21 September 2008

Grits,cheese, and Onion soufflès






For To this Bookmarked Recipes I wanna made some savoy recipe and I find this tasty recipe in Bon Appètit Magazine, June 2008 and you may look their yummy recipes in http://bonappetit.com/ I love this magazine I have made many desserts and others yummy recipes. So this is my entry to Bookmarked Recipes, every Mondays of Ruth'kitchen experiments, http://justaddeggs.blogspot.com/ .



This versatile soufflès can be served for breakfast or lunch, or as a side dish for dinner (Kitchen bonneappetit)



Ingredients

2 tablespoons butter

3/4 cup chopped onion

3/4 cup chopped leek

1 1/2 cupos whole milk,divided

1/2 teaspooon of salt

1/3 cup quick grits or semolina

4 large eggs, separated

3 green onions chopped (optional)

1 cup grated cheese divided (about 4 ounces)



Method



Preheat oven at 220º C, butter 4 or five souflee dishes, I used the remarking I have.

Melt 2 tablespoons butter in large saucepan over medium heat. Add onions and leek; sautè 3 minutes.

Mix in 1 1/4 cups of whole milk and 1/2 teaspoon of salt, then grits or semolina begin to simmer.

Reduce heat to low, cover and cook until thick,stirring occasionally, about 5 minutes.

Meanwhile,whisk remaining 1/4 cup of milk and yolks in small bowl to blend.
Remove grits or semolina from heat. Stir in yolk mixture,then green onions
and 3/4 cup of cheese. Beat whites in medium bowl until stiff but not dry.Fold into grits mix in 3 additions.

Divide mixture among prepared dishes (mixture will come all the way totop of dishes)Sprinkle with 1/4 cup cheese.
Bake soufflès until puffed and brown on top, about 18 minutes. Serve inmediately.
(Is normal they down a little)



EN ESPAÑOL

Soufleès de semolina,queso y cebollas


Para esta entrada de Bookmarked recipes querìa hacer algo salado porque me gusta ir alternando cuando puedo, y encontrè este rica receta (por lo menos a mì me encantó) en la Revista Bon Appetit (de USA) que estoy suscrita y tiene estupendas recetas yo he hecho postres y algo de salados tambien esta es la revista de Junio/2008 y se pueden ver las recetas en http://bonappetit.com/, esta es mi entrada para Bookmarked recipes de Ruth en http://justaddeggs.blogspot.com/ y su blog es Ruth'kitchen experiments.

Ingredientes

2 cucharadas de mantequilla

3/4 taza de cebolla picada

3/4 taza de puerros picados

1 y 1/2 taza de leche entera

1/2 cucharadita de sal

1/3 taza de semolina

4 huevos grandes separados (las claras de las yemas)

3 cebollines picados (optativos)

1 taza de queso rallado

Mètodo

Precalentar el horno a 220º C (medio alto)

Enmantequillar 4 o cinco cuencos o bowls para souflee. Derretir 2 cucharadas de mantequilla en un sartèn grande a medio calor, Agregar las cebollas y los puerros picados, sofreir por 3 minutos .

Agregar una taza 1/4 de leche, la cucharadita de sal, agregar la semolina y revolver, reducir el fuego y cocinar hasta que estè espeso,revolviendo ocasionalmente, cocinar por unos 5 minutos.

Mientras tanto, batir las yemas con 1/4 taza de leche entera en un pequeño bowl.

Retirar la mezcla de semolina del fuego. Agregar la mezcla de yemas, los cebollines picados y 3/4 taza de queso rallado.

Batir las claras en un bowl mediano con una pizca de sal hasta que estèn firmes pero no duras.

Agregue a la mezcla de semolina en tres veces e integre suavemente.

Divida la mezcla en los cuencos o pocillos hasta el tope. Espolvoree sobre ellos el resto de queso rallado que hemos dejado.

Cocinar los sufflès hasta que crezcan y estèn bien dorados, alrededor de 18 minutos.SERVIR INMEDIATAMENTE. El soufleè al retirarlo del horno se baja un poco.

39 comments:

  1. que excelente receta se soufles, y lo que me gustan, antes ahcia muchos ahora ya no...

    a lo mejor vuelvo a hacerlos.

    le invito al picnic de la abuela en
    www.lasrecetasdelaabuelamtilde.blogspot.com

    a mi hsitoria en fotos en
    www.panconsusurros.blogspot.com y a retirar lso premios que he deajado en

    www.walktohoriozn.blogspot.com

    www.cuerposanaoalamcalma.blogspot.com

    www.newartdeco.blogspot.com

    le saludo y dejo mi paz agradecida por sus visitas

    mary carmen

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  2. Gracias Mary Carmen, me gusta mucho tu blog asì que me irè a dar una vuelta. Cariños, Gloria

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  3. I've never made a souffle Gloria...love the flavours in the ones you've made. Also love individual servings. Great bookmarked entry. Very nice indeed...xoxoxo Deeba

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  4. Gloria excelente receta, me encantan la versión salada son tan suaves, la mezcla de ingredientes una delicia.

