1346 comte souffles Recipes

whole milk, low-salt chicken broth, bay leaf, polenta (coarse cornmeal), coarsely grated comte cheese, butter, butter, divided, extra-virgin olive oil, divided, assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced, chopped shallots, balsamic vinegar, low-salt chicken broth, creme fraiche or whipping cream, chopped fresh parsley, divided, coarsely grated comte cheese

onions , halved lengthwise, then thinly sliced lengthwise, fresh thyme, turkish bay leaves or 1 california, salt, unsalted butter, all-purpose flour, dry white wine, reduced-sodium beef broth (32 fl oz), water, black pepper, thick) diagonal slices of baguette, gruyere , comte, or emmental, grated parmigiano-reggiano

thick slices leeks (white and light green parts only ), kosher salt, unsalted butter, freshly ground black pepper, cubes crustless brioche or pullman sandwich loaf, chopped chives, thyme leaves, eggs, whole milk, heavy cream, freshly grated nutmeg, shredded comte or emmentaler

unsalted butter, onions, sliced, unsalted chicken stock, preferably homemade, sea salt, fresh ground pepper, baguette, gruyere , grated on the large hole side of a box grater (or comte or emmenthaler)

head cauliflower, milk (fat free works well), salt, egg, grated cheese (gruyere, swiss, jarlsburg, comte, parmesean, pecorino, or any combo of two), butter, salt & freshly ground black pepper

extra virgin olive oil, champagne vinegar, coarse sea salt, fresh ground black pepper , to taste, shredded carrot (if you can find purple skinned carrots, use them!), hardboiled egg, sliced, shallot (my addition for posterity), fresh green beans, trimmed and blanched (briefly!), gruyere , de comte cut into small pieces, mesclun, washed and spun dried

swiss chard leaves, chopped (about 8 cups packed), water, extra virgin olive oil, unsalted butter, more for the baking dish, low-fat milk, unbleached white flour, sea salt (to taste), fresh ground black pepper (to taste), grated comte cheese or 1/4 cup grated parmesan cheese, divided, whole wheat bread crumbs

extra-large eggs, fresh black truffle, heavy cream, unsalted butter, softened, salt & freshly ground black pepper, emmenthaler cheese, grated (or comte or gruyere)

all-purpose flour, baking powder, salt (depending on what cheese and add-ins you are using), freshly ground white pepper (or more to taste, you could add a pinch of cayenne), eggs, at room temperature, whole milk, at room temperature, extra-virgin olive oil, coarsely grated cheese (about 4 oz, gruyere, comte, emmenthal, or cheddar), cheese, cut into very small cubes (gruyere, comte, emmenthal, or cheddar, about 1/2-2/3 cup), minced fresh chives (or other herbs, or thinly sliced scallions), toasted walnuts, chopped (optional)

butter, rendered bacon fat (or canola oil), onions , thinly sliced into half-moons (approx 3 lbs), kosher salt, brown sugar, flour (you can use rice for gf), low sodium beef broth, hot, fresh thyme (or 1 tsp dried ), cognac, dry white wine (we used a french sauvignon blanc), thick slices french bread, cut to the size of the serving bowls and toasted, coarsely grated gruyere (for a true french soup, use comte)

whole milk, chicken broth, low-sodium, bay leaf, polenta (coarse cornmeal), comte cheese, coarsely grated, butter, butter, divided, extra-virgin olive oil, divided, wild mushrooms, thickly sliced (such as oyster, crimini, and stemmed shiitake), chopped shallot, balsamic vinegar, chicken broth, low-sodium, creme fraiche (can substituite whipping cream), parsley, chopped fresh, divided, comte cheese, coarsely grated

sliced ham, cheese (swiss, cheddar, comte, brie, whatever you like), sour cream or 4 tbsp creme fraiche, eggs, salt, black pepper

butter, panko breadcrumbs or 3/4 cup plain breadcrumbs, grated parmigiano-reggiano cheese, divided, all-purpose flour , plus, all-purpose flour, whole milk, ground nutmeg, kosher salt, fresh ground black pepper, grated gruyere cheese, grated imported swiss cheese (comte is best), grated fontina cheese (italian fontina, not danish), penne pasta

duck confit (2 legs), potatoes (750 g), comte cheese (40 g), creme fraiche, parsley, butter, nutmeg, salt & pepper

heads cauliflower, trimmed and separated into florets, hazelnuts, finely chopped, extra crunchy toast, roughly chopped, butter, all-purpose flour, milk, slightly warmed, onion, skin removed, bay leaf, salt and pepper, nutmeg, gruyere cheese, grated (can also use comte or parmesan)

thick) slices brioche , recipe follows or other egg bread, or pain de mie (about 4 inches square), sliced boiled ham, swiss cheese, unsalted butter, eggs, mornay sauce, warmed , recipe follows, brioche, very warm water (110 degrees to 115 degrees f), active dry yeast (not quick-rising), cake flour, all-purpose flour, sugar, fine sea salt, eggs, at room temperature, unsalted butter, cut into 1-inch cubes, at room temperature , plus butter for the pans, mornay sauce, unsalted butter, diced (1/4-inch) spanish onion, kosher salt, all-purpose flour, milk, heavy cream , or as needed, bay leaf, black peppercorns, freshly grated nutmeg, freshly ground white pepper, grated comte or emmentaler cheese

vegetable oil, flour, whole milk, fresh nutmeg, salt and white pepper, grated gruyere de comte, white potatoes, sliced 1/2-inch thick, blanched

thick cut applewood smoked bacon, divided, honey, molasses, sherry vinegar, ground cayenne, leaves radicchio, extra-virgin olive oil, sherry vinegar, dijon mustard, ripe tomato, smoked paprika, garlic, mayonnaise, kosher salt and freshly ground black pepper, ground chuck, chopped fresh tarragon leaves, kosher salt, freshly ground black pepper, vegetable oil, for grill pan, comte, shredded (can substitute gruyere), classic white bakery buns, split