Best Wild Rice And Blue Cheese Skillet Souffle Recipes

PEAR AND BLUE CHEESE SOUFFLE

Steps:

• Heat water and sugar in a pan until dissolved. Increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add pear and poach for 10 minutes. Drain and dice the pear and put the pieces in 2 buttered ramekins.
• Melt the butter in a small pan, add flour, and stir until absorbed. Gradually add milk. Stir and cook until thick. Add blue cheese and stir until melted. Remove from heat and stir in egg yolk.
• Preheat oven to 350 degrees F. Whisk egg whites until stiff but not dry. Gently fold 2 tbsp of eggw hite into the sauce to loosen the mixture. Fold in remaining egg whites. Spoon into ramekins and place on a cookie sheet.
• Put cookie sheet in the oven and bake for 15 minutes or until well risen. Serve immediately.

RICE SOUFFLE

Steps:

• 1. Preheat oven to 375°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray. In a large skillet, sauté onion in butter until golden. In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
• 2. Bake 20 to 25 minutes, or until light golden and heated through

SKILLET SOUFFLE

Steps:

• Heat oven to 400°F
• In a large bowl, whisk together the egg yolks, chives, salt, and pepper.
• In a separate bowl, with an electric mixer on medium-high, beat the egg whites until stiff peaks form. Using a spatula, gently fold the egg whites into the yolk mixture.
• Meanwhile, melt the butter in a large nonstick skillet over medium-low heat and tilt to coat the sides. Add the soufflé mixture and crumble the cheese over the top. Bake until the eggs are puffed and golden, about 10 minutes. Cut into wedges.

RICE SOUFFLE'

Steps:

• Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
• In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
• In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
• Bake 20 to 25 minutes, or until light golden and heated through.

BLUE CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
• Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
• Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
• Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
• Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
• Remove from heat.
• Beat in the egg yolks one at a time.
• Season with salt, pepper, and mustard.
• Stir in the cheese and incorporated evenly.
• Chill while preparing the egg whites.
• In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
• Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
• Then gently fold in the rest.
• Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
• Bake on the middle rack for about 25 minutes.
• The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
• Take care not to over bake.

SMOKED SALMON SOUFFLE

Steps:

• Melt the butter and brush 4 timbale moulds with it. Allow the butter to set and brush again. Add the flour to the remaining butter in the saucepan, cook for 1 minute
• Remove from the heat, gradually add the milk stirring all the time.
• Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute
• Tip into a large bowl and leave to cool slightly.
• Add the egg yolks, salmon and dill to the sauce, season with salt and pepper.
• Whisk the egg whites in a clean bowl until stiff but not dry and fold into the salmon mixture.
• Divide the soufflé mix between the prepared moulds and bake in a Bain Marie (roasting tin half filled with hot water) for 15-20 minutes.
• Allow the soufflés to sink and cool down.
• Run a knife around the edge of the moulds and turn the soufflés upside down onto an ovenproof dish.
• Cover and set aside until you are ready to reheat and serve them. (Or, leave to cool completely and out in fridge over night if you are planning to eat them the next day.).
• Meanwhile, make the sauce: put the wine into a small heavy pan and reduce, by boiling rapidly, to half its original quantity.
• Add the heavy cream and chopped dill, season with salt and pepper.
• Either pour over the soufflés and reheat for 15 minutes, or serve the sauce separately around the soufflé on the plate.

WILD RICE AND BLUE CHEESE SKILLET SOUFFLE

Steps:

• Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
• Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
• Pre-heat broiler.
• In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
• Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
• Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.