Carrot Pudding Souffles with Buttered Spring Vegetables

carrotYou can make the souffles a day ahead and refrigerate them, covered, in the ramekins. To reheat, unmold the souffles and place them right side up on a rimmed baking sheet. Pour one-quarter cup heavy cream over top, and heat in a 375-degree oven until heated through and cream is bubbling, about 12 minutes. Or you can microwave them.  Prepare the vegetables while the souffles are in the oven. Adapted from Martha Stewart and demoed in March 2015.

½ C (1 stick) unsalted butter, plus more for ramekins
1 small shallot, thinly sliced (about 1/4 C)
1# carrots, peeled and cut into ½-inch pieces (about 3 C)
1 bay leaf
Coarse salt
1 C heavy cream, plus more if needed for reheating souffles
3 T flour
1½ C whole milk, warmed
1/4 t nutmeg
1/4 t ground ginger
Freshly ground pepper
6 egg yolks
4 egg whites
sugar snap peas, baby asparagus, petite peas
1 T parsley finely chopped

Melt 2 T butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 10-15 minutes. (Reduce heat to medium-low and add 1-2 T water if needed to prevent carrots or butter from browning.) Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Puree mixture and transfer to a small bowl; set aside. Melt 4 T butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in warm milk gradually. Use a rubber spatula to scrape bottom and corners of pan. Reduce heat to low. Cook, stirring often to prevent lumps from forming, 5 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 t salt; season with pepper. Transfer to a large bowl; let cool. Preheat oven to 400. Lightly butter eight 6-ounce ramekins; set aside. Add yolks, one at a time, to carrot mixture, whisking well after each addition. Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture. Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes. Before serving, bring a medium pot of water to a boil; add ½ t salt. Add baby vegetables and cook until bright and still firm, about 3 mins. Drain, return to hot pan; add 2 T butter and toss with parlsey. Invert each souffle onto a metal spatula, and then invert again onto a serving plate. Arrange baby vegetables around souffles. Garnish with pea shoots.

 


Chocolate Soup

chocolate soup

Serve this rich soup in small cups or bowls as the first course in our all-chocolate menu. If you want to go more savory, spice up the whipped cream topping with smoked paprika or cayenne and a little gros sel.  Garnish with a sprig of mint.  Don’t go out and buy espresso powder just for this recipe — you can always substitute with a tablespoon strong coffee. This recipe makes six cups of soup, which is about 12 servings. It was demoed by Danielle for Valentine’s Day 2014 at the US Botanic Garden. Read More