|Goat Cheese Souffle with Herb Garden Salad|
|Georgeanne giving the class a tour of the garden we would be cooking from|
Over the course of two days, we prepared and sampled numerous dishes. Working in tandem with Ellen, we prepared a Goat Cheese Soufflé. It was a class favorite and a really practical (as in you can do it in advance) way to wow guests at your next dinner party. The soufflé can be made up to six hours prior to serving, or even the day before if refrigerated. We served the soufflé with a salad with fresh herbs which really added a complementary element of flavor and texture.
(Note: Please read entire recipe before starting as the order of steps is very important.)
|Prepping ingredients for the Souffle|
Goat Cheese Soufflé with Garden Salad
8-5 ounce ramekins
3 tablespoons butter plus extra for coating ramekins
1 cup of breadcrumbs (make from day old bread in blender)
3 tablespoons cake flour (preferred because is lighter than all-purpose flour)
1 cup milk
10 ounces soft goat cheese
3 large egg yolks
1 cup egg whites (about 7 large eggs)
kosher or sea salt to taste
pepper to taste
hot water for water bath
Position the rack in the center of the oven and preheat the oven to 425. Butter 8-5 ounce ramekins, making sure to coat them well. Coat ramekins with bread crumbs then turn over and tap out any excess crumbs. Keep remaining crumbs for later use in recipe.
|Ellen prepping ramekins|
Crumble 8 ounces of the goat cheese into a large mixing bowl.
Using an electric mixer with clean, dry beaters, beat the egg whites in a large clean, dry bowl until stiff peaks form.
Melt 3 tablespoons of butter in a stainless steel skillet over medium high heat. Whisk in the cake flour and cook for 20 seconds, whisking constantly. Add the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
|Pudding like consistency of mixture|
Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
Fold half of the whites into the goat cheese mixture to lighten mixture, and then gently fold in the remaining whites.
|Folding in egg whites to lighten mixture|
Divide half of the soufflé mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, and then top with the remaining half of the soufflé mixture, dividing equally among the ramekins. Sprinkle the remaining bread crumbs over the top.
|Ramekins filled half full with Souffle mixture and piece of goat cheese|
Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins. Bake for about 15-20 minutes, or until the soufflés are golden. Remove from the oven and let stand in their water bath for another 15 minutes.
|Souffles after first baking|
Remove the ramekins from the baking pan and, using a towel to hold the ramekin in place, run a knife around the inside of the rim to loosen, turn upside down and gently release the soufflé onto a baking sheet. The soufflés may be held at room temperature for up to 6 hours before the final baking, or cover well and refrigerate overnight.
|Turned out on to baking sheet for second baking to brown|
When ready to serve, bake the soufflés in a 425 degree oven for 5-7 minutes until light golden brown.
For the Salad:
|Chives, flat leaf parsley and heirloom tomatoes|
1 tablespoon minced shallot
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 large head of butter leaf lettuce (aka
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh chives, about 1/2 inch long
10-15 cherry tomatoes halved (or if in a bind, use 1 medium tomato)
In the bottom of a salad bowl, combine the olive oil, shallots, vinegar, salt, and pepper. Mix well with a fork or whisk. Add the lettuce, parsley, and chives. Just before serving, toss.
To serve, divide the tossed greens evenly among the plates, and either top or place alongside the hot goat cheese soufflés.
|Individual salads waiting for their Souffle|
|Finished product - mouth watering indeed!|
|Light, fluffy and perfectly delicious!|
Voila! Goat Cheese Souffle to tempt your palate!