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Tuesday, November 5

Cheddar, dandelion & anchovy soufflés

Butter, softened
4 tablespoons +
1 ½ tablespoons
Cheddar, grated
2 ounces +
7 ounces
Flour, all purpose
2 tablespoons
Milk
1 cup
Salt

Pepper, freshly ground

Eggs
6 yolks +
10 whites
Anchovy paste
1 tablespoon
Dandelion greens, shredded
½ ounce
Anchovy fillets in oil, drained
4
  1. Butter four 4-inch soufflé dishes, and coat the insides with ½ ounce cheddar each. 
  2. In a small pan, melt the butter, add the flour, and cook, stirring, for 2 minutes. 
  3. Still stirring, add the milk and bring to a boil over medium heat. 
  4. Let bubble for a minute or two, and then pour into a bowl. 
  5. Season very lightly with salt and generously with pepper, whisk in the egg yolks, and then the anchovy paste. 
  6. Cover the bowl with plastic wrap; let cool slightly. 
  7. Preheat the oven to 400°F. 
  8. Beat the whites with a pinch of salt until soft peaks form. 
  9. Immediately mix one-third of the whites into the warm soufflé mixture with a whisk, then, with a large wooden spoon, fold in the rest with one hand while sprinkling in the greens and 2 cups cheddar with the other.
    Stop as soon as the mixture is completely amalgamated. 
  10. Spoon the mixture into the dishes, and bake for 6 minutes. 
  11. Sprinkle the tops with a little cheddar, and immediately return to the oven for 2 minutes. 
  12. Top each soufflé with a rolled anchovy fillet, and serve immediately. 
Yield: 4
Recipe adapted from Eggs by Michel Roux.

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