Goat Cheese Souffles In Phyllo Cups With Frisee Salad Recipes

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GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISéE SALAD



Goat Cheese Souffles in Phyllo Cups with Frisée Salad image

Categories     Salad     Leafy Green     Appetizer     Bake     Goat Cheese     Radish     Chive     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted
For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
finely grated Parmigiano-Reggiano (1/2 cup)
5 oz soft mild goat cheese, crumbled (2/3 cup)
For salad
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 oz frisée, torn into bite-size pieces (8 cups)
6 radishes, cut into very thin wedges
3 tablespoons chopped fresh chives
Special Equipment
a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

Steps:

  • Make cups:
  • Preheat oven to 375°F.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
  • Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
  • Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
  • Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
  • Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
  • Make salad while soufflés bake:
  • Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
  • Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
  • Place a soufflé cup in each salad 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.

GRUYERE SOUFFLE WITH FRISEE SALAD



Gruyere Souffle with Frisee Salad image

A classic cheese souffle baked in a large ramekin that's perfect for two. Serve with a simple frisee salad dressed with a champagne vinaigrette and crispy bacon lardons.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 19

2 tablespoons unsalted butter
1/3 cup finely grated Parmesan
3/4 cup whole milk
2 sprigs fresh thyme
1 bay leaf
3 tablespoons all-purpose flour
2 large egg whites
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Pinch cream of tartar
1/3 cup grated Gruyere
4 ounces slab bacon, cut into 1/4-inch lardons
1/2 large shallot, minced
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head frisee, cut into bite-size pieces (about 2 cups)
2 small radishes, thinly sliced

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 12- to 14-ounce ramekin and sprinkle with Parmesan to lightly coat, tapping out any excess. Refrigerate the prepared ramekin until you're ready to bake the souffle.
  • For the Gruyere souffle: Combine the milk, thyme and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Once the mixture is just simmering, remove the pan from the heat.
  • Melt the butter in a medium saucepan over low heat. Add the flour and whisk constantly until the mixture lightens and foams, about 2 minutes (this is your roux). Whisk in the warm milk, bring to a boil and cook, whisking constantly, until the mixture thickens, about 1 minute. Remove the herbs, take the pot off the heat and whisk to cool slightly.
  • Transfer the mixture to a large bowl. Stir in the egg yolk, Parmesan, cayenne and a heavy pinch of kosher salt and pepper.
  • Slowly whisk the egg whites and cream of tartar in a very clean bowl with an electric mixer on medium speed until foamy, about 1 minute. (Alternatively, use a stand mixer fitted with the whisk attachment.) Increase the speed to medium-high and whip until the whites hold a soft peak, about 2 minutes. Quickly but gently fold the whites into the flour mixture with a rubber spatula in 3 additions until just streaky. Scatter the Gruyere over the top and fold the batter together, taking care not to overmix.
  • Spoon the batter into the prepared ramekin. Place the ramekin on a baking sheet and bake until golden, puffed and just set in the center, 35 to 40 minutes. Note: Once you place the souffle in the oven, do not open the door! The steady, high heat will allow the souffle to rise. If you open the door it may fall.
  • For the frisee salad: Meanwhile, cook the bacon in a small nonstick skillet over medium-high heat, stirring occasionally, until well browned and crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
  • Whisk the shallot, vinegar, Dijon and some salt and pepper in a medium bowl until combined. Slowly whisk in the oil until smooth and emulsified. Add the frisee, radishes and bacon and toss until well coated. Taste and adjust the seasoning with more salt and pepper. Serve the souffle immediately after removing from the oven with the salad.

HERBED GOAT CHEESE AND MARKET SALAD IN PHYLLO CUPS



Herbed Goat Cheese and Market Salad in Phyllo Cups image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 12

Vegetable spray
6 sheets phyllo dough
4 tablespoons butter, melted
1 cup goat cheese
1 cup cream cheese
2 tablespoons olive oil
2 cloves garlic, chopped
1/4 cup chopped basil leaves
1 teaspoon black pepper
4 cups arugula leaves
1 cup orange segments
12 English breakfast radishes, cut lengthwise

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
  • For the herbed goat cheese:
  • In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
  • To assemble:
  • Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISEE SALAD



Goat Cheese Souffles in Phyllo Cups With Frisee Salad image

Make and share this Goat Cheese Souffles in Phyllo Cups With Frisee Salad recipe from Food.com.

Provided by spatchcock

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

6 phyllo pastry sheets, thawed if frozen (17- by 12-inch)
1/4 cup unsalted butter, melted
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1 ounce finely grated parmigiano-reggiano cheese (1/2 cup)
5 ounces soft mild goat cheese, crumbled (2/3 cup)
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra virgin olive oil
8 ounces frisee, torn into bite-size pieces (8 cups)
6 radishes, cut into very thin wedges
3 tablespoons chopped fresh chives

Steps:

  • Special equipment: a muffin pan with 12 (1/2- or 1/3-cup) muffin cups.
  • Make cups: Preheat oven to 375°F.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
  • Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
  • Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed.
  • Line each of 6 muffin cups with a square.
  • Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
  • Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
  • Make filling: Increase oven temperature to 400°F.
  • While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour.
  • Cook roux, whisking, 3 minutes.
  • Add milk in a stream, whisking, and bringto a boil, whisking.
  • Reduce heat and simmer, whisking occasionally, 5 minutes.
  • Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese.
  • (Cover surface of mixture with wax paper if not using immediately.) Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.
  • Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
  • Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano.
  • Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
  • Make salad while soufflés bake: Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
  • Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat.
  • Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
  • Place a soufflé cup in each salad and serve immediately.
  • Cooks' notes: • Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature.
  • • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered.
  • Bring to room temperature and stir (to loosen) before proceeding.
  • You can make the soufflés 4 hours ahead (keep at room temperature).
  • Put in a 375°F oven for 8 minutes to reheat.

Nutrition Facts : Calories 319.5, Fat 26.3, SaturatedFat 11.9, Cholesterol 94.6, Sodium 347.9, Carbohydrate 12.1, Fiber 1.4, Sugar 1.9, Protein 9.2

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