Goat Cheese-Walnut Souffles With Watercress-Frisee Salad Recipe - Cooking Index
For The Souffles | ||
3/4 cup | 177ml | Walnuts - toasted lightly, |
Cooled, and chopped fine | ||
4 tablespoons | 60ml | Unsalted butter |
4 tablespoons | 60ml | All-purpose flour |
1 cup | 237ml | Milk |
4 cups | 792g / 27oz | Eggs - separated, and (large) |
The whites at room temperature | ||
1 1/2 cups | 219g / 7.7oz | Crumbled mild goat cheese - (abt 9 oz) |
= (such as Montrachet) | ||
1 teaspoon | 5ml | Fresh thyme leaves |
= (or 1/4 tspn crumbled dried thyme) | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 | Cream of tartar | |
For The Salad | ||
3 tablespoons | 45ml | Sherry vinegar |
3/4 teaspoon | 3.8ml | Dijon-style mustard |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
4 tablespoons | 60ml | Walnut oil |
2 tablespoons | 30ml | Olive oil |
3 | Large bunche watercress - (to 4) - rinsed, spun dry, | |
And coarse stems discarded - (abt 5 cups) | ||
5 cups | 1185ml | Torn frisee - rinsed, spun dry |
= (French or Italian curly chicory | ||
Available at specialty produce markets) |
To make the souffles: Coat the bottom and sides of each of 8 buttered 1/2-cup ramekins with about 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. Preheat the oven to 400 degrees.
In a small saucepan melt the butter over moderately-low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture over moderate heat, whisking, for 2 minutes, or until it is thick and smooth. Transfer the mixture to a bowl and let it cool slightly.
Whisk in the yolks, 1 at a time, the goat cheese, the thyme, and salt and pepper, to taste, and whisk the mixture until it is combined well.
In another bowl beat the whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they just hold stiff peaks. Whisk 1/3 of the whites into the cheese mixture and fold in the remaining whites gently but thoroughly. Divide the souffle mixture among the ramekins, sprinkle each souffle with about 1 1/2 teaspoons of the remaining walnuts, and bake the souffles in the upper third the oven for 20 minutes, or until they are puffed and golden.
Transfer a ramekin to each plate and serve the souffles immediately.
To make the salad while the souffles are baking: In a bowl, whisk together the vinegar, the mustard, and salt and pepper, to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
In a bowl toss the watercress and the frisee with the dressing and divide the salad among 8 plates.
This recipe yields 8 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B53) - from the TV FOOD NETWORK
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