FOOD AND BEVERAGE
Food & Beverage Director
Easter Sunday Brunch
April 21, 2019
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Tuesday, April 23
4:30 - 6:30pm
$35 Per Person
Wild Mushroom Soufflés
recipe from Chef Chuck...
YIELD 7 - 8 OUNCE RAMEKINS
4 tablespoons unsalted butter, plus softened butter for brushing 1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
12 ounces shiitake mushrooms, diced and sautéed in butter with
1 teaspoon chopped thyme
6 large eggs, separated
8 ounces chèvre or shredded gruyere
1/2 teaspoon cream of tartar
Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
In a medium saucepan, melt the 4 tablespoons of butter.
Whisk in the flour and cook over moderate heat for 1 minute.
Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
Stir in the salt and cayenne.
Off the heat, whisk in the egg yolks. Let cool slightly.
Transfer to a large bowl and stir in the chèvre and mushrooms.
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
Increase the speed to high and beat until firm peaks form.
With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim.
Run your thumb inside the rim of each ramekin to help the
soufflés rise evenly.
Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes.
Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes.
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