Muenster Cheese Souffle with Red Bell Pepper and Tomato Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1-1/4 cups whole milk | 1-1/2 tablespoons butter | 3 tablespoons all purpose flour |
| 1/4 teaspoon ground cumin | Panko (Japanese breadcrumbs) | 3 large eggs, separated |
| 1 cup 1/3-inch cubes rindless French Muenster cheese (about 4 ounces) | RED BELL PEPPER AND TOMATO SALAD: 24 grape or cherry tomatoes, halved | 1/2 cup 1/4-inch cubes red bell pepper |
| 1/3 cup 1/4-inch cubes drained roasted red pepper from jar | 3 tablespoons extra-virgin olive oil | 1/2 teaspoon white wine vinegar |
| pinch of ground cumin | ||
| 1 | Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. |
| 2 | Preheat oven to 400 F. Butter 4 to 5-cup souffle dish; coat inside base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry. Fold egg whites into souffle base in 3 additions; transfer to prepared dish. |
| 3 | Bake souffle until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon souffle onto 4 plates. Arrange salad alongside and serve. |
| 4 | RED BELL PEPPER AND TOMATO SALAD: Combine all ingredients in medium bowl. Season salad with salt and pepper. |