*  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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