GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Categories Egg Garlic Tomato Breakfast Brunch Bake Vegetarian Goat Cheese Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
- Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
- Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
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 AND SUN-DRIED TOMATO MACARONI
Wow! Very special macaroni dish--very rich and delicious! (it doesn't have to be Vermont goat cheese). From the local newspaper.
Provided by Derf2440
Categories One Dish Meal
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Cook macaroni in salted boiling water until just tender, drain.
- Run under cold water, then drain very well and set aside.
- In a heavy saucepan, melt butter, then add flour stirring to combine.
- Cook 2 to 3 minutes on moderate heat.
- Add milk, slowly stirring.
- Simmer 10 to 20 minutes until flour taste has gone.
- Strain sauce into bowl and cool.
- Soak tomatoes in hot water until soft, slice into 1/4 inch strips.
- In large mixing bowl, place macaroni and half of white sauce.
- Crumple goat cheese over top.
- Add tomatoes, garlic, thyme and oregano.
- Work together gently by hand.
- Add mascarpone and heavy cream.
- Season with black pepper and salt.
- The mix should be soft but not sloppy--if it is too dry add more white sauce.
- Put in 10 inch baking dish.
- In food processor, grind bread and garlic together, then add olive oil and parsley, and pulse in processor just to mix (if you blend too long, the bread crumbs will turn green). Sprinkle on top of macaroni.
- Bake 20 to 25 minutes.
Nutrition Facts : Calories 870.7, Fat 52.3, SaturatedFat 27.9, Cholesterol 128.9, Sodium 906.9, Carbohydrate 73.5, Fiber 4.2, Sugar 7.5, Protein 28.2
GARLIC AND GOAT-CHEESE SOUFFLé
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
- Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
- Preheat oven to 450 degrees.
- Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
- Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
- Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
- Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
- Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams
GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER
We adore this appetizer. My family looks forward to this on the holidays. It is also great for cocktail parties. Serve with thinly sliced baguettes or nice crackers. This has it all...tons of flavor with pine nuts, fresh basil, sun dried tomatoes how can you go wrong? **Watch the pine nuts closely while toasting they burn really quick** servings and time are a complete guess but rest assured this is simple! Enjoy!!
Provided by PeytonandKaylansMama
Categories Cheese
Time 10m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- 1. chop (crumble) goat cheese on serving dish.
- 2. cover cheese with chopped basil.
- 3. sprinkle basil with olive oil.
- 4. add chopped tomatoes.
- 5. cover with pine nuts.
- 6. sprinkle with vinegar.
More about "goat cheese sun dried tomato and roasted garlic souffles food"
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC …
From bonappetit.com
Servings 4
18 TASTY AND TANGY GOAT CHEESE RECIPES - THE SPRUCE …
From thespruceeats.com
ROASTED GARLIC SUN-DRIED TOMATO GOAT CHEESE CANAPé
From vanillaandbean.com
10 BEST GOAT CHEESE TOMATO APPETIZER RECIPES
From yummly.com
GOAT CHEESE WITH SUN-DRIED TOMATOES HOLIDAY APPETIZER
From thatsusanwilliams.com
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
From pinterest.com
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
From pinterest.ca
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLéS
From pinterest.co.uk
SUN-DRIED TOMATOES, THE MICKEY ROURKE OF FOOD, GET THEIR SECOND ACT
From latimes.com
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
From fooddiez.com
CREAMY GOAT CHEESE AND SUN-DRIED TOMATO PASTA WITH ROASTED …
From flourishingfoodie.com
GOAT CHEESE, SUN-DRIED TOMATO & ROASTED GARLIC SOUFFLES
From ediblelifeinyyc.blogspot.com
SAUCED: SUN-DRIED TOMATO AND ROASTED GARLIC MAYO
From pantryfed.com
GOAT CHEESE WITH SUN-DRIED TOMATOES AND CARAMELIZED GARLIC
From latimes.com
CREAMY GOAT CHEESE AND SUN-DRIED TOMATO PASTA - COOKING FOR …
From cookingforkeeps.com
SUN-DRIED TOMATO AND GOAT CHEESE SPREAD - LIFE'S AMBROSIA
From lifesambrosia.com
ROASTED GARLIC GOAT CHEESE DIP - MIDWEST FOODIE
From midwestfoodieblog.com
SUN-DRIED TOMATO AND GOAT CHEESE - MENU - GO ROMA
From yelp.ca
RECIPES/GOAT-CHEESE-SUN-DRIED-TOMATO-AND-ROASTED-GARLIC …
From github.com
WARM GOAT CHEESE SUN-DRIED TOMATO SPREAD - MAKE WITH MARA
From makewithmara.com
SUN-DRIED TOMATO AND GOAT CHEESE MEATLOAF | FOODTALK
From foodtalkdaily.com
GOAT CHEESE, SUN-DRIED TOMATO & ROASTED GARLIC SOUFFLES
From pinterest.com
FOODCOMBO
ROASTED GARLIC & SUN-DRIED TOMATO OMELETTE WITH GOAT …
From aspiceaffair.com
GOAT CHEESE SPINACH & SUN-DRIED TOMATO QUICHE
From sallysbakingaddiction.com
GOAT CHEESE AND SUN DRIED TOMATOES APPETIZER - THE FOOD JOURNAL
From thefoodjournal.blog
BAKED GOAT CHEESE AND SUN-DRIED TOMATO DIP - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
ROASTED GARLIC SUN-DRIED TOMATO GOAT CHEESE CANAPé
From foodrhythms.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love