Goat Cheese Souffles in Phyllo Cups with Frisée Salad

Name: Goat Cheese Souffles in Phyllo Cups with Frisée Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps cider vinegar; 2 teaspoons Dijon mustard; 2 larges eggs, separated; 2 Tbsps all-purpose flour; 3 Tbsps chopped fresh chives; 2 liters oz frisée, torn into bite-size pieces; 158 milliliters oz soft mild goat cheese, crumbled; 5 Tbsps extra-virgin olive oil; 118 milliliters finely grated Parmigiano-Reggiano; 12 inch sheets (17- by 12-inch) phyllo sheets, thawed if frozen; 6 radishes, cut into very thin wedges; 0 teaspoons salt; 2 Tbsps unsalted butter; 177 milliliters whole milk

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

Preheat oven to 375°F.

Equipment you will use

Oven

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

Butter

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

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 Shells

Butter

Equipment you will use

Muffin Liners

Knife

Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.

Equipment you will use

Oven

Frying Pan

Increase oven temperature to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.

Ingredients you will need

Milk

Equipment you will use

Whisk

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 Cheese

Parmigiano Reggiano

Mustard

Egg Yolk

Equipment you will use

Wax Paper

Whisk

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.

Ingredients you will need

Egg Whites

Sauce

Equipment you will use

Hand Mixer

Bowl

Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano.

Ingredients you will need

Mini Filo Shells

Parmigiano Reggiano

Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.

Equipment you will use

Oven

Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.

Ingredients you will need

Mustard

Vinegar

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Radish

Chives

Equipment you will use

Bowl

Place a soufflé cup in each salad and serve immediately.

• 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 Shells

Egg Whites

Ice Cream