Europa Village

Twice Baked Cheese Souffle, Mushroom, Wild Arugula & Slow Roasted Tomato: Breakfast-Brunch

Servings: 20

Prep time:1 HOUR

Ingredients:

• 

  4 cups Bechamel Sauce, seasoned with Nutmeg and Dijon Mustard

• 

  12 oz Aged Farmhouse White Cheddar Cheese, grated

• 

  8 each Whole Eggs, Seperated yolks & whites

• 

  1 tablespoon Butter

• 

  3 tablespoons Corn Meal

• 

  1 lb Button Mushrooms, Sliced

• 

  1 Each Shallot, Minced

• 

  2 fl oz Dry Sherry

• 

  3 tablespoons Heavy Cream

• 

  1 lb Wild Arugula, tossed with White Truffle Viniagrette

• 

  10 Each Roma Tomato, cut in half on equator; slow roasted @200 degrees for 12 hours

• 

  2 tablespoons Extra Virgin Olive Oil

• 

  To Taste Sea Salt and Course Black Pepper

• 

  10 thin slices Cappa or Proscuitto Ham

Step 1:

The Twice Baked Cheese Souffle can be prepared the day before service. In a 8-quart sauce pot, prepare a basic recipe for bechamel, season with nutmeg & dijon to taste. Mix the grated Farmhouse cheddar into the bechamel sauce to slightly melt and incorporate the cheese. Remove from heat. Carefully separate the eggs; place the egg whites into a mixer bowl and slowly beat to soft peak, then increase speed to high to form stiff peaks.Slowly add 1 cup of the cheese-bechamel sauce to the egg yolk, stir to warm the temperature of the yolks. Add the yolks into the bechamel-cheese sauce and stir, not to scramble the eggs. Add 1/3 of the whipped whites and fold together using a spatula. Add the remaining whites and fold gently just to incorporate. In a 9x12 baking dish, butter the inside and coat a dusting of corn meal to the sides. Pour in the souffle mix and bake in preheated 350-degree oven for 45 minutes. Allow to cool and refrigerate overnight.

Step 2:

In a 12 inch saute pan, saute the sliced mushrooms and shallot until all liquid is evaporated. Deglaze with dry sherry, when almost dry add the heavy cream and bring to a simmer. Reserve for service. For the slow roasted tomato, cut the tomato in half across equator, place on to baking sheet. Drizzle with EVOO, season with sea salt and black pepper; slow roast in oven for 12 hours at 200 degrees.

Step 3:

Cut the chilled souffle and heat in oven at 300 degree for 20 minutes. Toss wild arugula with vinaigrette, place in center of warm plate. Spoon mushroom sauce onto plate and shingle atop with a square of Twice Baked Cheese Souffle. Accompany with the slow roasted tomato half & sliced cured ham, Serve immediately. Bon Appetit!