Reinbeau
Deeply Rooted
These are from the New York Times last Wednesday:
Green Garlic and Chive Souffl With Gruyre
Time: 50 minutes
5 tablespoons butter, more for pan
1 tablespoon grated Parmesan
2 fat bulbs green garlic, root and green parts trimmed, outer layer removed
1/4 cup flour
2 cups milk
2 sprigs thyme
3/4 teaspoon kosher salt plus a pinch
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
4 egg yolks and 6 egg whites
2/3 cup grated Gruyre cheese
1/4 cup chopped chives.
1. Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
2. Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
3. Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
4. In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
5. Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.
Yield: 6 servings.
White Bean and Garlic Scapes Dip
Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough pure.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Green Garlic and Chive Souffl With Gruyre
Time: 50 minutes
5 tablespoons butter, more for pan
1 tablespoon grated Parmesan
2 fat bulbs green garlic, root and green parts trimmed, outer layer removed
1/4 cup flour
2 cups milk
2 sprigs thyme
3/4 teaspoon kosher salt plus a pinch
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
4 egg yolks and 6 egg whites
2/3 cup grated Gruyre cheese
1/4 cup chopped chives.
1. Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
2. Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
3. Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
4. In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
5. Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.
Yield: 6 servings.
White Bean and Garlic Scapes Dip
Time: 15 minutes
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough pure.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
You can sure see who owns hens...I could make about 25-30 quarts of that recipe if I don't sell some eggs pretty quick....
