Recipe Booklet

20
GORGONZOLA SOUFFLÉ
Makes one 8-cup soufflé
2
⁄3 cup walnuts, toasted and ground
5 eggs, whites and yolks separated
into two mixing bowls
5 tablespoons unsalted butter
1
⁄2 cup unbleached, all-purpose flour
1
1
⁄2 cups whole milk
1 cup crumbled Gorgonzola cheese
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pep-
per
1
⁄2 cup shredded mozzarella
Preheat oven to 350°F. Butter an 8-cup
soufflé dish well, and coat with toasted
ground walnuts; set aside.
Beat egg yolks using speed 1 for 30 sec-
onds; reserve.
Melt butter in a saucepan. Add flour and stir
with a wooden spoon until smooth and cook
over medium heat for 2 minutes, stirring
occasionally. Mix on speed 1 while adding
the milk, about 1
1
⁄2 minutes, beating until
smooth. Cook slowly, allowing the mixture
to thicken, while mixing on speed 2 until the
mixture becomes smooth and thick, approxi-
mately 5 minutes total. Add Gorgonzola and
mozzarella and stir until melted and smooth.
Remove from heat.
While mixing egg yolks on speed 1, spoon
a small amount of the warm cheese mix-
ture into the yolks and mix until smooth.
Continue adding the warm cheese mixture
slowly to the yolks, while mixing (the mozza-
rella will be stringy).
Using the chef’s whisk, beat the egg whites
until soft peaks form, about 1
1
⁄2 minutes
starting on speed 1, gradually increasing to
speed 5.
Using a large spatula fold the whites into the
yolk/cheese mixture in three additions.
Pour into prepared soufflé dish and bake in
the middle of oven until puffed over the rim
of soufflé dish and golden, approximately 40
to 45 minutes. Serve immediately.
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SOUFFLÉ ROLL WITH CHICKEN
AND SPINACH FILLING
Although this recipe may be slightly time-
consuming, the results are well worth it for a
perfect luncheon or brunch dish.
Makes 12 servings
nonstick cooking spray
4 tablespoons unsalted butter
1
⁄2 cup unbleached, all-purpose flour
2 cups whole milk
1
⁄2 teaspoon kosher salt
ground white pepper
5 large eggs, separated
1 recipe Chicken and Spinach
Filling (recipe follows)
Preheat oven to 400°F. Prepare 12" x 17"
pan by coating the pan with nonstick
cooking spray and dusting with flour to
cover surface, discarding any excess. Line
with a sheet of parchment paper.
Melt butter over medium low heat in a
2¾-quart saucepan. Add flour and stir with
a wooden spoon, creating a roux – do not
brown. Mix on speed 1 while adding the milk
in a stream. Mix until smooth and blended,
about 30 seconds. Stir in salt and pepper.
Let the mixture warm slowly, allowing it to
thicken, about 2 minutes, stirring occasion-
ally. This makes a béchamel sauce.
While the béchamel is thickening, mix the
yolks in a mixing bowl until smooth. Return
the beaters to the béchamel on the stove
and mix for about 2 minutes until the mixture
is very thick and smooth. Very carefully,
spoon about
1
⁄2 cup of the béchamel into
the yolks while mixing so that they will be
tempered (this will keep them from curdling
when added to the hot sauce). Continue
adding the béchamel in small additions
to the yolks until the mixture is fully
incorporated.
Using the chef’s whisk beat the egg whites
until soft peaks form, using speed 1, gradu-
ally increasing to speed 7 for 1
1
⁄2 minutes.
Fold the whites carefully with a large rubber
spatula into yolk mixture in 3 additions,
taking care to scrape the sides and bottom
of the bowl. Finally, use the spatula to
incorporate the mixture fully (scraping
sides and bottom of bowl). Pour batter into