What do you do with a small packet of goat cheese, a little cream cheese and some eggs?It's a no brainer. You make a soufflé.
This one was inspired by a recipe in Patricia Wells' The Provence Cookbook. Although I must hasten to mention: Patricia Wells does not add cream cheese to hers. She uses other soft cheese, none of which I had on hand.
It took all of 15 minutes to make, and was perfect served with a salad of mixed greens and dried cherries with a tangy-sweet dressing.
The ingredients:
About 1/2 cup crumbled goat cheese with herbs
About 1 tablespoon cream cheese
1 tablespoon mayonnaise
dash milk
2 eggs
dash herbes de Provence
dash ground pepper
Pre-heat oven to 425 degrees. Place cheese, mayonnaise, milk and eggs in a bowl and beat with a hand-held mixer until frothy. Add herbes and pepper and beat again. Pour mixture into small soufflé dish. Bake for about 10-15 minutes checking frequently but not opening the oven until the soufflé begins to turn golden brown on top. (I did not salt until I'd tasted it, and when I did I used a flake-y salt from Cyprus that I had to crush between my fingers.)
Goat cheese soufflé is a nice transitional dish for a transitional season. It can be quit summery by day now, but our nights are cool. Skeins of Canada geese fly overhead in the morning and at dusk I can hear them down by the river. The air smells of woodsmoke every evening and we've been using quilts for weeks now.
It is a wonderful but all too fleeting time of year.
Meanwhile, Chez Bateau beckons...
15 comments:
While I have eaten souffle on many occasions I have never made one myself. This looks like a great recipe, quick and simple, which is what I am all about. I don't have goat cheese but I can substitute with my regular cheese.
Your photos are always mouth watering :)
This looks wonderful! I almost always have goat cheese in the house.
Thanks for the great idea!
Fiona, someday I will try this with cottage cheese. I think I saw a recipe for that in a diet book once.
Loulou, the inspiration came from Patricia Wells. But I will make this while we are in the Lot, for certain.
Mimi, I'm a long time reader, I enjoy your blog very much! Very nice.
This looks delicious, it will be on the menu this week. Thank you for the inspiration. Your photos are always delightful.
Thank you so much, Once Upon a Plate. I enjoyed this dish very much. It made about two servings. You can double it, which is pretty much what the PW recipe was.
I haven't been here for ages...missin our chats....you're making me hungry.
Thank you so much for all of your prayers and your love notes to me and my family....I am slowly eking my way back to some of my favorite things like staying connected to all of my wonderful friends here in the blogging world. God bless you for being so faithful.xoxoxoxo
I, too, usually have chevre in my fridge and you've given me such inspiration with this recipe!
France beckons...
Joy, you and Don are in my thoughts tonight.
Christine, I just came from a six-course tasting at a wonderful favorite restaurant and the dessert was a fluffy lighter-than-cheesecake mold made with chevre, topped with spun sugar and garnished with pear poached in wine.
What a delicious meal! Haven't made a souffle in ages. Thanks for the inspiration.
Oh my, that sounds tasty. I think I will have to make it tonight.
Eileen, this is actually my second souffle of the year, and I need to make them more often. This is a dense souffle, and was great in the morning with whole grain toast.
Annette, I hope you do try it and enjoy it - I think you can do a lot with this one.
Just found your blog tonight while researching Herbes de Provence.
I cannot wait to try this souffle.
Chaz, I don't measure anything, I should warn you.
Let me know how it turns out!
That sounds absolutely wonderful. What a delicious for a quick evening meal.
Judy, I like these little impromptu meals. Give me the simple things in life anytime!
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