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
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This Recipe for Blue Cheese Walnut Souffle is one of thousands in the Recipes-to-go Cheese Cookbook.
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
If you enjoy this Blue Cheese Walnut Souffle Recipe - you should enjoy the recipe collections you can find on the websites below:
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This is a recipe for Blue Cheese Walnut Souffle from the recipe cookbook of Recipes-to-go (Cheese)
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
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