So I took an few weeks off from updating the ol blog due to various visitors coming into town but I am back and ready to cook! This said, I have not gotten a delivery since last Tuesday so I did not make something this week from the goods....instead I decided to make this tasty little souffle that is sure to please even the pickiest of eaters (ok, that might be a flat out lie but 3 out of 4 in our house gladly eat it and the littlest one eats it with only a little bit of urging and desert bribery). My husband claims it reminds him of thanksgiving but i think that is because I use rosemary and thyme to season....but I guess if you were in the mood for some holiday goodness and it is just June you could give this a whirl and see if it hits the spot!
LEEK AND WALNUT SOUFFLES
(adapted and tweaked from the Vegetarian Bible cook book)
makes 4 souffles
-1/2 cup vegetable stock
-1/2 cup walnuts ( almonds would work if thats all you have on hand)
-2 eggs, separated
-2 tablespoons of mixed herbs (i use thyme, rosemary, salt and pepper)
-2 tbsp plain greek yogurt
* chop leeks (i don't use the tough dark green ends) and drop them in a bowl of cold water and swirl them around with hands...this cleans all the dirt and sand off, it just falls to the bottom and the leeks float to the top!
*heat pan with few table spoons of olive oil (I like to use coconut oil but i always have it on hand)
saute leeks for a few minutes then add veg. stock and simmer a few more minutes, until tender.
*in a food processor, process nuts until fine then add leek mixture and process until you form a puree.
*mix egg yokes, herbs, and yogurt until combined. pour egg mixture into leek puree. season with salt and pepper to taste.
*in a separate bowl whisk egg whites until firm peaks form ( i do this in my stand up mixer)
*gently fold egg whites into the leek mixture. spoon mixture into 4 prepared souffle dishes or into one 1 quart dish.
*place on preheated baking sheet and cook on 350 for 35-40 minutes, or until well set, risen and golden brown!
I served these tonight with dill carrots, roasted kobocha squashed , and a salad with stone ground mustard and honey vinaigrette