1
1
Preheat oven to 350°F (180°C). Butter an 8-cup (2 L)
soufflé dish well and coat with both ground walnuts and
ground pecans; set aside.
Separate the eggs, placing the egg whites in the
Cuisinart
™
mixing bowl, and reserve. Place the egg yolks
in a large mixing bowl, whisk until blended and reserve.
Melt butter in a saucepan. Add flour and stir with a
wooden spoon until smooth. Cook over medium heat
for 2 minutes, stirring occasionally. Pour the milk into
saucepan, whisking simultaneously. Whisk until the
mixture has a smooth consistency. Continue to heat
slowly, whisking occasionally, until the mixture becomes
smooth and thick, about 3 to 5 minutes. Stir in cheeses
until melted and incorporated. Stir in salt and pepper.
Remove from heat and reserve.
Spoon a small amount of the cheese mixture into the
yolks, whisking at the same time. Continue whisking all
of the cheese into the yolks slowly, until the mixture is
homogenous.
Insert the chef’s whisk. Turn to speed 6. Beat the egg
whites for about 1 minute and then increase to speed
10 until stiff but not dry, just until whites no longer slip
when bowl is tilted, about 1 to 1½ minutes more.
Fold the whites into the yolk/cheese mixture in three
additions, using a large rubber spatula.
Pour into prepared soufflé dish and bake in the middle of
preheated 350°F (180°C) oven until puffed over the rim
of soufflé dish and golden, approximately 40 to 45
minutes.
Serve immediately.
unsalted butter
50 ml
¼ cup walnuts,
toasted and ground
50 ml
¼ cup pecans,
toasted and ground
5
eggs
75 ml
5 tablespoons
unsalted butter
125 ml ½ cup unbleached,
all-purpose flour
375 ml 1½ cups milk
125 ml ½ cup packed
shredded
Gruyère cheese
50 ml
¼ cup packed grated
Parmesan cheese
50 ml
¼ cup packed
shredded mozzarella
cheese
50 ml
¼ cup packed
crumbled Gorgonzola
cheese
2 ml
½ teaspoon salt
1 ml
¼ teaspoon fresh
ground pepper
Makes one 8-cup (2 L) soufflé
An exquisite side dish for any special occasion.
four-cheese
Soufflé
Preheat oven to 375°F (190°C). Lightly coat two
8½x4½x2½-
inch (21.5 x 11 x 6 cm) loaf pans* with
cooking spray.
Heat olive oil in a 12-inch (30 cm) skillet over medium
heat. When hot, add mushrooms, onion, garlic, and
thyme. Cook until mushrooms and onions are softened
(onions will become translucent), about 4 to 5 minutes.
Remove from heat and let cool.
Place breadcrumbs, milk, eggs, and tomato paste in the
Cuisinart
™
mixing bowl. Insert flat mixing paddle. Turn
to speed 3 and mix for 30 seconds. Add cooled
mushroom/onion mixture, mix until combined, 15 to 20
seconds. Add ground meat, parsley, salt, and pepper.
Continue to mix on speed 3 until well combined, about
45 seconds.
Transfer mixture to the prepared loaf pans, rounding the
top slightly. Bake in preheated 375°F (190°C) oven for
1 hour; meatloaf is done when internal temperature is
170°F (77°C) when tested with an instant-read
thermometer. Let meatloaf rest 10 minutes before
removing from pan slicing.
*May also be formed into oval loaves and baked in a
13x9x2-inch (33 x 23 x 5 cm) roasting pan.
cooking spray
25 ml
1½ tablespoons extra
virgin olive oil
340 g
12 ounces mushrooms,
chopped or sliced
375 ml 1½ cups chopped onion
3-4
cloves garlic, peeled and
finely chopped
13 ml
2½ teaspoons thyme
550 ml 2¼ cups fresh
breadcrumbs (made
from day-old crusty
French bread)
250 ml 1 cup milk (whole,
reduced fat, lowfat, or
fat free)
3
large eggs
90 ml
6 tablespoons tomato
paste (unsalted if
available)
1.5 Kg 3 pounds ground
meatloaf mix
(1½ pounds [750 g]
ground round,
¾ pound [375 g]
ground pork,
¾ pound [375 g]
ground veal)
90 ml
6 tablespoons chopped
fresh parsley
7 ml
1½ teaspoons kosher
salt
3.75 ml ¾ teaspoon freshly
ground pepper
Makes two meatloaves, 8½x4½x2½ inches (21.5 x 11 x 6 cm) each, 16 to 20 servings
This meatloaf is certain to become a family favourite. Sliced leftovers make great sandwiches.
meatloaf
with mushrooms
