AMALIA'S GOAT-CHEESE SOUFFLAZY
This recipe offers a clever shortcut for a notoriously finicky dish, yielding an aromatic, billowy cloud of eggs, cheese and herbs. There are two tricks: First, separate and heat both the egg whites and yolks over a water bath before reuniting them. And second, don't overwhip the whites. Take them to a medium stiff peak - when upturned on a whisk, they should flop over a tiny bit. Serve soufflazy for breakfast, brunch or as a first course at a dinner party, with buttered toast and a salad of bitter greens or arugula.
Provided by Samin Nosrat
Time 40m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 31 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 17 grams, Sodium 573 milligrams, Sugar 0 grams, TransFat 0 grams
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
PROVENCAL GOAT CHEESE AND HERB SOUFFLé
Categories Mixer Cheese Egg Herb Bake Vegetarian Goat Cheese Basil Swiss Cheese Thyme Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 14
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.
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GOAT CHEESE AND HERB SOUFFLES RECIPE | BON APPéTIT
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- 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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- Preheat the oven to 375°. Butter a 1-quart soufflé dish. Add the Parmesan and turn the dish to coat it with the cheese.
- In a medium saucepan, melt the butter over low heat. Add the flour and cook, whisking, until blended. Whisk in the milk, wine, mustard and anchovy paste and cook, whisking, until the sauce is smooth and thick, about 8 minutes. Remove from the heat and stir in the goat cheese and 1 teaspoon of the thyme leaves. Season with salt and pepper and stir in the egg yolks. Scrape the soufflé mixture into a large bowl and press a piece of plastic wrap directly on the surface.
- In a large stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold one-third of the beaten whites into the soufflé mixture; fold in the remaining whites until just a few streaks remain.
- Gently scrape the mixture into the prepared dish. Sprinkle the top with the Cheddar, the remaining 1/2 teaspoon of thyme and some pepper. Bake the soufflé in the middle of the oven for about 25 minutes, or until nicely risen and browned on top. Serve at once with the Mixed Greens with Papaya.
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