Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Goat Cheese and Walnut Souffle - French

Monday, February 20, 2012

[MC-AllEthnic-Recipes] Slow Cooker Goat Cheese and Walnut Souffle - French - 8g Carbohydrate; 1g Dietary Fiber

This really did not puff up much. Next time, I'll put a towel under the cooker lid to absord some of the moisture. But it made a terrific sandwich spread from the leftovers!
* Exported from MasterCook *

Slow Cooker Goat Cheese and Walnut Souffle - French

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons unsalted butter
1/2 cup chopped toasted walnuts
4 large eggs -- separated
1/4 cup all purpose flour
1 cup whole milk -- heated
1 teaspoon chopped fresh thyme
salt and freshly ground black pepper
6 ounces fresh goat cheese -- crumbled
1/4 teaspoon cream of tartar

Generously butter a 6-cup souffle dish. Sprinkle the dish with 1
tablespoon of the walnuts.

Place the egg yolks in a large heatproof bowl. Place the egg whites in
another bowl.

In a small saucepan, melt the 2 1/2 tablespoons butter over medium heat.
Add the flour and stir with a wooden spoon to incorporate. Cook for 2
minutes, stirring constantly, until smooth and well blended. Remove from
the heat. Gradually stir in the hot milk, thyme, and salt and pepper to
taste. Return the saucepan to the heat and bring the mixture to a boil.
Cook, stirring, for 2 minutes, or until thickened.

Gradually whisk the hot milk mixture into the egg yolks until blended.
Don't add it all at once, or the yolks may scramble. Stir in the cheese.

With an electric mixer, beat the egg whites with a pinch of salt on medium
speed until frothy, about 30 seconds. Add the cream of tartar, increase
the speed to high, and beat until the whites hold soft peaks, about 4
minutes. With a rubber spatula, gently fold one quarter of the whites into
the cheese mixture to lighten it. Fold in the remaining whites. Fold in
the walnuts. Scrape the
mixture into the prepared dish.

Place the dish on a rack in the insert of a large slow cooker. Carefully
pour water around the dish to a depth of 1 inch. Cover and cook on high
for 1 1/2 hours, or until the souffle has risen and is set in the center.
Carefully remove the souffle dish from the cooker. Serve immediately,
scooping the souffle from the dish.

Serve 6

AuthorNote: Slow cooker souffles puff less dramatically than their
oven-baked relatives, but they have all the flavor and delicate texture
you expect from a souffle. This version, made with toasted walnuts and
goat cheese, is a favorite of mine for a speedy yet impressive lunch or
appetizer. This souffle isn't sturdy enough to unmold and is spooned
directly from the casserole dish in which it cooks. All you need is a
mixed salad of baby greens to accompany it.

Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 21g Fat (69.0%
calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 173mg
Cholesterol; 172mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 0 20187 0 0 0 0 0 0 0