Creamed Corn, Scallion, And Roasted Red Pepper Roulade

* Exported from MasterCook II *

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 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/4 cups milk -- heated
Freshly grated nutmeg and salt and pepper
4 large eggs, separated, the
whites at room temperature
1/2 cup freshly grated Parmesan
Pinch of cream of tartar
For the filling:
10-ounce package frozen corn, unthawed
1 cup heavy cream
Cayenne to taste
8 scallions including the green tops, sliced
1 red bell pepper, roasted and chopped (abou
1/2 cup freshly grated Parmesan, plus
1 tablespoon for sprinkling Roulade
1 tablespoon softened unsalted butter
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 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
ovenproof platter, spread it gently with the butter, and sprinkle it
with
the Parmesan. Bake the roulade in a preheated 350 degree 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

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