Title: Blue Cheese Walnut Souffle
Categories: Emeril
Yield: 4 Servings

Bread crumbs for coating
Ramekins
2 oz Maytag Blue cheese
4 Eggs, separated
1 tb Finely ground walnuts
4 Ounces, fresh white bread,
Cut in 1/2-inch cubes
Salt and pepper
Garnish:
Walnuts
1 tb Olive oil
1 tb Chiffonade of mint
Cracked black pepper

Preheat oven to 375 degrees. Butter the interior of 4 ramekins and lightly
coat the entire surface with the bread crumbs, making sure the crumbs
adhere to the rim. In a small bowl, whisk the egg yolks, cheese, and
walnuts to combine.

Fold in the bread cubes: coat thoroughly. Allow to sit for 5 minutes. Whip
the egg whites until stiff peaks form. Using your whisk, fold in 1/2 of the
egg whites, mix to incorporate.

Season highly. Using a rubber spatula, fold in the remaining egg white.
Divide the mixture between the 4 prepared ramekins. Make sure to fill them
up all the way, but do not touch the rims with any of the mixture. Place
the ramekins on a baking sheet, and carefully place in the center of the
oven. Bake for 15 minutes.

While the souffles are baking, decorate your plates with walnuts, drizzle
of oil, mint, and a sprinkle of pepper. Remove the souffles from the oven
and serve immediately.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE2249
Posted to MM-Recipes Digest by muddy@ibm.net on May 27, 1998