Goat Cheese-Walnut Souffles With Watercress-Frisee Salad
* exported from bigoven * 
recipe by :sara's secrets with sara moulton - (show # ss-1b5 
serving size :8 
cuisine : 
main ingred. : 
amount measure ingredient -- preparation method 
  for the souffles =====
3/4 cup  walnuts --toasted lightly,
  cooled, and chopped fine
4 Tbsp  unsalted butter
4 Tbsp  all-purpose flour
1 cup  milk
4 large  eggs --separated, and
  the whites at room temperature
1-1/2 cup  crumbled mild goat cheese - (about 9 oz)
  such as montrachet)
1 tsp  fresh thyme leaves
  or 1/4 tsp crumbled dried thyme)
  salt --to taste
  freshlyground black pepper --to taste
1 pinch  cream of tartar
  for the salad =====
3 Tbsp  sherry vinegar
3/4 tsp  dijon-style mustard
  salt --to taste
  freshlyground black pepper --to taste
4 Tbsp  walnut oil
2 Tbsp  olive oil
3 large  bunch watercress - (to 4) --rinsed,
  spun dry,
  and coarse stems discarded - (about 5 cups)
5 cup  torn frisee --rinsed, spun dry
  french or italian curly chicory
  available at specialty produce markets)
to make the souffles: coat the bottom and sides of each of 8 buttered 
1/2-cup ramekins with about 1 tablespoon of the walnuts and arrange the 
ramekins in a jelly-roll pan. preheat the oven to 400 degrees. 
in a small saucepan melt the butter over moderately-low heat, whisk in 
the flour, and cook the roux, whisking, for 3 minutes. add the milk in 
a stream, whisking, and boil the mixture over moderate heat, whisking, 
for 2 minutes, or until it is thick and smooth. transfer the mixture to 
a bowl and let it cool slightly. 
whisk in the yolks, 1 at a time, the goat cheese, the thyme, and salt 
and pepper, to taste, and whisk the mixture until it is combined well. 
in another bowl beat the whites with a pinch of salt until they are 
frothy, add the cream of tartar, and beat the whites until they just 
hold stiff peaks. whisk 1/3 of the whites into the cheese mixture and 
fold in the remaining whites gently but thoroughly. divide the souffle 
mixture among the ramekins, sprinkle each souffle with about 1 1/2 
teaspoons of the remaining walnuts, and bake the souffles in the upper 
third the oven for 20 minutes, or until they are puffed and golden. 
transfer a ramekin to each plate and serve the souffles immediately. 
to make the salad while the souffles are baking: in a bowl, whisk 
together the vinegar, the mustard, and salt and pepper, to taste, add 
the oils in a stream, whisking, and whisk the dressing until it is 
in a bowl toss the watercress and the frisee with the dressing and 
divide the salad among 8 plates. 
this recipe yields 8 servings. 
formatted by joe comiskey - mad's recipe emporium 
per serving (excluding unknown items): 279 calories; 26g fat (81.1% 
calories from fat); 7g protein; 6g carbohydrate; 1g dietary fiber; 113mg 
cholesterol; 50mg sodium. exchanges: 1/2 grain(starch); 1 lean meat; 0 
fruit; 0 non-fat milk; 4 1/2 fat; 0 other carbohydrates. 
(ID: 5593) Mirror: rec.food.recipes: Sat, Oct 23, 2004

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