Cheese Soufflé With Tomato-Basil Sauce

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* Exported from MasterCook *

 

Cheese Soufflé With Tomato-Basil Sauce

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 egg yolks -- at room temperature

1/2 cup shredded gruyère cheese

1/2 cup freshly grated parmigiano-reggiano cheese

salt -- to taste

pepper -- freshly ground, to taste

cayenne pepper -- to taste

1 tablespoon madeira wine

5 egg whites -- at room temperature

pinch cream of tartar

for the tomato-basil sauce--

2 ripe tomatoes -- about 1/2 lb. total

1/4 teaspoon salt

2 garlic cloves

2 cups tightly packed fresh basil leaves

2 tablespoons extra-virgin olive oil

freshly ground pepper -- to taste

 

To make the tomato-basil sauce, core, peel and seed the tomatoes. Cut into

small pieces; set aside. In a food processor fitted with the metal blade

or in a blender, combine the salt and garlic cloves. Process until

coarsely chopped. Add the basil leaves and continue to process to form a

coarse puree, scraping down the sides of the bowl. Add the tomatoes and

process until a smooth puree forms. Add the olive oil and pepper and

continue to process until well blended and smooth. Taste and adjust the

seasonings. Set aside.

 

Position a rack in the middle of an oven and preheat to 350 degrees F.

 

In a small saucepan, heat the milk until small bubbles appear around the

edges of the pan. In another saucepan over medium heat, melt the butter.

When foaming, add the flour and whisk until blended. Cook, whisking, for 1

minute; do not allow to brown. Gradually add the milk, whisking

constantly. Continue whisking, regularly scraping the bottom and sides of

the pan, until the mixture thickens and comes to a boil, 2 to 3 minutes.

Cook for a few seconds more until thickened and smooth, then remove from

the heat. Let cool a little.

 

In a bowl, whisk the egg yolks until pale yellow, 1 to 2 minutes.

Gradually whisk the hot sauce into the yolks, then add the cheeses, salt,

pepper, a sprinkling of cayenne and the Madeira. Stir to mix well. Set

aside.

 

Place the egg whites in a large, clean, dry bowl. Add the cream of tartar

and, using a clean whisk or beaters, beat until soft peaks form and hold

their shape. Spoon about one-fourth of the egg whites into the sauce and,

using a rubber spatula, stir gently to blend. Then gently fold the

remaining egg whites into the sauce just until incorporated. Spoon the

mixture into an ungreased 1 1/2-quart soufflé dish and bake until puffed

and lightly browned, 35 to 40 minutes.

 

Warm the tomato-basil sauce gently over medium-low heat.

 

Remove the soufflé from the oven and carry it immediately to the table

before it begins to fall. Spoon onto warmed plates and top each serving

with a spoonful of the sauce. Pass the remaining sauce.

 

Copyright:

" Adapted from Chuck Williams Collection,Simple French Cooking, by

Chuck Williams (Time-Life Books, 1996). "

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Per Serving (excluding unknown items): 258 Calories; 20g Fat (69.0%

calories from fat); 10g Protein; 10g Carbohydrate; 1g Dietary Fiber; 236mg

Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2

Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0