I’d like to share a lovely Irish-inspired soufflé that I tried this past week in honor of St. Patrick’s Day on March 17. This comes from Kevin Dundon’s Full-On Irish cookbook, where I’ve found many good Irish recipes such as the Champ and Baileys Pots de Creme currently on my sidebar. His recipes are contemporary but still use traditional Irish ingredients. It’s an older cookbook but available from a few second-party sellers.
I love making soufflés. It’s so much fun to watch them puff up in the oven – light and airy. As with all souffles, they will collapse a bit after they cool but fresh from the oven they are spectacular.
I used a delicious, Wisconsin-crafted, smoked cheddar which complimented the soufflé ingredients perfectly. The other contemporary twist to this recipe was coating the ramekins with butter and then a ground walnut and bread crumb mixture. What a great flavor when you dig in with your spoon and get some crumbs with each bite of soufflé!
Try these on the weekend for a special dinner instead of mashed or baked potatoes. If you’re like me and you enjoy potatoes and cabbage, you’ll love them!
I topped my soufflés with some broccoli sprouts that I found at my local store. It not only added the ‘pretty factor’ but added a complimentary flavor as well.
I haven’t missed a St. Patrick’s Day blog crawl at Cuisine Kathleen since 2009. Hope you take a peak 🙂 There should be lots of great recipes and Irish table scapes.
Fills 6-7 (1/2 cup fluid measure/6 oz) ramekins
1/2 Stick (50g) of butter (softened)
2 oz (50g) dry breadcrumbs (I used whole wheat)
2 oz (50g) ground walnuts
5 oz (142g) smoked cheddar cheese
2 egg yolks, lightly beaten
4 oz (100g) Savoy cabbage, thick stalks removed and finely shredded or chopped
4 oz (100g) cooked and peeled potato such as Russet, cooled and grated (I used a potato ricer)
5 egg whites
For the Béchamel Sauce:
1 stick (100g) butter
1 cup (100g) all purpose flour
1-1/3 cups (300ml) milk
Salt and freshly ground pepper to taste
Broccoli Sprouts for garnish (optional)
the oven to 375F. Grease 6 ramekins with enough of the softened butter
to thoroughly coat the ramekins. Mix the breadcrumbs and ground
walnuts together and lightly coat the buttered ramekins. Set aside. (Note: If you decide to grind your own walnuts, as I did, I advise putting the bread crumbs in the processor along with the walnuts to keep the walnuts from clumping together).
make the Béchamel sauce, melt the butter in a saucepan over medium-high
heat. Slowly add the flour and cook for 1 minute, stirring constantly.
Gradually add the milk, stirring constantly. Bring to a boil, then
reduce the heat and simmer for 2-3 minutes, stirring constantly, until
thickened and smooth. Stir the grated cheese into the sauce until
melted, then remove from the heat and allow to cool about 5 minutes.
Season to taste and then mix in the egg yolks while stirring quickly
(you don’t want the eggs to curdle), until fully incorporated.
the remaining butter (1 tablespoon or so) in a frying pan. Add the
shredded cabbage and potato and cook over low heat for about 5 minutes,
tossing occasionally. Fold into the the thickened Béchamel sauce and
then transfer the mixture to a large metal bowl.
Beat the egg
whites in a separate bowl until they form soft peaks, then carefully
fold the egg whites into the cabbage mixture. Divide among the prepared
ramekins and gently tap each one on the counter to remove any air
bubbles. Arrange on a baking sheet and bake for about 20-30 minutes or
until well risen and golden. This will vary according to your oven so
Serve the souffles garnished with broccoli sprouts, if desired.
I reheated these the next day and they still tasted great, although without the grand puff that you get right out of the oven.