Best Roasted Garlic Soufflé 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.

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.

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.