Parmesan souffle rolled w greens and leeks w red pepper sauc

1 servings

Ingredients

Quantity Ingredient
1 Red Bell Pepper Sauce; see * Note
=== GREENS AND LEEK FILLING ===
3 tablespoons Olive oil
2 cups Chopped red onions
2 teaspoons Minced garlic
1 cup Thinly sliced leeks
(both the white and tender green parts)
¾ cup Dry white wine
2 tablespoons Minced fresh tarragon
(or 1 tablespoon dried tarragon)
2 tablespoons Minced fresh basil
(or 1 tablespoon dried basil)
1 pounds Washed; stemmed, and chopped baby greens
(such as spinach leaves; chard, or kale)
2½ cup Coarsely grated Gruyere cheese
1¾ cup Coarsely grated dry Jack or Asiago cheese
Kosher salt; to taste
Freshly ground black pepper; to taste
=== SOUFFLE LAYER ===
5 larges Eggs; separated
1½ cup Half-and-half
4 tablespoons Unsalted butter; plus
Additional butter for the baking sheet
5 tablespoons All-purpose flour; plus
Additional flour for the baking sheet
1½ teaspoon Kosher salt; plus a pinch for the egg whit
½ teaspoon Freshly ground white pepper
¼ teaspoon Freshly grated nutmeg
½ cup Freshly grated Parmesan cheese

Directions

* Note: See the "Red Bell Pepper Sauce" recipe which is included in this collection.

For the Greens and Leek Filling: In a large saute pan, heat the olive oil and saute the onions until lightly brown and caramelized. Add the garlic and leeks and saute for 3 minutes longer or until soft. Add the wine and herbs. Cook until most of the liquid has evaporated. Add the greens and cook until just tender, approximately 1 minute for spinach and longer for heartier greens. Remove to a colander, drain, and cool. Gently squeeze the greens to remove any excess moisture. Place the greens in a bowl and lightly toss with the cheeses. Season with salt and pepper. The filling can be stored, covered and refrigerated, for 1 day.

For the Souffle Layer: Preheat the oven to 400 degrees. In a medium bowl, lightly beat the egg yolks and set aside. In a small saucepan, heat the half-and-half to scalding. In a separate small saucepan, melt the butter and add the flour, stirring to make a roux. Cook for 3 minutes without browning. Whisk the scalded half-and-half into the roux, and cook, stirring constantly, for another 3 minutes until thickened. Remove from the heat.

Stir in the salt, pepper and nutmeg. Gradually whisk the warm mixture into the egg yolks and set aside. In a medium bowl, beat the egg whites, with a pinch of salt, until they hold stiff peaks. Stir a quarter of the beaten egg whites and half of the Parmesan into the egg-yolk mixture to lighten it. Gently fold in the rest of the whites. Butter a 10-by 15-inch jellyroll pan and line with waxed paper. Lightly butter the paper and dust with flour. Pour the souffle mixture onto the prepared baking sheet, spreading evenly to the corners. Sprinkle with the remaining ¼ cup Parmesan. Bake for 15 minutes, until the top is browned and puffed. Remove from the oven and cool. Invert and remove the waxed paper. Invert again so the top faces up. The souffle may be made in advance to this point, wrapped in plastic wrap and refrigerated.

To assemble the souffle roll: Preheat the oven to 350 degrees. Evenly spread the greens and leeks filling on top of the souffle layer. Starting with a long edge, carefully roll the souffle, jellyroll-style. Place the rolled souffle on a baking sheet and bake for 8 to 10 minutes or until heated through and the cheese is melted. Remove from the oven. To serve, spoon the warm red bell pepper sauce in the center of warm plates. Slice the rolled souffle and arrange in the center of the plates. Garnish with a drizzled ring of curry-saffron oil and rosemary sprigs, if desired. This recipe yields 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) Downloaded from their Web-Site -

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