Friday, June 12, 2009

Bacon, Leek & Tomato Souffle

I wasn't quite sure what a souffle was when I started out with this recipe but it ended up being a light, fluffy cake with a bunch of tasty ingredients baked in.

1 T unsalted butter, melted
1/4 panko bread crumbs
2 strips bacon, minced
1/2 c minced leeks
1 T cornstarch
1/3 c milk
1/2 c seeded, diced tomato
2 room-temperature egg yolks
pepper to taste
3 room-temperature egg whites
1/8 t cream of tarter
pinch of table salt
2 t snipped fresh chives

1 T unsalted butter
1 T flour
3/4 c milk
1/2 c shredded sharp white cheddar cheese (I used mild cheddar cheese)
pinch of cayenne pepper

Preheat oven to 375 degrees.  Coat a 1 qt. souffle (round white corningware) dish with 1 T melted butter.  Add panko, turning to coat sides of dish.

Brown bacon in a saucepan over medium heat until it's crisp, 3-4 minutes.  Pour off all but 1 T of drippings.  Add leeks, saute until they're soft, about 2 min.  Stir in cornstarch.  Whisk milk in slowly until mixture is thickened- cook for 1 min.  Add tomato.  Whisk in egg yolks one at a time.  Transfer mixture to a large bowl and season souffle base with pepper. 

Beat egg whites, cream of tarter, and salt in a bowl with a mixer on high speed until stiff peaks form.  Blend a third of the whites into bacon mixture until no streaks remain- fold in remaining whites.

Fill prepared dish with batter.  Bake souffle on a baking sheet until puffed- about 30 min.  Test for doneness by inserting a toothpick into center of souffle.  Souffle is done if the pick comes out clean or slightly moist.  While souffle bakes, makes the cheese sauce.

Melt 1 T butter in a small saucepan over medium heat.  Whisk in flour to make a roux.  Cook roux for 2 min, stirring often.  Gradually add milk, stirring constantly.  Bring to a boil- cook for 3 min.  Sprinkle in cheese, stirring until it's meted and incorporated into sauce.  Season with cayenne.

To serve, using a paring knife, cut a slit in top of souffle.  Pour sauce into slit, allowing sauce to pool.  Spoon out portions of souffle, garnish each serving with chives.

1 comment:

The McFarlane Family said...

I think I have been inspired to make my first souffle


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