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August 6, 2008

Souffle...

Tomorrow night for a small dinner party, I am making this yummy Goat Cheese & Herb Souffle dish. Adding white corn and asparagus!

7 T grated Parmesan cheese
3/4 c whole milk3 large egg yolks
2 T (1/4 stick) butter
1/2 c chopped red onion
1 t chopped fresh thyme
1/2 t chopped fresh rosemary
2 T all purpose flour
1 c crumbled soft fresh goat cheese (such as Montrachet)

3/4 t salt
1/4 t ground black pepper
Large pinch of cayenne pepper
4 large egg whites

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.

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