↞ recipe box start page
Category: Eggs
Prep Time: Cook Time: Total Time:
2 Tbsp unsalted butter, plus softened butter
for the ramekins
1/2 cup freshly grated Parmigiano-Reggiano
cheese
3 Tbsp all-purpose flour
1 cup milk
pinch of salt
pinch of cayenne pepper
2 ounces Roquefort cheese
5 large eggs, separated
2 Tbsp snipped chives
Preheat the oven to 375. Butter four 1-cup ramekins and coat each one with 1 Tbsp of the grated Parmigiano.
In a medium saucepan, melt the 2 Tbsp butter. Add the flour and cook over moderate heat for 1 minute, whisking constantly. Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmigiano. Whisk in the egg yolks and chives.
In another bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the beaten whites into the cheese mixture until no streaks remain. Pour the mixture into the ramekins, filling them three-fourths of the way; set the ramekins on a baking sheet. Bake the souffles for about 20 minutes, until puffed and golden. Place the souffles on plates and serve immediately.
serves 4
view more member recipes
Roquefort Souffle
Category: Eggs
Prep Time: Cook Time: Total Time:
2 Tbsp unsalted butter, plus softened butter
for the ramekins
1/2 cup freshly grated Parmigiano-Reggiano
cheese
3 Tbsp all-purpose flour
1 cup milk
pinch of salt
pinch of cayenne pepper
2 ounces Roquefort cheese
5 large eggs, separated
2 Tbsp snipped chives
Preheat the oven to 375. Butter four 1-cup ramekins and coat each one with 1 Tbsp of the grated Parmigiano.
In a medium saucepan, melt the 2 Tbsp butter. Add the flour and cook over moderate heat for 1 minute, whisking constantly. Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmigiano. Whisk in the egg yolks and chives.
In another bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the beaten whites into the cheese mixture until no streaks remain. Pour the mixture into the ramekins, filling them three-fourths of the way; set the ramekins on a baking sheet. Bake the souffles for about 20 minutes, until puffed and golden. Place the souffles on plates and serve immediately.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roquefort Cheese Dip
by charlene8819
8 oz pkg cream cheese 8 oz pkg Roquefort cheese 1 medium onion, grated 1/4 cup finely chopped pecans 1 tsp Worcestershire sauce salt and pepper, to taste Blend all ingredients well. Thin with
by charlene8819
8 oz pkg cream cheese 8 oz pkg Roquefort cheese 1 medium onion, grated 1/4 cup finely chopped pecans 1 tsp Worcestershire sauce salt and pepper, to taste Blend all ingredients well. Thin with
Roquefort Rocks
by HappyCook80
Roquefort Rocks 8 ounces roquefort cheese, at room temperature 1/2 cup unsalted butter, cut into small pieces ground black pepper 1 1/3 to 1 1/2 packed cups self-rising flour 1 to 2 tablesp
by HappyCook80
Roquefort Rocks 8 ounces roquefort cheese, at room temperature 1/2 cup unsalted butter, cut into small pieces ground black pepper 1 1/3 to 1 1/2 packed cups self-rising flour 1 to 2 tablesp
Roquefort Canapes
by HappyCook80
Roquefort Canapes 1 three ounce package cream cheese, softened 1 tablespoon crumbled Roquefort cheese 1 teaspoon minced onion 1 tablespoon butter, softened worcestershire sauce to taste
by HappyCook80
Roquefort Canapes 1 three ounce package cream cheese, softened 1 tablespoon crumbled Roquefort cheese 1 teaspoon minced onion 1 tablespoon butter, softened worcestershire sauce to taste
Roquefort Circles
by HappyCook80
Roquefort Circles 3 ounces cream cheese, softened 1 1/2 ounces roquefort cheese 1/4 cup minced scallions or chives 1 tablespoon butter pinch of cayenne pepper flour for the work surface 2 she
by HappyCook80
Roquefort Circles 3 ounces cream cheese, softened 1 1/2 ounces roquefort cheese 1/4 cup minced scallions or chives 1 tablespoon butter pinch of cayenne pepper flour for the work surface 2 she
Roquefort Vinaigrette
by sgre52160
2 to 3 oz roquefort cheese 6 tbsp olive oil 2 tbsp sour cream 4 tsp sherry vinegar Salt Combine cheese, sour cream, and vinegar in a blender. Stir in olive oil and add salt.
by sgre52160
2 to 3 oz roquefort cheese 6 tbsp olive oil 2 tbsp sour cream 4 tsp sherry vinegar Salt Combine cheese, sour cream, and vinegar in a blender. Stir in olive oil and add salt.
view more member recipes
related CDKitchen recipes
Grilled Steak With Roquefort Butter
Baked Buffalo Drumettes With Roquefort Dipping Sauce
Beef Tenderloin With Mushroom Roquefort Sauce
Roquefort Salad Dressing
Grape Appetizers With Roquefort Cheese And Nuts
Pear Roquefort Spinach Salad With Glazed Pecans
Rib-Eye Steak With Roquefort Sauce
Hot Gooseberry Souffle
Classic Creme Caramel
Recipe Quick Jump