Chevre And Fresh Herb Souffle Food

PUFFY HERB OMELET WITH CHEVRE

Steps:

• Preheat oven to 325F.
• Separate eggs into yolks and whites.
• Using the whip attachment, beat egg whites in a completely dry mixer bowl until glossy peaks form.
• Separately, whisk the egg yolks until smooth with the cheese and seasonings.
• Gently fold half the beaten egg whites into the yolk mixture to incorporate the liquids, then the other half.
• Spray a ten-inch oven-safe nonstick skillet with nonstick spray or lightly butter.
• Spread omelet mixture into the skillet with a spatula and cook over moderately low heat, without stirring, for five minutes or until very lightly browned under the edges.
• Pop minto the preheated oven and continue to cook for 12-15 minutes or until a knife can be slipped in and removed cleanly.
• Remove pan from oven and press lightly across the center to form a crease before folding the omelet.
• Slide onto a serving plate. You can sprinkle with more cheese and herb if you like.

GOAT CHEESE AND HERB SOUFFLES

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
• Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
• Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

CHEESE AND HERB SOUFFLE

Steps:

• Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.
• Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.
• In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.
• Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.

HERBED CHEVRE SPREAD

Steps:

• Combine ingredients well, and serve either packed into a bowl and drizzled with olive oil, or formed into a ball and rolled into chopped toasted walnuts or almonds.

CHEVRE AND FRESH HERB SOUFFLE

Steps:

• 1. Lightly oil shallow 12x8in (3L) gratin dish. Preheat oven to 425 degrees F. 2. In 3 qt saucepan, whisk milk into flour until smooth. Add garlic and slowly bring to boil, stirring often. 3. Stir in salt, pepper, nutmeg, cayenne, thyme, rosemary and parsley. Remove from heat. 4. Beat egg yolks. Beat a little hot sauce into yolks and then return yolk mixture to saucepan. Stir in goat/feta cheese. Taste sauce, it should be very well seasoned. 5. In large bowl, beat egg whites until peaks form. Stir one-quarter of whites into sauce bse to lighten and then fold in remaining whites gently. 6. Spoon souffle mixture lightlyinto gratin dish and sprinkle with Parmesan. Reduce oven temperature to 400 F. Bake souffle for 20 to 25 minutes, until browned and puffed. Serve immediately.

SPRING SOUFFLE

Steps:

• Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.
• Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.
• Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.
• Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.
• With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
• With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared soufflé dish.
• Bake for 30 minutes or until soufflé is golden and puffed, yet still moist.
• Serve immediately.