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Savory Leek and Gruyere Souffle
Savory Leek and Gruyere Souffle
INGREDIENTS
DIRECTIONS
Position a rack in the upper third of an oven and preheat to 400°F. Coat a 14-inch oval gratin dish or large soufflé dish with the 2 Tbs. butter and sprinkle the bottom and sides with 1/2 cup of the cheese.
In a large fry pan over medium heat, warm the olive oil. Add the leeks and thyme and cook until the leeks are tender, about 12 minutes. Season with salt and let cool.
In a heavy saucepan over medium heat, melt the 5 Tbs. butter. Add the flour and whisk for 1 minute until combined. Whisk in the half-and-half and cook, whisking, until the sauce is smooth and thick, about 4 minutes. Transfer to a bowl. Stir in the egg yolks, one at a time. Stir in the remaining 1 1/2 cups cheese and the leeks. Season with salt and pepper.
In a large bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold one-fourth of the whites into the leek mixture. Quickly fold in the remaining egg whites until no white streaks remain. Pour into the prepared dish. Bake until the soufflé is golden brown, about 25 minutes. Serve immediately. Serves 6 to 8.
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Baked Leeks with Bread Crumbs
Baked Leeks with Bread Crumbs
INGREDIENTS
DIRECTIONS
Preheat an oven to 400°F. In a fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots, leeks, 1/2 tsp. of the salt and 1/2 tsp. of the white pepper. Reduce the heat to medium and cook, stirring often, until the leeks are translucent and very soft, about 15 minutes. In a small saucepan over medium heat, warm the 2 cups milk until small bubbles appear around the edge of the pan. Cover and remove from the heat. In a saucepan over medium-high heat, melt 3 Tbs. of the butter. Remove from the heat and whisk in the flour, the remaining 1/2 tsp. salt, 1/4 tsp. white pepper and the cayenne. Set the pan over medium-low heat and cook, stirring often, for 2 minutes. Slowly whisk in the hot milk and simmer, stirring, until the sauce thickens, about 15 minutes. If the sauce is too thin, increase the heat; if it is too thick, whisk in a little more milk. Then stir in the leek mixture. Pour the mixture into a baking dish or a gratin dish. Sprinkle evenly with the cheese and bread crumbs, then dot with the remaining 1 Tbs. butter. Bake until the cheese and bread crumbs are golden and the gratin is bubbly, 20 to 30 minutes. Remove from the oven and serve
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Parsley Portobellos
Parsley Portobellos
INGREDIENTS
DIRECTIONS
Preheat oven to 375. Lightly oil a baking dish just large enough for the mushrooms. Rub caps with ½ tbsp. oil. In food processor, combine the remaining oil, garlic, parsley and ¼ tsp each of salt and pepper. Process until smooth. If mixture is too thick add a little more oil. Arrange mushrooms, gill side up, in the dish. Spread the parsley mixture on the mushrooms covering the gills. Roast until mushrooms are juicy and tender, about 20 minutes.
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