Anna brought in the very first vine-ripened tomato of the year and a load of beautiful Swiss Chard! Two gallon sized bags of it, in fact!
So, the next morning I whipped up a soufflé. I made this particular one once before without any vegetables the day after Mother’s Day. Reason being – I had 12 egg whites leftover from the Grand Marnier Parfaits I had made for dessert. Those, by the way, were simply amazing! If you ever feel like making an elegant, fluffy, orange flavored dessert with a strong hint of Grand Marnier, let me know and I’ll give you the recipe from my Institute of Culinary Arts cookbook. :D
Wait a minute, we were talking about Swiss chard and soufflés weren’t we…
If you’re new to Swiss chard, let me inform you that the gorgeous fuchsia stems tend to be really tough. I recommend using a V shaped cut to remove them from the leaves before chopping them up. Doing that yesterday took me right back to the top of the last roof we did. It’s just like cutting ridge caps out of 3 tab shingles. Not that that would help the average chef with the technique… :)
Anyways, here’s the recipe. Serves 6-8 people.
Swiss Chard & Roasted Pepper Soufflé
12 eggs, separate whites from yolk
4 T. butter 1 lb. shredded cheddar or Monterrey jack cheese
1/2 t. salt
1 t. pepper
1/2 c. milk or cream
1 gallon-sized bag Swiss chard, de-stemmed and chopped into bit-sized pieces
1 c. roasted red pepper, chopped
Pre-heat oven to 350. Butter a 9×13 casserole dish.
Beat egg whites on high until fluffy and stiff. Set aside. Melt butter in sauce pan on low heat and beat in yolks. Continue to stir as you add milk/cream, salt, pepper and cheese.
When cheese is melted, add the chopped peppers and Swiss chard. Pour into a large bowl and fold in 1/3 of egg whites. Fold in remaining whites.
Pour into casserole dish and smooth top with spatula.
Bake for 25 minutes. Serve immediately.
After about 15 minutes in the oven the soufflé begins to puff and, without vegetables, it doubles in size. It’s so much fun to watch. :D Sprinkle sliced almonds on the top before baking for a nice variation. They don’t affect the puff at all.
Until next time!