World Cuisine Wednesday

By 1800FlyEurope in World Cuisine Wednesdays | on October 8th, 2009

Ah, le soufflé!  What a scrumptious, fluffy treat!  This is one of the most famous and popular dishes to come out of France.  The word soufflé comes from the French word “soufflér” which means “to puff up” or “to blow up”.

Depending on what city you are in, one of the adventures or tours we can book for you is a cooking class. The recipe I am posting today is one I got from one of these classes during a trip to France. The particular class I took was the “Cooking and Market Visit in Montmartre”.  During this class, we were taken to a local market to pick up the fresh herbs and other ingredients.  Back at the culinary school, everyone worked together making their own dish at the same time.  There was no competition, everyone was relaxed and had a great time.  When it was finished, we all sat down to enjoy our creations and enjoyed a bottle of wine together.  It was fantastic!

Soufflé au Fromage de Chèvre et aux Herbes
(Herb and Goat Cheese Soufflé)

¾ c milk
¬Ω c chopped onion
2 tbsp flour
1 cup goat cheese (crumbled)
1 tsp thyme
¬Ω tsp cream of tartar
1 tsp rosemary
1 tsp sage
¬Ω tsp dry mustard
4 egg whites
2 tbsp butter
¬Ω tsp fresh ground black pepper
6 tbsp grated Romano or Parmesan Cheese
3 egg yolks
1 tbsp salt

Coat 6 soufflé cups with butter or oil and place them on a cookie sheet.  In each cup, add 1 tablespoon of the Romano or Parmesan cheese.

In a small bowl, whisk together egg yolks and milk until well blended.

In a separate small bowl, beat egg whites and cream of tartar together until fairly stiff (but not dry).

In a saucepan over medium high heat, melt butter.  Add rosemary, sage, thyme and onion and sauté for 2-3 minutes.  Whisk in flour until blended well, then add the egg and milk mixture.  Whisk this until bubbling and of a thick consistency.  Remove from heat and add dry mustard, salt, pepper and half of the goat cheese.  Fold in half of the egg whites, and then add the remainder of the goat cheese.  Fold in the other half of your egg whites and divide this evenly into your soufflé cups.

Bake at 350 ° for 20 minutes or until puffy and slightly browned.

Serve immediately, bon appétit!

If you are interested in booking a cooking class like this, or a different type of sightseeing tour, give us a call  1-800-359-3876 and let one of our agents help find something for you!

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Written by 1800FlyEurope

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