Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette (Serves 4)

It was complexity alone that brought a win to this set and gave ‘Star Status’ to our brunch dish on our last theme-meal of June 2010. That is not to say that we didn't have a lot to choose from, on the contrary it was a difficult choice... but in the end, it was 'the level of difficulty' that took this dish into the Winner Circle.

As for the dish, it was the richness of the soufflé that balanced very well with the tang from the dressing on the salad that made this a fine brunch meal set. Try it the next time you have the need for a killer brunch dish.
-Chez

Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé

• 6 large garlic cloves, flattened
• 1 teaspoon olive oil
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• Nonstick vegetable oil spray
• 4 tablespoons plain dry breadcrumbs
• 1 tablespoon butter
• 2 tablespoons all purpose flour
• 1 1/4 cups milk
• 1/2 cup finely chopped drained oil-packed sun-dried tomatoes
• 2 1/2 teaspoons chopped fresh thyme
• 4 large egg yolks
• 4 ounces mild fresh goat cheese, crumbled (about 1 cup)
• 6 large egg whites
• 1/8 teaspoon cream of tartar
  

Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.

Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute.

Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy.

Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.

Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

Salade Verte à la Vinaigrette

• 2 teaspoons sherry vinegar
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic, peeled, green germ removed, and minced
• 1/4 cup (60 ml) extra-virgin olive oil
• 7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.

Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

Sparkling Wine Ice (serves 6)

It was a close contest…

Picking a Star 10 in a sea of 10s is not an easy task, but in the end the light and bright taste and the cool element that this dish brought to the table won out against its competition and the Sparkling Wine Ice won the contest.

If you have an extra bottle of champagne waiting for an application and if you are in need of light dessert with a serious ‘touch of class’, this one is for you.

- Chez

Ingredients

• 1 cup sugar
• 2 lemons
• 1 bottle (750 ml.) champagne or other sparkling white wine, refrigerated
• ice cream maker (optional)
  

Preparation

1. Combine the sugar and 1-cup water in a saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Refrigerate if possible.
2. Using the finest grater you have, lightly scrape the skin of one lemon, removing only the top surface of the peel. Squeeze the juice and remove the seeds from both lemons.
3. Open the champagne or sparkling wine, and pour it into a 9 x 12 x 2-inch pan, or a container of equivalent volume. Mix in sugar water, lemon juice, and grated zest.
4. Place mixture into the ice cream maker and run until it has incorporated enough air to double its volume.

If you do not have an ice cream maker, Place mixture into the freezer.

Check after 30 minutes. Using a wooden spoon, break up any ice formed on the sides and stir into the rest of the liquid. Continue to freeze and repeat this procedure every hour for at least 3 hours. The mixture will begin to take on a slushy consistency and eventually form into a sorbet or granizado of small ice crystals. Before serving, fluff the granizado by "chopping" up any clumps with the spoon or gently whisking the frozen mixture.

(Although this can be made in an ice-cream maker, one is not a necessity for this wine-based ice. The alcohol in the sparkling wine acts as an antifreeze that prevents the liquid from freezing solid. A few stirs every hour is sufficient to obtain the fine ice crystal consistency.)

A Trio Combo Just for You

A few weeks ago a friend reminded me that good old sausage gravy on warm, fresh biscuits is a delicious comfort food straight from heaven. Flakey biscuits just seem to be made for a flavorful cream gravy and the flavors brought by a good quality ground pork sausage is a perfect fit with this dish.

While it is true that I have taken a slight liberty with his gravy recipe, I will just have to accept the criticism… a roux and bourbon were just made for each other and who doesn’t like minced mushrooms for breakfast?

Now add the Roasted Bosc Pears topped with a sublime almond cream and sprinkle a few toasted almond slivers and all is well with the world.

What? There is more? A orange spritzer with a kick? Be still my heart!

- Chez

Double Orange Spritzer

Ingredients

• 4 1/2 ounces Cointreau
• 9 ounces strained fresh orange juice
• 3 tablespoon strained fresh lemon juice
• Chilled seltzer or club soda
• orange slice for garnish

Preparation:

In a tall glass, combine the Cointreau, the orange and lemon juices, and four ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the orange slice.

Mike’s Biscuits and Sausage

For the biscuits:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• 3 oz. (6 tbsp) cold butter, diced
• 8 oz buttermilk

Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together.

[It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.]

Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Do not make them too high or the outside could become over browned by the time the inside is cooked.

Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.
If you start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.

For the gravy:

• ½-pound ground breakfast sausage
• 1 cup minced button mushrooms
• 2 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups cold milk
• 1 tbsp bourbon whiskey
• Salt and pepper to taste

Sauté the sausage and mushrooms until they are cooked and the sausage has released as much of its fat as possible. Remove the mixture with a slotted spoon but DO NOT drain the grease.

You will need it to make the roux. (I said this was delicious, not health food.)
You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 4-6 minutes. [You are going for a ‘tan to medium brown', about the shade of ice tea. If you go any darker, you will not get the thickening you are looking for.]

Now, start adding the cold milk a little at a time, whisking incessantly. Once you have added all of the milk, whisk for an additional minute and then add the sausage mixture back in. Continue to whisk as the mixture thickens. When you reach the desired consistency, add the bourbon and salt and pepper to taste.

Odds are, your biscuits are golden brown and ready to serve right about now!

