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Goat Cheese Souffles in Phyllo Cups with Frisée Salad

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Goat Cheese Souffles in Phyllo Cups with Frisée Salad

Goat Cheese Souffles in Phyllo Cups with Frisée Salad

For $2.13 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 258 calories, 10g of protein, and 20g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of cider vinegar, butter, milk, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Preheat oven to 375°F.
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OvenOven
2
Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
Ingredients you will need
ButterButter
WrapWrap
Equipment you will use
Kitchen TowelsKitchen Towels
Plastic WrapPlastic Wrap
3
Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
Ingredients you will need
Mini Filo ShellsMini Filo Shells
ButterButter
Equipment you will use
Muffin LinersMuffin Liners
KnifeKnife
4
Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
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OvenOven
Frying PanFrying Pan
1
Increase oven temperature to 400°F.
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OvenOven
2
While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes.
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ButterButter
All Purpose FlourAll Purpose Flour
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WhiskWhisk
Sauce PanSauce Pan
3
Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
Ingredients you will need
MilkMilk
Equipment you will use
WhiskWhisk
4
Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
Ingredients you will need
Goat CheeseGoat Cheese
Parmigiano ReggianoParmigiano Reggiano
MustardMustard
Egg YolkEgg Yolk
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Wax PaperWax Paper
WhiskWhisk
5
Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
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Egg WhitesEgg Whites
SauceSauce
Equipment you will use
Hand MixerHand Mixer
BowlBowl
6
Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano.
Ingredients you will need
Mini Filo ShellsMini Filo Shells
Parmigiano ReggianoParmigiano Reggiano
7
Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
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OvenOven
1
Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
Ingredients you will need
MustardMustard
VinegarVinegar
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
2
Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
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RadishRadish
ChivesChives
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BowlBowl
3
Place a soufflé cup in each salad and serve immediately.
1
• Phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature. (Extra phyllo cups can be filled with ice cream or fruit for dessert the next day.) • Soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered. Bring to room temperature and stir (to loosen) before proceeding.
Ingredients you will need
Mini Filo ShellsMini Filo Shells
Egg WhitesEgg Whites
Ice CreamIce Cream
FruitFruit
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings8
Health Score11
Dish TypesSide Dish
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