    Un besote

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  5. Great job on the souffles... I hear sometimes they can deflate if you aren't gentle... but you must have very soft hands :)

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  6. Deeba many thanks, you are so sweet dear. Make these are really nice! xxGloria

    Hola Trota, ¿Còmo estàs? gracias, a mì me encanta el soufflè, xxxGloria

    Adam, really you make me laugh,and you are so nice. I made soufflès other times but now in this recipe I learned two things, When you adda the whites, incrporated in three times, I think this is better to rthe batter, and second (I knew this) the changes of temperature, you make and you serve ya!!
    xxxxxx Gloria

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  7. oh, i do love me some grits! especially covered with cheese--very nice! :)

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  8. Dear Gloria,
    You are always showing me new things to try...thanks

    I hope that all is well with you and your family.
    How is your daughter doing?

    My Erin is anxiously waiting to adopt a baby. I pray tha she will get one soon.

    Have a good week my friend. Hugs, Lura

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  9. Thanks dear Lura, well you know some days better and others difficult, is the life dear! When Erin finally adopt you have to tell me!!! I will be so happy too she is a georgeous Girl! xx have a nice week, xxGloria

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  10. Well - you know I love grits. I just made shrimp and grits last week! This looks great!

    -DTW
    www.everydaycookin.blogspot.com

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  11. Thanks Darius I love shrimp too! Gloria

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  12. Just from the name alone, I can tell that this tastes really good.

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  13. And is true dear Cynthia, thanks by stopping by! xGloria

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  14. Hola Gloria, These look terrific! I love how you used three different kinds of onions, plus the eggs and cheese. They look so good, and I bet they tasted great!

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  15. Souffles hold a special place in my heart but I haven't been making them for a while now. Yours looks delicious (lovely flavour and I also like the use of semolina!)

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  16. Estupenda receta. Los soufflés son tan ligeros que acaban convirtiendose en un plato que pega con todo. Y los ingredientes muy acertados.
    Un beso

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  17. Buenos dias Gloria!!
    Ummm que rico el soufflé!! me lo comeria ahora mismo, tengo el desayuno en los pies! Como siempre gracias por tus ricas recetas!
    Un besazo

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  18. this is succulent!! i'll be trying to make some tonight :-) besos mi hermana

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  19. Amiga, vengo volando a verte....sorry por mi ausencia, no he podido escribirte pues estoy a mil, trabajando pero ya terminando...por suerte.
    Los souflés me encantan, siempre les he tenido miedo de hacerlos eso sí, mi marido los hace y le quedan regio, a mi no me da todavía.
    Tu receta muy rica, como siempre.
    Un beso grande amiga, ya estoy contigo!

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  20. Thanks pAULA, REALLY ARE SO TASTY!!XgLORIA
    Really Lore a lot of I time I didn't make too. But fortunately I dont forget! xxGloria

    Gracias Rosa, y lo buenos que sirven para varios tipos de comida, cariños Gloria

    Paulova, gracias por venir a verme, tù sabes que me alegro mucho, que estes bien, Gloria

    Dear Dhanggit, How are you sis??? Is all OK?? and the little how is she??? kisses Gloria
    Oye Kako no te preocupes, sè que hay perìodos que una està como loca, yo como que despues de las fiestas me vino un relax! Todavìa estoy ordenando la casa amiga, aquì todos son desordenados! (el Gerardito es el menos desordenado) cuando puedas me escribes. GLoria

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  21. I can't get grits here in the UK unfortunately, as the souffle looks yummy. I've just given you an award, come check it out!

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  22. Thanks dear Sylvie, I used semolina is so good because this recipe only have 1/3 cup of grits or semolina, thanks, Gloria

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  23. This sounds like a delicious souffle! I love bonappetit a lot too. Besos:)

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  24. Thanks my dear Farida, besos, Gloria

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  25. Feliz 18 de septiembre, aunque yo soy muy tarde. Se me olvido. Me encanta mil hojas y ademas me encantan los grits. Se ven deliciosos.

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  26. Thanks Prudy, always nice you come and are welcome!!! xGloria

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  27. Mmm, I know I would like these.

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  28. Thanks Cakelaw, Gloria

    Gracias Paulova, para tí también,besos,Gloria

    Emilie, thanks dear!!!Gloria

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  29. mmm, que rico se ve todo,
    mmm
    :D

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  30. Happy Independence Day to you! I hope you had a good, fun holiday.

    This looks great, the grits threw me off though, you must secretly be from "the South" in America! I didn't know anyone else but them ate grits!

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  31. Gracias mi niño, te mando muchos cariños, Gloria

    Thanks dear Hot garlic, yes dear, we eat some similar to grits, I know are so yummy and so I put semolina that is so good too to this recipe because is only 1/3Cup but all you have grits you may make with them, so yummy,xxGloria

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  32. wow - these look so tasty I want them all!

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  33. Thanks the Cake Crusader, you like savoy too?? I like too.Gloria

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  34. Thanks for your entry to Bookmarked Recipes!

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  35. You are welcome Pam is a Nice event I love it!!Gloria

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  36. Hola Gloria, sólo decirte que me encanta tu blog y en especial me ha llamado mucho la atención esta receta de Soufleès y aunque sé que es una de las preparaciones más difíciles que hay me arriesgaré a hacerla uno de estos días, la cebolla me encanta y la sémola también aunque aquí en España no es tan frecuente su uso.
    Saludos para ti!

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