Tag Archives: goat’s cheese

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.

photo 5 photo 5

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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Grilled Vegetables Salad with Almonds and Goat’s Cheese

17 Nov

Once again, I write about grilled vegetables salad…. Yes indeed, I love to prepare them especially when the cold weather invade our day lives….

As I am fond of salads, when it comes to cold days, I need them to help me get through the whole days and grilled vegetables salad are among the good choices!

Add some fresh goat’s cheese and slivered almonds for the texture and you’ll get a gorgeous salad on your table….

3-Result Retro

Ingredients:

  • 8 carrots peeled and cut lengthways (about 5cm)
  • 3 red onions cut into wedges (6-8 depending on their size)
  • 1/2 tsp of cumin seeds
  • olive oil
  • 2 cooked beetroots cut into cubes or wedges (6-8)
  • 1 fresh goat’s cheese (such as Petit Billy about 150g) roughly crumbled
  • 2 handful of flat leaf parsley roughly chopped
  • 1 handful of slivered almonds
  • 1tsp of butter

Ingredients for the dressing:

  • 2 tsp of reduced balsamic vinegar or pomegranate molasse
  • 1 tbsp of olive oil
  • salt & pepper

Method:

In a frying pan, melt the butter and add the almonds. Cook them until they are slightly brown. They will also release a nice nutty smell. Let them cool down on the side.

1- Almond and Goat's Cheese

On roasting trays, spread the carrots and red onions, drizzle with olive oil, cumin seeds, salt and pepper and grill at 200-220°C.

In a large salad bowl or serving plate, layer the carrots add the red onions then the beetroot. Drizzle with reduced balsamic vinegar or pomegranate molasse, olive oil, salt and pepper from time to time. Add some parsley as well.

Add the goat’s cheese crumbles and slivered almonds on top.

2-Carrot Beetroot Red Onions Goat's Cheese Almond_edited-1

Decorate with the parsley to bring a nice touch of green to your dish.

3-Result retro 2Serve it straight away.

Salade de Légumes Grillés, Fromage de Chèvre et Amandes

Ingrédients:

  • 8 carottes pelées et coupées en bâtonnets de 5 cm
  • 3 oignons rouges coupés en quartiers
  • 1 cc de graines de cumin
  • sel et poivre
  • huile d’olive
  • 2 petites betteraves cuites coupées en 6-8 quartiers
  • 1 chèvre frais (type Petit Billy environ 150g)
  • 1 belle poignée de persil plat grossièrement emincé
  • 1 poignée d’amandes effilées
  • 1 noisette de beurre

Ingrédients pour l’assaisonnement:

  • vinaigre balsamique réduit ou molasse de grenade
  • huile d’olive
  • sel & poivre

Méthode:

Une fois les carottes et oignons préparés, disposez-les sur des plaques et assaisonnez d’huile d’olive, cumin, sel et poivre. Faites les griller à 200-220°C.

Faites fondre le beurre dans une petite poêle et torréfiez les amandes jusqu’à ce qu’elles prennent une jolie couleur dorée et produisent une agréable odeur noisette, coupez le feu et réservez.

Emiettez grossièrement le chèvre dans un bol.

Dans une large assiette de service ou un saladier, disposez les carottes et les oignons grillés, assaisonnez de vinaigre ou de molasse de grenade, huile d’olive, persil, sel et poivre. Ajoutez les betteraves et assaisonnez de nouveau. Finissez avec le chèvre et les amandes. Parsemez de feuilles de persil plat.

Servez immédiatement.

Beetroot, Goat’s Cheese, Cumin Roasted Almonds and Lamb’s Lettuce Salad

5 May

At last Spring seems to last longer than a few hours and we really enjoy our time outside… Great walks, games, sunbathes but also drinks and lunches…. 

It’s also time to think about great salads and dishes for BBQ parties… Here is a Middle-Eastern inspiration salad. Usually I grill the beetroots but for some reasons, it is easier to find cooked beetroot in France rather than raw ones! Sometimes, dealing with what you can get makes your life easier…. No red hands, no peeling, no waste of time with the cooking of the beetroots… This salad can easily be prepared within a few minutes if you have all the ingredients! 

