Montrachet Goat Cheese and Walnut Soufflés with Watercress and Frisée Salad
Ingredients:
Soufflés:
¾ cup walnuts, toasted lightly, cooled, and finely chopped
3 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
4 large eggs, separated, the whites at room temperature
1 ½ cups crumbled Montrachet goat cheese (about 6 ounces)
1 teaspoon fresh thyme leaves
A pinch of cornstarch
Salad:
3 tablespoons Jerez vinegar
¾ teaspoon Dijon-style mustard
4 tablespoons walnut oil
2 tablespoons olive oil
2 bunches of watercress, rinsed, spun dry, and stems discarded
5 cups torn frisée salad, rinsed and spun dry
Description:
A delicious soufflé made of fresh goat cheese. If you cannot find Montrachet, use your favorite fresh goat cheese; it will work just fine.
Preparation:
Make the soufflés: Butter and flour the bottom and side of each ½-cup ramekin, 8 in total. Add about 1 tablespoon of walnuts and arrange the ramekins on a baking tray. 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. Whisk the mixture until it is combined well. In another bowl, beat the whites with a pinch of salt until they are frothy. Then, add the cream of tartar, and beat the whites just until they hold stiff peaks. Whisk one third of the whites into the cheese mixture and fold in the remaining whites gently but thoroughly. Divide the soufflé mixture among the ramekins, sprinkle each soufflé with about 1 ½ teaspoons of the remaining walnuts, and bake the soufflés in the upper third of a preheated 400°F oven for 20 minutes, or until they are puffed and golden. Transfer a ramekin to each plate and serve the soufflés immediately.
Make the salad while the soufflés 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 frisée with the dressing and divide the salad among 8 plates.
Article source.
Soufflés:
¾ cup walnuts, toasted lightly, cooled, and finely chopped
3 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
4 large eggs, separated, the whites at room temperature
1 ½ cups crumbled Montrachet goat cheese (about 6 ounces)
1 teaspoon fresh thyme leaves
A pinch of cornstarch
Salad:
3 tablespoons Jerez vinegar
¾ teaspoon Dijon-style mustard
4 tablespoons walnut oil
2 tablespoons olive oil
2 bunches of watercress, rinsed, spun dry, and stems discarded
5 cups torn frisée salad, rinsed and spun dry
Description:
A delicious soufflé made of fresh goat cheese. If you cannot find Montrachet, use your favorite fresh goat cheese; it will work just fine.
Preparation:
Make the soufflés: Butter and flour the bottom and side of each ½-cup ramekin, 8 in total. Add about 1 tablespoon of walnuts and arrange the ramekins on a baking tray. 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. Whisk the mixture until it is combined well. In another bowl, beat the whites with a pinch of salt until they are frothy. Then, add the cream of tartar, and beat the whites just until they hold stiff peaks. Whisk one third of the whites into the cheese mixture and fold in the remaining whites gently but thoroughly. Divide the soufflé mixture among the ramekins, sprinkle each soufflé with about 1 ½ teaspoons of the remaining walnuts, and bake the soufflés in the upper third of a preheated 400°F oven for 20 minutes, or until they are puffed and golden. Transfer a ramekin to each plate and serve the soufflés immediately.
Make the salad while the soufflés 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 frisée with the dressing and divide the salad among 8 plates.
Article source.
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