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Today I start a new cooking series:

Disney Princess Recipes (or just Disney Recipes)

I’m super excited for this!!! I love Disney and it’s Princesses so very much. I know that a lot of the movies have food that was popular during that time, so I will be recreating these dishes.

Today’s dish is from Beauty and the Beast!!!

Beef Ragu and Cheese Souffle

Let’s go!!!

Here’s What You Need:

Beef Ragu

1 carrot
1/2 white onion (if it’s a smaller onion, use the whole onion. Mine was huge)
1 stalk of celery
1 lb of ground beef
1 lb of ground pork
2 cups of sieved tomatoes (called passata)
1 cup of red wine (a wine you would drink, NOT cooking wine)
4 cups of beef stock
1 tbls of olive oil (but really, who measures this??)
Salt and Pepper

Cheese Souffle

4 tbls of softened butter
2 tbls of finely grated parmesan
3 tbls of flour
1 cup of hot milk
1/4 tsp of paprika
Pinch of nutmeg
1/2 tsp of salt
1/8 tsp of white pepper
4 egg yolks
5 egg whites
1 cup coarsely grated swiss cheese

You want to start by sweating your veggies with some olive oil. Watch these things. Mine started to brown and I’m not sure you want that to happen. It didn’t do anything negative to the dish. You really just want them soft.

Once their soft, add your pork and beef. You want your meat to be browned and the veggies to be mixed in.

Add your wine!! Don’t drink it, just put it in the pan. I know it’s tempting. I’m not a red wine fan, so I was fine!

Once the red wine has reduced about half, go ahead and add HALF of your beef stock. Let me say it again. Only add in half of your beef stock, so 2 cups!!

Next, add your sieved tomatoes. This was hard to find and I wasn’t even sure if I bought the right one. However, it tastes great so I guess it worked!

Mix it in and let it simmer for two and a half hours. You read that right. TWO AND A HALF HOURS!!!

So I moved on to getting my souffle ready. The recipe called for finely grated parmesan and I wasn’t sure if mine was, so I pushed it through a fine mesh strainer to help get the clumps out.

So, you can use a 6 cup souffle dish or a flat sided baking dish. I used the baking dish because I don’t have any souffle dishes. Butter the dish with a tablespoon and a half of butter and then sprinkle in the finely grated parm to coat the dish.

So this next part moves fast so I’ll write about it and then through the pictures up. You want to melt the rest of you butter in a sauce pan. Once it’s melted, add in the flour. You’re going to want to stir constantly as to not burn the butter. When it starts to foam, take it off the heat and add in the hot milk. Wisk it together briskly! Put it back on the heat until it starts to get thick… it takes about 1-2 minutes to get thick. Mine got thick really quickly, so watch it. Take it off the heat.

Wisk in your spices and then your egg yolks, one at a time. Set it aside.

So, don’t be like me and hand wish your egg whites. It took FOREVER!!! And my arm started cramping. Get your electric mixer out and save yourself some sanity and strength. You want to wisk them to stiff peaks.

You want it to look like this!!

This next part doesn’t have too many pictures so bare with me. You want to take about a fourth of your egg whites and wisk it into the sauce pan. You then want to alternate folding in your swiss cheese and the rest of your egg whites. The fear here is that your egg whites will deflate and your souffle won’t rise properly.

Pour it into your prepared pan and place it in the oven. I always forget to tell you what temperature to place the oven on and that’s so annoying, right? So you want to preheat the oven to 400 and then drop it to 375 when you put the souffle in the oven.

While that’s cooking (25-30 minutes), you’ll want to make your pasta. I made fettucini for it but you can use anything. The traditional way is to use tagliatelle pasta, but I didn’t know where to find that and I like fettucini.

You’ll want to toss your pasta in the pan that has your ragu in it. Doesn’t that look phenomenal? It was so good!!!

And there’s the souffle. It rose beautifully!!! I think my pan was too high but I was still proud of it. It did deflate when I sat it on the table to serve though. Oh well, I’ll have to get a souffle pan.

The Ragu tasted so flavorful. The veggies were soft and mixed well with the meat. It tasted like a meat sauce, just had a fuller flavor than that of one you get out of a jar… obviously.

The Souffle tasted like a cheesy, eggy bread. It was sooooo good!!! Everyone loved it, even the baby!!!

I hope that you try this recipe and let me know what you think!!! What Disney princess food should I make next?

With Light and Love,

Eli Morr

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