Thursday, March 12, 2015

Irish Potato and Cabbage Soufflé with Smoked Cheddar


Green, lovely green!  We can actually see a little grass outside our home and my husband said he heard a Robin while walking in the park today.  Spring is almost here!

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. 

Irish Potato and Cabbage Soufflé with Smoked Cheddar

Printable Recipe

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)

Preheat 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). 

To 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.

Heat 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 watch carefully.

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.

90 comments:

  1. You are great at soufflés.. and molten lavas..etc.
    You're just plain good at everything..
    I love sprouts..I find they add such pretty airiness to dishes..like edible blooms but fairier:)
    I tried growing some indoors here...blech..AWFUL.
    I like smoked cheese..gives everything a deeper flavor..
    Pretty pretty Susan..

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    1. Thank you, Monique, you are so kind! I also tried growing my own sprouts with the same result :)

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  2. These souffles look PERFECTLY perfect, Susan. I wish I could taste one now.

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  3. These look so good Susan, I have never even attempted something like this!

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    1. There's always something new to try! That's what makes being a foodie interesting :) Thank you, Sue!

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  4. Oh Susan, you share the best recipes and the prettiest foodie photos! I would love to try these soufflés, as I love all those flavors. Happy St. Paddy's Day to you and Slainte'!

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    1. Thank you, Kitty! Hope you try them some time. Happy St. Paddy's Day to you too!

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  5. Susan, this is THE prettiest dish I've seen for St. Patrick's Day. Seriously. The broccoli sprouts just make it. Happy St. Paddy's Day.
    Sam

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    1. Aren't they cute? And, they tasted delicious with the souffle! Thanks so much, Sam.

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  6. Very pretty, Susan! A great alternative to normal potatoes that I would like to dig my spoon into right now. We're seeing a little green now too, no robins yet, but it's sunny! Happy St. Paddy's Day!

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    1. Hurray for the warm-up! They are delicious, Pam and a great idea for a dinner party. Thank you and Happy St. Patrick's Day to you!

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  7. Susan, you never disappoint. What a scrumptious recipe. I could probably eat all six of these souffles! Aye yay yay! Happy St. Pateick's Day!

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    1. It was hard to stop eating them all myself :) Thank you, Barbara!

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  8. It's a lovely and tasty recipe Susan ! Have a nice weekend , a warm hug

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  9. Very beautiful dish the very description of which makes me wish one were sitting before me! Yummo!

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  10. This sounds absolutely wonderful and you can be sure I'm going to save this recipe. Thanks for introducing me to something new.

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  11. Oh! Mercy Me! These looks absolutely divine! I've got to bookmark this recipe. Thank you...
    http://happywonderer.com/2015/03/11/its-guinness-time/
    I add my blog address because google takes you to my shared blog with the Mennonite Girls Can Cook and the comment profile does not let me add my Happy Wonderer blog address...TMI ? :)

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  12. Susan, What a gorgeous souffle! I thought it was a biscuit! Can't wait to try this one. If I lived in Kankakee, I'd come visit and steal a bite!

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    1. Great idea for a potato and cabbage biscuit, though! Thanks, Abbe!

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  13. This looks so fabulous, Susan! I used ti amke souffles all the time but haven't made them ina few years. Now I am inspired to try this recipe. I've never seen broccoli sprouts before --they look like mini shamrocks--so perfect!

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    1. Thanks, Pat! I usually only make souffles during the holidays myself but loved this recipe enough to try. So glad I did.

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  14. Oh YES. A cheese soufflé. It's been an age since I've seen one of these and I do love them so. Perfect for St P Day too. Glad you can finally see green. Spring is here. Yay!

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  15. Love this recipe!!! Looks scrumptious. Thanks for sharing. I've never made a souffle, but I want to try this recipe.
    Carpet cleaners Chelsea

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  16. Beautiful souffle, they picture is perfect, great camera work. The ice has melted off of our street but the grass is still snow covered in my back yard. Maybe today some green may start to pop up from under the snow.

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    1. That's very kind of you, Candy! Thanks so much.

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  17. Your soufflés remind me of colcannon but oh so much prettier. I can't wait to try preparing them as they sound delicious.

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    1. That what I thought too, Karen. I hope you enjoy them - thank you!

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  18. Hi Susan, your Soufflé looks awesome. I like the idea off using the smoked cheddar and the broccoli sprouts! We eat a lot of different cheeses and sprouts too! We grow the sprouts in mason jars in our dark cabinets, we have them available all the time for our salads, etc. Your Soufflé looks so good, comfort food for sure, especially on a rainy day like we have today! Love the board picture, I hope yu are enjoying using the board! I would love to use that picture on my site!
    Enjoy your Friday! Michael

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    1. Thank you, Michael! I'll have to try growing sprouts like that! Great idea. Absolutely love the board and of course you can use the photo!

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  19. Your souffle looks and sounds fantastic Susan.

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  20. My goodness this is a beautiful souffle! I love Irish foods, and desserts, and drinks ... but have never tried this kind of savory dish. Very nice Susan. Have a lovely weekend!

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    1. I hadn't seen anything quite like it either, Tricia. Thanks!

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  21. Here I am on my iPhone! Hard to type. iPad won't work. These look absolutely wonderful'. Best food pics too! Thanks so much for never missing this party. It means a lot to me!

