Recipe - Parmesan Souffle Rolled W Greens And Leeks W Red Pepper Sauc

1 Red Bell Pepper Sauce; see *
Note
=== GREENS AND LEEK FILLING
===
3 tablespoon Olive oil
2 cup Chopped red onions
2 teaspoon Minced garlic
1 cup Thinly cut or sliced up leeks
(both the white and tender
green parts)
Three fourths cup Dry white wine
2 tablespoon Minced fresh tarragon
(or 1 tablespoon dried
tarragon)
2 tablespoon Minced fresh basil
(or 1 tablespoon dried
basil)
1 pound Washed; stemmed, and chopped
baby greens
(such as spinach leaves;
chard, or kale)
2 One half cup Coarsely grated Gruyere
cheese
1 Three fourths cup Coarsely grated dry Jack or
Asiago cheese
Kosher salt; to taste
Freshly ground black pepper;
to taste
=== SOUFFLE LAYER ===
5 lg Eggs; separated
1 One half cup Halfandhalf
4 tablespoon Unsalted butter; plus
Additional butter for the
baking sheet
5 tablespoon Allpurpose flour; plus
Additional flour for the
baking sheet
1 One half teaspoon Kosher salt; plus a pinch
for the egg whit
One half teaspoon Freshly ground white pepper
One fourth teaspoon Freshly grated nutmeg
One half cup Freshly grated Parmesan
cheese

* Note: See the "Red Bell Pepper Sauce" recipe which is included in this
collection.

For the Greens and Leek Filling: In a large saute pan, heat the olive oil
and saute the onions until lightly brown and caramelized. Add the garlic
and leeks and saute for 3 minutes longer or until soft. Add the wine and
herbs. Cook until most of the liquid has evaporated. Add the greens and
cook until just tender, approximately 1 minute for spinach and longer for
heartier greens. Remove to a colander, drain, and cool. Gently squeeze the
greens to remove any excess moisture. Place the greens in a bowl and
lightly toss with the cheeses. Season with salt and pepper. The filling can
be stored, covered and refrigerated, for 1 day.

For the Souffle Layer: Preheat the oven to 400 degrees. In a medium bowl,
lightly beat the egg yolks and set aside. In a small saucepan, heat the
halfandhalf to scalding. In a separate small saucepan, melt the butter
and add the flour, stirring to make a roux. Cook for 3 minutes without
browning. Whisk the scalded halfandhalf into the roux, and cook, stirring
constantly, for another 3 minutes until thickened. Remove from the heat.
Stir in the salt, pepper and nutmeg. Gradually whisk the warm mixture into
the egg yolks and set aside. In a medium bowl, beat the egg whites, with a
pinch of salt, until they hold stiff peaks. Stir a quarter of the beaten
egg whites and half of the Parmesan into the eggyolk mixture to lighten
it. Gently fold in the rest of the whites. Butter a 10by 15inch jellyroll
pan and line with waxed paper. Lightly butter the paper and dust with
flour. Pour the souffle mixture onto the prepared baking sheet, spreading
evenly to the corners. Sprinkle with the remaining One fourth cup Parmesan. Bake
for 15 minutes, until the top is browned and puffed. Remove from the oven
and cool. Invert and remove the waxed paper. Invert again so the top faces
up. The souffle may be made in advance to this point, wrapped in plastic
wrap and refrigerated.

To assemble the souffle roll: Preheat the oven to 350 degrees. Evenly
spread the greens and leeks filling on top of the souffle layer. Starting
with a long edge, carefully roll the souffle, jellyrollstyle. Place the
rolled souffle on a baking sheet and bake for 8 to 10 minutes or until
heated through and the cheese is melted. Remove from the oven. To serve,
spoon the warm red bell pepper sauce in the center of warm plates. Slice
the rolled souffle and arrange in the center of the plates. Garnish with a
drizzled ring of currysaffron oil and rosemary sprigs, if desired. This
recipe yields 8