Wednesday, January 24, 2007

Goat Cheese Soufflé

Goat Cheese Souffle
I've been noticing that many recipes I find online, in magazines, or that I watch on T.V., usually make 4 or more servings, which is great for big families, but when it's just a family of two, those recipes tend to leave too many leftovers for us. So, I'm determined to find and try out recipes for one or for two people. The recipe below is actually for one, but I modified it so you can make it for two. A simple salad with vinaigrette will go great as an accompaniment with the soufflé. And don't worry if your soufflé doesn't rise--it'll still be yummy.

INGREDIENTS (serves 2)

  • 2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 4 tablespoons heavy cream or half and half
  • 1/3 cup goat cheese (preferably crumbled)
  • 1 large egg, separated
  • Pinch of dry thyme
  • Salt and pepper to taste

Preheat oven to 350 degrees.

Completely butter two (5 ounce) ramekins. Crumble goat cheese and separate the egg.

In a small saucepan, melt butter over medium heat. Stir in flour and cook until bubbly, about 30 seconds. Reduce heat to low, whisk in milk and stir until thickened. Remove from heat and stir in goat cheese, thyme, and salt and pepper, stirring until cheese is melted. Stir in egg yolk, but make sure you don't let it scramble. Set aside.

In a small, very clean bowl with a clean whisk, whip egg white until soft peaks form (when you lift the whisk, the peaks will stand up, then fold over.) With a rubber spatula, fold egg white into cheese mixture, lifting under and up through batter just until combined (a few streaks of white may remain.)

Spoon into two, 5-ounce ramekins (or one 10-ounce oven-safe dish with straight sides). Smooth top. Then run your pinky finger or a chopstick around the rim of the ramekin--that helps the top rise higher.

Place in preheated oven and bake for 20 minutes, until top is puffy and browned. Serve with a small, green salad.

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