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    1. I had commenting on my iPad or iPhone because it doesn't store your identity - especially for Wordpress blogs and I hate typing my name, email and the address of my blog every time! I hear your pain. Thanks so much, Kathleen. Always fun!

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  22. Susan these souffles look amazing and beautiful!:)

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  23. Oh my goodness, those look so good, Susan. What's not to love when it comes to potatoes, cheese and cabbage. I will try them, hoping they come out better than the last souffle I made.
    Enjoy the weekend...I think spring has sprung!

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    1. Exactly! Thank you much, Marigene. We have a few more days of lovely weather and then we cool down again but most of the snow is gone - Yay!

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  24. I'll bet these have a great flavor, love the shredded cabbage and the idea of savory soufflés for Saint Paddy's day😊

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    1. They do have a great flavor, Patty! Thanks so much :)

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  25. These are so pretty and sound wonderful. What a fun, delicious and unique way to celebrate St. Patrick's!

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  26. Love the flavors in your gorgeous souffles- so elegant! :)

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  27. Hello Susan! This is my first visit and I came on a good day :-) These look so pretty and delicious. Bookmarked the recipe.
    Amalia
    xo

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    1. Thanks so much for the visit and comment, Amalia!

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  28. Oh my those look incredibly good! The ingredients sound wonderful. Coating the ramekins with butter and walnuts has got to be an incredible enhancement! Have a Happy St. Patrick's Day!

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    1. I thought it was a great recipe. Thanks so much, Liz!

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  29. I just got cabbage and real Irish cheddar. I know what I'm making on Paddie's day! Love the way it looks too. What a nice change from the usual bubble and squeak!
    Have a good time celebrating... I'm not Irish a bit but always feel I am in March (and I LOVE Ireland and the Irish people-- what a beautiful country!).

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    1. Same here, Deana. Not a bit Irish but love to pretend for just a few days ;) Hope you enjoy these!

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  30. Wow Sue this sounds amazing, amazing! So delicious! Just by you mentioning the word Soufflé' - and we're inspired!
    Fabulous recipe ! We have to try this, and already printed the recipe. Thanks.!

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  31. I love any smoked cheese! This looks wonderful any time. What a fun party food too. You always have the most fun food! Wish we lived closer and I could be part of your dinner group!

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    1. That would be great, Jacqueline! We have so much fun. Thanks so much.

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  32. Hi Susan, I love everything about these, the flavors, the way they look, the ingredients, everything.........I have never made a souffle, I bought the dishes but I guess I am intimidated. Happy Saint Patrick's Day!

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    1. You have to try it, Cheri! They're really not as hard as they seem. The trickiest part is tempering the eggs so they don't curdle. I like to add a little of the hot mixture to the eggs first and quickly stir to temper them - then I add them to the rest of the hot mixture while stirring quickly.

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  33. These look amazing and delicious! LOVE the "pretty factor" with the broccoli sprouts. Thanks for all the fabulous Irish recipes on the sidebar, too. YUM and Happy St. Patrick's Day.

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  34. This looks spectacular and a bit unusual.

    - Alma, The Tablescaper

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    1. That's what I thought - nice and unique! Thanks, Alma.

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  35. I adore a souffle and I bet the smoked cheddar makes it incredibly flavorful! I also love the addition of some healthy broccoli sprouts too - always fun to have a new recipe for St. Paddy's day - thanks for sharing:)

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    1. Thank you, Stephanie! It was fun trying something different :)

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  36. That's amazing, Susan! Your photos are terrific. Those are perfect souffles. Makes you want to dig right into the screen! Love the idea of smoked cheese and yes! I love those broccoli sprouts. Put them in my salad every lunch,

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    1. Thank you, Barbara! I am going to be trying to grow some sprouts - wish me luck :)

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  37. Susan, These are amazing. I admire your ability to get such good pictures before the souffles fall. We would love these. So creative. And the broccoli sprouts; genius idea.

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  38. now this is a dish to celebrate saint patricks wow

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  39. Lovely post. I really should not be reading this while hungry for dinner! I just found Kevin Dundon this past Sunday on PBS and really enjoyed his shows. Happy St. Patrick's Day. ~Heather Elizabeth

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    1. Thanks for letting me know about PBS and thanks so much for your comment.

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  40. These look so good, especially the added broccoli sprouts, genius and yum!

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  41. These look delicious! And I love the sprouts all around!
    Potatoes, cheese and cabbage! All my favourites!

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  42. I love making souffles with all different combinations! All the greens and cheese make a delicious combination!

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  43. Oh wow! Your Irish Potato and Cabbage Soufflé looks delicious! Lovely pictures, dear!

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  44. OMG Susan, your souffle looks perfect, all nice and puffy...I like all the ingredients in it...they look so elegant!
    Hope you are having a great week :)

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  45. Susan, the Potato and Cabbage Soufflé with Smoked Cheddar are absolutely adorable and they look very delicious too, the presentation looks very beautiful too , I love soufflé…thank you for sharing the recipe…

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  46. Now if these don't look like a slice of heaven, then I don't know what does. I am consistently looking ofr great Irish recipes to add to my heritage repertoire!
    :)
    YUM
    Valerie

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