Ingredients:

  • 2-3 cooked beetroots
  • 1/2 log of goat’s cheese (about 100g)
  • 2 handful of lamb’s lettuce
  • whole or slivered almonds
  • 1tsp of butter
  • 1/2 tsp of cumin in powder

Ingredients for the dressing:

  • 1 tsp oh French mustard
  • 1 tsp of honey
  • 2 tsp of balsamic vinegar
  • 1 tbsp of olive oil
  • salt & pepper

Method:

In a frying pan, melt the butter and add the almonds and cumin. Cook them until they are coated with cumin and get a slightly brown color. They will also release a nice nutty smell. Let them cool down on the side.

Cut the goat’s cheese log into 1 cm slices then cut the slices into quarters.

Repeat the same process with the beetroot and cut it into cubes about the same size as the goat’s cheese.

Ingredients Salad

Prepare the dressing: simply whisk the mustard with the honey, add the vinegar then the olive oil. Season with salt and pepper and adjust the seasoning.

Honey Mustard Dressing

Assemble the salad just before serving because the lamb’s lettuce is very sensitive to the acidity of the dressing and gets all dark and flat after a few minutes…

In a large serving plate, layer half of the lamb’s lettuce, add 1/2 of the beetroots, goat’s cheese, almonds and finish with 1/2 of the dressing then repeat the same process with the remaining ingredients.

Serve it straight away.

Salad

Result

As usual,you can have fun with that salad and replace goat’s cheese with feta, grilled halloumi, mozzarella di Buffala or use pecans, pinenuts or pumpkin seeds instead of almonds. It’s up to you and to the content of your fridge and cupboard!

Salade de Betterave, Mâche, Fromage de Chèvre et Amandes Grillées

Ingrédients:

  • 2-3 petites betteraves cuites
  • 1/2 bûche de chèvre (environ 100g)
  • 2 belles poignées de mâche
  • des amandes entières ou effilées
  • 1 noisette de beurre
  • 1/2cc de cumin en poudre

Ingrédients pour l’assaisonnement:

  • 1 cc de moutarde de Dijon
  • 1 cc de miel
  • 2 cc de vinaigre balsamique
  • 1 cs d’huile d’olive
  • sel & poivre

Méthode:

Faites fondre le beurre dans une petite poêle et torréfiez les amandes en les assaisonnant avec le cumin. Dès qu’elles prennent une jolie couleur dorée et produisent une agréable odeur noisette, coupez le feu et réservez.

Coupez la bûche de chèvre en tranche d’1cm d’épaisseur puis en quartiers. Faites de même avec la betterave pour obtenir des cubes de même taille.

Préparez l’assaisonnement: émulsifiez la moutarde, le miel, le vinaigre et l’huile d’olive jusqu’à obtention d’une préparation homogène. Assaisonnez de sel et de poivre et rectifiez selon votre goût.

Pour l’assemblage, attendez la dernière minute afin d’éviter que la mâche ne soit “cuite” par l’assaisonnement. L’acidité abîme les salades et casse leur volume, elle les oxyde, ce qui leur fait prendre une couleur brune peu appétissante.

Donc juste avant de servir la salade, dans une large assiette de service, étalez la moitié de la mâche en une couche uniforme. Ajoutez la 1/2 des betteraves et du chèvre et parsemez d’amandes. Assaisonnez uniformément et préparez une nouvelle couche avec le reste des ingrédients.

Servez immédiatement.

Comme toujours, les variations sont nombreuses et vous pouvez adapter selon le contenu de vos réfrigérateurs et placards. Substituer les noix de pécan ou pignons de pin aux amandes, la feta, l’halloumi grillé au chèvre ou ajouter d’autres ingrédients tels que de la Pancetta grillée ou de fines tranches de poulet grillé.

Simply Pomegranate… focus on the method and a light lunch suggestion

3 Jan

Back to Miami…. palm trees, blue sky and warm weather are still here…. No need to say that all the earthy dishes I was craving for when I was back at home are not anymore among my top 10. 

Looking at my fruit basket, I see 3 beautiful pomegranates waiting for a clever use! It suddenly reminded me of the streets of Jerusalem where you can drink a freshly pressed pomegranate juices at any stalls or cafe.

Jerusalem

That’s it, I still don’t know yet but one of these pomegranates will be part of my lunch today and I’ll drink the juice collected as it is an antioxidant but also because I love that sweet and sour hint, the fresh and light effect it has on me.

The only thing with pomegranate is that you have to deserve it…. Either you buy the seeds or you buy the fruit and you have to deal with it. Here is the method: don’t forget the apron, don’t were anything white and clear your kitchen counter!

