Provencal Goat Cheese And Herb Soufflé Food

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.

AMALIA'S GOAT-CHEESE SOUFFLAZY

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.

HERB COATED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
• Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
• The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

PROVENCAL GOAT CHEESE AND HERB SOUFFLé

Steps:

• Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with minced thyme to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Heat olive oil in heavy large saucepan over medium heat. Add flour and minced garlic. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in whole milk, then white wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix egg yolks and salt in small bowl. Add egg yolk mixture all at once to sauce; whisk quickly to blend. Mix in 1 tablespoon basil, 1 tablespoon thyme and 1 teaspoon rosemary. Fold in cold goat cheese and Gruyère cheese (cheeses do not need to melt).
• Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with ground black pepper.
• Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 35 minutes for large soufflé (or 25 minutes for small soufflé). Using oven mitts, transfer soufflé to platter and serve immediately.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400.
• Butter a 9 X 13 glass baking dish.
• Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
• Bring to a simmer of medium high heat.
• Add half of the cheese; whisk until smooth.
• Chill remaining cheese.
• Add potatoes to pot; bring to simmer.
• Put potatoe mixture into the buttered baking dish and spread out evenly.
• Cover with foil and bake for 15 minutes.
• Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
• Dot potatoes with the remaining cheese.
• Bake until the cheese softens about 5 minutes.
• Let sit for 15 minutes before serving.