Summer Roulade with Tomatoes, Cream Cheese, and Herbs

Many years ago, when vegetarian restaurants were first becoming mainstream, I ate at Greens in San Francisco. Those of us present who were not vegetarians were very impressed and more than well-satisfied with the experience. As a tribute to its excellence, it continues to prosper and nourishes the body as well as the soul at its beautiful location at Fort Mason.

I was prompted to buy The Greens Cookbook by Deborah Madison when it first came out and still look to it when I want to prepare something that I am certain will delight and please all palates. I recently tried this Summer Roulade and found it to do exactly that.

Summer Roulade with Tomatoes, Cream Cheese, and Herbs
Print Recipe
Summer Roulade with Tomatoes, Cream Cheese, and Herbs
Print Recipe
Soufflé Base
Soufflé Base
  1. Preheat oven to 400 degrees. Line a 10×15-inch baking sheet with waxed paper. Anchor with a few dabs of butter and lightly butter and flour the paper.
  2. Separate eggs. Lightly beat the yolks and set aside. Heat milk (microwave works well). Melt butter on stove; add flour; whisk in geated mild and cook, stirring, for a couple of minutes until thickened. Remove from heat and add salt and cayenne. Gradually whisk a little of this mixture into egg yolks to warm them. Then finish combining in the pan.
  3. Beat egg whites, with a pinch of salt, until the form firm peaks. Stir in half the grated cheese and about a quarter of the milk-egg yolk mixture; then gently fold in the rest of the whites. Pour the soufflé mixture onto the baking sheet, spread it to fill all the corners, and sprinkle the rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes.
  4. Remove from oven and cool. Carefully turn it out onto a counter by turning over the pan. Coax the paper off. It is now ready to be filled and rolled.
Filling and Assembling
  1. Drop tomatoes into boiling water for 20 sec. and peel, seed and chop into pieces no larger than 1/2-inch square. Heat oil in wide pan, add tomatoes, and cook briskly to evaporate juices, stirring frequently for about 5 minutes. Add sugar if the tomatoes are especially tart. Remove from heat and season with salt, pepper, and vinegar to taste. Cool.
  2. Thin cream cheese with enough milk to makespread it soft and pliable. Carefully spread it over entire surface of soufflé. Cover with scallions and chopped herbs and lastly cooked tomatoes. Roll the soufflé tightly, starting at the short end. Slice thinly and serve or wrap well in plastic wrap and refrigerate until needed.
Recipe Notes

* I think I used basil, parsley, tarragon and oregano from the garden. Delicioso!

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