The slow movement isn’t just about food…
The Slow food movement started in Italy. It was credited to Carlos Petrini with the initial aim to maintain regional traditions, good food,gastronomic pleasure and a slow pace of life — with the idea to take it slow — to do things mindfully, carefully and do it right, and most importantly to take the time to enjoy it.
The slow movement is expanding far beyond it’s base in food.
It is our intention and hope at LR Modern Alchemy that this trend will slowly catch on in a big way.
It is through thoughtful choices that we make decisions on what we put on and in our bodies. When you think of how something was grown,where it came from, how far did it travel, and how it was raised, it is important that whether it be the food you eat or the products you put on your body, they need to have been grown in an optimum environment.
Go local whenever you can — go simple — apply simplicity to your life — “It doesn’t take many products to achieve beauty — it taks the right Few.”
Create slowly — letting all the elements merge on their own time — To get to know each other as my father used to say.
If we are to stay true to seasonal cooking then it is natures way of saying it is time to make your annual Green Garlic and Spinach Soufflé.
Gluten Free Green Garlic and Spinach Soufflé
Green garlic is available in late spring at the farmers market, when it is most tender and subtle. Its leaves are still green,which is imperative for this dish. It is the only time of year I make this Souffle. It is truly a treat, both for the eyes and palette.
This is a beautiful and delicious Sunday Brunch, after your saturday morning trip to the market.
The Garlic Infusion
1 cup minced green garlic,( remove outer layer of garlic)
apx. 6-7 small heads
1 cup whipping cream or half and half
2 thyme sprigs
4 tablespoons unsalted butter, a little extra for the dish
1/2 cup freshly grated Parmesan cheese
1 bunch of Spinach, stems removed
4 tbs all purpose flour (Bob’s all purpose gluten free)
1 1/3 cups milk
sea salt and freshly ground pepper
1 cup (4-5 ounces)
mild goat cheese
4 egg yolks
6 egg whites
- Preheat the oven to 375 F. Butter a 6 cup soufflé or gratin dish and sprinkle it with a few tablespoons of the parmesan cheese.
- Put the garlic, cream, and thyme in a small saucepan over low heat. Slowly bring to a boil, then turn off the heat. Cover it and let steep for 15-20 minutes. Then remove thyme.
- Wash the spinach leaves well, then wilt in a skillet with any water clinging to the leaves. Put it in a colander, and press out all of the moisture, then finely chop.
- Melt the 4 tbs of butter in a saucepan, stir in the flour, and cook for 1 minute while continuing to stir. Whisk in the milk and stir until it thickens. Add 1 tsp of salt, then stir in the goat cheese and the remaining parmesan. Turn off the heat, and stir in the egg yolks, spinach,and the garlic-cream mixture. Season with pepper.
- Whisk the egg whites with a dash of salt until they form firm peaks, that are a drop on the soft side. Gently fold the whites into the base. Pour the batter into the prepared dish and bake until golden brown and set, about 30-35 minutes. Let sit for 10 minutes.
Cook’s note: I added a tiny pinch of xanthan Gum to the 4 Tbs of gluten free flour.
It is my experience that tells me gluten free recipes can take a little more time in the oven.