Last week we took a culinary trip to Napa Valley, California for the “Perfect Pairings IV – Napa Valley” class. Looking for a California-infused appetizer and wine pairing combination? You are in the right spot!
Each wine region creates unique and vibrant aromas in their wines. California produces Sauvignon Blanc in stainless steel with a touch of oak. It is a dryer white wine that pairs well with cheese in addition to seafood and spicy foods.
Tips and tricks:
The benefit of attending a demonstration class at Culinaria is you get to observe and pick up all the tricks that make a big difference in the end product. A few secrets to the the perfect soufflé: First, after you add the all-purpose flour to the butter, let it cook over medium-heat for approximately 1 minute to get rid of the strong “floury” taste. Second, when preparing the soufflé dishes, be sure to coat the entire surface with butter or else the soufflé will stick to the uncoated surface and not rise (or rise unevenly). Sprinkle Parmesan Cheese around the buttered dish (as pictured below). Third, add the eggs to the mixture off the heat. Fourth, do not move or open the oven door after the soufflés have been placed in the oven. This will disturb the heat balance.
Taste:
One word: amazing. These were so delectable with a strong, but not overpowering bite of goat cheese. They were not dense, but light and fluffy.
While these were “soufflé-ing” in the oven, Instructor Chef Stephen moved onto the next course; Cumin-crusted grilled port tenderloin with salsa verde. Check back next week for a review of this dish and more helpful tips!
Recipe
Serves 4-6 4 TBSP. Parmesan cheese, freshly grated 4 TBSP. unsalted butter ½ cup all-purpose flour 1 cup milk 4 TBSP. dry white wine 1 tsp. dry mustard 1 tsp. anchovy paste 7 oz. goat cheese, crumbled 3 tsp. fresh thyme leaves 4 lrg. egg yolks 6 lrg. egg whites ½ cup sharp white Cheddar, grated Salt and pepper, to taste 1. Preheat oven to 375 °F. Butter a 2 quart (2½ qt.) soufflé(s) mold, or 4-6 individual 6 oz. ramekins. Be sure the entire surface is coated with the butter or the soufflé will stick to the uncoated surface and not rise. Add the grated Parmesan and turn the dish to coat it with cheese. 2. In a medium saucepan, melt the butter over low heat. Add the flour and cook, whisking, until blended. Whisk in the milk, wine, mustard, and anchovy paste and cook, whisking, until the sauce is smooth and thick, about 6-8 minutes. Remove from the heat and stir in the goat cheese and 1½-2 tsp. of the thyme leaves. Season the mixture with salt and pepper. Stir in the egg yolks, one at a time, making sure each in fully incorporated. Scrape the soufflé mixture into a large bowl and press a piece of plastic wrap directly on the surface. 3. In a large stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, stir/mix in ¼-⅓ of the whites to soften the soufflé mixture. Gently fold in the remaining whites, making sure to fully incorporate them, but do not overwork. 4. Gently scrape the soufflé mixture into the prepared dish(s). Sprinkle the top with the Cheddar, the remaining tsp. of thyme leaves, and some pepper. Bake the soufflé(s) in the middle of the oven for about 15-20 minutes, or until nicely risen and browned on top. Serve at once either alone or with a nice salad. This soufflé can be prepared through Step 2 and refrigerated overnight. Bring the mixture to room temperature before finishing. You can also prepare this rich and comforting soufflé in four 2-cup ramekins. Be sure to reduce the cooking time slightly.
