Goat Cheese Souffle Recipe

[Ships R Great]

Had my first taste of this scrumptious treat on the Millie this month. Looked up the recipe in the C Club Mag and it doesn't sound the same as what we were served. Anybody have any ideas? Has anyone tried the recipe from the mag? the pickture looked like what we had but the recipe doesn't sound the same. Help! I would like to try to make it if it is the same thing.

[nmtraveler]

GOAT CHEESE AND CHIVE SOUFFLES

 

 

 

MAKES 4

 

 

 

3 large egg yolks

 

3/4 cup whole milk

 

3 tablespoons butter

 

3 tablespoons all purpose flour

 

 

 

2 3-ounce logs soft fresh goat cheese, crumbled

 

3/4 cup. freshly grated Parmesan cheese

 

1/3 cup chopped fresh chives

 

¼ teaspoon salt

 

1/2 teaspoon ground black pepper

 

5 large egg whites

 

 

 

Preheat oven to 375degrees

 

Butter four 1¼-cup soufflé dishes.

 

Whisk yolks and milk in large bowl.

 

Melt butter in heavy medium saucepan over medium heat.

 

Add flour and stir 1 minute. Grad­ually whisk milk mixture. Continue whisking over medium heat until thick, about 2 minutes.

 

Return mixture to same bowl.

 

Cool soufflé base slightly.

 

 

 

Set aside ¼ cup of goat cheese.

 

Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into soufflé base.

 

Beat whites in another bowl until stiff but not dry.

 

Fold whites into lukewarm soufflé base in 3 additions.

 

Divide mixture among prepared dishes.

 

Top with ¼ cup goat cheese and ¼ cup Parmesan, dividing equally.

 

Bake until puffed and golden, about 25 minutes.

 

Set soufflé dishes on plates and serve.

 

 

 

 

 

 

 

Tomato Coulis

 

List of Ingredients

 

 

 

 

Olive oil 1 tsp.

Plum tomatoes, quartered 6

Onion, diced 1/2

Garlic, minced 1 Tbsp.

Low-sodium chicken stock 1 1/2 cups

Fresh basil, chopped 1 Tbsp.

Salt and freshly ground pepper to taste

 

 

 

Recipe

 

 

1. Heat oil in saucepan; add tomatoes and onion; cook over high heat 5 to 7 minutes. Add garlic and stock; cook 8 to 10 minutes, until tomatoes are tender. Remove from heat.

2. Transfer to blender and puree until smooth. Stir in chopped basil and salt and pepper.

Serve with pasta, grilled chicken, seafood or vegetables.

[Ma Bell]

This is from Cruise Gourmet magazine.

 

http://www.cruisegourmet.com/site_pages/recipes/goat_cheesesoufle.pdf

[Cruisin Rick]

If there's anything I like better than Goat Cheese, it's Lukefisk....:D

[Melissa at Mohair Meadows]

Uff da

[cindygad]

Ships R Us,

 

I made the above recipe for goat cheese souffle. I found it to be very good, close to goat cheese souffle served on board. I am not sure if it is the same one but you will enjoy it.

 

Cindy

[Ships R Great]

Thanks, Cindy. They served it on the ship turned out of the souffle dish and with a sauce (mmmmmmmm......). The recipe from the magazine is served in the dish with no sauce. I plan to try it soon. Patty