This is a soufflé with the fleeting flavor of springtime green garlic. The simplicity of the ingredients belies its perfection. A soufflé, good bread, and a bottle of wine. Celebrate the season.
Ingredients
- 1 tablespoon unsalted butter
- ¼ cup parmesan cheese
- 6 green garlic bulbs, trimmed with most of the greens attached
- 3 tablespoon olive oil
- ¼ cup dry white wine
- 2 leeks, white and light green parts only, well chopped, rinsed and drained
- 3 tablespoon all-purpose flour
- 1¼ cup whole milk
- 6 ounce goat cheese, crumbled
- 1 tablespoon chives, minced
- 4 egg yolks, lightly beaten
- 6 egg whites
- 1 pinch cream of tartar
- salt and white pepper to taste
Directions
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 sauté 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 ⅓ 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 soufflé mixture. Level them for an elegant presentation or leave it mounded for a more rustic look. Cook the soufflé 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 soufflé from the oven and serve immediately. Hear that applause? It’s for you!
Oh my I love the sound of this. Everytime I have it, I become a bigger fan of radiccio and this recipe might send me over the top.
Go radicchio… GREG
This dish comes to me as a surprise. I am not a good cook but it seems that cooking this vegetarian dish is easy and it looks delicious too.
I have printed the page and would definitely try to surprise my firnds who are pasta freaks but veggies.
Thanks Greg for the Recipe
Let me know what you think… GREG
I was just thinking about pork too(was looking at my weber is what did that though). Love the bowl. Is it redware or is that just the color? I like looking at your serving pieces as much as the food. I answered back, if you have any questions let me know. Would enjoy doing a custom sippity sup piece
Greg, Greg, Greg this is cooking in my book! And I have to try this! I love all the ingredients, love radicchio! Excellent recipe and so pretty.
I love pasta dishes and this is something different than the norm.
I should not be looking at this on an empty stomach because that looks really good!
Great tips Greg. Everyone needs default dishes and yours is a winner. Great photos too with that pretty pottery bowl. I also like the addition of the bread crumbs.
Maybe you’ll feel like cooking more if it ever gets cold out there. I heard on the news that where you are is the only place that wasn’t zapped with the recent cold snap. Florida sure was.
Sam
It has been in 80s, but that may change tomorrow or even later today. Cold Front on it’s way from the Pacific. GREG
… then I’m in trouble. Thank you for sharing your super-secret rules for default pasta. With luck, my neighbors (and family) are unaware of them and would be gratifyingly impressed by my ‘skills’.
The year is still young — no doubt your cooking mojo will soon be asserting itself!
For making my tummy growl as I sit at my desk at work reading this post!!
I would scarf a bowl of this in no time and for sure add anchovies. I know you don’t think this is real cooking, but I think it counts.
I’ve been having ‘sort of’ off nights myself. I’ve had my fill lately with A LOT of spaghetti, too. Holiday leftovers in need to be consumed. I do like the rules you write though. I’ve alwayss found pasta to always be my last resort meal when I’m not in the mood to spend too much time in the kitchen.
I love that plate, the wavy lines make it perfect for spaghetti, fettuccine, etc.
You have put together some fun rules, I might play this game next week. Your “dead animals” comment made me laugh enough that it hurt (threw my back out yesterday shoveling snow of all things).
Did you actually make your own panko? How do you do that compared to regular bread crumbs?
I don’t like the Progresso style Italian breadcrumbs. Too fine a texture. Homemade are so easy either from fresh or stale bread. If fresh I roughly chop the bread, if stale I use a food processor and pulse the bread. You can bake them a few minutes, but in this preparation it is not necessary. The Panko courser style breadcrumbs are my default breadcrumbs and the ones I used here. GREG
please for sharing your creativity on a so-called ‘down night’. I LOVE these posts as they inspire me to allow them to happen at our house more often. Because of you, I have a frozen brick of artichoke hearts that will probably, finally, get used tonight. XO, Trevor Sis Boom.
Roast those frozen artichokes with lots of garlic and some fresh thyme leaves and a pinch of red pepper flakes until they begin to brown. Then mash them up and add a bit of ricotta, some pasta water and your pasta. Top the whole mess with some garlicky breadcrumbs, a nice drizzle of olive oil, and Parmesan. That’s default pasta with artichokes! GREG
You just planned my dinner tonight! As luck would have it I have a tub of fresh ricotta asking for attention.
I made it!
http://www.sisboomblog.com/2010/01/default-pasta-wartichokes-and-chicken.html
I’ll come right over! GREG
its a shame we live on opposite ends of this continent because I have an iron in the fire that needs your touch — oh well no sense in wishing for that that is not — nice “cooking” on the s’ghetties
I am intrigued! Hit me back with details… we can always fantasize about what might have been, if only… I could use a harmless fantasy right about now. GREG
You are too funny! However, I must say that I pass your default spaghetti test with honors! I prefer my pasta with vegetables and love topping it with crunchy bread crumbs. I use a blend of panko crumbs, ground almonds and parmesan.
in the breadcrumbs is a terrific idea. How very Sicilian. GREG
**LOVE** the rules for default pasta night! My boyfriend and I recently acquired a pasta maker, so hopefully we’ll be making more pasta, and your ricotta-radicchio spaghetti is a wonderful outside-the-box inspiration for two people who either top pasta with pesto, tomato sauce or just plain olive oil.
is the perfect vehicle for creativity! GREG
Well, we tried to be creative, but ultimately your ricotta & radicchio pasta looked too good not to try! (Alliteration is such a fine marketing device…)
I hope you get a chance to check our my post on your delicious pasta recipe!
http://myboyfriendcooksforme.blogspot.com/2010/01/default-pasta.html
Thanks again for the wonderful idea!
You are the best… the best… the best… GREG