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Categories: Appetizers, Main courses, Vegetarian

Goat cheese souffle

Like Parisians, souffles have a reputation for being fussy. "Why bother?" I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the store would have sapped all my ... Read more

Active work time: 25 minutes | Total preparation time: 2 hours | Serves 8
Note: This classic California souffle is adapted from Alice Waters' "The Chez Panisse Menu Cookbook.".
  • 6 tablespoons (3/4 stick) unsalted butter, plus more for preparing dish
  • 5 tablespoons flour
  • 1 1/2 cups half-and-half
  • 1 cup whipping cream
  • Salt
  • Grated nutmeg
  • Black pepper
  • 5 egg yolks
  • 6 ounces crumbled strong-flavored goat cheese
  • Cayenne pepper
  • 1 cup egg whites (from about 8 eggs)
  • 1/2 teaspoon dried thyme

Step 1Melt the butter in a saucepan and whisk in the flour. Cook them gently for 5 to 8 minutes. In a separate small pan, scald the half-and-half and whipping cream. Remove the roux from the heat and cool slightly before whisking in the scalded creams. Transfer the sauce to a double boiler and season it lightly with salt, a dash of nutmeg and black pepper. Cover and cook slowly for about 1 hour, stirring occasionally. Allow to cool slightly before adding the rest of the ingredients.

Step 2Heat the oven to 450 degrees. Generously butter a 12-inch oval casserole or 6 (6-inch) shallow gratin dishes.

Step 3Stir the egg yolks into the sauce, then add the goat cheese; season with a dash of cayenne. Put the remaining 2 ounces of crumbled cheese on top of the mixture and sprinkle with black pepper.

Step 4Beat the egg whites until stiff and fold into the cheese mixture. The mixture should be fairly loose, but not runny. Pour the souffle mixture gently into the casserole or gratin dishes. Sprinkle the dried thyme lightly over the top and bake on the top shelf of the oven until the top and sides are well-browned and the inside warm and creamy, 15 to 17 minutes.

Each serving:
394 calories; 238 mg sodium; 424 mg cholesterol; 34 grams fat; 19 grams saturated fat; 8 grams carbohydrates; 15 grams protein; 0.19 gram fiber.
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