A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, April 7, 2008

Goat Cheese Soufflé

This is a classic. It’s a great for a mothers day brunch. I make mine a few hours in advance and let it sit in the refrigerator until I am ready to bake it.

To prepare the soufflé dish for savory soufflés-

Butter to coat the inside of soufflé dish
Italian bread crumbs to coat the inside of the soufflé dish

Rub the butter (about 1 tablespoon) around the inside of a 6-cup soufflé dish to coat the dish- remove excess butter. Add the breadcrumbs to the dish and turn the dish around to coat the inside with the breadcrumbs. Dump out excess crumbs. Set dish aside.

Preheat oven to 400

3 Tablespoons flour
4 tablespoons butter
1 cup warm milk
¼ tablespoon kosher salt
Pinch of ground pepper
Pinch of Spanish paprika
4 egg yolks
6 egg whites
1/8 teaspoon cream of tartar
4–5 oz of crumbled goat cheese
1 Tablespoon minced parsley (optional)

Into a medium saucepan over medium heat you will, with a wooden spoon stir together your butter and flour. Stir until just combined then slowly, whisk in the milk. Stir until mixture thickens, about 2-3 minutes. Stir in the salt, pepper, and paprika. Remove from heat and whisk in the egg yolks.

In to the bowl of your stand mixer fitted with whisk attachment, add the egg whites. Whisk until stiff peaks form. Add in cream of tartar and whisk just to combine.

Pour the slightly cooled yolk mixture into a large mixing bowl. Fold in 1/3 of the egg whites. The batter will become fluffier; fold in the remaining egg whites along with the goat cheese and parsley. Fold to distribute ingredients but do not over mix. Pour into prepared dish and bake for 25-30 minutes.

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