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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 4 |
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Directions: Preheat oven to 350i??F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
Spray four 2-cup souffli?? dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk
until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes,
thyme, and garlic mixture. Remove souffli?? base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot souffli??
base, then fold in goat cheese. Using electric mixer, beat egg whites in
another large bowl until foamy. Add cream of tartar; beat until stiff but
not dry. Fold whites into souffli?? mixture in 4 additions. Divide among
prepared dishes.
Bake souffli??s until puffed and golden, about 25 minutes. Serve immediately.
Per serving: calories, 310; total fat, 18 g; saturated fat, 8 g;
cholesterol, 238 mg; fiber, 1g
Contributor: Bon Appetit April 2004
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