Fdy cookbook 2015
Elasia Arroyo of Sunnyside
(Anthony DePrimo)
STATEN ISLAND, N.Y. -- Elasia Arroyo debuted at the Advance Cookbook contest in the Young Chef category in 2013. This year, she entered her recipe as an adult, an appetizer made with General Mills products.
RECIPE: SPINACH-ARTICHOKE AND BACON SOUFFLE
(Makes 12 to 14)
INGREDIENTS:
For the croissant pastry:
4 cups Gold Medal all-purpose flour
1 1/2 teaspoons salt
1/4 cup sugar
1 teaspoon artificial sweetener
1 tablespoon instant yeast
2 tablespoons unsalted butter
1 1/4 cup evaporated milk
For the butter later:
1 cup plus 2 tablespoons unsalted butter
For the souffle:
4 tablespoons butter
1/4 cup Gold Medal all-purpose flour
1 1/4 cup whole milk
4 ounce Green Giant boxed chopped spinach, thawed
4 slices Oscar Meyer bacon, cooked
2 ounces Green Giant frozen artichoke hearts, thawed
4 eggs
1/2 cup Kraft cheddar cheese
1/4 cup Polly-O mozzarella cheese
Salt and Pepper to taste
DIRECTIONS:
Combine all croissant ingredients excluding butter layer butter. Place dough in refrigerator for 2 hours.
Cut two long sheets of parchment paper.
Cut butter layer butter in to thin slices and form a 7 x 7 inch square on one sheet of the parchment paper. Place the other sheet on top and roll butter out with a rolling pin to make a cohesive square. If square exceeds 7 inches, cut out edges and place on top and re-roll butter into the square.
Take out dough and roll out in to 11 x 11 inch square. Place butter square on top of the dough in a diamond shape and cover the butter with dough corners. Roll out dough with butter layer in the middle in to a 8 x 24 rectangle. When done, fold croissant dough in to 6, 4 inch layers. Place dough in refrigerator for 30 minutes. Take out and roll in to 8 x 24. Cut 8 inch side in half making 2 4 x 24 rectangles. Cut 6 squares out of each rectangle.
For the souffle mixture:
Separate egg whites and the yolks.
Mix butter and flour in medium sauce pan. Add milk and stir until smooth. Add shredded cheese and stir. Add egg yolks and stir. Beat egg whites until they form into a white foam, then fold into cheese mixture. Fold in spinach and cooked bits of bacon and small bits of artichoke. Prepare mini cup cake pan. Press croissant squares in each space. Pour in souffle mixture.
Cook at 375 degrees for 17 to 25 minutes, until golden brown, and let cool for 3 minutes.
-- Elasia Arroyo of Sunnyside