Creamed Corn, Scallion, And Roasted Red Pepper Roulade
Recipe By : COOKING LIVE SHOW #CL8786
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Egg Sponge:
3 tb Unsalted butter
6 tb All-purpose flour
1 1/4 cups Milk -- heated
Nutmeg, salt, and pepper, freshly grated
4 lg Eggs, separated, the
- whites at room temperature
1/2 c Parmesan, freshly grated
1 pn Cream of tartar
For the filling:
1 pk Frozen corn, unthawed (10 oz)
1 c Heavy cream
Cayenne to taste
8 Scallions including the green tops, sliced
1 Red bell pepper, roasted and chopped
1/2 c Parmesan, freshly grated,
- +1 tb for sprinkling Roulade
1 tb Unsalted butter, softened
3 red bell peppers, roasted and
- chopped (about 1 1/2 cups)
Salt and cayenne to taste
Fresh parsley sprigs for garnish
In a saucepan melt the butter over low heat, stir in the flour, and
cook the roux stirring, for 3 minutes. Remove the pan from the heat
and add the heated milk, in a stream, whisking. Simmer the mixture,
whisking occasionally, for 5 minutes, add the nutmeg and salt and
pepper to taste, and transfer the mixture to a large bowl. Whisk in
the egg yolks, 1 at a time, whisking well after each addition, and
whisk in the Parmesan.
In a bowl with an electric mixer beat the egg whites with a pinch of
salt until they are frothy, add the cream of tartar, and beat the
whites until they just hold stiff peaks. Stir one third of the whites
into the mixture and fold in the remaining whites gently but
thoroughly.
Spread the sponge batter evenly in a buttered 15-1/2 x 10-1/2 inch
jelly-roll pan lined with buttered and floured waxed paper and bake
it in a preheated 350 degree F oven for 25 minutes, or until it is
golden and firm to the touch.
Cover the egg sponge with a sheet of buttered waxed paper, buttered
side down, and a dish towel, invert a baking sheet over the towel,
and invert the egg sponge onto the baking sheet. Remove the
jelly-roll pan and the waxed paper carefully and trim 1/4-inch from
the short sides of the egg sponge. Fill the egg sponge with the
filling of your choice while it is still warm and flexible.
Yield: 1 egg sponge.
While the egg sponge is baking make the filling: In a skillet combine
the corn and 1/2 cup of the cream and simmer the mixture, stirring
occasionally, for 4 minutes. Add salt to taste and cayenne, stir in
the scallions and the remaining 1/2 cup cream, and simmer the
mixture, stirring occasionally, for 5 minutes, or until it is
thickened and the cream is absorbed. Stir in the roasted pepper, the
Parmesan, and salt and black pepper to taste.
Spread the filling over the warm egg sponge in an even layer, leaving
a 1-inch border all around, roll the roulade jelly-roll fashion,
beginning with a long side, and trim the ends on the diagonal. With
the aid of the towel and the waxed paper transfer the roulade, seam
side down, to an oven-proof platter, spread it gently with the
butter, and sprinkle it with the Parmesan. Bake the roulade in a
preheated 350 degree F oven for 10 minutes, or until it is heated
through and the Parmesan is melted.
In a food processor or blender puree the roasted peppers, add salt to
taste and the cayenne, and transfer the puree to a small bowl. Slice
the roulade on the diagonal, serve it with the puree, and garnish it
with the parsley sprigs.
Yield: 4 servings as an entree or 8 servings as a first course
