Tag: white cheddar

Apple & Cheddar Cheese Soufflés – Great for People Who Stink at Folding Egg Whites

After doing such a great job folding the egg whites into
this apple and cheddar soufflé batter, I celebrated by dropping a measuring cup
into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my
fist at the heavens, I’d lost a lot of micro-bubbles.


I pressed on, and despite my tragic encounter with gravity,
the resulting soufflés were simply fabulous, which just goes to show that maybe
we need to relax about this whole folding thing. Sure, more bubbles would make
it go a little higher, but if you’ve never made a soufflé before, I hope this
gives you some new-found courage.

By the way, I don’t know why most similar recipes call for
extra egg whites. Actually, I do know; it’s to make them more visually
impressive, but I think this dilutes the flavor. I use about half the egg
whites normally called for, and these are still light as a feather.


If you decide to give these a whirl, please promise me you’ll use a great cheddar. I used a sharp and creamy Cabot, but any other quality, aged cheddar will work. These apple cheddar soufflés are very versatile, and would
make a great appetizer, a special holiday brunch starter, or deliciously
different dessert. I hope you give
them a try soon. Enjoy!


Ingredients for 4 
(I used Le Creuset 4 3/4-ounce size):

For the apples:
1 tbsp butter, heated until edges start to turn brown
1 apple, cubed
1 tbsp sugar

For the batter:
2 tbsp flour
2 tbsp butter
1 cup milk
1/2 tsp salt
pinch freshly ground black pepper
pinch cayenne
pinch nutmeg
3 oz sharp white cheddar, or almost 1 cup grated
2 eggs, separated

Bake at 400 degrees F. 
for about 22 minutes

*Assuming you don’t drop a measuring cup into your folded
egg white fluffed batter, you should have about 2 cups of batter. You can
divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4
to 5 oz size is ideal. Basically, when it’s fully puffed and browned, it’s
done. And for goodness sake, serve very warm, but not piping hot!

Ham and Extra Sharp White Cheddar Omelette

Ham and Extra Sharp White Cheddar Omelette

by Pam on March 17, 2014

My son has slowly become an egg fan. Lately, he likes them pretty much any way but especially over medium, scrambled, soft boiled, and as omelettes. He asked for an omelette recently so I made him this one with ham and extra sharp white cheddar I found in the fridge. He loved this breakfast and gobbled up every last bite.

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, sprinkle the ham on one half then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



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Ham and Extra Sharp White Cheddar Omelette




Yield: 1

Total Time: 5 min.



Ingredients:

Cooking spray
2 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
2-3 slices of Canadian bacon, diced
Extra sharp white cheddar cheese, shredded, to taste

Directions:

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, sprinkle the ham on one half then top with the shredded cheese. Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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