It’s Sunday, time for another Market Matters from the Hollywood Farmers Market. Today I set my sights on green garlic, which is the immature bulb and stalk of the garlic you know and love. It only makes an appearance for a brief time in spring. I was determined to get my hands on some today. The market did not disappoint either. I came home with a couple of big bunches to use the this goat cheese souffle. How lucky is that?
Speaking of lucky, I don’t know what’s happening to me. I think I am on a roll!
Because the food I have been presenting lately has really inspired me. I think I have upped my game here at SippitySup. I am a pretty good cook. But I am what I consider a casual cook. But some of this fare lately; it seems downright fancy! What’s gotten into me? I might get used to sacheying around the blogosphere like a real cook. Something’s got to give though… there’s a flop in my future. I can feel it.
But not today. I made souffle, or rather souffles– 8 perfect little individual-sized Green Garlic, Leek & Goat Cheese Soufflés. Not only were they not a flop, they weren’t flat either. They rose right out of those little ramekins and held their volume long enough for me to snap a photo of them right at their peak. If you’ll pardon the pun. So I hope you will click over or scroll down and take a look-see at how pretty they are.
And as if that weren’t lucky enough. I was even able to get them to the table for lunch with friends; proudly towering and piping hot. I served them with a simple green salad, really good bread and a nice bottle of Sancere.
Yeah, it’s a pretty good life!
Green Garlic, Leek & Goat Cheese Souffle Makes 8 (6 oz) ramekins CLICK here for a printable recipe
- 1 T unsalted butter
- 1/4 c parmesan cheese
- 6 green garlic bulbs, trimmed with most of the greens attached
- 3 T olive oil
- salt and white pepper to taste
- 1/4 c dry white wine
- 2 leeks, white and light green parts only, chopped & rinsed
- 3 T all-purpose flour
- 1 1/4 c whole milk
- 6 oz goat cheese, crumbled
- 1 T chives, minced
- 4 egg yolks, lightly beaten
- 6 egg whites
- 1 pn cream of tartar
Butter the bottoms and sides 8 (6 oz) ramekins. Sprinkle Parmesan cheese onto the buttered surfaces, tapping to remove the excess. Move the ramekins to the refrigerator until ready to use.
Thinly slice the trimmed green garlic. Warm 1 tablespoon olive oil in a medium-sized saute pan set over medium heat, adding the green garlic before the oil gets too hot. Season with salt and white pepper. Cook until the green parts begin to soften, but retain their green color, about 3 minutes. Add the white wine, and cook, stirring often until the pan is nearly dry. Scrape the green garlic into a small bowl and set aside.
Using the same pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the clean, chopped leeks and cook, stirring often, until they caramelize some, about 15 minutes. Slowly sift the flour into the leeks using a sieve or sifter, stirring the whole time. Let it cook 1 or 2 minutes, continuing to stir until that raw flour taste goes away. Season with salt and white pepper.
Whisk the milk into the mixture slowly. Once the mixture thickens and begins to form large bubble on the edges of the pan add the goat cheese, whisking to incorporate. Stir in the reserved green garlic mixture along with the chives. Remove the pan from the heat, and let it cool about 10 minutes. Add the egg yolks, one at a time; whisking as you work to avoid scrambling or separating the eggs from the base. Cover the pan and set aside.
Pre-heat the oven to 400 degrees F. In a medium-sized bowl, beat the egg whites with the cream of tartar until medium-firm peaks are achieved. Do not take them to stiff and glossy. You may alternatively use an electric mixer, but beating eggs by hand is one of life’s true joys. Gently fold the whites into the green garlic, leek, yolk base, working in 1/3 increments. Do not thoroughly mix the ingredients. Streaky and fluffy is your goal.
Remove the ramekins from the refrigerator and fill them to heaping with the souffle mixture. Level them for an elegant presentation or leave it mounded for a more rustic look. Cook the souffle in the pre-heated oven for 20 minutes, until puffed and golden. If you prefer a firmer texture a minute or two more is required.
