Ratatouille & Chevre Souffle
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Ratatouille & Chevre Souffle
  Vegetables    Souffles  
Last updated 6/12/2012 12:57:30 AM. Recipe ID 20061. Report a problem with this recipe.
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      Title: Ratatouille & chevre souffle
 Categories: Cheese/eggs, Harned 1996, Main dish, Vegetables
      Yield: 1 Souffle
      2 tb Olive oil
  1 1/2 c  Diced unpeeled eggplant
      2    Garlic cloves; minced
    1/2    Sweet red pepper; cored
           -- seeded and diced
      3    Anchovy fillets
           -- finely chopped
      2 tb Finely chopped sun-dried
           -tomatoes, packed in oil
      1 ts Minced fresh rosemary or
    1/4 ts Dried rosemary plus
           -additional to garnish
      3 tb Unsalted butter
    1/4 c  Unbleached all-purpose flour
  1 1/2 c  Milk
      6    Egg yolks
      6 oz Soft mild chevre, such as
           Salt and pepper; to taste
      8    Egg whites; at room temp.
    1/4 ts Cream of tartar
  Heat oil in a saute pan over medium high heat.  Add eggplant and
  garlic and saute for 5 minutes.  Add red pepper and saute for 5 more
  minutes. Add anchovies and tomatoes; saute 1 minute more. Stir in 1
  tsp. rosemary and set aside.
  Melt butter in a heavy medium size saucepan over medium heat. When
  butter starts to foam, add flour and cook, stirring constantly, for 1
  minute. Gradually stir in milk and cook, stirring constantly, until
  smooth and thick.
  Remove from heat and add egg yolks, one at a time, whisking well
  after each addition.  Add 4 ounces of the chevre and stir until
  cheese melts. Heat the sauce briefly over low heat if it is not warm
  enough to melt the cheese. Stir in the eggplant mixture, season with
  salt and pepper, and set aside.
  Butter a 2 quart souffle dish.
  Beat the egg whites and a pinch of salt in a mixer bowl until foamy.
  Sprinkle with cream of tartar and continue beating until the whites
  are barely stiff and stand in soft peaks. Do not overbeat, for they
  should not be dry.  Gently fold egg whites into the souffle base.
  Gently pour batter into the prepared dish.  Sprinkle the top with the
  remaining chevre and additional rosemary.
  Bake at 400 F. until well puffed and golden, 30 to 40 minutes. Serve
  Yield: 6 to 8 portions.
  The authors write: "The flavors of the Mediterranean come through in
  this unusual souffle.  Serve with peasant bread and a rich red wine."
  From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila
  Lukins.  New York: Workman Publishing Company, Inc., 1984. ISBN
  0-89480- 831-1.  Pp. 238-239. Electronic format by Cathy Harned.

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Recipe ID 20061 (Apr 03, 2005)

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