Cabrales Cheese Souffles with Endive and Asian Pear Salad

Name: Cabrales Cheese Souffles with Endive and Asian Pear Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 59 milliliters all purpose flour; 6 servings Endive and Asian Pear Salad; 177 milliliters ounces Cabrales or Maytag blue cheese, crumbled (about packed); 0 teaspoons coarse kosher salt; 3 larges eggs, separated; 1 teaspoons coarsely ground black pepper; 2 Tbsps (1/4 stick) unsalted butter; 237 milliliters whole milk

Cabrales Cheese Souffles with Endive and Asian Pear Salad is a vegetarian recipe with 6 servings. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 204 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of all purpose flour, coarse kosher salt, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess.

Ingredients you will need

Custard

Butter

All Purpose Flour

Shake

Equipment you will use

Oven

Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Roasting Pan

Sauce Pan

Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Whisk

Remove from heat.

Add cheese and whisk until melted and smooth.

Ingredients you will need

Cheese

Equipment you will use

Whisk

Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.

Ingredients you will need

Kosher Salt

Egg Yolk

Pepper

Base

Equipment you will use

Whisk

Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes.

Ingredients you will need

Egg Whites

Base

Equipment you will use

Hand Mixer

Bowl

Pour enough hot water into roasting pan to come halfway up sides of dishes.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead.

Equipment you will use

Oven

Remove soufflés from water bath; let stand at room temperature.

Ingredients you will need

Water

Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)

Equipment you will use

Baking Sheet

Oven

Divide Endive and Asian Pear Salad among 6 plates.

Ingredients you will need

Asian Pear

Endive

Place 1 soufflé dish alongside salad on each plate and serve.

Equipment

Ingredients

Servings:

59milliliters

all purpose flour 6servings

Endive and Asian Pear Salad 177milliliters

ounces Cabrales or Maytag blue cheese, crumbled (about packed)0teaspoons

coarse kosher salt 3larges

eggs, separated 1teaspoons

coarsely ground black pepper 2Tbsps

(1/4 stick) unsalted butter 237milliliters

whole milk

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.