Remove the souffle from the oven and serve immediately. Hear that applause? It’s for you!
SERIOUS FUN FOOD
Greg Henry
SippitySup
delicious „ delicious „
Vanilla-Ginger Black Tea Scented Asian Pears seems sweety
great idea! live so close by so need to go to it more often.
.….in fact my post of a couple of days ago was all about poached pears (in red wine).…these look yum and fresh, and sweet!!!!!
Please don’t tell any of the other blogs I follow, but you are my favorite. 🙂 I just had to blurt that out. And I’m saying that even though I have about 10 inches of snow in my yard and it probably won’t go away until April.
Great post. You know, I don’t think I’ve ever had an Asian Pear. I did just learn that Denver has an H‑Mart. I’ve made plans to go with a friend next Monday…they better have Asian Pears or I’ll complain.
I love Asian pears and they sound just lovely poached in black tea, very nice!
Poaching Asian Bears is horrible Greg, how do you sleep at night? Poaching is illegal!
What? PEARS? Oh.….…never mind.
But you still are a bad man (in the best possible way!)
…narrow world I live in. But I absolutely live for your witty-isms (sp)! GREG
I can’t believe you finally made it to the Hollywood market and I was in Beverly Hills. We’re so lucky to have so many great year-round markets!
We are going to have to plan to meet at one of them… GREG
My mouth watered when you suggested pairing these with shortbread. Fantastic.
(Readily sounding a bit “Mr. Rogers”) Thank you, neighbor!!! I’m eager to read more. I watched your butter video as well, and I love your pioneer bonnet.
Kristen
We pioneers should stick together… GREG
What a lovely yummy idea. Especially after all the heaviness of the holiday food, nice and simple sounds like perfection.
from heavy holiday foods (for a day or two!) GREG
These are easily my favorite pear, but I never know what to do other than eat as is, throw in a salad, or eat with prosciutto. This is just awesome!
You and the P word. GREG
Right now, I have neither warm weather, yum-inducing asian pears nor camouflage cut-offs (though black tea I can manage). Swap you for slush, soup and fleece attire? 🙂
Greg-
Beautiful recipe, you know how I gravitate towards simple elegance. This recipe is exactly that!
Second, I am appalled that you actually recieve comments like that, I feel like I should apologize for their stupidity. Keep on being you, that’s why we continue to read!
this had YOU written all over it. GREG
Gregg, your posts are always such an entertaining read. Cold-poaching is a new concept to me, but I ‘get it’. I particularly like the idea of using flavored teas.
Joan
I may have made the term “cold poaching” up all by myself! But it describes so well what I was attempting so there you go! Cold poaching a (possibly) brand new cooking term! GREG
You have sparked me to try making some tea with my little clementine rinds, if they will let go of their zest once I have them in my grasp!
Speaking of Yikes…I have one I delete often…wonder what they would brew if added them to a hot cauldron of liquid? Oh I am bad, I forgot to remove my black pointy hat and robe before coming over…my manners left me for a moment. Poof I just cast a spell on them, so I will drink my Yum tea…
Greg, I love Asian pears! Love the idea of using vanilla with Asian pears, they should be very good friends!
livens up a lot of fruits. Try it with blueberries too. GREG
Who taught you all your beautiful neighborly manners?
You are a delight to read! — Mary
I’ll rush right over and say hello! GREG
camo cameos- and cut off no less-
My wardrobe is like a character all its own. GREG
Lovely. I miss me some asian pears. I love those over the regular pears. We’ve been really luck in terms of weather here in LA. So I can’t complain, but I would love a smidge of wintery weather.
… that live in L.A. GREG
… Resentful, yes, and maybe even a wee bit teeth-gnashing envious. But I’m over it now, really — the warming temps here in MN (highs in the 20s — woohoo!) have mellowed my mood.
With me, fruits are eaten on the extreme ends of the spectrum: either just washed and munched or baked, compoted or otherwise cooked down. These cold-poached Asian pears are a happy, delicious medium. What a lovely way to return to Market Matters! (And thanks for the link to Kristen’s site).