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Bell peppers or onions hold the souffle.

Bell peppers or onions hold the souffle Shiny bel peppers and aromatic onions make handsome containers for individual souffles. The pepper souffle has polenta and jack cheese. The onion wells hold a sweet onion puff. These airy creations are well suited to brunch or a light supper.

Spiced Bell Pepper Souffles

Rather than elongated peppers, choose squarishones that stand upright.

4 large (6 to 7 oz. each) red, yellow, or green bell peppers 3 tablespoons minced, seeded fresh jalapeno chillies 2 teasppons dry oregano leaves 3 tablespoons butter or margarine 1/4 cup polenta or cornmeal 1 cup milk 3/4 cup shredded jack or cheddar cheese 3 large egg yolks 4 large egg whites Salt

If peppers tip when set their bottoms, trim a thin sliver from base (without piercing wall) so they sit solidly. Cut off tops about 1/2 inch below bottom of stems. Seed peppers, rinse, then set upright in a 9- by 13-inch pan. Trim stem from tops and chop the pepper scraps.

In a 2- to 3-quart pan over medium-high heat, frequently stir chopped peppers, chilies, and oregano in butter until vegatables are limp, about 10 minutes. Add polenta> stir 1 minute. Add milk. Stirring, bring sauce to a boil and simmer for 5 minutes. Remove from heat> add cheese and stir until melted, then stir in egg yolks. If made ahead, cover and chill until next day. Reheat to simmering, stirring.

In a deep bowl, whip egg whites with a mixer until they hold firm, moist peaks. Stir about 1/4 of whites into sauce, then fold all of sauce into whites.

Gently pile souffle into peppers. Bake, uncovered, in a 375[degrees] oven until souffles are well browned and puffled, 35 to 40 minutes. Season with salt to taste. Makes 4 servings.

Per serving: 324 cal.> 15 g protein> 22 g fat> 19 g carbo.> 296 mg sodium> 210 mg chol.

Onion Souffles in Onion Cups

4 large (about 10 oz. each) onions 2 tablespoons balsamic or red wine vinegar 2 teaspoons sugar 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 3/4 cup milk 1/2 cup grated parmesan cheese 2 large eggs, separated Salt and pepper

Halve onions horizontally, then trim rounded ends to sit flat. Place onions, cut side up, in a 9- by 13-inch pan. Spoon vinegar evenly over cut surfaces> sprnkle with sugar. Cover with foil and bake in a 350[degrees] oven until very tender whne pierced, about 1 hour. Let stand in pan until cool enough to handle. If made ahead, cover and chill up until next day.

Pull centers from onions, leaving a 1/8-inch shell (it's all right if there's a hole in the bottom). Finely chop centers.

In a 3- to 4-quart pan, melt butter over medium-high heat. Add chopped onion> stir often until very limp, about 10 minutes. Add flour and stir for 1 minute. Add milk, stirring until sauce boils rapidly. Remove from heat> mix in cheese, then egg yolks. If made ahead, cover everything and chill up until next day. Reheat sauce to simmering, stirring.

In a deep bowl, whip egg whites with a mixer until they hold firm, moist peaks. Stir about 1/4 of whites into sauce, then fold all of sauce into whites.

Gently pile souffle mixture into onion shells. Bake, uncovered, in a 375[degrees] oven until souffles are well browned and puffed, about 35 minutes. Transfer with a wide spatula to plates. Season with salt and pepper. Makes 4 servings.

Per serving: 281 cal.> 13 g protein> 14 g fat> 29 g carbo.> 304 mg sodium> 136 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1991
Words:606
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