TGIF. I've decided tonight's dinner is going to be fancier than the standard pizza or stirfry's that are usually reserved for our weekend kick-start. Here it is....a souffle! Sounds intimidating. I've never attempted a souffle before, but there is no time like the present. I have to admit the sound of roasted garlic, sun-dried tomatoes and goat cheese easily persuaded me to give it a shot. Now, if only I could be so easily persuaded to clean my closet, deal with the spider webs that have taken over my deck and wash my kitchen cupboards. Nah...it's the weekend. Time to kick back, relax and enjoy life!
Goat Cheese, Sun-Dried Tomato & Roasted Garlic Souffles
Ingredients:
6 large garlic cloves, flattened
1 tsp olive oil
1 tsp salt
3/4 tsp ground black pepper
nonstick vegetable oil spray
4 Tbsp plain dry breadcrumbs
1 Tbsp butter
2 Tbsp all-purpose flour
1 1/4 cup milk
1/2 cup finely chopped sun-dried tomatoes, in oil, drained
2 1/2 tsp chopped fresh thyme
4 large egg yolks
1 cup mild fresh goat cheese, crumbled
6 large egg whites
1/8 tsp cream of tarter
Method:
Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
Spray four 2-cup souffle dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove souffle base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot souffle base, then
fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into souffle mixture in 4 additions. Divide among prepared dishes.
Bake souffles until puffed and golden, about 25 minutes. Serve immediately.
Yields: 4 servings
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