roasted-garlic souffle
From vino4dino 16 years agoIngredients
- 3 large heads garlic, left whole, plus 3 garlic cloves, smashed shopping list
- 1 tablespoon olive oil shopping list
- 2 1/2 cups whole milk shopping list
- 1 medium onion, sliced shopping list
- 3 large thyme sprigs plus 1 teaspoon thyme leaves shopping list
- 1 California bay leaf or 2 Turkish shopping list
- 1 whole clove shopping list
- 1/8 teaspoon black peppercorns shopping list
- 7 tablespoons unsalted butter, divided shopping list
- 1 1/2 tablespoons fine dry bread crumbs shopping list
- 5 tablespoons all-purpose flour shopping list
- 4 large eggs, separated, plus 4 additional egg whites shopping list
- 1 1/2 cups grated parmigiano-Reggiano (3 ounces) shopping list
- 1/4 teaspoon grated nutmeg shopping list
- 3/4 cup grated Gruyère (2 ounces) shopping list
How to make it
- A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both. For a few helpful tips to keep in mind when making a soufflé.
- Makes 8 servings
- Paul Grimes
- 3 large heads garlic, left whole, plus 3 garlic cloves, smashed
- 1 tablespoon olive oil
- 2 1/2 cups whole milk
- 1 medium onion, sliced
- 3 large thyme sprigs plus 1 teaspoon thyme leaves
- 1 California bay leaf or 2 Turkish
- 1 whole clove
- 1/8 teaspoon black peppercorns
- 7 tablespoons unsalted butter, divided
- 1 1/2 tablespoons fine dry bread crumbs
- 5 tablespoons all-purpose flour
- 4 large eggs, separated, plus 4 additional egg whites
- 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
- 1/4 teaspoon grated nutmeg
- 3/4 cup grated Gruyère (2 ounces)
- Preheat oven to 400°F with rack in middle.
- Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil.
- Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
- Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover.
- Let steep 30 minutes.
- Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
- Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour.
- Cook roux over low heat, whisking constantly, 5 minutes.
- Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth.
- Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
- Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture.
- Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
- Bake soufflé until set and browned on top, 20 to 25 minutes.
People Who Like This Dish 4
- bjreag Nowhere, Us
- mystic_river1 Bradenton, Florida
- greekgirrrl Long Island, NY
- conner909 Whereabouts, Unknown
- vino4dino Baltimore, MD
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The Rating
Reviewed by 2 people-
I forgot to come and rate this...made it last month and it was the rave of the supper. ^5 Thanks.
mystic_river1 in Bradenton loved it
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