Recipe - Creamed Corn Scallion And Roasted Red Pepper Roulade

EGG SPONGE
3 tablespoon Unsalted butter
6 tablespoon Allpurpose flour
1 One fourth cup Milk, heated
Freshly grated nutmeg and
salt and pepper
4 lg Eggs, separated, the whites
at room temperature
One half cup Freshly grated Parmesan
1 pn Cream of tartar

FOR THE FILLING
1 pack (10ounce) frozen corn,
unthawed
1 cup Heavy cream
Cayenne to taste
8 Scallions including the
green tops, cut or sliced up
1 Red bell pepper, roasted and
chopped (abou
One half cup Freshly grated Parmesan,
plus
1 tablespoon For sprinkling Roulade
1 tablespoon Softened unsalted butter
3 Red bell peppers, roasted
and chopped (about 1 1/2
cups)
Salt and cayenne to taste
Fresh parsley sprigs for
garnish

In a saucepan melt the butter over low heat, stir in the flour, and cook
the roux stirring, for 3 minutes. Remove the pan from the heat and add the
heated milk, in a stream, whisking. Simmer the mixture, whisking
occasionally, for 5 minutes, add the nutmeg and salt and pepper to taste,
and transfer the mixture to a large bowl. Whisk in the egg yolks, 1 at a
time, whisking well after each addition, and whisk in the Parmesan. In a
bowl with an electric mixer beat the egg whites with a pinch of salt until
they are frothy, add the cream of tartar, and beat the whites until they
just hold stiff peaks. Stir one third of the whites into the mixture and
fold in the remaining whites gently but thoroughly.

Spread the sponge batter evenly in a buttered 15 One half x 10 One half inch
jellyroll pan lined with buttered and floured waxed paper and bake it in a
preheated 350 degree oven for 25 minutes, or until it is golden and firm to
the touch. Cover the egg sponge with a sheet of buttered waxed paper,
buttered side down, and a dish towel, invert a baking sheet over the towel,
and invert the egg sponge onto the baking sheet. Remove the jelly roll pan
and the waxed paper carefully and trim 1/4inch from the short sides of the
egg sponge. Fill the egg sponge with the filling of your choice while it is
still warm and flexible.

Yield: 1 egg sponge.

While the egg sponge is baking make the filling: In a skillet combine the
corn and One half cup of the cream and simmer the mixture, stirring
occasionally, for 4 minutes. Add salt to taste and cayenne, stir in the
scallions and the remaining One half cup cream, and simmer the mixture, stirring
occasionally, for 5 minutes, or until it is thickened and the cream is
absorbed. Stir in the roasted pepper, the Parmesan, and salt and black
pepper to taste.

Spread the filling over the warm egg sponge in an even layer, leaving a
1inch border all around, roll the roulade jellyroll fashion, beginning
with a long side, and trim the ends on the diagonal. With the aid of the
towel and the waxed paper transfer the roulade, seam side down, to an
ovenproof platter, spread it gently with the butter, and sprinkle it with
the Parmesan. Bake the roulade in a preheated 350 degree oven for 10
minutes, or until it is heated through and the Parmesan is melted. In a
food processor or blender puree the roasted peppers, add salt to taste and
the cayenne, and transfer the puree to a small bowl. Slice the roulade on
the diagonal, serve it with the puree, and garnish it with the parsley
sprigs.

Yield: 4 servings as an entree or 8 servings as a first course
Posted to MCRecipe Digest V1 #364

Recipe by: COOKING LIVE SHOW #CL8786

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Thu, 2 Jan 1997 09:11:58 0500