Tag Archives: fresh herbs

Goat’s Cheese Soufflés and Twice-Baked Soufflés…. Yes, you can prep them ahead!

24 Nov

As I have been teaching Soufflés classes at La Cuisine Paris for quite some times now, I talked a lot about a recipe we used to do at Travers Smith for the Partner’s buffet.

They liked the Soufflés but as you know, Soufflés is anything but a buffet dish as it has to be served as soon as it is cooked!

They found a solution to that matter indeed…. Here it is: the Twice-Baked Soufflés.

Of course you loose part of the puffiness of the Soufflés but you can still enjoy a moment of lightness which is not so bad when you add the cream to it!

The best part of that recipe is the fact that at last we found a way to prep Soufflés ahead!

Ingredients for the Béchamel / Mornay Sauce:

  • 60g of butter
  • 60g of plain flour
  • 350 ml of whole milk hot or at room temperature
  • salt & pepper
  • nutmeg
  • 75g of fresh goat’s cheese, mashed (the Béchamel becomes a Mornay sauce or Cheese sauce)
  • 1 tbsp of freshly gratted Parmesan

Ingredients for the Soufflés:

  • Mornay/Cheese Sauce
  • 2 tbsp of freshly chopped herbs (parsley, chives, chervil…)
  • 3 egg yolks
  • 4 egg whites

Ingredients for the Twice-Baked Soufflés:

  • 2 cups of cream

Method for the Béchamel/Cheese Sauce :

In a large deep pan, melt the butter and add all the flour at the same time when the butter starts to boil.

Using a whisk, cook the “roux” for 2 minutes in order to get rid of the taste of the flour. You obtain a thick paste getting a color slightly brown.

Gradually add the milk (hot or at least at room temperature to avoid the lumps) to the “roux”.

Season with salt, pepper and nutmeg.

It will be hard in the beginning and you will work on a thick paste but as you add the milk, the Béchamel will get a nice silky look and get more and more liquid depending on the consistency you are looking for.

Bring the Béchamel to a boil at least 3-4 minutes, stirring constantly. Adjust the seasoning and reserve until needed. (cover with cling film in contact if you do not use it soon enough otherwise, a crust will appear at the surface.

Add the fresh goat’s cheese (mashed) and the grated Parmesan to your Béchamel, it will then becomes a cheese sauce called Mornay sauce in French. Incorporate it to the Béchamel and stir until the cheese is fully melted.

Allow to cool for a few minutes.

1-Roux

2-Add Milk

Method for the Soufflés:

While the Cheese Sauce is resting, preheat your oven to 180°C.

Melt 20 g of butter in a pan and grease 6 soufflé dishes, using a brush from bottom to the top to help the rising of the soufflé. Sprinkle with flour and remove any excess. Keep the ramequins in the fridge.

Fold the yolks in thoroughly and taste for seasoning, also add the freshly chopped herbs.

Whip the egg whites to stiff peaks with a pinch of salt.

Fold one third of the egg whites into the mixture to slacken it and then fold in the rest gently to keep the the air.

Divide the mixture between the prepared ramequins and stop 1 inch from the top as it will rise a lot. Smooth the surface of each and pass your thumb on the edges to get rid of any excess of mixture.

Bake for about 20 minutes until well puffed and firm to the touch.

Serve them straight ahead with a great green salad on the side.

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Method for the Twice-Baked Soufflés:

Preheat your oven to 180°C.

Let the soufflés rest for a few minutes, the will get flat but will be easy to get out of the molds.

Simply invert them onto a gratin dish keeping space in between each soufflés or in Crème Brûlée dishes if you want to serve them individually.

Pour over 1/3 cup of cream on each soufflé to moisten them thoroughly, season with salt and pepper. Bake in the oven for 15 minutes.

