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231 NW 11th Ave

Portland, OR 97209

6302 SW Meadows Road

Lake Oswego, OR 97035

(503) 248-2015

Goat Cheese Soufflé

by Josie Ross

This would make a perfect lunch or brunch dish; just add a sliced baguette and a winter vegetable salad. A chilled Sauvignon Blanc makes a nice complement.

2 oz butter, plus more for the dish

1/4 cup flour

1 cup half and half

 Salt and pepper

8 oz goat cheese

1 ounce grated parmesan cheese

2 oz minced chives

1 oz minced parsley

1 teaspoon lemon zest

5 eggs, separated  

Preheat the oven to 300°F. Butter the inside of a 1 1/2 quart soufflé dish.

Melt the 2 oz of butter in a heavy saucepan over medium heat. As soon as the butter melts completely, stir in the flour and whisk until smooth. Cook for 30 seconds and very slowly whisk in the milk, a few tablespoons at a time. Reduce the heat to low and simmer about 5 minutes. Season with salt and pepper. Stir the cheese in until well incorporated into the sauce.

Remove from heat and set aside to cool. In a medium sized bowl, whisk the egg yolks until they are light yellow in color. In a separate bowl, beat the egg whites until they form stiff peaks. Carefully stir the egg yolks into the cooled goat cheese sauce. Then fold half of the egg whites into the goat cheese and egg yolk mixture. Fold in the remaining egg whites. Pour the mixture into the buttered soufflé dish. Bake until the soufflé has puffed up and is lightly browned, about 35 minutes. Remove from the oven and serve immediately.

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