Best Garlic Souffle Recipes

ROASTED GARLIC & CHEESE GRITS SOUFFLé

Steps:

• Heat oven to 350°F.
• Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
• Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
• Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
• Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

GARLIC MUSHROOM SOUFFLE

Steps:

• Preheat oven to 400°F.
• Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
• Add parley, and tranfer to a medium bowl; set aside.
• Melt the rest of the butter, add flour and stir in for 1 minute.
• Remove from heat and stir in milk.
• Return to heat and allow to boil until thickened, while stirring continuously.
• Add the sauce to the mushroom mixture.
• Beat in the egg yolks.
• Season with salt and pepper to taste.
• Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
• Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
• Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
• Serve immediately before they collapse.

GREEN GARLIC AND CHIVE SOUFFLé

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
• Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
• Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
• In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
• Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.

SPINACH AND GREEN GARLIC SOUFFLé

Steps:

• 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
• 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
• 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
• 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
• 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

GARLIC SOUFFLE

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.

GARLIC AND GOAT-CHEESE SOUFFLé

Steps:

• Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
• Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
• Preheat oven to 450 degrees.
• Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
• Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
• Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
• Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
• Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.

ZUCCHINI-GARLIC SOUFFLE

Steps:

• Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
• Saute garlic in olive oil over medium heat for several minutes. Do not let brown. Add zucchini slices, hot pepper flakes, oregano, salt and pepper. Cover and cook over medium heat 10 minutes, shaking pan and stirring often. Uncover and cook until all moisture evaporates.
• Place zucchini in bowl of food processeor along with the ricotta and Parmesan cheeses. Puree well. Taste for seasoning. You should have about 3 cups.
• Transfer mixture to bowl and add yolks. Blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
• Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

ROASTED-GARLIC SOUFFLé

Steps:

• Preheat oven to 400°F with rack in middle.
• Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
• Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
• Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
• Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
• Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
• Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
• Bake soufflé until set and browned on top, 20 to 25 minutes.

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLé WITH SALADE VERTE à LA VINAIGRETTE

Steps:

• Soufflé - Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature. Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat. Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes. Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
• Vinaigrette & Salad - Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

ROASTED GARLIC & CHEESE GRITS SOUFFLE

Steps:

• Heat oven to 350°F.
• Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
• Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
• Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
• Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

BEST GARLIC SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
• Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
• Bake in preheated oven for 50 minutes.

ROASTED GARLIC & GRUYERE SOUFFLE

Steps:

• Preheat an oven to 350° F. Cut 1/2 inch off the top of the garlic. Place in a small shallow baking dish. Drizzle with olive oil and add 1/4 cup water, 1/2 teaspoon of thyme, bay leaf, salt and pepper. Cover with foil and bake until the garlic is soft, 30 to 45 minutes. Melt butter in a heavy saucepan over medium heat. Add flour and whisk for a few minutes. Place half-and-half and cream into another saucepan over medium high heat and bring to a scald. Add the hot cream mixture to the flour and butter mixture, stirring rapidly with a whisk. Cook for a few minutes until the sauce is smooth and thick. Add salt to taste. Put the baked garlic through a food mill or potato ricer to extract as much pulp as possible from the solids. Add the roasted garlic to the cream sauce. Mix well. Add the yolks, one at a time, stirring well after each addition. Add the gruyère, 1/2 cup of the Parmigiano, cayenne, salt and pepper to taste. Mix well. Increase the oven to 450° F. Place the egg whites in a clean bowl and beat to stiff peaks. Fold half of the whites into the cheese sauce with as few strokes as possible. Fold in the remaining whites. Pour the mixture onto a 12" oval ovenproof platter that has been generously buttered. Sprinkle the top with the remaining 1/2 cup Parmigiano and the remaining 1/2 teaspoon thyme. Bake on the top shelf of the oven until puffed.

WILD GARLIC AND POTATO SOUFFLé

Steps:

• Heat the oven to 375 degrees.
• Butter a souffle dish or small ovenproof pan/dish and coat the bottom and sides with some of the grated cheese.
• Mix together all the ingredients except the egg in a bowl with enough milk to make a thick but runny 'batter' Beat the egg white until peaked, then fold into the potato mix
• Half fill the souffle dish/pan with the mix and place in the oven. Leave for at least 20 mins until risen and browned
• For the dressing, in a blender, mix parsley, wild garlic, lovage and chives, olive oil and lemon juice to make an emulsion. Season with salt and pepper and drizzle over the soufflé