Utensils:

  • a pomegranate
  • a sharp knife
  • a wooden spoon
  • a board
  • a bowl
  • an apron

Method:

As pomegranate are really juicy, choose a board big enough to prevent the juice from dripping on your kitchen counter.

Cut the pomegranate into 2 and on top of a large bowl, knock the pomegranate skin with a wooden spoon. It will help releasing most of the seeds.

You will collect lots of juice and seeds but still you will have to finish picking the remaining seeds one by one. To make it easier, push gently the top of your half pomegranate toward the bottom to reverse it. You will have a better view of what’s remaining and it will be easier to get rid of the white membrane.

Once you have finish, get rid of the last parcels of white membrane and separate the seeds from the juice as they will get soft if kept in a liquid.

desseed

Ingredients for the light lunch suggestion*:

  • 1/2 pomegranate deseeded
  • a handful of mixed leaves
  • 4-5 cherry tomatoes cut in halves
  • 3-4 generous leaves of fresh basil
  • 1 tbsp of toasted pinenuts
  • 1-2 slices of thinly sliced prosciutto
  • a bread roll
  • 2 slices of fresh goats cheese 1/2 cm thick
  • olive oil
  • vinegar such as Xeres or Cabernet Sauvignon
  • salt & pepper

Method:

Preheat your oven to 400°F or turn it on the grill position.
Cut your bread into 2 lengthwise and place each slice of goats cheese in the center, season with salt and pepper and if you like it caramelized, add a little honey on top. Place them on a piece of parchment paper and grill them for about 5 minutes until it gets a nice golden surface.
In the meantime, prepare the salad:
Roughly slice the basil, tear into thin stripes the prosciutto and whisk together the vinegar, olive oil, salt and pepper.
Assemble the components of your salad in a salad bowl and drizzle with the dressing.
Once the goats cheese toasts are ready, place them on top of the salad and serve it straightaway.

salad compo

* Of course, the variations on that salad are infinite….. here is a few ideas

  • any nuts or seeds can replace the pine nuts: pistachios, cashew, pumpkin seeds….
  • use dry fruits, mango or avocado instead of pomegranate, just think about the color
  • if you are on a gluten free diet, just crumble the cheese on top of the salad
  • instead of goat’s cheese, use crumbled feta, shaved parmesan, grilled halloumi, diced mimolette
  • substitute prosciutto with crispy bacon, turkey breasts, crayfish, bresaola…..
  • have fun with the dressing and make it Asian with soy sauce and lime, Lebanese with pomegranate molasse, French with mustard, Indian with curry….

Version Française : La grenade, méthode et recette légère

Ustensiles:

•    1 grenade
•    1 couteau bien aiguisé
•    1 cuillère en bois
•    1 planche a découper
•    1 bol
•    1 tablier

Méthode:

La grenade est un fruit très juteux, il est donc préférable d’utiliser une planche munie d’une gouttière ou suffisamment grande pour éviter d’inonder le plan de travail. Ceci étant dit, vous pouvez désormais couper votre grenade en 2. En maintenant une des 2 moitiés au dessus d’un bol, frappez la coque énergiquement avec le dos d’une cuillère en bois. Les graines vont se défaire d’elles-mêmes et tomber dans le bol.
En procédant ainsi, vous devriez réussir a collecter l’essentiel des graines du fruit et aussi beaucoup de jus. Pour les graines restantes, retourner le fruit en poussant la coque vers l’intérieur. Les dernières graines seront très faciles a récupérer. Débarrasser vous des quelques morceaux de membranes blanches qui sont venus avec et mettez le jus de cote afin de garder le croquant des graines.

