Waring CO1600WR Instruction Booklet - Page 18

CHEDDAR CORN SOUFFLÉ Makes one 8-cup soufflé 5 tablespoons unsalted butter, plus extra for soufflé dish 5 eggs, separated in two mixing bowls 11⁄2 cups corn (3 ears with husks; see Note) 11⁄2 cups whole milk 1⁄2 cup unbleached, all-purpose flour plus extra for dusting soufflé dish 2 cups sharp Cheddar, grated 1 teaspoon kosher salt 1⁄2 teaspoon fresh ground pepper dash of hot sauce Preheat oven to 350°F on convection bake with baking tray in position 1 (bottom position). Butter and flour an 8-cup soufflé dish well. Beat yolks and reserve. In a blender or food processor, purée 11⁄2 cups of corn with the milk; reserve. Melt butter in a saucepan. Add flour and stir with a wooden spoon until smooth. Cook over medium heat for 2 minutes, stirring occasionally. Pour the milk/corn purée into the flour/butter mixture as you whisk simultaneously. Whisk until the mixture is a smooth consistency. Continue to heat slowly, whisking occasionally, until the mixture becomes smooth and thick, about 3 to 5 minutes. Stir in Cheddar until melted and incorporated. Stir in remaining corn, salt, pepper, and hot sauce. Remove from heat and reserve. Spoon a small amount of the cheese mixture into the yolks, whisking at the same time. Continue adding all of the cheese slowly to the yolks, whisking the whole time. Reserve. With an electric mixer, beat the egg whites until peaks form that are stiff but not dry, about 3 minutes. Gently fold the whites into the yolk-cheese mixture in three increments, using a large rubber spatula, so that the two are well incorporated. Pour mixture into prepared soufflé dish and bake until the soufflé is golden and puffed over the rim of the dish, approximately 35 to 40 minutes. Serve immediately. Nutritional information per serving: Calories 257 (59% from fat) • carb. 16g • pro. 11g • fat 17g sat. fat 9g • chol. 173mg • sod. 323mg • calc. 176mg 34 NOTE: A great way to prepare the corn for this dish is to roast it: Preheat oven to 450°F on convection oven/roast. On the baking sheet place the 3 ears of corn with about 1⁄4 cup of water and place in the bottom rack position (position 1). Roast for about 20 to 25 minutes until you can smell the corn and the husks are brown. Remove from oven and allow corn to cool completely before you remove the husks. SPRING VEGETABLE QUICHE Makes one 9-inch quiche 4 ounces asparagus, tough ends removed 11⁄2 teaspoons extra virgin olive oil 1⁄4 teaspoon kosher salt 1⁄2 recipe Pâte Brisée, page 45 1 shallot, thinly sliced (approximately 2 tablespoons) 1-2 ounces prosciutto, sliced into small dice 2 tablespoons fresh shelled or frozen peas 2 tablespoons fresh basil, chopped 1⁄2 cup half-and-half or whole milk 1⁄2 cup heavy cream 1 egg 1 egg yolk 1⁄4 cup grated Parmigiano-Reggiano Preheat oven to 425°F on convection bake. Line the baking tray with aluminum foil. Toss the asparagus on the tray with 1 tablespoon of olive oil and 1⁄4 teaspoon of kosher salt. Roast on rack 2 (middle rack position) for 5 to 10 minutes, depending on the thickness of the asparagus. Remove asparagus when it has softened and browned slightly but still crisp-tender. Once cool, cut asparagus into 1⁄2-inch pieces. Reserve. While asparagus is in the oven, roll the pâte brisée to fill a 9-inch tart pan, form the edges and return it to the refrigerator to rest for at least a halfhour. Turn oven down to 400°F on convection bake, in rack position 1 (bottom position). Allow at least 10 minutes for oven to come down in temperature. Line the tart shell with parchment and dried beans or pie weights. "Blind bake": bake the pastry for about 20 minutes, until it appears a light golden. Remove pastry shell from oven, remove the pie weights and reserve them separately. 35