Posts Tagged ‘free-range eggs’

Spring Pea and Chevre Souffle {#SundaySupper}

Sunday, March 22nd, 2015

Anyone else wake up to snow on the first day of spring? Thankfully not enough for another snow day, but still. March is always full of crazy weather here in the mid-Atlantic; it was 70 degrees on Monday, before the snow! But as the weather eventually warms up, new fresh produce will soon be appearing at the farmers market. Peas may not be ready quite yet — we just planted them in the preschool garden this past week — but chickens are laying eggs! And it’s kidding season, which means fresh goat cheese (chèvre) from local farms, too.

peas egg goat cheese recipe | foodietots.com

My dish for this week’s Sunday Supper Spring Fling combines all three of these early spring foods in a light dish that’s the perfect counterpoint to all those months of braising and stews. A souffle takes just a little more effort than a quiche, but it is an impressive dish to serve guests or just enjoy around the family table. To make a standard souffle, you prepare a bechamel sauce (butter, flour, mustard, milk), add egg yolks and beaten egg whites. Cheese is standard, and I’ve double-down on the green here by mixing in both a pea and tarragon puree and whole peas.

pea and chevre souffle | foodietots.com

You could serve this springy souffle as a side to a roast chicken or even Easter ham (green eggs and ham, aha!), but I served it as a vegetarian main dish with a big salad. Divide it into four smaller ramekins to make individual servings, or use a souffle pan or large round baking dish.My foodie tot is the designated egg cracker in my kitchen so she’s always game to help me with a dish like this — getting to whisk those egg whites in the mixer is even better.

Recipe: Pea and Chèvre Souffle

Serves 4

Ingredients:

  • 1 1/2 cup peas (thawed, if using frozen)
  • 6 fresh tarragon leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • black pepper
  • 1 1/4 cups milk
  • 5 ounces goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • pinch sea salt

Instructions:

1. Preheat oven to 375 degrees. Butter or oil baking dishes — either 4 10-ounce ramekins or a 2-quart souffle pan or round baking dish.

2. Boil peas in a small pan for 4 minutes. Drain and scoop out 1/2 cup peas, reserving for later. Place remaining cooked peas and tarragon leaves in small food processor and pulse until pureed. (May need to add up to a tablespoon of water to help smooth the puree.)

2. In a saucepan, melt butter over medium heat. Add flour, mustard powder, 1/2 teaspoon salt and a dash of black pepper and cook, stirring, until smooth and golden. Slowly whisk in milk and cook for 1 to 2 minutes, until thick. Remove from heat and crumble goat cheese into pan, stirring. Add 3 egg yolks and stir until mixture is smooth. Stir in pea puree and reserved peas.

3. Beat egg whites at medium high speed until soft peaks form. Add a pinch of sea salt and beat until peaks become stiff.

4. Fold egg whites into the pea/bechamel mixture and scoop batter into prepared baking dish(es). Bake for 25 minutes for small ramekins or about 45 minutes for large souffle, until puffed, brown on top and set (if it jiggles a lot, continue baking for a few more minutes).  Serve immediately.

spring pea and goat cheese souffle recipe | foodietots.com

(PS Those daffodils were my taking a stand for spring despite the snow Friday. They sure brightened the kitchen!)

Read on for links to many more fantastic dishes to welcome spring from the Sunday Supper bloggers!

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Middle Class Brioche {BBA week four}

Wednesday, June 10th, 2009

After a week-long vacation that went by way too fast, I got back into the baking groove this weekend with my third* bread of the Bread Baker’s Apprentice challenge, buttery rich brioche. The book offers three variations, the rich man’s, middle class and poor man’s, the main difference being the butter content. I opted for a middle-of-the-road approach and was pleased to find my resulting bread plenty rich; I imagine the rich man’s version must truly taste like pastry! I was also surprised at how easy it was to make something I’ve only ever had from a bakery. In fact, the husband declared these just as good as the ones we get at our favorite bakery, so I’d consider that another success. Last night we topped them with my sister-in-law’s fabulous strawberry-rhubarb jam, which was a fantastic treat (and homemade touch to our take-out chicken dinner).

BBA bread baking challenge brioche

Here’s my step-by-step photo montage … mixing in the butter was the hardest part, as the dough was quite sticky and even though my butter had softened on the counter for more than an hour, I kneaded the dough slightly by hand after removing it from the mixer to smooth a few remaining lumps. I used organic butter and my free-range, farmers market eggs, which added to the sunny yellow color of the bread.

bread bakers apprentice challenge brioche

I didn’t buy special brioche pans and just used a muffin pan, which was a little small for my larger rolls. I also regretted not taking out my scale to weight the portions as I divided it, because as you can see, I had a few that were significantly larger than the others. Next time…

* for those keeping track, I haven’t gotten to the bagels of week 3 yet but didn’t want to fall further behind. I’ll get back to them one of these days. And I’m sharing this with Real Food Wednesday, hosted by Kelly the Kitchen Kop.

Follow along at the Bread Bakers Apprentice Challenge homepage as we bake our way through The Bread Baker’s Apprentice.