1 bread crumbs for coating
1 ramekins
2 oz maytag blue cheese
4 eggs, separated
1 tbsp finely ground walnuts
4 ounces, fresh white bread,
1 cut in 1/2-inch cubes
1 salt and pepper
1 garnish:
1 walnuts
1 tbsp olive oil
1 tbsp chiffonade of mint
1 cracked black pepper
A Recipe for
Blue Cheese Walnut Souffle
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Blue Cheese Walnut Souffle is one of thousands in the Recipes-to-go Cheese Cookbook.
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Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This is a recipe for Blue Cheese Walnut Souffle from the recipe cookbook of Recipes-to-go (Cheese)
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Food Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Preheat oven to 375 degrees. Butter the interior of 4 ramekins and
lightly coat the entire surface with the bread crumbs, making sure
the crumbs adhere to the rim. In a small bowl, whisk the egg yolks,
cheese, and walnuts to combine.
Fold in the bread cubes: coat thoroughly. Allow to sit for 5 minutes.
Whip the egg whites until stiff peaks form. Using your whisk, fold in
1/2 of the egg whites, mix to incorporate.
Season highly. Using a rubber spatula, fold in the remaining egg
white. Divide the mixture between the 4 prepared ramekins. Make sure
to fill them up all the way, but do not touch the rims with any of
the mixture. Place the ramekins on a baking sheet, and carefully
place in the center of the oven. Bake for 15 minutes.
While the souffles are baking, decorate your plates with walnuts,
drizzle of oil, mint, and a sprinkle of pepper. Remove the souffles
from the oven and serve immediately.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2249
Serves: 4
Blue Cheese Walnut Souffle Recipe brought to you by Recipes To-Go