The soufflés will-look swollen and golden. Serve them in the small dish or in the gratin dish with a generous green salad.photo 5

 

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Madame Shawn – Bistrot Thai…. great place to go for lunch

28 May

As my parents drove me back to Paris last week-end, we took the opportunity to go to Madame Shawn – Bistrot Thai, a Thai Restaurant located close to the Carreaux du Temple, 18 rue Cafarelli. I used to go there when I was still living in Paris 5 years ago and I wanted to share the address with my parents.

As it was freezing, we were not especially looking for a place on a terrace nor for fresh salad and cold drinks…. Jasmine Tea, rice and spices were just what we needed!

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Seated at very simple square bistrot tables decorated with a tiny flower bouquet we ordered our “lunch menu formule”. For 15 euros, you have a broad choice of starters, main and sides as well as drinks. Unfortunately, we were not hungry anymore to try the deserts even if the Tiramisu looked really great when I saw them being served on a table close to ours! Next time maybe?

In the meantime, let me share with you our pick of the day….

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Starters:

Kai Ping: Chicken Skewers with Peanut Sauce, the chicken was moist inside and crispy outside, the sauce had a real flavor of peanut and was slightly spicy.

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Pho Pia: Fried Chicken Rolls with a Sweet and Sour Sauce, smaller than the rolls you buy in any Asian take-away or cheap restaurant, those rolls are very fresh and release a lot of flavor. They are not too greasy but just crispy enough. Really great to share as a starter!

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Som Tam: Spicy Green Papaya Salad, yummy and fresh…. Just the way I like it. The dressing is not too spicy and there is just enough peanuts crumbs on top. The carrots and green papaya are still crunchy and the portion is just what’s needed for a starter.

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Mains:

Madame Shawn Bobun…. one of the restaurant specialties: usually, a Bo Bun is a whole meal in itself…. you don’t need anything else to go with it. You have thinly sliced beef, fresh crispy vegetables and rice noodles covered with crunchy peanuts, fresh herbs and sliced spring rolls. Usually it comes with a tasty nuoc-man sauce to bring all the flavor together. At Madame Shawn, the Bo-Bun is almost served as a soup but still verty tasty. Not my favorite though.

For the best Bo Bun in Paris, here is a review: Best Bo Bun in Paris.

Among them is the restaurant Le Cambodge, 10 avenue Richerand in the 10th, by the Canal St Martin. I used to go there a lot and I promise you will love it for its freshness and great taste.

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Pla Pad Prik Keng: Wok Fish Filet with a Red Chili Sauce and Vegetables. The fish was tender, the sauce well balanced, neither too thick, nor too heavy. Just the right amount of red chilli paste. The vegetables were crispy enough and the fresh herbs brought a lot of flavor in addition to the sauce.

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As a side, my Dad had Pad Mi (Rice Noodles fried with vegetables) but he ended-up picking in my rice to finish the sauce of his fish…. Anyway, the rice noodles were really tasty too. Nicely sauteed with soy sauce and fresh vegetables and covered with finely chopped spring onions and herbs. Fresh and fulfilling at the same time.

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Kai Pad Mamuang Himmapan: Chicken Filets with Cashew Nuts When I am craving for Asian food, that’s one of my favorite dish…. with the Green Curry! The problem is that in many places, the chicken is often dry or not well prepared and has lots of nerves that are not a good surprise when you take a bite. As you may guess, I was pleased this time…. first there was lots of cashew nuts maybe even too much but not for me! The sauce was light and tasty and really kept the chicken moist and tender. It was not loaded with onions either.

I had my chicken with Khao Hom Mali (Perfumed Rice), which is the perfect side to keep on enjoying the nice flavor of the sauce when you have finished the chicken!

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Now you may understand why we were not anymore hungry for dessert….

I have to say that Madame Shawn offers a really good bargain for lunch. I know it is more expensive at night but still worth it as the atmosphere is all different. And you can also go in the other locations they have in Paris were the atmosphere is not “Bistrot like” but more refined and sophisticated.

Madame Shawn – Bistrot Thai

18 Rue Caffarelli
75003 Paris
Ph: +33 (0)1 42 72 36 06