SPINACH GOAT CHEESE SOUFFLé
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.
Provided by Deborah Madison
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
- When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. 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. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
- Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
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.
TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
Provided by James Martin
Categories Dinner, Lunch, Starter
Time 1h20m
Number Of Ingredients 18
Steps:
- Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
- Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
- About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
- Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.
Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium
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
TWICE BAKED SPINACH AND GOAT'S CHEESE SOUFFLéS
Twice Baked Spinach and Goat's Cheese Soufflés: This tasty vegetarian main can easily be doubled. Make sure you use a baking dish that's just big enough to fit the soufflés without them touching.
Categories American Comfort Food Easter appetizers
Time 1h35m
Yield 2
Number Of Ingredients 10
Steps:
- Defrost spinach. If you have a microwave, put spinach into a non-metallic bowl, cover with clingfilm and heat on medium power for 3-5min, stirring halfway through, until just defrosted. Alternatively, defrost spinach on a tray at room temperature (this takes about 1½-2hr). Transfer to a fine sieve and press firmly with the back of a large spoon to squeeze out all excess moisture. Set aside until needed.
- Preheat oven to 180°C (160°C fan) mark 4. Grease 2 dariole moulds with butter and place a disc of baking parchment in the base of each. Melt butter in a small pan over medium heat. Whisk in flour and cook for 30sec. Whisk in the mustard, followed by the milk. Cook, whisking, for 2min, until thickened. Remove from heat and whisk in 1/2 the grated cheese, nutmeg to taste, the spinach and plenty of seasoning. Transfer to a large bowl; cool for 5min.
- Mix egg yolks into the spinach bowl. In a medium clean bowl, with a clean whisk, beat egg whites until they hold stiff peaks. Fold whites into spinach mixture. Spoon into prepared moulds (they will be full).
- Put moulds into a small roasting tin and pour in enough just-boiled water to come halfway up the outside of the moulds. Cook in oven for 30min until risen and golden. Remove from oven, lift moulds out of the water and set aside to cool for 5min before running a knife around the inside of the moulds and inverting the soufflés on to a plate. Cool completely.
- Increase oven temperature to 200°C (180°C fan) mark 6. Mix cream, remaining grated cheese and some seasoning and pour into a small baking dish (that will just hold the souffles side by side, without them touching). Transfer the souffles to the dish, then top each with a slice of goat's cheese.
- Return to oven for 20-25min, until cheese is lightly golden. Serve.
Nutrition Facts : Calories 550 calories
GOAT'S CHEESE SOUFFLE
Steps:
- Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
- Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
- Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
- Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 53 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 33 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
BROCCOLI & GOAT CHEESE SOUFFLE
Make and share this Broccoli & Goat Cheese Souffle recipe from Food.com.
Provided by Queen Dana
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
- Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
- Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
- Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.
Nutrition Facts : Calories 213, Fat 13.2, SaturatedFat 4.1, Cholesterol 150.9, Sodium 998.9, Carbohydrate 11.9, Fiber 2.2, Sugar 4.8, Protein 13
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
GOAT CHEESE AND HERB SOUFFLES
Categories Appetizer Bake Goat Cheese Rosemary Thyme Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
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.
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.
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.
More about "goat cheese souffles food"
CAULIFLOWER AND GOAT CHEESE SOUFFLES RECIPE | FRENCH ...
From uncutrecipes.com
Cuisine FrenchTotal Time 1 hrCategory Main CourseCalories 340 per serving
- - Grease four medium-large ramekins ( 225gr / 8oz ) with Butter and coat with Parmesan Cheese. Place on a baking sheet and chill.
GOAT CHEESE AND FRESH HERB SOUFFLé RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 4
- 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.
- In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm but not dry. Fold one-third of the beaten whites into the cheese sauce. Fold in the remaining whites, leaving a few white streaks.
- Scrape the soufflé mixture into the prepared baking dish and bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in the center. Serve at once.
GOAT CHEESE SOUFFLé RECIPE - LUDO LEFEBVRE | FOOD & WINE
From foodandwine.com
Servings 6Total Time 45 minsCategory Comfort Food
- Preheat the oven to 450° and generously butter six ramekins set on a large rimmed baking sheet.
- Gently melt the 6 tablespoons of butter and stir in the flour in a saucepan big enough to comfortably whisk 3 cups of liquid continuously. Cook slowly so the flour is not raw in order to make a blond roux, for about 5 minutes. Whisk in the half and half and whipped cream and cook on low heat, whisking frequently, until the béchamel thickens, about 5 more minutes. Remove and let cool slightly. Cover the béchamel directly with plastic wrap to prevent a film from forming and set aside.
- When the béchamel is cool, whisk in the egg yolks, goat cheese, and salt, pepper, nutmeg, cayenne, dried thyme until well combined.
- In a stand mixer fitted with a whisk attachment, whip the egg whites until peaks are stiff, about 4 minutes. Fold the whipped egg whites gently into the cheese mixture.
GOAT CHEESE SOUFFLE RECIPE - DAVID LEBOVITZ
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Estimated Reading Time 4 mins
CAULIFLOWER AND GOAT CHEESE SOUFFLéS - SAVEUR
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CHOCOLATE AND GOAT CHEESE SOUFFLé | ADVENTURES IN COOKING
From adventuresincooking.com
Estimated Reading Time 5 mins
- Grease 6 (8-ounce) ramekins and sprinkle the insides with a pinch of granulated sugar. Place them in the freezer.
