Goat Cheese and Rosemary Souffle for Two
In the last couple of days, 2 of the blogs I read have featured souffles ... Greg had a salmon version and Eva's used gorgonzola cheese. I kept those posts in mind while shopping at the city market this morning and, when I asked for some soft goat cheese for a white pizza, the young lady behind the cheese counter offered to sell me one of their goat cheese "specials", a Chevre de Philpott. I had never seen anything like it before. It had plastic straws surrounding the outside and a creamy white center with a more pungent, shiny area just under the rind.
Under the cut, you'll find a pictorial account of the Goat Cheese and Rosemary souffle I made as well as pictures taken at a couple of time points after removing it from the oven. I couldn't wait more than 5 minutes to dig in ... and it didn't seem to deflate any longer past that in any case.
Goat Cheese and Rosemary Souffle (For 2)
2 tablespoons unsalted butter, plus more to butter 2 ramekins
2 tablespoons all-purpose flour
2/3 cups cold whole (homogenized) milk
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 oz (2/3 cup) coarsely chopped goat cheese
1/4 tsp fresh rosemary, finely minced
a pinch of cayenne pepper
1 tsp Parmesan cheese to coat ramekins
Preheat the oven to 400 degrees F. (In my oven, baked in 375 degree F oven for 27 min.)
Butter 2 - 1 cup ramekins, sprinkle in some Parmesan cheese, swirl to coat the sides and dump out the excess Parmesan into the container with the goat cheese. Set ramekins aside.
Melt the butter in a saucepan over medium heat, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add all the milk at once, and whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt, black pepper and cayenne pepper. Allow 5-10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the rosemary to the cooled sauce, and mix well to combine. Pour half into each of the buttered ramekins and cook immediately, or set aside until ready to bake. (Cover each ramekin with saran wrap and refrigerate.)
Bake for 25-30 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for a while, it is best served immediately.
Depending on your oven, you might want to start checking at about 25 min.
Souffle One Minute Out of the Oven
Three minutes later ... it's still good, though.
Under the cut, you'll find a pictorial account of the Goat Cheese and Rosemary souffle I made as well as pictures taken at a couple of time points after removing it from the oven. I couldn't wait more than 5 minutes to dig in ... and it didn't seem to deflate any longer past that in any case.
Goat Cheese and Rosemary Souffle (For 2)
2 tablespoons unsalted butter, plus more to butter 2 ramekins
2 tablespoons all-purpose flour
2/3 cups cold whole (homogenized) milk
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 oz (2/3 cup) coarsely chopped goat cheese
1/4 tsp fresh rosemary, finely minced
a pinch of cayenne pepper
1 tsp Parmesan cheese to coat ramekins
Preheat the oven to 400 degrees F. (In my oven, baked in 375 degree F oven for 27 min.)
Butter 2 - 1 cup ramekins, sprinkle in some Parmesan cheese, swirl to coat the sides and dump out the excess Parmesan into the container with the goat cheese. Set ramekins aside.
Melt the butter in a saucepan over medium heat, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add all the milk at once, and whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt, black pepper and cayenne pepper. Allow 5-10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the rosemary to the cooled sauce, and mix well to combine. Pour half into each of the buttered ramekins and cook immediately, or set aside until ready to bake. (Cover each ramekin with saran wrap and refrigerate.)
Bake for 25-30 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for a while, it is best served immediately.
Depending on your oven, you might want to start checking at about 25 min.
Souffle One Minute Out of the Oven
Three minutes later ... it's still good, though.