Saturday, October 13, 2007
Now that bathing suit season is over, I get to eat all the stuff that I really like. Braised short ribs, risotto, fresh pasta, potatoes and lots and lots of cheese.
Souffles really impress. A lot of people are too scared to even try to make these. But, just like when baking anything, you just need to follow directions to a tee and it will come out A-OK. Well, better than A-Ok but you get my point.
The two souffles I make the most are goat cheese and chocolate. I serve goat cheese souffles in the spring with roasted spring vegetables (I lifted that idea from a great restaurant in NYC called Raoul's in SoHo). The way I serve them in the fall and winter is next to a small salad with walnuts, pears, dried cranberries and my family's balsamic vinaigrette dressing.
Goat cheese and herb souffles
Servings: Makes 6 servings
7 tablespoons grated Parmesan cheese
3/4 cup whole milk
3 large egg yolks
2 tablespoons (1/4 stick) butter
1/2 cup chopped red onion
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons all purpose flour
1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt
1/4 teaspoon 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.