Northwest Wine - Online Magazine
Goat Cheese, Sun-dried Tomato and Roasted Garlic Soufflés
Layers and layers of flavor here that explode in the mouth on a wave of silky clouds. If you are an ovo-lacto vegetarian, you'll love this. Without egg whites, it's a little difficult to make a soufflé so vegans can pass on this one.
Here's what you do:
1) 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.
2) Spray four 2-cup soufflé dishes with nonstick spray or simply grease them with butter. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet.
3) 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 soufflé base from heat.
4) Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé 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 soufflé mixture in 4 additions. Divide among prepared dishes.
5) Bake soufflés until puffed and golden, about 25 minutes. Serve immediately
Source: Bon Appétit - April 2004
Wine Pairings
A lively Rosé is perfect with any soufflé, but I love a Sauvignon blanc with goat cheese too. Pull out your favorite white wine and see how it works.
Ingredient List
Here's what you need:
6 large garlic cloves, flattened
1 teaspoon olive oil
1 teaspoon salt
3/4 teaspoon ground black pepper
Nonstick vegetable oil spray
4 tablespoons plain dry breadcrumbs
1 tablespoon butter
2 tablespoons all purpose flour
1 1/4 cups low-fat (1%) milk
1/2 cup finely chopped drained oil-packed sun-dried tomatoes
2 1/2 teaspoons chopped fresh thyme
4 large egg yolks
4 ounces mild fresh goat cheese, crumbled (about 1 cup)
6 large egg whites
1/8 teaspoon cream of tartar
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