Souffle

Baby souffle

Souffle is to be feared according to old movies. When the husband slams the door, we see the wife’s hard work deflate along with her spirits.  In fact, souffle is super simple and is indeed meant to puff up in the oven and deflate by the time it hits the table. I serve souffle for Breakfast at Rosehurst frequently and people always ask for the recipe.  I make sure there is always some leafy vegetable and an herb within that has been freshly pulled from the garden and it all feels oh so homey.

There are really only two steps: the melty bits and the fluffy bits. The only secret is to be sure the egg whites (fluffy bit) get beaten to a firm peak before gently folding them together with a spatula. You can make the mixture up to 48 hours in advance and store in the fridge until 30 minutes before you want to serve it. Or, you can bake it in advance in a round casserole dish, invert it onto a platter and reheat topped with melted cheese. Rename the dish to “timbale” and get the same rave reviews.  (Shhhhh-timbale is a drum but in this case it is leftover souffle re-purposed).

Baby Kale and Dill Souffle

This recipe works equally well with baby spinach or arugula and basil or oregano. I have even used thawed frozen corn in a pinch, you really can’t go wrong with the gooey, cheesy yum.

Recipe By : Theresa Albert
Serving Size : 12 Preparation Time 30

6 tablespoons butter — divided
bread crumbs
1/2 cup garlic sprouts/ramps
6 tablespoons flour
3 tablespoons fresh dill, chopped
2 1/2 cups whole milk
pinch nutmeg
6 larg egg yolk
6 large egg whites
1/2 teaspoon cream of tartar
2 cups fresh baby kale
1 cup grated smoked Cheddar or Gruyere

Preheat oven to 400 F, butter and crumb ramekins, set onto a baking sheet w deep rim.

Melt butter in a large pot, add ramps (or chives), stir 30 seconds, add flour and cook until bubbling for 1-2 minutes without browning. Stir in dill.

Gradually whisk in milk and simmer whisking often, stir in nutmeg and remove from heat. Stir in cheese and then chopped baby kale. Allow to cool for 3-5 minutes while you beat egg whites with cream of tartar.

Whisk a couple of tablespoons of milk mixture into yolks  and add to milk mixture; whisk until fully blended.

When whites reach firm peaks, fold yolk/cheese mixture into whites gently.

Pour into ramekins and bake for 20 minutes on convection or 30 on normal bake. One large casserole dish can take up to 50 minute, simply watch for the centre to be firm and form a dome.

Top with more chopped dill.

To store cooked: cover with plastic wrap once cooled and store in fridge. Loosen from casserole with a spatula and turn onto a oven proof platter. Top with more cheese and warm in 325F oven for 15-20 minutes. Surround with steamed kale or tomato sauce.