Wish Upon A Dish: Goat Cheese Souffles - Enough Said

August 19, 2011

Goat Cheese Souffles - Enough Said

I have a confession to make. I scour the Manager Sales in the cheese section.

I look for Parmesan rinds, chunks of smoked turkey breast for salads and pasta dishes and the best find is goat cheese about to expire. I buy as many as they have and pop them in the freezer until I am ready to use them.

Goat cheese is wonderful as is, with a chutney, in pasta as a sauce, for stuffing in chicken breasts, for savory and sweet cheesecakes and tonight's dinner....souffles.

I snagged me a few 4oz packages of Sun-Dried Tomato Goat Cheese and it is perfect for a Goat Cheese and Roasted Red Pepper Souffle recipe I found over at the Chateau Ste. Michelle site.

I divided the amounts in half, perfect for the two of us plus lunch. Due to a hopelessly old electric oven, I did have to bake mine for an additional 5 minutes for a total of 32 minutes. They came out perfect. I made a small Potatoes Anna and baked it until it was crunchy and browned, almost like chips. I cut up a 1" x 3" slice to serve with the salad.

These were as light as air. For some reason I can make a perfect souffle but I can not bake a muffin.

You could substitute a lighter cheese, maybe a fat-free cream cheese or those new Laughing Cow Wedges but it would drastically change the texture of the souffle and the flavor.

Individual Goat Cheese Souffles with Seasonal Greens
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

* 3 1/2 tbs unsalted I Can't Believe It's Not Butter, plus more for buttering ramekins
* 1/2 cup whole wheat bread crumbs
* 1/3 cup whole wheat flour
* 1 1/3 cup 2% milk
* 4 large eggs, divided
* 2 tsp Dijon mustard
* 2 tsp chopped fresh tarragon
* 2 Tbsp chopped roasted red peppers, well-drained
* 1/2 pound of mild goat cheese, crumbled
* 1 tsp salt
* 1/2 tsp fresh ground pepper
* Fresh salad greens

Preheat oven to 375 degrees. Lightly butter 6 one-cup ramekins and coat lightly with bread crumbs; set aside.

Melt 3-1/2 Tbsp butter in a small non-aluminum saucepan over medium heat. Whisk in flour; cook for about 3 minutes, stirring often. Whisk in milk and increase heat to medium-high; bring mixture to a boil. Reduce heat to medium and continue cooking for about 3 minutes, stirring constantly. Remove from heat and transfer sauce to a medium mixing bowl.

Whisk egg yolks, mustard and tarragon into sauce to combine. Stir in roasted peppers and two-thirds of the goat cheese until combined well; season to taste with salt & pepper. Set aside.

In very clean copper or stainless steel bowl, whip the egg whites with a pinch of salt until they just hold a stiff peak. Fold ¼ of the egg whites into the cheese mixture until well mixed - this will lighten the cheese mixture. Gently fold in remaining egg whites, taking care not to over mix.

Divide soufflé mixture between prepared ramekins and top with the remaining goat cheese. Place ramekins in a roasting pan and place in oven on the center rack. Pour hot tap water in roasting pan to fill halfway up the sides of the ramekins.

Bake about 20 minutes, until lightly browned, puffed up and fully set. Remove from oven and cool for two minutes -- the soufflés with fall slightly. Gently remove soufflés from ramekins, either with a large spatula or by tipping them upside down until they fall out. Place them upright on individual plates. Garnish plates with greens and drizzle with dressing. Serve warm.

Souffles only-

GI: 8

Exchanges per serving:
1.25 fat
2 meat
1/2 starch
1/4 reduced-fat milk

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