Best 2 Provencal Goat Cheese And Herb Souffl Recipes
Are you looking for a delicious and easy-to-make soufflé recipe? Look no further than provencal goat cheese and herb soufflé. This classic French dish is perfect for any occasion, whether you're hosting a dinner party or simply want to enjoy a special meal at home. Made with a combination of creamy goat cheese, fresh herbs, and light and fluffy eggs, this soufflé is sure to impress your taste buds. So, gather your ingredients and let's get started on creating a culinary masterpiece!
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GOAT CHEESE AND HERB SOUFFLES
Categories Appetizer Bake Goat Cheese Rosemary Thyme Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
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.
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.
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured, prepped, and ready to use. This will help the cooking process run smoothly.
- Fresh Herbs: Use fresh herbs for the best flavor. If using dried herbs, adjust the quantity accordingly.
- Goat Cheese: Use high-quality goat cheese for the best results. Fresh goat cheese from a local market or specialty store is ideal.
- Egg Whites: Make sure the egg whites are at room temperature before whipping. This will help them reach their full volume and create a light and airy soufflé.
- Folding: When folding the egg whites into the goat cheese mixture, be gentle and work quickly to avoid deflating the egg whites.
- Baking Dish: Use a soufflé dish or ramekins for baking. Make sure the dish is greased properly to prevent sticking.
- Cooking Temperature: Bake the soufflé at a high temperature initially to help it rise quickly, then reduce the temperature to finish cooking through.
- Serving: Serve the soufflé immediately after baking for the best texture and flavor.
Conclusion:
The Provencal Goat Cheese and Herb Soufflé is a delightful dish that combines the flavors of fresh herbs, creamy goat cheese, and light and airy egg whites. With careful preparation and attention to detail, this soufflé is sure to impress your guests. Whether served as an appetizer or a main course, this dish is a celebration of Provencal cuisine and a testament to the versatility of goat cheese. So next time you're looking for a dish that is both elegant and delicious, give this soufflé a try.
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