Garlic And Goat Cheese Soufflé Recipes

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GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES



Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles image

Categories     Egg     Garlic     Tomato     Breakfast     Brunch     Bake     Vegetarian     Goat Cheese     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

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

Steps:

  • 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 soufflé 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 soufflé base from heat.
  • 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.
  • Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.

GARLIC AND GOAT-CHEESE SOUFFLé



Garlic and Goat-Cheese Soufflé image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 10

18 large cloves garlic, unpeeled
2 tablespoons butter, plus butter for greasing the souffle dishes
3 tablespoons flour
1 1/2 cups milk
1 tablespoon cornstarch
2 tablespoons water
Freshly ground black pepper to taste
1/8 teaspoon cayenne pepper
1/2 pound semihard goat cheese, crumbled, about 1 3/4 cups
6 eggs, separated

Steps:

  • Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
  • Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
  • Preheat oven to 450 degrees.
  • Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
  • Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
  • Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
  • Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
  • Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams

GOAT CHEESE SOUFFLES



Goat Cheese Souffles image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 appetizer portions

Number Of Ingredients 11

1/2 cup butter
1/2 cup flour
4 cups milk
7 ounces goat cheese
4 tablespoons grated Parmesan cheese
6 tablespoons flat leaf parsley, chopped
4 tablespoons fresh thyme, chopped
6 egg yolks
8 egg whites
Salt and pepper, to taste
1 1/2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a heavy saucepan. Add flour and stir to combine. Cook lightly for 2 minutes. Add milk and continue to cook for about 5 additional minutes. Remove from heat and add cheeses and herbs. Continue stirring until all the cheese is melted.
  • Transfer the mixture to a bowl and add the egg yolks, 1 at a time. Stir rapidly so as not to cook the eggs. In another bowl beat the egg whites until firm peaks form, but not dry and stiff. Gradually fold whites into the cheese mixture. Pour souffle batter into 24 (6-ounce) ramekins, filling almost to the top. Bake in a water bath for about 35 minutes.
  • Before serving, run a knife around the edge of each souffle and release them upside-down onto a buttered baking pan. Place 1 tablespoon of cream on top of each souffle and bake for about 15 minutes.

GOAT CHEESE SOUFFLES



Goat Cheese Souffles image

Categories     Cheese     Egg     Appetizer     Bake     Goat Cheese     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter, room temperature
3/4 cup (about) dry white breadcrumbs
2 tablespoons all purpose flour
2/3 cup whole milk
5 ounces soft fresh goat cheese (such as Montrachet), very coarsely crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 large egg yolks
4 large egg whites

Steps:

  • Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
  • Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
  • Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
  • Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.

GARLIC SOUFFLE



Garlic Souffle image

This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

1 large garlic bulb (head), broken into individual cloves, plus 3 additional cloves for the basic cream sauce
1/4 cup olive oil
1/4 cup water
2 teaspoons dried thyme
3 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons butter, plus butter for greasing a dish for the souffle
5 tablespoons flour
1 1/2 cups half and-half
1 cup heavy cream
1 small onion, peeled and quartered
4 sprigs parsley
10 peppercorns
5 eggs, separated
1 cup finely grated Gruyere or Swiss cheese
1 2/3 cups finely grated Parmesan cheese
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 250 degrees.
  • Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
  • Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
  • Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
  • Increase the oven heat to 450 degrees.
  • Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
  • Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
  • Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
  • Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram

SPINACH GOAT CHEESE SOUFFLé



Spinach Goat Cheese Soufflé image

Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.

