Tuesday, August 17, 2010

Goat Cheese Souffle

 Ah, goat cheese souffle. All the beautiful lightness of a souffle, along with lovely aged Bucheron cheese. The cheese doesn't completely melt into the souffle, so you get these delicious little bits of cheese in each bite. Heavenly. I served this with a simple salad of arugula and roasted beets (arugula and beets are a classic pairing). This was a wonderful light dinner.

 You can bake this souffle in an 8-cup baking dish or a souffle dish.

Goat Cheese Souffle

Recipe from Vegetarian Cooking for Everyone by Deborah Madison
Serves 6-8

Butter for pan
2 tablespoons finely grated Parmesan cheese (for pan)
1 1/2 cups milk (2% is fine)
Aromatics: 1 bay leaf, 3 sprigs of thyme, 3 thin slices of onion
3 tablespoons butter
3 tablespoons flour
Pinch of cayenne pepper
4 egg yolks
1 cup crumbled Bucheron goat cheese
6 egg whites
Finely chopped thyme for garnish

1. Preheat oven to 400. Butter pan and coat with the Parmesan.
2.  Heat the milk with the aromatics until it boils. Remove from heat and set aside to steep for 15 minutes, then strain.
3.Melt the butter in a saucepan. When foamy, whisk in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir to break up lumps for a minute or so. Add salt, pepper, and a pinch of cayenne pepper. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth.
4. Beat the egg whites with a pinch of salt on high speed with mixer (whisk attachment) until they form stiff peaks. Add a quarter of the egg whites to the cheese mixture and stir well. Next, gently fold the rest of the egg whites into the mixture. Transfer to pan and immediately lower heat to 375.
5. Bake until golden and just a bit wobbly in the center, 25 to 30 minutes. Sprinkle thyme over the top and serve immediately (before it falls).
 
 
 

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