Tag souffle recipe

Spend a Night In with this Halloween Recipe: Potato, Bacon and Roquefort Soufflé

Even on the spookiest of holidays, there’s nothing scarier than the nervous anticipation in watching and waiting to see if your soufflé will rise or collapse. But have no fear, the video below will help you perfect your yolk separation skills. Once your taste buds experience this divine Potato, Bacon and Roquefort Soufflé, you’ll want to whip it up for family and friends at every holiday get-together! Really, you just can’t go wrong with the comforting blend of bacon, potatoes and blue cheese — the perfect holiday comfort food!

So if you’re staying in for the night, then try this recipe, back away from the oven window, and relax (as much as you can) with a scary movie.

If you’re in the mood for something sweeter, don’t forget about one of the last treats we blogged about: Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble

Happy Halloween!

Potato, Bacon and Roquefort Soufflés

2 ½ pounds large Russet potatoes, peeled and sliced
1 Tablespoon kosher salt
3 ounces bacon, about 3 slices
1 cup heavy cream
5 ounces unsalted butter, divided
4 ½ ounces grated parmesan, about 1 cup, divided
6 eggs, separated
3 ounces Roquefort, crumbled
1 Tablespoon fresh thyme leaves, chopped
1 bunches fresh chives, chopped
1/4 teaspoon freshly ground black pepper
Hand mixer
Foil or ceramic ramekins

Start Cooking Potatoes: Add the sliced potatoes and salt to a large stock pot of water. Bring to a boil over high heat and cook until completely tender, about 15 minutes. Drain into a colander.

Cook Bacon: Preheat the oven to 400O F. Place bacon on a cooling rack then place onto a parchment lined sheet pan. Cook until crisp, about 12 minutes and let cool. Once cool, chop into 1/4” bits and transfer to a small bowl. Set aside.

Mash Potatoes: Using a food mill or ricer, mash the warm potatoes into a large bowl. Heat the cream and 4 ounces of butter in a sauce pan. When hot, pour over the mashed potatoes and stir to combine.

Prepare Ramekins: Grate the parmesan cheese. Place 3/4 cup of the cheese into the bowl of mashed potatoes. Butter the ramekins with the remaining butter. Dust the sides of the ramekins with the remaining grated parmesan cheese. Tap out the excess into the bowl of mashed potatoes. Place dusted ramekins onto a parchment lined sheet pan.

Separate and Beat Eggs: Separate eggs and place yolks into medium bowl and whites into a large bowl. Remove a 1/4 cup of yolks (about 2) and stir into the potatoes and give the remaining 4 yolks to the dessert team. Whip the egg whites with a hand mixer to soft peaks and set aside.

Make Soufflé Base: To the bowl of potatoes, mix in Roquefort, chopped bacon, thyme and chopped chives and pepper. Mix well.

Finish Soufflé: Gently fold 1/3 of the whipped egg whites into the mashed potato mixture. When incorporated, fold in the remaining egg white. Taste and add some salt if necessary. Fill each ramekin evenly and bake until golden and puffed, about 20 minutes. Let cool slightly and unmold soufflés onto dinner plate.

Makes about 12 Soufflés

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

Chicago Chefs Heat Up Corporate Kitchen Challenge

Silly faces loosen up this cooking competitionIt’s time for a recap from our much loved Chicago team! We’re giving you the inside scoop on Channel Prime Alliance‘s corporate team building event last month. Centered Chef, one of our favorite downtown Chicago venues, created the perfect scene for this Kitchen Challenge. Tense beginnings quickly transitioned to a friendly, though competitive, atmosphere. As usual, the group quickly warmed up as they signed their name tags with goofy, made-up names, and helped themselves to appetizers and drinks at the open bar. A great sign of things to come!

To get things started, the Lead Chef went over some basic cooking techniques and terminology. The group listened intently and mentally prepared for battle the meal they were about to cook. It was clear this group had a sense of humor — their favorite part of the demo was the protocol of yelling, “Hot behind!” when traveling with a hot object or opening the oven. And the jokes were just getting started!

Our guests were then split into teams, and the brainstorming and meal-planning began. Channel Prime’s event host, Abbie, later reported, “The appetizers were very tasty and the pantry was well stocked. I liked how the more difficult portion of the dessert recipe was already done, so we were set up for success!”

What they cooked:
Chicken Breast
Orzo Pasta
Mexican Chocolate Soufflé

Professional level plating!

Professional level plating!

Using the ingredients available, teams went in wildly different directions for their main courses, making for an exciting and delicious competition! Abbie added, “I loved how much all of our guests enjoyed it! The friendly competition went over great and everyone had an awesome time!” This breaking of boundaries illustrates why our corporate cooking parties are so successful. Removal of comfort zones, mixed with a bit of food, is the quickest way to find new ways to work together. BIG thanks to Abbie and her group from Channel Prime Alliance. We really enjoyed working partying cooking with you, and thought your group was energetic and made an awesome team for the event! Every guest is a chef, after all.