetarian Blue Cheese Walnut Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make soufflés:
- Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
- In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
- In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
- Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
- In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
- Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
- Lightly butter a baking sheet.
- Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
- Increase temperature to 425°F.
- Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
- Make vinaigrette while soufflés are baking.
- In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.
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Samuel Mngomezulu
[email protected]These soufflés were a bit too cheesy for my taste, but the mesclun salad with red pepper vinaigrette was delicious. I would recommend trying this recipe if you're a fan of blue cheese, but I would suggest using less cheese in the soufflés.
BallisticLIKR
[email protected]I made this dish for a special occasion and it was a huge success! The soufflés were light and fluffy, and the blue cheese and walnut filling was rich and flavorful. The mesclun salad with red pepper vinaigrette was also a hit. I would definitely rec
Mae Mae
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The soufflés were delicate and delicious, and the red pepper vinaigrette added a nice pop of flavor. I would recommend this recipe to experienced cooks who are
Scooter
[email protected]I'm not a big fan of blue cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The blue cheese flavor was subtle and not overpowering, and the walnuts added a nice crunch. The soufflés were also very easy to make, which is alway
Keisha Crawford
[email protected]I made this dish for my family and they loved it! The soufflés were light and fluffy, and the blue cheese and walnut filling was rich and flavorful. The mesclun salad with red pepper vinaigrette was also a hit. I would definitely recommend this recip
Abu Talib
[email protected]This was my first time making soufflés and they turned out great! The recipe was easy to follow and the soufflés were light and fluffy. The blue cheese and walnut filling was also very flavorful. I would definitely recommend this recipe to anyone who
Felix Adjaino
[email protected]I've made this dish several times and it's always a crowd-pleaser. The soufflés are always light and fluffy, and the blue cheese and walnut filling is divine. The mesclun salad with red pepper vinaigrette is also a great addition. I would highly reco
Anu Chand
[email protected]These soufflés were a bit too cheesy for my taste, but the mesclun salad with red pepper vinaigrette was delicious. I would recommend trying this recipe if you're a fan of blue cheese, but I would suggest using less cheese in the soufflés.
Andi Mc
[email protected]I made this dish for a special occasion and it was a huge success! The soufflés were light and fluffy, and the blue cheese and walnut filling was rich and flavorful. The mesclun salad with red pepper vinaigrette was also a hit. I would definitely rec
Keatrice Lala
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The soufflés were delicate and delicious, and the red pepper vinaigrette added a nice pop of flavor. I would recommend this recipe to experienced cooks who are
Ayan imran Bhtti
[email protected]I'm not a big fan of blue cheese, but I decided to give this recipe a try anyway. I'm so glad I did! The blue cheese flavor was subtle and not overpowering, and the walnuts added a nice crunch. The soufflés were also very easy to make, which is alway
c t
[email protected]These blue cheese and walnut soufflés were a hit at my dinner party! They were light and fluffy, with a rich and flavorful filling. The mesclun salad with red pepper vinaigrette was the perfect accompaniment, providing a refreshing contrast to the ri