marsha-tbay
Well-known member
from Home Cooking and the Pacific Palisades Hotel, Vancouver
Butter to brush ramekins
1 c fine bread crumbs
2 tbsp butter
1/4 c. all purpose flour
1 c milk
3 tbsp grated parmesan cheese
1 lg red bell pepper, roasted, peeled, seeded and chopped
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 egg yolks
8 egg whites, whipped until soft peaks form
8 oz Brie cheese, cut into 8 pieces
Olive Tapenade
2 med size red bell peppers, roasted, peeled and seeded
2 anchovy fillets
3 cloves garlic
1/4 c olive oil
1 c pitted kalamata olives
juice of 1 lemon
Mixed baby greens
Preheat the oven to 375. Brush 8 4oz ramekins with butter and line with bread crumbs. Set aside
In a heavy bottomed saucepan stir the 2 tbsp butter with the flour to make a roux. Stir constantly over low heat for 3-4 mins. Slowly add the milk, stirring until the mixture is smooth and thick. Cook, stirring, for another 5 to 6 mins. Remove from the heat and transfer to a large bowl.
Stir in the grated parmesan, chopped red pepper, salt and pepper.
One at a time, add the egg yolks and beat until smooth. Carefully fold the beaten egg whites into the souffle mixture.
Place a piece of Brie in ea. prepared ramekin. Spoon in the souffle mixture to fill the ramekins.
Place the filled ramekins in a baking pan and pour enough water in the pan to come 1" up the sides of the ramekins. Bake for 15 mins. at 375.
Reduce the oven heat to 300 and bake for an addtl. 25 mins. at 375.
Reduce the oven heat to 300 and bake for an additional 25 mins. until an inserted toothpick comes out clean (be careful not to insert the toothpick into the Brie). Let cool completely.
To make the tapenade, puree all of the ingredients in a food processor until smooth.
To serve carefully remove the cooked souffles from the ramekins. Reheat the souffles at 325 for 10 minutes. Arrange a bed of mixed greens on ea. of 8 serving plates and top with a heated souffle. Drizzle the tapenade around ea. souffle and serve immediately.
Note: The picture shows the Brie set off center slightly with frisee spread completely around it, then olive tapenade drizzled all the way around and chopped tomato tossed around into the tapenade. If you happen to have a variety of plates, they served it on a yellow plate with olives and green olive leaves and that plate set onto a larger green plate that resembles lettuce or other greens.
Butter to brush ramekins
1 c fine bread crumbs
2 tbsp butter
1/4 c. all purpose flour
1 c milk
3 tbsp grated parmesan cheese
1 lg red bell pepper, roasted, peeled, seeded and chopped
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 egg yolks
8 egg whites, whipped until soft peaks form
8 oz Brie cheese, cut into 8 pieces
Olive Tapenade
2 med size red bell peppers, roasted, peeled and seeded
2 anchovy fillets
3 cloves garlic
1/4 c olive oil
1 c pitted kalamata olives
juice of 1 lemon
Mixed baby greens
Preheat the oven to 375. Brush 8 4oz ramekins with butter and line with bread crumbs. Set aside
In a heavy bottomed saucepan stir the 2 tbsp butter with the flour to make a roux. Stir constantly over low heat for 3-4 mins. Slowly add the milk, stirring until the mixture is smooth and thick. Cook, stirring, for another 5 to 6 mins. Remove from the heat and transfer to a large bowl.
Stir in the grated parmesan, chopped red pepper, salt and pepper.
One at a time, add the egg yolks and beat until smooth. Carefully fold the beaten egg whites into the souffle mixture.
Place a piece of Brie in ea. prepared ramekin. Spoon in the souffle mixture to fill the ramekins.
Place the filled ramekins in a baking pan and pour enough water in the pan to come 1" up the sides of the ramekins. Bake for 15 mins. at 375.
Reduce the oven heat to 300 and bake for an addtl. 25 mins. at 375.
Reduce the oven heat to 300 and bake for an additional 25 mins. until an inserted toothpick comes out clean (be careful not to insert the toothpick into the Brie). Let cool completely.
To make the tapenade, puree all of the ingredients in a food processor until smooth.
To serve carefully remove the cooked souffles from the ramekins. Reheat the souffles at 325 for 10 minutes. Arrange a bed of mixed greens on ea. of 8 serving plates and top with a heated souffle. Drizzle the tapenade around ea. souffle and serve immediately.
Note: The picture shows the Brie set off center slightly with frisee spread completely around it, then olive tapenade drizzled all the way around and chopped tomato tossed around into the tapenade. If you happen to have a variety of plates, they served it on a yellow plate with olives and green olive leaves and that plate set onto a larger green plate that resembles lettuce or other greens.
) diane