GOAT CHEESE SOUFFLES
The airy souffles make for a great start to any dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
- Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
- Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.
GOAT'S CHEESE, SPRING ONION & PARSLEY SOUFFLéS
These soufflés may take a while to perfect but once mastered, they'll be a starter you return to time and again
Provided by Mary Cadogan
Categories Dinner, Main course, Starter, Supper
Time 45m
Yield Serves 4 for supper, 6 as a starter
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter four 200ml ramekins or ovenproof dishes, or six 150ml ones. Set the dishes on a baking tray to make them easier to remove from the oven. Melt the butter in a heavy-based pan, stir in the flour and cook, stirring, for 1 min. Slowly mix in the milk to make a thick sauce. Simmer for 2 mins to cook the flour. Remove from the heat and stir in the parsley, spring onions, goat's cheese, egg yolks, threequarters of the parmesan and seasoning.
- Whisk the egg whites until they are stiff, then fold into the sauce in three batches, cutting through the mixture each time to incorporate the egg white without losing too much air from the mix. Divide between the prepared dishes and sprinkle with the remaining parmesan. Bake for 20 mins for the small dishes and 25 mins for the larger ones until risen and golden. Serve without delay.
Nutrition Facts : Calories 317 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.14 milligram of sodium
GOAT CHEESE SOUFFLES
Provided by Food Network
Categories dessert
Time 1h5m
Yield 24 appetizer portions
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted.
- Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes.
- Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes.
GOAT CHEESE SOUFFLES
Another great from Martha!! The fantastic taste of Goat cheese comes through this dish so beautifully -
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Butter four 1-cup soufflé dishes. Dust with flour and tap out excess.
- Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
- Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among soufflé dishes, filling to 1-inch from the top. Place on a baking sheet, and bake until puffed and golden, 12-15 minutes. Serve immediately.
Nutrition Facts : Calories 293.7, Fat 23.2, SaturatedFat 13.5, Cholesterol 259.8, Sodium 810.9, Carbohydrate 7.1, Fiber 0.2, Sugar 2.8, Protein 14.1
TWICE-BAKED GOAT CHEESE SOUFFLE
Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.
Provided by evelynathens
Categories Cheese
Time 57m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
- Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
- Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
- Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
- Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
- Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
- Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
- Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
- When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.
Nutrition Facts : Calories 251.8, Fat 15.2, SaturatedFat 9.3, Cholesterol 94.3, Sodium 335.7, Carbohydrate 14.3, Fiber 0.7, Sugar 1.4, Protein 13.9
TWICE-BAKED GOAT CHEESE & GARLIC SOUFFLé
After tasting this appetizer, you will say it is worth the effort & prepare it for very special dinner parties!
Provided by CountryLady
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over low heat.
- Whisk in flour and cook for a minute.
- Whisk in milk and bring to a simmer, stirring constantly.
- Add goat cheese, stir until melted& simmer for 2 minutes, stirring occasionally.
- Remove from heat.
- Whisk egg yolks in a small bowl.
- Whisk 1 cup of the goat cheese mixture into the egg yolks, then whisk back into the saucepan.
- Stir over low heat until slightly thickened, about 30 seconds, being careful not to let the mixture curdle.
- Strain into a bowl and place plastic wrap DIRECTLY onto the surface.
- Generously butter 6 1/2 cup ramekins& place in a large baking pan.
- Peel garlic cloves, push through a sieve& set aside.
- Beat egg whites with electric mixer until stiff.
- Stir roasted garlic into goat cheese mixture; fold egg whites into mixture.
- Divide mixture among ramekins.
- Pour enough boiling water into baking pan to come halfway up the sides of the ramekins.
- Bake in center of a 350°F oven until soufflés are firm in the center, about 25 minutes.
- Cool in the water bath for 10 minutes before transferring the ramekins to a wire rack.
- Heat tomato sauce& whipping cream in a small saucepan; stir in parsley and keep warm.
- Unmold soufflés and place on a baking sheet.
- Sprinkle with Parmesan& Gruyere cheeses and place under broiler just until cheeses have melted& tops are golden.
- WATCH CAREFULLY!
- Spoon tomato mixture onto serving plates and arrange soufflés on top.
- Sprinkle some additional parsley and garnish with a couple of halved grape or cherry tomatoes.
