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FareShare Gazette -- January 2011 Recipes

FareShare Gazette -- January 2011 Recipes is built on Butter, Flour, Sea Salt, White Pepper, and Milk Warmed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 tbsp
• 3/4 cup
• 3/4 tsp
• 1/8 tsp
• 3 cup
• 4 cup

Method (preview)

1. 1

   Melt butter and add flour.

2. 2

   Mix well.

3. 3

   Add warmed milk slowly and continue to stir.

4. 4

   Cook at medium to low heat and season with salt and pepper.

5. 5

   Mixture should be very thick.

6. 6

   Remove from heat.

7. 7

   In a separate bowl, beat egg whites until foamy and stiff peaks appear.

8. 8

   Add yolks to milk mixture (velout�) and then fold in egg whites until white and egg yolk mixture are smooth.

9. 9

   Spread evenly over pan and bake at 350 F for 20 to 25 minutes or until souffl� is soft, but firm to the touch.

10. 10

    Spread the asparagus spears on each souffl�.

11. 11

    Sprinkle each with 1 1/2 cups of cheese.

12. 12

    Carefully roll the sheet up to form a log lengthwise.

13. 13

    Repeat with second rouladen.

14. 14

    Slice each log into 6 pieces and place into an ovenproof casserole dish and top with the remaining cheese.

15. 15

    Reheat at 350 F covered until the cheese has melted and the roll is hot throughout.

16. 16

    Note ** - To cook asparagus spears, coat with olive oil, sprinkle with a bit of salt and roast at 450 F for about 10 minutes or until barely tender.

17. 17

    To blanch, heat up frying pan with enough water to cover asparagus and blanch for 3 to 5 minutes or until barely tender.

18. 18

    If using the latter method, coat cooked asparagus with a bit of butter to add more flavour.

19. 19

    Refrigerate up to 3 days by wrapping the base of the stalks in damp paper towels and placing them in a plastic bag.

20. 20

    Or stand them in an inch of water and cover with a plastic bag.