Mother’s Day pictures and goat cheese souffles. By Sophie
We had a nice day of gardening and visitors. I decided to make a special Mother’s Day dinner for a very special mother. We had lamb chops, sweet potato fries, salad and goat cheese soufflés. Here is the recipe from Martha Stewart Living:
Goat Cheese Souffles
3 Tbs. Butter, plus more for the dishes
3 Tbs. Flour, plus more for dusting
1/2 c. Warm milk
4 oz. Firm aged goat cheese, grated or coarsely chopped ( about 1 1/2 c.) soft goat cheese can be substituted for aged; be sure to reduce the amount of salt to 3/4 tsp. 1/4 tsp. Ground nutmeg
1 tsp. Salt
1/4 tsp. Pepper
4 large eggs, separated
1. Preheat the oven to 375 F. Butter four 1 c. Souffle dishes. Dust with flour, and tap out excess.
2. Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 11/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
3. Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from the top. Place on baking sheet, and bake until puffed and golden, 12-15 minutes. Serve immediately.