The Global Kitchen

It's STILL 100+ degrees so I'm just unable to get into the fall cooking spirit. And I'm definitely out of the summer cooking mood. So most nights I just don't cook at all.

So what I've been doing is thinking about fall/winter dishes. And in doing that I realized there are a lot of countries that aren't represented on this blog. So I'm coming up with a game plan to remedy that. My first foray will be into Indian food. I know people are wondering why it hasn't made an appearance here and the fact is I'm not a fan based on the Indian food I've had. Indian cuisine is so diverse I can't imagine I wouldn't like something.

I'd also like to try my hand at Japanese and Korean food. So when it finally cools down things will get interesting in my kitchen. I hope.

Now on to the souffle. I've never made one and it seems like it should be something in every good cook's repertoire. I love garlic. I love cheese. So this looked like the perfect souffle for me. It's a bit labor intensive but I got my garlic roasted the night before and set up my mis-en-place in the morning.

My big fear was the dreaded fallen souffle. Mine puffed up quite nicely then deflated a bit as I was setting up for my picture. No worries though as the end result was delicious. And very garlicky. No vampires will visit me tonight.



Roasted-Garlic Souffle
Gourmet | March 2008
Paul Grimes

3 large heads garlic, left whole, plus 3 garlic cloves, smashed
1 tablespoon olive oil
2 1/2 cups whole milk
1 medium onion, sliced
3 large thyme sprigs plus 1 teaspoon thyme leaves
1 California bay leaf or 2 Turkish
1 whole clove
1/8 teaspoon black peppercorns
7 tablespoons unsalted butter, divided
1 1/2 tablespoons fine dry bread crumbs
5 tablespoons all-purpose flour
4 large eggs, separated, plus 4 additional egg whites
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyère (2 ounces)

Preheat oven to 400°F with rack in middle.

Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet
of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.

Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover.
Let steep 30 minutes.

Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.

Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour.
Cook roux over low heat, whisking constantly, 5 minutes.

Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth.

Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture.
Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.

Bake soufflé until set and browned on top, 20 to 25 minutes.

Cooks' notes:
•Garlic heads can be roasted 2 days ahead, then chilled in foil. Squeeze from skins just before using.
•Béchamel can be made 1 day ahead and chilled, its surface covered with buttered wax paper. Reheat (uncovered) before proceeding with recipe.