- Preheat the oven to 400 degrees Farenheit. Melt the butter in the top of a double boiler over low heat. Whisk in the flour until smooth. Add the chocolate and stir constantly until melted. Add the goat cheese and milk and continue stirring until a thick, smooth, and foamy mixture forms. Remove from heat and pour the chocolate mixture into a large bowl. Stir in vanilla extract. Continue stirring for 3 minutes as the mixture cools. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks, water, and 2 tablespoons of the sugar at medium high speed until the color of the mixture lightens and ribbons form (when you lift the whisk from the yolk a steady thread of yolk drips down for several seconds), about 4-5 minutes. Empty 1/3 of the yolk mixture into the chocolate mixture and fold until combined. Repeat with the remaining two-thirds of the mixture, one third at a time.
CHIVE & GOAT CHEESE SOUFFLES RECIPE - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 45 minsCategory Mother's Day Breakfast And Brunch RecipesCalories 252 per serving
- Preheat oven to 375 degrees F. Coat the bottom and sides of four 10-ounce ramekins with cooking spray. Sprinkle the bottom of each with 1 teaspoon Parmesan and 1/2 teaspoon chives. Place on a rimmed baking sheet.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 30 seconds. Whisk in milk, pepper and salt; cook, whisking, until thickened, 2 to 5 minutes. Remove from heat and whisk in goat cheese and the remaining Parmesan and chives. Whisk in egg yolks, one at a time. Stir in zest.
- Beat egg whites in a large bowl with an electric mixer just until stiff peaks begin to form (see Tip); do not overbeat. Gently fold about one-third of beaten whites into the egg yolk mixture to lighten it; then gently fold in the remaining egg whites until just incorporated. Divide the mixture among the prepared ramekins.
- Bake until the souffles have risen, are browned in spots and do not appear wet or moist, 20 to 24 minutes. Serve immediately.
BROCCOLI AND GOAT CHEESE SOUFFLE RECIPE - WEBMD
From webmd.com
Cuisine FrenchTotal Time 45 minsCategory DinnerCalories 253 per serving
- Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
- Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
- Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
GOAT CHEESE GRITS SOUFFLéS RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (31)Total Time 40 minsCategory FoodCalories 168 per serving
- Preheat oven to 425°F. Coat 8 (6-ounce) ramekins with cooking spray; arrange ramekins evenly on a rimmed baking sheet. Set aside.
- Place water and milk in a medium saucepan; bring to a boil over high. Stir in grits, salt, and pepper. Reduce heat to medium-low, and simmer, stirring often, until grits are tender, about 6 minutes. Remove from heat. Stir in butter until melted.
- Whisk together egg yolks in a medium bowl. Slowly add one-quarter of hot grits to yolks, whisking constantly. Pour yolk mixture into grits in saucepan, stirring to combine. Stir in goat cheese and chives.
- Beat egg whites in the bowl of a stand mixer on high speed until stiff peaks form, about 3 minutes. Fold half of beaten egg whites into grits until combined. Fold in remaining beaten egg whites. Divide grits mixture evenly among prepared ramekins.
HERBED GOAT CHEESE SOUFLLE - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
5/5 (1)Estimated Reading Time 6 minsCuisine Breakfast or Brunch
- Preheat the oven to 375 degrees F. Prep the ramekins by smearing them with butter and sprinkling grated Parmesan cheese on the bottoms and around the sides. Set aside.
- Rub the dried lavender between your fingers to reduce as much as half of the buds to a powder. Combine this with the lemon zest, 1 tablespoon of Parmesan, salt and pepper in a small bowl. Set aside.
- In a medium bowl, combine the goat cheese, ricotta, 2 tablespoons of Parmesan cheese, thyme, honey, egg yolks, milk and flour together. Stir well to completely combine.
- In a small bowl, whip the egg whites just to a firm peak. Be careful not to get them too firm, or they'll be difficult to fold into the cheese-yolk mixture. Fold the beaten egg whites into the the cheese-yolk mixture in thirds using a large spatula. It's fine to have lumps of egg whites in the mixture - it will not be smooth. If it is, then the egg whites will be considered over-folded and not give much rise to the dish.
TWICE BAKED GOAT'S CHEESE SOUFFLES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 1 hr 25 minsCategory AppetizersCalories 547 per serving
- Set over a low heat and slowly bring to the simmer – don’t boil – then remove from the heat and set aside to infuse.
- Meanwhile, brush the inside of 4 x 175ml (6fl oz) dariole moulds or metal pudding basins with melted butter to coat.
- Add the breadcrumbs, turning and tilting the moulds until evenly coated, tipping any excess into the next as you go.
ASPARAGUS-GOAT CHEESE SOUFFLéS RECIPE - EATINGWELL
From eatingwell.com
3.5/5 (6)Total Time 50 minsCategory Healthy Cookie & Dessert RecipesCalories 206 per serving
- Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices.
- Position rack on lowest level of oven; preheat to 375 degrees F. Coat six 10-ounce ramekins with nonstick cooking spray. Place ramekins on a large rimmed baking sheet.
- Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking often, for 2 minutes. Turn off heat and slowly whisk in hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 teaspoon salt, pepper and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.
- Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 teaspoon salt and continue to beat until the whites hold their shape; do not overbeat. (You'll know they are ready when you lift the beaters out and the peak doesn't flop over.)
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GOATS CHEESE SOUFFLE | COOKING AND FOOD BLOG
From michelnischan.com
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