miniature jalapeno souffles
yeah, i'm on a posting roll, i know. just playing catch-up on all the goodies i've made lately but just haven't posted.
these yummy things were the only thing i made from my planned birthday menu. that is, of the 5 things i planned to make for my birthday party, this is the only thing i actually prepared. i made em the day before and heated them up during the party.
this recipe calls for a mini-muffin tin -- i actually went to crate & barrel and bought one for $15. also, i didn't use the pine nuts. i have a love/hate relationship with the things. however, i'm thinking i may try them next time.
...oh yeah. i got this from sara moulton on the food network.
Miniature Jalapeno Souffles
makes 12
1 tablespoon unsalted butter, plus extra for buttering the tins
2 1/2 tablespoons all-purpose flour
2 tablespoons very finely chopped pine nuts
1 small jalapeno, seeded and minced (i used 1 1/2 jalapenos)
6 tablespoons whole milk
1/4 cup grated Gruyere cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 large egg, separated
Preheat the oven to 400 degrees.
Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.
Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeno. Cook, stirring, for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.
Beat the egg white until firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400 degree oven for 5 to 7 minutes before serving.
these yummy things were the only thing i made from my planned birthday menu. that is, of the 5 things i planned to make for my birthday party, this is the only thing i actually prepared. i made em the day before and heated them up during the party.
this recipe calls for a mini-muffin tin -- i actually went to crate & barrel and bought one for $15. also, i didn't use the pine nuts. i have a love/hate relationship with the things. however, i'm thinking i may try them next time.
...oh yeah. i got this from sara moulton on the food network.
Miniature Jalapeno Souffles
makes 12
1 tablespoon unsalted butter, plus extra for buttering the tins
2 1/2 tablespoons all-purpose flour
2 tablespoons very finely chopped pine nuts
1 small jalapeno, seeded and minced (i used 1 1/2 jalapenos)
6 tablespoons whole milk
1/4 cup grated Gruyere cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 large egg, separated
Preheat the oven to 400 degrees.
Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.
Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeno. Cook, stirring, for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.
Beat the egg white until firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400 degree oven for 5 to 7 minutes before serving.
posted by maryann at Thursday, August 25, 2005
1 Comments:
Those sound very yummy!
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