Ships R Great Posted February 24, 2005 #1 Share Posted February 24, 2005 Had my first taste of this scrumptious treat on the Millie this month. Looked up the recipe in the C Club Mag and it doesn't sound the same as what we were served. Anybody have any ideas? Has anyone tried the recipe from the mag? the pickture looked like what we had but the recipe doesn't sound the same. Help! I would like to try to make it if it is the same thing. Link to comment Share on other sites More sharing options...
nmtraveler Posted February 24, 2005 #2 Share Posted February 24, 2005 GOAT CHEESE AND CHIVE SOUFFLES MAKES 4 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup. freshly grated Parmesan cheese 1/3 cup chopped fresh chives ¼ teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375degrees Butter four 1¼-cup soufflé dishes. Whisk yolks and milk in large bowl. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk milk mixture. Continue whisking over medium heat until thick, about 2 minutes. Return mixture to same bowl. Cool soufflé base slightly. Set aside ¼ cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into soufflé base. Beat whites in another bowl until stiff but not dry. Fold whites into lukewarm soufflé base in 3 additions. Divide mixture among prepared dishes. Top with ¼ cup goat cheese and ¼ cup Parmesan, dividing equally. Bake until puffed and golden, about 25 minutes. Set soufflé dishes on plates and serve. Tomato Coulis List of Ingredients Olive oil 1 tsp. Plum tomatoes, quartered 6 Onion, diced 1/2 Garlic, minced 1 Tbsp. Low-sodium chicken stock 1 1/2 cups Fresh basil, chopped 1 Tbsp. Salt and freshly ground pepper to taste Recipe 1. Heat oil in saucepan; add tomatoes and onion; cook over high heat 5 to 7 minutes. Add garlic and stock; cook 8 to 10 minutes, until tomatoes are tender. Remove from heat. 2. Transfer to blender and puree until smooth. Stir in chopped basil and salt and pepper. Serve with pasta, grilled chicken, seafood or vegetables. Link to comment Share on other sites More sharing options...
Ma Bell Posted February 24, 2005 #3 Share Posted February 24, 2005 This is from Cruise Gourmet magazine. http://www.cruisegourmet.com/site_pages/recipes/goat_cheesesoufle.pdf Link to comment Share on other sites More sharing options...
Cruisin Rick Posted February 24, 2005 #4 Share Posted February 24, 2005 If there's anything I like better than Goat Cheese, it's Lukefisk....:D Link to comment Share on other sites More sharing options...
Melissa at Mohair Meadows Posted February 25, 2005 #5 Share Posted February 25, 2005 Uff da Link to comment Share on other sites More sharing options...
cindygad Posted February 25, 2005 #6 Share Posted February 25, 2005 Ships R Us, I made the above recipe for goat cheese souffle. I found it to be very good, close to goat cheese souffle served on board. I am not sure if it is the same one but you will enjoy it. Cindy Link to comment Share on other sites More sharing options...
Ships R Great Posted February 26, 2005 Author #7 Share Posted February 26, 2005 Thanks, Cindy. They served it on the ship turned out of the souffle dish and with a sauce (mmmmmmmm......). The recipe from the magazine is served in the dish with no sauce. I plan to try it soon. Patty Link to comment Share on other sites More sharing options...
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