Soufflé Casserole Of Chard Goat Cheese And Fresh Herbs Recipes

GOAT CHEESE SOUFFLES

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted.
• Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes.
• Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes.

GOAT CHEESE AND HERB SOUFFLES

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
• Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
• Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

CASSEROLE OF SWISS CHARD AND GRUYERE

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
• Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
• Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
• Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
• Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

SOUFFLé CASSEROLE OF CHARD, GOAT CHEESE, AND FRESH HERBS

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Butter an 8-cup gratin dish and dust with the Parmesan. Cut out the chard stems, dice them, and set aside. Chop the chard leaves; you should have about 2 cups.
• Heat the olive oil in a cast-iron skillet over medium heat and sauté the diced chard stems and shallots until soft, 5 to 7 minutes. Add the chard leaves, arugula, herbs, and salt and pepper to taste. Sauté to wilt the greens, about 5 minutes. Remove from the heat and set aside.
• To make the béchamel sauce, combine the milk, bay leaf, and shallot in a saucepan over medium heat. Bring to a low boil, then remove from the heat and let steep for 15 minutes. Discard the bay leaf and shallots. Set aside.
• Melt the butter in a saucepan over medium heat. Add the green onions and sauté for 1 minute. Add the flour and stir for 3 minutes. Stir in the Dijon mustard. Gradually stir in the steeped milk until the sauce is thickened. Season with salt and pepper. Remove from the heat and set aside.
• Stir the egg yolks into the béchamel sauce. Add the wilted greens and salt and pepper to taste. Add 3/4 cup of the goat cheese. In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold half of the egg whites into the béchamel mixture, then the remaining half. Spoon the soufflé mixture into the prepared dish.
• Top with the remaining goat cheese and the parsley. Place in the oven on a grate and bake for 25 to 30 minutes, until firm to the touch and golden. Serve hot.