Ingrédients pour une salade légère et fraiche:

•    les graines d’1/2 grenade
•    une poignée de mesclun
•    4-5 tomates cerises coupées en 2
•    3-4 belles feuilles de basilic
•    1 cas de pignons de pin grillés
•    1-2 tranches de prosciutto
•    1 tranche de pain type Poilane
•    2-3 tranches de chèvre frais d’1/2 cm d’épaisseur
•    miel liquide (optionnel)
•    huile d’olive
•    vinaigre de Xérès ou un bon vinaigre de vin rouge
•    sel et poivre du moulin

Méthode:

Préchauffez le four a 200°C ou le mettre en position grill.
Déposez les tranches de chèvre sur le pain, poivrez et si vous aimez votre chèvre caramélisé, versez un peu de miel en surface.
Faites griller le toast 4-5 minutes au four sur une plaque couverte de papier sulfurisé. Le toast est prêt lorsque le chèvre a pris une jolie couleur dorée-brune en surface.
Pendant ce temps, préparez votre salade:
Emincez grossièrement votre basilic, divisez votre Prosciutto en 3-4 bandes et préparez la sauce en émulsionnant le vinaigre, l’huile, le sel et le poivre. Ajustez selon votre gout.
Assaisonnez le mesclun avec la sauce puis dans un bol a salade, assemblez les différents éléments de votre salade de façon appétissante en finissant avec les bandes de Prosciutto. Assaisonnez de nouveau si nécessaire et ajoutez les toasts de chèvres tranchés avant de servir.

* Vous vous en doutez, il existe une infinité de variations pour cette salade mais voici tout de même quelques idées si vous êtes en panne d’inspiration:
    •    les pignons peuvent être remplacés par n’importe quel type de noix: cajous, pécans, pistaches…..
    •    remplacez la grenade par des fruits secs ou de la mangue, de l’avocat, pensez a mettre de la couleur pour rendre le plat appétissant!
    •    si vous ne tolérez pas le gluten, oubliez les toasts et émiettez simplement le chèvre sur la salade,
    •    a la place du chèvre, utilisez de la féta, des copeaux deParmesan, de l’Halloumi grillé, de la mimolette vieille coupée en dés,
    •    pensez au bacon grillé, a la Bresaola, aux queues de langoustines ou au blanc de dinde si vous voulez changer du Prosciutto
    •    et surtout amusez vous avec la sauce: asiatique avec de la sauce soja et du citron vert, libanaise avec de la molasse de grenade, indienne avec du curry ou simplement française avec une bonne base de moutarde!

Pepper, Ham & Goat’s Cheese Tatin

12 Jul

Here is another great recipe that I learned from my sister Sophie…. and as usual, it’s a fast BUT breathtaking one! It’s colourful, tasty and economic as well. Isn’t it a good news? Especially when you have to feed great tables of starving family members asking for variety in their plates…..

The other good news is that kids love it as well because it’s a little sweet and not too strong because we use fresh goat’s cheese. And if you want to keep it veggie, just remove the ham, it still tastes great!

Ingredients

  • 1 portion of puff pastry – preferably ready to use
  • 1 yellow pepper
  • 1 green pepper
  • 1 red pepper
  • 1 log of fresh goat’s cheese such as Petit Billy or Chavroux (no rind)
  • 2-3 slices of ham
  • 1-2 tbsp of demerara sugar
  • Olive oil
  • Salt & pepper
  • Coriander or Flat parsley

Method

Preheat your oven to 180°
Cut the peppers into 2, remove the stalks and the seeds, it gets faster if you quickly rinse them once opened…. Then cut them into long stripes 3-4 mm wide.
Also cut the ham into 3-4 mm stripes and the lenghth of the peppers. I usually cut the ham in the middle lenghthwise then cut it into stripes!

Drizzle a large frying pan with olive oil and get it hot enough to fry the peppers. Once they get a nice coloration and start to soften, sprinkle a tbsp of demerara sugar on top of it to enhance the caramelization.
Once the sugar has nicely coated the peppers, set them aside and quickly fry the ham in the same pan to get it slightly caramelized but not dried.

Turn off the fire and pour the peppers back to the pan. Quickly mix them altogether and nicely spread them in a large tart dish.
Unroll your puff pastry on top of the dish and fold back into the dish the excess of puff pastry.*


Bake it for 15-20 minutes until the puff pastry os thoroughly cooked and gets a nice golden brown colour.
As the tart is still hot, turn it upside down on a serving plate.**


Let it cool down a little and drop little portion of goat’s cheese the size of cherry all over the tart. It will get slightly hot without melting.
Finish with some coriander or parsley leaves.
Serve it hot or cold, on a buffet or as a starter with a bunch of mixed leaves.

*You can also make individual tarts for starter. Use tartlets pan and process the same way. It will make 6-8 tarts about 10cm diameter.

**If you wait too long, the sugar caramel will get hard and stick to the bottom of the dish. If this happen, quickly put your tart back in the oven to soften the caramel.