No. 1 : Quick Recipe

Creamy Manchego and Shallots Soufflés

  • 3 Large Shallots, Chopped
  • 1 TB Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • 1 ½ Cups Basil Leaves, Packed
  • ½ Cup Parsley Leaves
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Tsp Sea Salt
  • ¼ Tsp Cayenne Pepper
  • 1 Large Garlic Clove
  • 2 Cups Ricotta Cheese
  • 4 (8 Oz) Pkg Neufchâtel or Light Cream Cheese, Room Temperature
  • 1 Cup Grated Manchego
  • 3 TB Cornstarch
  • 3 Large Eggs AND 4 Large Egg Whites

Step One

Sauté the shallots in the oil until wilted, seasoned with salt and pepper.

Step Two

In a food processor; puree the basil, parsley, oil, salt, pepper and garlic until smooth.

Step Three

In a mixer; beat the ricotta, cream cheese, Manchego and cornstarch until smooth and light – about 5 minutes. Fold in the eggs and whites, one at a time, until well incorporated. Remove one third of the cheese mixture to a bowl.

Step Four

With a spatula; fold the basil mixture from the food processor and the sautéed shallots into the two-thirds cheese mixture until blended. 

Step Five

Pour the basil cheese filling into the bottom of each ramekin, then spread an even layer of the plain cheese mixture on top. Set the ramekins on a baking sheet and bake for about 30 minutes. Serve warm or room temperature.

No. 2 : Kitchen SCOOP

​You may have heard that soufflés are hard to make, fussy and French and not worth the effort – some recipes may be difficult, but not this one. You can watch them puffing up in the oven in just a bit – and even when they deflate as they cool – they are STILL just as yummy, light and savory.

No. 3 : Clever Idea

​Individual ramekins are a good kitchen purchase; they are inexpensive and versatile for not only this recipe but also dozens of other kitchen uses. Depending on the size of the ramekins you use, this recipe will make 12 – 16 souffles, it can be doubled or halved, its super versatile.

No. 4 : CHEERS

El Gordo Verdejo
Castile and Leon, Spain
About $15.00

You’ll enjoy the flavors of apples, pears and tropical fruit- which all “sing” with the herbaceous flavor of the herbs in these creamy light soufflés. You may not be familiar with Verdejo wine, a native Spanish grape, but once you taste it I think you’ll be placing it on your shopping list more often. Crisp and clean tasting, its a super match with salads and veggie dishes. 

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