Cuisinart CHM-7 manual Soufflé Roll with Chicken Spinach Filling, To finish soufflé roll

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 21

Nutritional information per serving:

Calories 207 (70% from fat) • carb. 7g • pro. 8g

•fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg

•calc. 139mg •fiber 0g

SOUFFLÉ ROLL WITH CHICKEN

AND SPINACH FILLING

Although this recipe may be slightly time- consuming, the results are well worth it for a perfect luncheon or brunch dish.

Makes 12 servings

cooking spray

4 tablespoons unsalted butter

1⁄2cup unbleached all-purpose flour

2 cups whole milk

5large eggs, separated

1⁄2teaspoon salt white pepper

P reheat oven to 400°F. Prepare jellyroll pan by spraying the pan and dusting with flour to cover surface, discarding any excess.

Line with a sheet of parchment paper.

Melt butter over medium low heat in a 23⁄4 quart saucepan. Add flour and stir with a wooden spoon, creating a roux – do not b rown. Mix on Speed 1 while adding the milk in a stream. Mix until smooth and blended, about 30 seconds. Stir in salt and pepper. Let the mixture warm slowly, allowing it to thicken, about 2 minutes, stirring occasionally. This makes a béchamel sauce.

While the béchamel is thickening, mix the yolks in a mixing bowl until smooth. Return the beaters to the béchamel on the stove and mix for about 2 minutes until the

mixture is very thick and smooth. Ve ry carefully, spoon about 1⁄2 cup of the béchamel into the yolks while mixing so that they will be tempered (this will keep them from curdling when added to the hot sauce). Continue adding the béchamel in small additions to the yolks until the

mixture is fully incorporated.

Using the chef’s whisk beat the egg whites until soft peaks form using Speed 5 for 11⁄2 minutes.

Fold the whites carefully into yolk mixture in 3 increments using the beaters on the Speed 1, taking care to scrape the sides and bottom of the bowl. Finally, use a rubber spatula to incorporate the mixture fully (scraping sides and bottom of bowl). Pour batter into pre p a red jellyroll pan and gently spread evenly in the pan.

Bake for 20–25 minutes until the souff lé roll is evenly browned. Remove from oven and cover with wet paper towels to keep moist until you are ready to fill and roll.

To finish soufflé roll:

With a rubber spatula spread the filling

so that the surface area is evenly covere d . Using the parchment as a guide, roll the soufflé lengthwise to resemble a log.

S e rve immediately or wrap and refrigerate. Before serving, warm slowly wrapped

in buttered aluminum at 350°F for 20 minutes.

Nutritional information for soufflé roll,

no filling per serving:

Calories 109 (61% from fat) • carb. 6g • pro. 5g

•fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg

•calc. 60mg • fiber 0g

CHICKEN AND SPINACH

FILLING FOR SOUFFLÉ ROLL

Makes 6 cups

8cups of chicken stock

4cups of vermouth

5peeled fresh garlic cloves, smashed

1sprig fresh basil

11⁄2 pounds of chicken breast

3tablespoons unsalted butter

1⁄3cup onion, chopped

3cloves fresh garlic, minced

4cups fresh mushrooms, sliced

210-ounce frozen packages spinach, thawed, excess water squeezed out

1⁄2teaspoon salt

1⁄4teaspoon freshly ground nutmeg

8ounces cream cheese

2ounces mozzarella, shredded

Bring chicken stock, vermouth, garlic cloves and basil to a boil. Reduce to a simmer; add chicken and poach until just cooked through, about 25-30 minutes. Remove from poaching liquid and cut into 1⁄2-inch pieces; reserve.

While chicken is poaching, melt butter in a large sauté pan. Add onion and minced

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