Ratatouille & chevre souffle
1 Souffle
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | cup | Diced unpeeled eggplant |
| 2 | Garlic cloves; minced | |
| ½ | Sweet red pepper; cored seeded and diced | |
| 3 | Anchovy fillets finely chopped | |
| 2 | tablespoons | Finely chopped sun-dried tomatoes, packed in oil |
| 1 | teaspoon | Minced fresh rosemary or |
| ¼ | teaspoon | Dried rosemary plus additional to garnish |
| 3 | tablespoons | Unsalted butter |
| ¼ | cup | Unbleached all-purpose flour |
| 1½ | cup | Milk |
| 6 | Egg yolks | |
| 6 | ounces | Soft mild chevre, such as Montrachet |
| Salt and pepper; to taste | ||
| 8 | Egg whites; at room temp. | |
| ¼ | teaspoon | Cream of tartar |
Directions
Heat oil in a saute pan over medium high heat. Add eggplant and garlic and saute for 5 minutes. Add red pepper and saute for 5 more minutes. Add anchovies and tomatoes; saute 1 minute more. Stir in 1 tsp. rosemary and set aside.
Melt butter in a heavy medium size saucepan over medium heat. When butter starts to foam, add flour and cook, stirring constantly, for 1 minute. Gradually stir in milk and cook, stirring constantly, until smooth and thick.
Remove from heat and add egg yolks, one at a time, whisking well after each addition. Add 4 ounces of the chevre and stir until cheese melts. Heat the sauce briefly over low heat if it is not warm enough to melt the cheese. Stir in the eggplant mixture, season with salt and pepper, and set aside. Butter a 2 quart souffle dish.
Beat the egg whites and a pinch of salt in a mixer bowl until foamy.
Sprinkle with cream of tartar and continue beating until the whites are barely stiff and stand in soft peaks. Do not overbeat, for they should not be dry. Gently fold egg whites into the souffle base.
Gently pour batter into the prepared dish. Sprinkle the top with the remaining chevre and additional rosemary.
Bake at 400 F. until well puffed and golden, 30 to 40 minutes. Serve immediately.
Yield: 6 to 8 portions.
The authors write: "The flavors of the Mediterranean come through in this unusual souffle. Serve with peasant bread and a rich red wine." From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins. New York: Workman Publishing Company, Inc., 1984. ISBN 0-89480- 831-1. Pp. 238-239. Electronic format by Cathy Harned.