Rainbow Chard and Cheddar Soufflé

Rainbow Chard and Cheddar Soufflé  

By Lisa Cassell-Arms

Adapted from Mastering the Art of French Cooking by Julia Child

I recently found a source for fresh eggs that happens to be right around the corner from where I live.   So in honor of my lovely fresh eggs, here’s a soufflé.  It's an adaptation of Julia Child's spinach soufflé recipe, that uses a few of my favorite things instead. This is a beautiful pairing with our dry, minerally white wine- Louise Swenson.

 seasonsinvermont chard souffle

seasonsinvermont chard souffle

Rainbow Chard and Cheddar Soufflé

Special Equipment:

1 six cup soufflé mold, or 3 two cup ramekins, buttered and sprinkled with finely grated cheese

Preheat oven to 400 degrees

1 tablespoon butter 1 tablespoon shallots, minced 1 cup rainbow chard, blanched and chopped well 1/2 teaspoon truffle salt Black pepper to taste 3 tablespoons butter 3 tablespoons flour 1 cup milk, heated 1/2 teaspoon truffle salt Black pepper to taste Pinch of cayenne pepper 4 egg yolks 5 egg whites Pinch salt 1 cup cheddar cheese, shredded

Prepare the soufflé mold or ramekins with butter and sprinkling of grated cheese.  You can create a parchment collar for the molds and tie it with string, but these soufflés will not likely rise that tall, so really it would only be for show...

Heat the butter in a large saucepan over medium heat.  Add shallots and sauté till soft.  Add chard, truffle salt and pepper and stir for several minutes until wilted and soft.  Remove from heat.

Prepare the soufflé base.  Melt 3 tablespoons butter in 2 1/2 quart saucepan.  Whisk in the flour and cook, stirring constantly until foamy, about 2 minutes. Do not brown.   Remove from heat and whisk in the hot milk all at once.  Beat vigorously with a whisk until well blended.  Whisk in the truffle salt, pepper and cayenne.  Return to heat and whisk until sauce is very thick.  Remove from heat.  Add the egg yolks one by one, whisking continuously until well blended. Stir in the spinach mixture.

Place the egg whites and pinch salt in a mixing bowl and beat on high until stiff peaks form. Stir one fourth of the beaten egg whites into the sauce.  Stir in all but a couple of tablespoons of the cheese into the sauce.  Carefully fold in the rest of the egg whites  and then turn the mixture into the prepared mold(s).  Sprinkle the remaining cheese on top and place on rack in middle of preheated oven.  Reduce the heat to 375 degrees and back for 25-30 minutes until browned.

Serve immediately while puffed or slice and serve at room temperature.

Serves 6

Wine | This soufflé is light and savory.  Serve it with a cold, crisp and dry and minerally white wine like Louise Swenson.   A Muscadet would work nicely as well.

Check out Lisa's food, wine and travel blog at:  www.seasonsinvermont.com



 Eggs separated copy

Eggs separated copy

 Souffle base copy

Souffle base copy

 Rainbow chard copy

Rainbow chard copy

 Filled dishes copy

Filled dishes copy

 seasonsinvermont chard souffle

seasonsinvermont chard souffle

Crayfish Boil / May 17

Crayfish BoilJoin Southern Smoke for a Crayfish Boil at Shelburne Vineyard! Live Louisiana Cajun and Zydeco music by Mimi and Gus.

We'll have LIVE crayfish from Louisiana, a bunch of sides, and wine of course. A peek at the menu:

  • 1 lb of crayfish per person
  • Jambalaya 
  • Corn cooked w/ crayfish spices 
  • Braised greens 
  • Assorted pickles 
  • Black eyed peas & ham 
  • Cornbread

$30 for Adults, $10 for 12 & under, and FREE for 5 & under. Reserve your spot by May 10th! Click here for tickets.

The Comfiest of Comfort Foods...

Lisa Arms

Meatloaf Puttanesca with Marquette

When the snow flies and the temperature drops, slip into your Snuggie, pop open a bottle of Marquette and tuck into a big, warm, comfortable bowl of meatloaf and mashed potatoes.  It’s like a warm hug on a cold night.  This delicious meatloaf recipe is easy and can be whipped up in under an hour.

Meatloaf Puttanesca

3 tablespoon olive oil 1/2 cup onion, finely chopped 1 cup white mushrooms, finely chopped 1 clove garlic, finely chopped 2 lbs meatloaf mix (ground beef, pork and veal) 1/4 cup Marquette or other dry red wine 1/2 cup Panko breadcrumbs 1/3 cup black olives, finely chopped 2 anchovies, mashed (or 1 teaspoon anchovy paste) 2 tablespoons capers 2 tablespoons fresh parsley, chopped 2 eggs 3 tablespoons Worcestershire sauce 1 cup ketchup Sriracha sauce to taste (or Tabasco) Salt and pepper to taste

Preheat oven to 350 degrees

Heat 2 tablespoons olive oil in sauté pan until hot.  Add onions and sauté on medium until translucent.  Add mushrooms and sauté until soft and lightly browned.  Add garlic and sauté until just soft.  Remove from heat a cool for a few minutes.

In a large mixing bowl, lightly mix ground meat, red wine, breadcrumbs, black olives, anchovies, capers, parsley, eggs and 2 tablespoons Worcestershire sauce.  Add the cooled onion/mushroom mixture to the meat mixture and combine, mixing lightly with your hands or with a fork. Add remaining tablespoon olive oil, 4 tablespoons ketchup and Sriracha to taste. Season to taste with salt and pepper.

Divide meat mixture into 6 even portions and shape into individual loaves.  Place on a rimmed baking sheet.

In a small bowl, whisk together the remaining ketchup,Worcestershire and Sriracha to taste.  Spoon about 2 tablespoons of the mixture over each of the meatloaves and spread to coat the top. Save the remaining ketchup mixture to serve with the finished meatloaves.

Bake meatloaves for about 30-35 minutes, until they are just cooked through.  Serve with mashed potatoes and extra ketchup mixture on the side.  Pair with Marquette!

Makes 6 servings.

Winter Art Exhibit: Michelle Ennis Jackson / through Feb 28

Michelle Ennis JacksonWatercolors

December 2 through February 28

Artist Statement: The focus of my life has always been my family, teaching elementary school, and painting.  I find watercolors can be as exciting as children. They can be vibrant and unpredictable, calming as well as pleasing. I love to watch watercolors flow, mix together, and magically change into new colors. Vermont’s nature, scenery, and changing seasons are my inspirations.  I paint with my heart and hope to share this joy with you through my canvas.

Michelle Ennis Jackson painting

Garden + Farmer's Market & Gardening Seminar with Charlie Nardozzi / April 25


Join us for a Spring Market featuring American Meadows, Bridport Creamery, Grow Compost, Maple Brook Farm, New Village Farm, VT Victory Green Houses, Shelburne Vineyard Sangria, Farmers and Foragers’ new food truck, & FREE flowers and seeds from American Meadows! Then stick around for Charlie Nardozzi's talk, book signing, and Question and Answer session! We will have our signature sangria as well as all of our other wines availabe by the glass for purchase, and a complimentary assortment of local cheeses, crackers, and meats.

The market is free to attend, but tickets for Charlie's talk are available online here or call 802-985-8222.