This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 250 degrees.
- Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
- Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
- Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
- Increase the oven heat to 450 degrees.
- Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
- Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
- Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
- Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram
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cshajur
[email protected]This souffle was a bit too garlicky for my taste, but other than that, it was very good. The texture was light and fluffy, and it was a nice change from the usual souffle recipes I make.
G Nabi
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the souffle turned out great! It was a bit denser than I expected, but still very tasty.
chetachi Divine
[email protected]This souffle was a bit of a challenge to make, but it was worth it! It was so light and fluffy, and the garlic flavor was perfect. I'll definitely be making it again for special occasions.
syedend pentreo
[email protected]I'm not a big fan of garlic, but this souffle was surprisingly good! The garlic flavor was very subtle and the souffle was very light and fluffy. I would definitely make it again.
Pete Turner
[email protected]This souffle was delicious! The garlic flavor was just right and the texture was light and fluffy. I served it with a roasted vegetable medley and it was the perfect meal.
Thando Moeng
[email protected]I've made this souffle several times now and it's always a hit. It's so easy to make and always turns out perfect. I love that it can be served for breakfast, lunch, or dinner.
Jayden Gordon
[email protected]This souffle was a bit too garlicky for my taste, but other than that, it was very good. The texture was light and fluffy, and it was a nice change from the usual souffle recipes I make.
MR ALIYEN
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the souffle turned out great! It was a bit denser than I expected, but still very tasty.
Ahmed Mh
[email protected]This souffle was a bit of a challenge to make, but it was worth it! It was so light and fluffy, and the garlic flavor was perfect. I'll definitely be making it again for special occasions.
M Qadir
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of garlic. But I'm so glad I did! The garlic flavor was actually very mild and mellow, and the souffle was incredibly light and fluffy.
GAMER_LABIB_YT
[email protected]This souffle was delicious! The garlic flavor was subtle and sophisticated, and the texture was light and airy. I served it with a simple green salad and it was the perfect meal.
Sami Kashmiri
[email protected]I've been on the hunt for a good garlic souffle recipe forever, and this one is a winner! It's easy to make and always turns out perfect. Plus, it's so versatile - I've served it for breakfast, lunch, and dinner.
Mona Patrice
[email protected]This garlic souffle was a hit at my dinner party! It was light and fluffy, with a delicious garlicky flavor. My guests raved about it, and I'll definitely be making it again.