Ham
and Grits Soufflé with
Maderia Chanterelle Sauce
By FBWorld Team
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
This
necipe yields 4 souffles. Anyone who has worked with souffles
knows how quickly they "fall'. Robert put each of
the 4 souffles in the oven placed 5 minutes a part. As
each souffle came out of the oven, we were able to get
about 6 camera clicks each. Just as the top began to fall.
Robert was pulling another souffle out of the oven for
photographing. It was sheer genius. The Canadian Bacon
was a joy to work with.
Made
with:
Neusky's Canadian Bacon
Serves:
4
Madeira
Chanterelle Sauce Ingredients:
2 tbls. Butter
1 tbls. Shallots (minced)
1/2 cup Chanterelle Mushrooms (julienne)
1/2 cup of Madeira
1 cup Glace deVeau
TT Salt
TT Fresh Ground Pepper Blend
Procedure:
Saute mushrooms and shallots until tender. Deglaze with
Madeira. Reduce to two ounces. Add Glace deVeau. Simmer
until thick Season to taste. Reserve.
Soutfle
Base Ingredients:
1 oz. Butter
1 oz. All Purpose Flour
1 cup Milk
4 oz. Gruyere Cheese (grated)
1 oz. Parmesan Cheese (grated)
1/2 tspn. Dilon Mustard
TT Salt
TT Cayenne Pepper (ground)
4 Egg Yol ks
8 oz. Grits, Cooked
4 oz. of Canadian Bacon (brunoise)
2 tbls. Chives (minced)
Procedure:
Separate eggs and set aside. Egg whites will be used in
last step. Melt. Butter Stir in flour. Cook over low heat
for 2 minutes. Add milk stirring constantly until thick
Simmer 5 minutes. Stir in cheeses and mustard, and season
to taste. Remove pan from heat. Beat in egg yolks one
at a time. Transfer mixture to a bowl. Let cool to room
temperature, stirring occasionally so that a "skin"
does not form. About 10 minutes, stir in ham, grits and
chives. Reserve.
Folding
in Egg Whites Ingredients:
4 Egg Whites
1/4 tspn. Salt
2 oz. Butter
1/4 Cup Parmesan Cheese (grated)
Ramekins (or your preferred baking cup for souffle)
Procedure:
Butter the ramekins. Sprinkle inside of ramekins with
parmesan cheese. Set aside Whip egg whites and salt until
stiff peaks. With a balloon whip, blend in one egg white
with ham batter. Fold in remaining egg whites. Fill ramekins.
Rim edge with your thumb. Bake at 400 degrees F for 12
minutes. Serve with Madeira Chanterelle Sauce.
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