Question : I need a certain recipe from the Williams Sonoma New Orleans cookbook?
I'm having several people over to my sisters tonight, and I dont have my cookbook with me so, Can someone give me the recipe for chees grits souffle from the williams sonoma new orleans cookbook?
- asked by Brianna M
All Answers: Answer #1here's a link to the cookbook online, I think its the one you're looking forIngredients:3 Tbs.unsalted butter1/2 cup plus 1/3 cup finely grated Parmigiano-Reggiano cheese 3 Tbs. all-purposeflourPinch of cayenne pepper1/8 tsp. freshlygrated nutmeg3/4 cup milk2 Tbs. dry vermouth3eggs, separated1 tsp. salt1/8 tsp. freshly groundblack pepper1/2 cup minced fresh chives3/4 cupfinely grated Gruyère cheeseDirections:Preheat anoven to 375ºF. Butter four 4-oz. ramekins with1/2 Tbs. of the butter and sprinkle with 2 Tbs. ofthe Parmigiano-Reggiano. In a saucepan overmedium-low heat, melt 2 Tbs. of the butter. Addthe flour, cayenne and nutmeg and cook, whiskingconstantly, for 2 minutes. Slowly add the milk andvermouth, whisking until smooth and thickened, 2to 3 minutes. Whisk in the egg yolks, salt, blackpepper, chives, Gruyère and the 1D3 cupParmigiano-Reggiano. Pour into a bowl. Set aside.In the bowl of an electric mixer fitted with thewhisk attachment, beat the egg whites onmedium-high speed until stiff but not dry peaksform, 2 to 3 minutes. Using a rubber spatula, foldthe egg whites into the soufflé base in threeadditions. Meanwhile, fill a breakfast pantwo-thirds full with water and bring to a boilover medium-high heat. Using half of the batter,fill the ramekins to the top and sprinkle with 2Tbs. of the Parmigiano-Reggiano. Place theramekins in the breakfast pan. Transfer to theoven and bake until a toothpick inserted into thecenter of a soufflé comes out clean, about 17minutes. Remove the soufflés from the ramekinsand place on individual plates. Serve immediately.Let the ramekins cool, then repeat with theremaining batter. Serves 4.
- answered by mex99b1084
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