Sunday, July 7, 2013

Lee Bailey's Fettuccini Souffle



Lee Bailey was a designer whose work was featured in most design magazines throughout the country.
He eventually had his own shop in Henry Bendel's in New York City.

Lee eventually wrote many Food and Entertaining Books.
In the mid 80's I had the opportunity to meet him. I have several of his books.

Here is one of my favorite Lee Bailey recipes.

Fettuccini Souffle:

1/2 pound fresh fettuccini
1 1/3 C milk
1 garlic clove, minced
1/2 C plus 3 TBS grated Parmesan Cheese
1/4 pound Fontana Cheese, grated (1/2 C grated)
1/2 C ( 1 stick) butter, cut into small pieces
Salt and Pepper to taste
1 - 2 tsp. chopped Parsley
6 large Eggs, separated

Preheat the oven to 350 degrees.
Butter a 1 1/2 - 2 quart Souffle Dish

Cook Fettuccini al dente , about 3 -4 minutes, in rapidly boiling salted water.
Drain

Bring milk to a boil while the pasta is cooking.
Mix drained Fettuccini with hot Milk, Garlic, 1/2 C Parmesan Cheese, Fontina and Butter.
Season with Salt and Pepper to taste.
Add Parsley, let cool for 30 minutes.

Add egg yolks to cooled Fettuccini mixture and blend.
Beat Egg Whites with a pinch of Salt until stiff.
Fold carefully into Fettuccini mixture.

Dust the inside of the buttered Souffle Dish with 3 TBS Parmesan Cheese.
Pour the mixture into the dish.

Bake at 350 degrees for 45 minutes.
During the last 5 minutes, increase the temperature to 425 degrees to form a crusty top.

Lee Bailey passed away in 2003.
I am pleased to have had the opportunity to know him!

Enjoy!
Peace in the Kitchen!







2 comments:

  1. Terry, Lee and I use to cook on the weekends in the Hamptons, NY, we are both in the food and Design World
    this is a great recipe!...........Fantastic

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    Replies
    1. thank you for the message. I have not been getting replies on a regular basis, sorry for the late response. It must have been very cool to have cooked with him.

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