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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.