Provided by Deborah Madison

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Butter
2 tablespoons Parmesan, freshly-grated
1 1/4 cups milk
1 bay leaf
Thyme sprigs, several
1 onion, thinly sliced, several
3 tablespoons butter
3 tablespoons flour
Salt
Pepper, freshly milled
1/2 teaspoon cayenne pepper
6 eggs, split into 4 yolks, and 6 whites
1 cup goat cheese, crumbled, preferably a Bucheron or other strong-flavored variety, about 4 ounces.
1 spinach, rinsed and chopped, 1 large bunch

Steps:

  • Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
  • When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
  • Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

GOAT CHEESE SOUFFLES



Goat Cheese Souffles image

The airy souffles make for a great start to any dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for dishes
3 tablespoons all-purpose flour, plus more for dusting
1/2 cup whole milk, warm
4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
1/4 teaspoon ground nutmeg
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 large eggs, separated

Steps:

  • Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
  • Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
  • Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.

ROASTED GARLIC & CHEESE GRITS SOUFFLé



Roasted Garlic & Cheese Grits Soufflé image

Add some Southern style to a French favorite with Roasted Garlic & Cheese Grits Soufflé. Garlic and butter add lots of taste to this cheese grits soufflé.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1 head garlic
1/2 tsp. olive oil
1/2 tsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 cup quick-cooking grits
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter
1/4 tsp. ground red pepper (cayenne)
2 egg yolks
3 egg whites

Steps:

  • Heat oven to 350°F.
  • Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
  • Bring broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
  • Slip roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
  • Bake 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 18 g, Fiber 0.5232 g, Sugar 3 g, Protein 7 g

BEST GARLIC SOUFFLE



Best Garlic Souffle image

If you love garlic this is the recipe for you!! This is great for a brunch or unusual side dish.

Provided by Kimber

Categories     Side Dish     Vegetables

Time 1h10m

Yield 6

Number Of Ingredients 9

¼ cup butter
1 (10.75 ounce) can condensed cream of celery soup
½ cup milk
1 ½ teaspoons salt
¼ teaspoon pepper
2 cups shredded Cheddar cheese
2 teaspoons lemon juice
3 eggs, well beaten
1 cup minced garlic

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
  • Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
  • Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 12.9 g, Cholesterol 160.1 mg, Fat 25.4 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 14.4 g, Sodium 1302.2 mg, Sugar 2.3 g

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2019-03-31 01/06/2009 · Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl. In a clean bowl, whisk the egg whites until they … Diabetic Meatloaf Diabetic Christmas cookie christmas cookie recipes.
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MARKET MATTERS- GREEN GARLIC, LEEK & GOAT CHEESE SOUFFLE
2010-03-14 1 T unsalted butter; 1/4 c parmesan cheese; 6 green garlic bulbs, trimmed with most of the greens attached; 3 T olive oil; salt and white pepper to taste; 1/4 c dry white wine; 2 leeks, white and light green parts only, chopped & rinsed; 3 T all-purpose flour; 1 1/4 c whole milk; 6 oz goat cheese, crumbled; 1 T chives, minced; 4 egg yolks, lightly beaten; 6 egg whites; 1 …
From sippitysup.com


GOAT CHEESE AND FRESH HERB SOUFFLé - EGG RECIPES - DELISH
2008-09-03 Scrape the soufflé mixture into the prepared baking dish and bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in …
From delish.com


BEST GOAT CHEESE SOUFFLE RECIPES | FOOD NETWORK CANADA
2012-03-21 Return to heat and cook over medium heat until boiling and thickened, for about 4 to 5 minutes. Step 7. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Step 8. Add crumbled goat cheese, seasonings and herbs. Stir well to blend. Step 9.
From foodnetwork.ca


GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Jan 28, 2012 - Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles. Jan 28, 2012 - Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles . Jan 28, 2012 - Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Souffles. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


GARLIC GOAT CHEESE SOUFFLE | CHEESE SOUFFLE, GOAT CHEESE, CREAMY …
Jun 3, 2019 - This Garlic Goat Cheese Souffle makes a lovely light lunch or dinner. It is perfect with a side salad or some green vegetables. The goat cheese and broiled cheese topping complement the sides as well. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


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