Ingredients:
Red bell pepper - 1
Butter - 5 tbsp.
Breadcrumbs - 3 tbsp.
Milk - 1 1/2 cups
Garlic - 1 clove
Bay leaf - 1
Flour - 1/4 cup
Salt - 1/2 tsp.
Salt and Pepper - to taste
Egg yolk - 5
Egg white - 7
Havarti cheese - 2 cups (grated) In India, good substitutes for Havarti cheese include Gruyere, Edam, Muenster, and Monterey Jack. These cheeses share similar creamy and mild flavors with Havarti and can be used in recipes that call for it
Scallion - 2
dill - 2 tbsp. (chopped )
In India, dill can be substituted with fennel fronds, tarragon, or other fresh herbs like cilantro, parsley, or basil,
Method :
Grill the pepper under the broiler or over an open flame. Turn it
frequently, until it appears blistered and blackened on all sides -
about 6 to 8 minutes.
Transfer to a light bowl and cover tightly with
plastic wrap. Let sit for 20 minutes.
Once cooled, peel off the skin with a knife. Slit the pepper down on
one side and remove the stem and the seeds. Finely chop the pepper and
set aside.
Preheat oven to 375°F. Coat an 8-cup soufflé dish or casserole with
butter- the dish should be at least 4 inches deep.
Dust the dish with
breadcrumbs and shake out any excess. Set aside.
Simmer the milk, garlic and bay leaf over medium heat.
In a small pot, simmer the milk, garlic and bay leaf over medium
heat.
Reduce the heat to low
In another pot, melt the remaining 4 tbsp. butter and whisk in the
flour. Cook for 3 minutes.
Now is the time to remove the garlic and bay
leaf from the first pot, and pour the milk into your current pot.
Cook for 5 minutes or until the mixture begins to thicken and boil.
Remove from heat, season with salt and pepper.
Pour 1 cup of the mixture into a bowl. Whisk in the egg yolks. Once
whisked, pour the contents of the bowl back into the pot, and whisk
everything again.
Stir in the cheese until it has melted and pour the entire pot into
the now-empty bowl. Add the scallions, dill and reserved red pepper and
mix well.
Beat the egg whites. Use a spatula and add one-third of the egg
whites into the cheese mixture, folding in the remaining whites.
Pour
into a prepared baking dish.
Bake for 30 minutes.
Then check the oven- the soufflé should be
golden brown and 3 inches tall.
You can bake more if needed, but not
over 45 minutes.
Garnish with dill and serve hot.
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