This makes a beautiful tasty dinner or lunch. I make this a few times especially in the spring/summer.
terry
Individual Serrano Souffles On Greens With Pears And Pinon Nuts - Serves 8
Recipe By: Barbara Pool Fenzl
Published in: Seasonal Southwest Cooking
Ingredients
1 Serrano souffles
1 tablespoon Butter
2 tablespoon panko bread crumbs
2 tablespoon pinon nuts toasted and finely chopped
2 tablespoon Butter
1 tablespoon shallots -- finely chopped
2 Serrano chiles -- seeded and finely chopped
2 tablespoon flour
1/2 cup milk
2 egg yolks
1 cup Gruyere cheese -- grated
salt and pepper to taste
6 egg whites
Dressing
2 tablespoon raspberry vinegar
salt and pepper to taste
1/2 hazelnut or walnut oil
9 cup mesclun mix or European Spring lettuce Mix
2 pears -- julienned
1/2 cup pinon nuts -- toasted
Instructions
To prepare the souffles, preheat oven to 400F. Butter 8 individual 1/2 cup ramekins. Mix bread crumbs and finely chopped pinon nuts together and coat inside of buttered ramekins with the mixture; put in a baking dish and chill until ready to fill.
Melt 2 T butter in a saucepan. Add shallots, chiles, and flour and cook, stirring constantly, for 3 minutes. Add milk and cook, whisking until thick.Remove from heat and add egg yolks; mix thoroughly. Stir in cheese and season with salt and pepper.
In a separate bowl, whip egg whites until soft peaks form. Fold into the cheese mixture and divide among the chilled ramekins. Fill the baking dish with enough hot water to go half way up the sides of the ramekins. Bake until the souffles are puffed and golden, about 15 to 20 minutes
To prepare the dressing, put raspberry vinegar in a bowl and season with salt and pepper Slowly whisk in the oil. Set aside.
Place lettuce on the bottom of 8 plates and top with julienned pears and pinon nuts. Drizzle dressing over the top. Unmold souffles, and with the top side up, place one on each plate.
Recipe Notes
Father's Day 2008. I made this for our lunch today. It's delicious.You really taste the flavor of the chile in the souffle but it's not at all hot. Perhaps next time I'll either leave the seeds in the two chiles or add three. We did end up eating 3 each. Two would be just right for a serving and one if you are serving a dieter or light eater.
Exported from A Cook's Books -- Recipe management for Macintosh
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