Tuesday, February 28, 2017

Walnut and Goat Cheese Souffles from The Joy of Cooking

These walnut and goat cheese soufflés are from pg 139 In the Joy of Cooking. We serve these with a lightly dressed green salad. We chose an orange balsamic dressing.

Yield: 8 servings (in ramekins)
3/4 cup walnuts, toasted and finely chopped (almost to dust)
1/4 cup corn meal
3 Tablespoons unsalted butter
1/4 cup all purpose flour
2/3 cup milk
10 ounces fresh unripened goat cheese
4 large egg yolks
2 cloves garlic, very finely minced
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
5 large egg whites
1/4 teaspoon cream of tartar

  1.  Preheat oven to 350 degrees. 
  2.  Combine walnuts and cornmeal
  3.  Butter 8 six ounce ramekins and coat with the nut cornmeal mixture. If there is any left over nut mixture, scatter in the bottom of the ramekins.
  4.  Melt butter in a saucepan over medium heat. 
  5. In the sauce pan, whisk in the flour and cook stirring for one minute. 
  6. Add the milk and, stirring briskly, bring to a boil.  It will be very thick. 
  7. Scrape mixture out into a bowl and add the cheese. Mash it until it is melted. 
  8. Beat in egg yolks, garlic, thyme, salt, and pepper. 
  9. In another bowl, beat the egg whites and tartar until stiff but not dry. 
  10. Stir 1/4 of the egg whites into the batter to loosen it up. The fold the rest of the whites into the batter. 
  11. Pour mixture into the ramekins. Smooth the tops. 
  12. Place them in a water bath, 1/2 to 3/4 up sides of ramekins.
  13. Bake in oven until a skewer comes out clean (~30 minutes)
  14. Let stand for 15 minutes in water bath. 
  15. Invert and serve.

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