Nutrition Facts : Calories 391.2, Fat 32.5, SaturatedFat 20, Cholesterol 202.8, Sodium 477.4, Carbohydrate 11.6, Fiber 0.9, Sugar 2.8, Protein 14.4
GOAT CHEESE SOUFFLES
Categories Cheese Egg Appetizer Bake Goat Cheese Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
- Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
- Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
- Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.
BAKED GOATS CHEESE SCALLION MASHED POTATOES
This is a rich, creamy casserole that is sure to please cheese and tater lovers. :) My sis and me came up with this as we love mashed potatoes, but wanted something a little different for a change. I hope youll enjoy it! :)
Provided by Lalaloula
Categories Potato
Time 50m
Yield 1 9X13 casserole
Number Of Ingredients 9
Steps:
- Place potato cubes in a pot with water. Bring to a boil and let simmer for 15 minutes or until tender when pierced with a fork. Drain.
- Return potatoes to the pot and add cream cheese and milk. Mash with a masher until rather creamy. Season with garlic, nutmeg and salt to taste.
- Now add in HALF of the mozzarella and HALF of the cheddar cheese (meaning 1/4 cup of each). Mash a little more.
- Add in scallions, mix well.
- Pour mashed taters into a 9X13 baking dish and sprinkle with remaining cheese.
- Bake in the preheated oven at 180°C/350°F for 20-25 minutes or until nicely browned on top. If you like the top very brown, you can put the dish on the top rack for the last 5 minutes.
- Enjoy!
Nutrition Facts : Calories 1416.5, Fat 33.7, SaturatedFat 20.4, Cholesterol 107.8, Sodium 1091.8, Carbohydrate 230.4, Fiber 29.4, Sugar 12, Protein 54.2
AMALIA'S GOAT-CHEESE SOUFFLAZY
This recipe offers a clever shortcut for a notoriously finicky dish, yielding an aromatic, billowy cloud of eggs, cheese and herbs. There are two tricks: First, separate and heat both the egg whites and yolks over a water bath before reuniting them. And second, don't overwhip the whites. Take them to a medium stiff peak - when upturned on a whisk, they should flop over a tiny bit. Serve soufflazy for breakfast, brunch or as a first course at a dinner party, with buttered toast and a salad of bitter greens or arugula.
Provided by Samin Nosrat
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the center position. Heat oven to 425 degrees.
- Grease the bottom and sides of a 9-by-12-inch rimmed baking sheet or 10-inch springform pan. Set aside.
- Make a water bath: Fill a medium pot with 2 inches of water, and bring to a simmer over medium heat.
- In a large metal bowl, whisk together the egg yolks, goat cheese, thyme, a pinch of salt and black pepper until the cheese breaks down. Reduce the heat so that the water stops simmering but continues to steam, and set the bowl over the pot. Whisk continuously until the mixture lightens in color and begins to thicken slightly. Use a rubber spatula to scrape the bottom and sides of the bowl every minute or so. The bowl should never get so hot that the eggs cook and begin to stick to the sides. When the mixture is thick, foamy and very warm to the touch (about 6 minutes), remove bowl from heat, and stir in Gruyère. Taste, adjust seasoning with salt as needed and set aside in a warm spot.
- Combine egg whites and a pinch of salt in another large metal bowl, and set over water bath. Using a clean whisk, whip egg whites over the water until they are very warm to the touch. Alternatively, use an electric hand mixer fitted with whisk attachment set to slow speed to beat whites until they are very warm to the touch. Remove bowl from heat, and continue whipping to silky, medium-stiff peaks, about 4 minutes total by hand or 3 minutes total with electric mixer.
- Use a rubber spatula to gently add in half the egg whites to the yolk mixture, and fold until combined. Fold in remaining whites, scraping through to the bottom of the bowl to ensure thorough mixing. Pour mixture into prepared baking sheet (or cake pan), and slide carefully onto center oven rack.
- Bake for 11 to 13 minutes (18 to 21 minutes if using cake pan), refraining from opening the oven door, until the soufflé puffs up, turns golden brown and an inserted wooden skewer comes out mostly (but not entirely) clean. If you jiggle the pan, there should be the slightest hint of wiggle left to the soufflé.
- Use a serving spoon to scoop onto plates. Serve immediately with buttered toast and green salad, if desired.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 17 grams, Sodium 573 milligrams, Sugar 0 grams, TransFat 0 grams
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- Preheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.
- In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, until very thick, about 10 minutes. Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks. Cover and let cool, then stir in the herbs.
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