Goat Cheese and Rosemary Souffle for Two

[a_boleyn]

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

Comments

[iulia_linnea]

Yum!

[a_boleyn]

LOL

[anonymous]

Wow! The soufflé looks extraordinary! I still haven't made a single soufflé in my life, so maybe it's time to be bolder and try it. There is a very similarly textured French cheese called "bûche de chèvre" (goat log), sold in big logs cut into slices, so I could try your recipe one day... I love goat cheese in everything. Sissi (http://www.withaglass.com)

[a_boleyn]

Thank you for your praise. Souffles are something I have been able to do successfully from the first attempt ... like cream puffs and crepes. I think you should be able to manage it without any trouble. There really aren't any tricky bits. My recipe doesn't call for beating the whites separately and folding them into the batter which I like cause it saves me dishes to wash. :)

I seem to have no problem with French recipes but the couple of Hungarian ones I tried have been more of a challenge. Even the rakott krumpli (the egg, potato, sausage bake I make which I learned from my mom) that I posted earlier still needs a bit finessing to make it look gorgeous, though the taste IS great.

PS: Speaking of goat cheese ... I just made a goat cheese, rosemary, caramelized onion and prosciutto pizza for supper.

[anonymous]

I think Hungarian cuisine is mainly very homely, basic, unrevolutionised cuisine this is why it's difficult to make it look nice (I also have the same problem). French dishes are (not all of course), but often more sophisticated and some of them were designed by big chefs, patissiers etc. (even some old recipes), so the aesthetic side was important too. I know rakott krumpli and love it! Sissi

[a_boleyn]

It's impossible to make rakott krumpli look good in, in the pan after baking or on the plate. The best picture was the prebaked one. :)

http://a-boleyn.livejournal.com/79058.html

I hope to make hortobagyi palacsinta (crepes) one day soon.

[anonymous]

I am definitely going to try your recipe, Maraia. Looks divine!
Eva kitcheninspirations.wordpress.com

[a_boleyn]

Thank you. I hope you like it as much as I do.

[ext_877277]

Judging by the photos, I'll guess it was a tasty success then? :D It looks wonderful - it puffed up so beautifully!

[a_boleyn]

It was yummy. I'm having the 2nd one tonight with some spicy soba miso soup and chicken shawarma wrap. Maybe some baklava fingers for dessert.

http://www.flickr.com/photos/vaybellnad/688747405/

[delphipsmith]

So of course I had to click on the "souffle" tag and found this, which also looks yummy. Mr Psmith and I both love goat cheese, so this is a definite one to try.

[a_boleyn]

You can mix and match the ingredients ... goat cheese is a good one. Sorry the picture looks a bit flat. :)