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Tom Douglas’ fallen goat cheese soufflé‎ recipe

crab dish edit

KCPQ-TV

Chef Tom Douglas stopped by Q13 FOX News This Morning to show us how to make his delicious fallen goat cheese souffle with Dungeness crab and pea shoots with a chive hollandaise sauce!

Here are the recipes! Don’t forget, you can also check out his book, Tom Douglas’ Seattle Kitchen!

Fallen Goat Cheese Soufflés with Dungeness Crab and Pea Shoots/Tom Douglas

Makes 6 Servings

Alongside the soufflés, serve a bowl of spring radishes with butter and sea salt.

For the soufflés:

4 tablespoons butter (plus more for buttering the ramekins)

¼ cup all-purpose flour

1½ cups milk

½ cup soft, fresh goat cheese

¼ cup grated Parmesan cheese

3 large eggs, separated

1 teaspoon kosher salt

½ teaspoon freshly grated black pepper

To finish the dish:

¾ pound Dungeness crab meat (2 ounces per serving)

2 cups pea shoots

1 lemon (2 tsp)

Chive hollandaise (see recipe)

Chives for garnish

To make the fallen soufflés, preheat the oven to 375ºF. Butter six 6-ounce oven-proof ramekins and set them in a baking pan. Set aside. To make the béchamel, combine the butter and flour in heavy saucepan over medium heat, stirring until smooth.  Add the milk gradually, whisking until smooth.  Bring to a simmer and cook for about 5 minutes, stirring.  Transfer the béchamel to a bowl and allow to cool slightly.  Whisk in the cheese, egg yolks, salt and pepper.  In another bowl, whip the egg whites to soft peaks. Fold the whites into the béchamel.  Divide the soufflé mixture between the prepared ramekins.  Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.  Place the pan in the oven and bake about 30 minutes, until a toothpick poked in the center of a soufflé comes out clean.  Remove the soufflés from the oven and give them a few minutes to deflate, then remove them from the baking pan.  Unmold the soufflés after they cool slightly.

To finish the dish, combine the crab and pea shoots in a bowl.  Grate 2 teaspoons of zest from the lemon and add to the bowl.  Cut the lemon in half and squeeze some lemon juice over the salad.  Season to taste with salt and pepper.  Top each of the soufflés with some of the crab-pea shoot salad, dividing it evenly.  Drizzle with chive hollandaise, garnish each with chives, and serve.

Chive Hollandaise/ Tom Douglas 

1 tablespoon finely chopped shallot

3 tablespoons Champagne vinegar or other mild vinegar

3 large yolks

2 tablespoons hot water

1 cup (2 sticks) unsalted butter (8 ounces)

2 teaspoons sliced chives

1½ teaspoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

To make the shallot reduction,  put the shallot in a very small pan or skillet and cover with the vinegar.  Cook over medium-high heat, adjusting the heat as needed, until all the liquid is cooked away, about 5 to 6 minutes.  Remove the pan from the heat and set the shallot reduction aside.

Set up a saucepan with 2 or 3 inches of water and bring it to just under a simmer over medium heat.  Choose a saucepan that will be large and wide enough to hold a metal bowl and function as a “water bath.”

In the metal bowl that you have chosen for your water bath (but not over the heat), using a whisk, whisk the yolks lightly together.   Lightly whisk in the hot water (you can measure it out from the water in the saucepan), then set the bowl over the saucepan of barely simmering water. (The hot water should not be touching the bottom of the bowl.)  Use your whisk to whisk the eggs in a back and forth motion.  Don’t whisk in any air and don’t get the eggs up the sides of the bowl where they will scramble and cook.  Be sure the water in the sauce pan is hot but barely at a simmer. Turn the heat down or turn it off if you think your eggs are in danger of curdling.  Keep steadily whisking the eggs back and forth until very thick (but not scrambled or curdled), about 3 to 4 minutes.

Remove the bowl from the heat and whisk in the shallot reduction. Meanwhile melt the butter in a small saucepan over medium heat.  Transfer the butter to a Pyrex liquid measuring cup to make pouring easier.  Add the hot butter to the eggs very gradually, whisking constantly (you don’t have to do the careful back and forth whisking here; just whisk vigorously and steadily) until all the butter is added.  When you are finished adding the butter, if your hollandaise is thicker than you like it, whisk in a tablespoon or more of hot water.  Add the chives and lemon juice and season to taste with salt and pepper.  Keep the hollandaise warm (a thermos works well).

 

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