Tomatoes Stuffed W/ Souffleed Goat Cheese And Savory Gree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking rig, New text im | 1 | Servings | |
INGREDIENTS
| 6 | Tomatoes, ripe | |
| Salt | ||
| 4 | t | Unsalted butter |
| 1 1/2 | T | Shallots, minced |
| 2 | t | Garlic, minced |
| 1 1/2 | T | All-purpose flour |
| 1/3 | c | Half-and-half |
| 1 | T | Dry sherry |
| 1/2 | c | Fresh, soft cream cheese |
| <<or>> | ||
| Log-style goat cheese | ||
| 2 | Eggs, separated | |
| 3 | T | Chives, minced |
| 2 | t | Fresh savory or tarragon |
| minced | ||
| Salt | ||
| Freshly ground white pepper | ||
| 3 | c | Mixed savory baby greens |
| *see notes | ||
| 1/4 | c | Lemon-Garlic Vinaigrette |
| recipe follows | ||
| Basil oil |
INSTRUCTIONS
Preheat the oven to 400 degrees. Slice the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and invert the tomatoes on paper towels to drain. In a small saucepan, melt the butter. Add the shallots and garlic and saute until soft but not brown. Add the flour and continue cooking for 2 to 3 minutes, stirring continuously. Whisk in the half-and-half and the sherry, cooking for 3 minutes longer and continuously whisking until the mixture is smooth. Transfer the mixture to a bowl and let cool slightly. Whisk in the goat cheese, egg yolks, chives, savory, salt and pepper. In a separate bowl, beat the egg whites until they hold stiff peaks. Stir 1/4 of the whites into the cheese mixture to lighten it. Carefully fold in the remaining whites. Spoon the souffle mixture into the tomato shells, mounding it slightly. Place the tomatoes, with their sides touching, in a lightly oiled baking dish. Bake for 20 to 25 minutes or until the tops are lightly puffed and browned. Serve the hot tomatoes immediately on a bed of the mixed greens on chilled plates. Drizzle on about 1/4 cup of the vinaigrette and finish with a sprinkling or two of white pepper and basil oil. Yield: 6 servings Recipe By : COOKING RIGHT SHOW #CR9734 Posted to EAT-L Digest 21 October 96 Date: Tue, 22 Oct 1996 10:44:56 -0400 From: Bill Spalding <billspa@ICANECT.NET> NOTES : Show: 10/17/96 *arugula, frisee, watercress and mizun. From SUNNY West Palm Beach, FL
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Nutrition (calculated from recipe ingredients)
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Calories: 1097
Calories From Fat: 735
Total Fat: 83.1g
Cholesterol: 599.1mg
Sodium: 3100.2mg
Potassium: 1941.4mg
Carbohydrates: 49g
Fiber: 7.5g
Sugar: 20.2g
Protein: 40.8g