| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
French |
April 1990 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Walnuts, toasted lightly |
|
|
cooled and chopped |
|
|
fine |
| 3 |
T |
Unsalted butter |
| 4 |
T |
All-purpose flour |
| 1 |
c |
Milk |
| 4 |
|
Eggs, separated the |
|
|
whites at room |
|
|
temperature |
| 1 1/2 |
c |
Crumbled mild goat cheese |
|
|
such as about 6ounces |
|
|
Montrachet |
| 1 |
t |
Fresh thyme leaves or 1/4 |
|
|
teaspoon |
|
|
crumbled dried |
|
|
A pinch of cream of tartar |
| 3 |
T |
Sherry vinegar |
| 3/4 |
t |
Dijon-style mustard |
| 4 |
T |
Walnut oil |
| 2 |
T |
Olive oil |
| 2 |
|
Bunc watercress, rinsed |
|
|
spun dry |
|
|
and coarse |
|
|
stemsdiscarded |
|
|
about 5 cups |
| 5 |
c |
Torn frisee, French or |
|
|
Italian |
|
|
curly chicory |
|
|
available |
|
|
atspecialty produce |
|
|
markets rinsed |
|
|
and spun dry |
INSTRUCTIONS
Make the souffles: Coat the bottom and side of each of 8 buttered
1/2-cup ramekins with about 1 tablespoon of the walnuts and arrange
the ramekins in a jelly-roll pan. 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 and whisk the mixture until it is
combined well. In another bowl beat the whites with a pinch of salt
until they are frothy, add the cream of tartar, and beat the whites
until they just hold stiff peaks. Whisk one third of the whites into
the cheese mixture and fold in the remaining whites gently but
thoroughly. Divide the souffle mixture among the ramekins, sprinkle
each souffle with about 1 1/2 teaspoons of the remaining walnuts, and
bake the souffles in the pper 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 souffles immediately. Make the salad while
the souffles 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 frisee with the dressing and divide the
salad among 8 plates. Serves 8. Gourmet April 1990 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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