This weeks recipe of the week comes from our sister publication St. Charles Avenue magazine. Chef Jens Jordan of Joel Catering and Event Planning serves up Savory Flavors combine with light cooking.
ON THE MENU
Appetizer
Goat cheese soufflé
Entrée
Grilled salmon with saffron rice and a spicy jalapeño and olive sauce, served with fresh spring vegetables
Dessert
Ginger and honey marinated berries with kiwi and champagne sorbet
RECIPE OF THE WEEK: Goat cheese souffléGoat Cheese Soufflé
2 eggs
2 oz. plus 2 tblsp. butter
1 lb. phyllo dough
6 oz. milk
2 tblsp. flour
2 tsp. Dijon mustard
1 oz. Parmesan cheese
5 oz. goat cheese
Salt and pepper, to taste

1 head Bibb lettuce
1 head red endive

Dressing:
1 orange, cut into segments and juiced
1 tblsp. red onion, finely diced
1 tblsp. Creole mustard
2 tblsp. rice vinegar
1/2 tsp. sambal oelek/ chili paste
Dash of ground coriander
1 tblsp. honey
1/4 bunch cilantro, chopped
2 tblsp. canola oil
2 tblsp. olive oil

Candied pecans:
2 tblsp. sugar
1 egg white
1 cup pecans

First, separate egg yolks and whites and set aside. Preheat the oven to 350 degrees. To make the cups, melt 2 tablespoons of butter.
Cut the phyllo pastry into 3-inch-by-3-inch squares, using 4 to 5 pieces per cup. Brush each layer of phyllo with butter, then press into muffin tin. Repeat to make 4 to 6 cups. Place pie weights (or a ball of aluminum foil) in the cup and bake at 350 degrees until golden brown, approximately 8 to 10 minutes. Let cups cool.
To make the soufflé, melt 2 ounces of butter with the milk and bring to a boil. Once the mixture is boiling, add flour and stir with a wooden spoon. Once it is formed into one large ball, remove from heat and place in a big mixing bowl. Let cool slightly. Add the Dijon mustard, egg yolk, Parmesan cheese and goat cheese. Mix until smooth. Add salt and pepper to taste.
Beat the egg whites until stiff, then gently fold into the mixture with a spoon. Pour mixture into phyllo cups and bake at 350 degrees for 10 minutes, or until lightly brown.
While the soufflé is baking, prepare the dressing. First, rip clean Bibb lettuce and julienne red endive into bite-size pieces. Combine orange juice, onions, mustard, rice vinegar, sambal, coriander, honey and cilantro. Slowly add oil while whisking until emulsified. Add salt and pepper to taste.
To serve, toss lettuce with dressing and place
in center of the plate. Rest the goat cheese soufflé on the greens and garnish with orange segments. Candied pecans are an optional garnish.
To prepare the pecans, beat the sugar and egg white until it looks similar to milk. Toss with the pecans. Place 1 layer of pecans on a sheet pan and bake for 45 minutes in a 225-degree oven. The pecans can be prepared up to 1 week in advance. Serves 4-6.RECIPE OF THE WEEK: Goat cheese soufflé