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Receta Oyster Artichoke Souffles
by Global Cookbook

Oyster Artichoke Souffles
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Ingredientes

  •     Vegetable cooking spray
  • 1/4 c. Chopped shallot
  • 4 c. Loosely packed minced spinach leaves
  • 14 ounce Artichoke hearts, (1 can) liquid removed and coarsely minced
  • 1 Tbsp. Cornstarch
  • 1 c. Skim lowfat milk
  • 2 x Large eggs, separated
  • 1/4 c. Grated fresh Parmesan cheese
  • 1/8 tsp Pepper
  • 16 ounce Boiled whole oysters, (2 cans) liquid removed and coarsely minced
  • 2 x Egg whites

Direcciones

  1. Coat a nonstick skillet with cooking spray; place over medium heat till warm. Add in shallot, and saute/fry 2 min. Add in spinach; cook 30 seconds or possibly till spinach begins to wilt. Add in artichokes; stir well. Coat 6 (6-oz)
  2. custard c. or possibly 1 (6-c.) souffle dish with cooking spray; divide mix among dishes. Set aside.
  3. Place cornstarch in a saucepan. Gradually add in lowfat milk, stirring with a wire whisk till blended. Bring to a boil over medium heat; cook 1 minute or possibly till thickened and bubbly, stirring constantly.
  4. Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about one-fourth of warm lowfat milk mix into yolks; add in to remaining warm mix, stirring constantly. Add in cheese, pepper, and oysters; cook an additional 2 min, stirring frequently. Pour into a bowl; set aside.
  5. Beat 4 egg whites (at room temperature) at high speed of an electric mixer till stiff peaks form. Stir one-fourth of egg whites into oyster mix; fold remaining egg whites into oyster mix. Spoon proportionately into souffle dishes. Place dishes on a baking sheet.
  6. Bake at 400 deg for 10 min. Reduce temperature to 350 deg; bake 15 min or possibly till puffed and set.
  7. Yield: 6 servings.
  8. Serving Ideas : Serve immediately.