Roasted Bosc Pears w/Almond Cream

Ingredients:

For Pears:

• 2 tablespoon butter
• 2 tablespoon olive oil
• 2 Bosc pear, halved
• 2 tablespoon water
• 2 tbsp vanilla sugar
• 1 cup blanched almonds, toasted (reserve 2 tbs for garnish)

For Almond Cream:

• 1/2 cup powdered sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 2 tablespoons plus 1 teaspoon all purpose flour
• 1 large egg
• 1 large egg yolk
• 1 tablespoon Amaretto
  

Preparation-Pears -

Preheat oven to 375°F. Melt butter with oil in small ovenproof skillet over medium heat. Add pear halves, turning to coat. Arrange pears, cut side down, in skillet; sprinkle with water. Roast 15 minutes and then sprinkle with sugar. Continue to roast until tender, about 5 minutes more. Core roasted pears and set aside to cool.

Preparation-Cream -

Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended. Once pears are cool, fill core cavity with cream, garnish with reserved almonds and serve.

The Melting Pot-Brookfield, WI

Chez is not a fan of chain restaurants. The cookie cutter décor and clone-like food tends to diminish his appetite rather than excite it. On a recent trip to Brookfield, Wisconsin however, a notable exception was found in the form of a fondue-themed establishment called “The Melting Pot.” Now while it is true that the establishment has been around since the 70’s, the limited number of franchises helped keep this establishment of his radar and the existence of this place was news to him.

So, how was the food? Well, before we can start to write about that we have to talk about the ambiance … and the staff. The décor was excellent, with just enough of a hint of retro-70s to keep you interested without going overboard into gouache. Dark woods and real paintings decorated the open walls and added an air of a bachelor-pad to the place. Now, since each of the Melting Pots is allowed to decorate their establishment as they please, I cannot speak about the ambiance of other locales… only the one in Brookfield, but if that location is an indication of other franchises, I’ll have to make a trip to another, just to reminisce about the good-old 70s.

The staff, specifically our waiter, was a pure jewel. He was polite, friendly, helpful, explained all of the nuances of the place, and made some very good dining suggestions for us. Again, if he an example of the caliber of the staff of these establishments, they hire very good people, train them well and they are incented to remain with the organization… and this speaks well of management.

Now… on to the food. We opted for the ‘4-course’ specialty of the month, a Polynesian-themed food extravaganza that began with cocktails. I had a traditional Mojito, which was just the right balance of sweet and mint. Sheb chose the Mango Margarita, which she found to be fruity and refreshing and she was well pleased with her choice.

The appetizer course was an interesting concoction of shredded Gruyere, sake, and wasabi… all heated to perfection in a ‘at the table’ double boiler and garnished with chopped scallions. The ‘dippers’ were the standard fare… apples, bread (3 types), and assorted veggies. This appetizer could very well have served as a meal but this was just a hint of what was to come. 10 out of 10 for this fondue fiesta of flavor!

The salad course was an interesting change on the standard offering of lettuce in a bowl. The Melting Pot offers their salad in the form of wraps (3), garnished with honey toasted almond slivers and served with a ginger/honey dressing-dipping sauce. WOW!

As the main course arrived, we wondered if we could finish it! (Sheb wondered… I had no doubt!) The proteins; Ahi tuna, teriyaki steak, succulent pork, shrimp, lobster, delicate veggie-filled dumplings and chicken accompanied the veggie tray filled to the brim with mushrooms, broccoli, and potatoes. Plenty of food here, and all of it requiring just the quickest of ‘bath’ in the boiling cauldron of flavor that found its home in the center of our table.

And then on to the dessert course (like we needed more food)… a simple combo of white chocolate, amaretto and brandy heated to perfection at the table and served with chocolate brownie cubes, white and chocolate marshmallows, mini rice-crispy treats, bananas, strawberries, pound cake cubes and a slice of cheese cake. (Can you say, “Sugar-induced coma?”)

The Melting Pot, at least the one in Brookfield, Wisconsin is well worth a return visit by Chez and his soul-mate but if you are up in the land behind the ‘Cheese Curtain’, feel free to swing in and see if you agree.

- Chez

Shannon’s Red, White and Blueberry Trifle

Chez has been closed for two weeks, with one more week to go before we open again it looked like Chez would not be posting any recipes for a full month. Then, just before the Memorial Day 3-day Weekend, one of our friends told us about a recipe that was so great as to demand public distribution again. (She posted it on her FaceBook page.) Well, we tried it the evening of our return from our Memorial Day Camping Trip and it was phenomenal... and so patriotic!

Now, it may be a Pampered Chef recipe but as far as Chez is concerned, it will be forever known as Shannon’s Red, White & Blueberry Trifle. Give it a try; it is like having ‘Summer in a Trifle Bowl’.

- Chez

• 1 prepared angel food cake (13 oz)
• 1 qt. fresh strawberries
• 3 cups blueberries
• 1 container (16 oz) frozen sliced strawberries in syrup, thawed
• 1 lemon
• 3 (8 oz) containers strawberry yogurt (blended)
• 1 pkg (3.4 oz) white chocolate pudding & pie filling
• 2 cups frozen whipped topping, thawed
  

PREPARATION: Cut cake into 1-in. cubes using a bread knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In bowl, combine remaining fresh and frozen strawberries; mix well. Juice lemon to obtain 2 tbsp of lemon juice. In mixing bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into trifle bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the spreader to create a flat surface. To garnish, fill a piping bag with a star-tip with remainder of the whipped topping and pipe onto trifle, decorating with the reserved berries. Refrigerate until ready to serve.

(©Pampered Chef, Ltd. 2008)