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Chavrie Fresh Goat Cheese Souffle

 
One serving costs about $1.83

$1.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner Mediterranean,French,European
spoonacular Score:23%

Spoonacular Score: 23%

 

You can never have too many Mediterranean recipes, so give Chavrie Fresh Goat Cheese Souffle a try. This recipe serves 4. This main course has 289 calories, 14g of protein, and 23g of fat per serving. For $1.83 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly roughly 45 minutes. 1 person were impressed by this recipe. If you have parmesan cheese, all purpose flour to coat ramekin, goat cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Chavrie Fresh Goat Cheese With Dried Cranberries and Walnuts, Chavrie Fresh Goat Cheese With Dried Cranberries and Walnuts, and Goat Cheese and Fresh Herb Soufflé.

Bordeaux, Champagne, and White Burgundy are great choices for Souffle. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Feret Lambert Bordeaux Superieur. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.

Chateau Feret Lambert Bordeaux Superieur

The color is an attractive dark ruby, reflecting the careful grape selection process. The nose and flavor profile of dark fruits, plum and cedar notes are nicely balanced with acidity and tannin structure on the palate. An elegant wine with both power and finesse. A dry and refreshing finish completes the wine.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
1 Tbsp
1 Tbsp all purpose flour
all purpose flour
5.3 oz
5.3 oz goat cheese
goat cheese
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps all purpose flour
all purpose flour
4 oz
4 oz milk
milk
1 Tbsp
1 Tbsp parmesan cheese
parmesan cheese
4
4  egg yolks
egg yolks
1 tsp
1 tsp dry mustard
dry mustard
3
3  egg whites
egg whites
1 Tbsp butter
1 Tbsp
butter
1 Tbsp all purpose flour
1 Tbsp
all purpose flour
5.3 oz goat cheese
5.3 oz
goat cheese
2 Tbsps butter
2 Tbsps
butter
2 Tbsps all purpose flour
2 Tbsps
all purpose flour
4 oz milk
4 oz
milk
1 Tbsp parmesan cheese
1 Tbsp
parmesan cheese
4  egg yolks
4
egg yolks
1 tsp dry mustard
1 tsp
dry mustard
3  egg whites
3
egg whites

Equipment

plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
ramekin
ramekin
oven
oven
plastic wrap
plastic wrap
mixing bowl
mixing bowl
sauce pan
sauce pan
ramekin
ramekin
oven
oven


Instructions

Pre heat oven 400 F. Butter and Flour a 8 oz. souffl ramekin and refrigerate until ready to use. Melt the butter in a 1 qt. heavy gauge saucepan over medium heat add the flour and cook for 1 minute. Add milk and simmer on low heat for 3-5 minutes stirring frequently. Remove the saucepan from the heat and stir in the Chavrie, Parmesan cheese and dry mustard. Season to taste with salt and white pepper. Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm. Whip the egg whites in a mixer to a soft peak. Gently fold the whipped egg whites into the Chavrie mixture mixing well then repeat with the remaining half of the whipped egg whites. Transfer into the butter floured ramekin and bake in the preheated oven for 15 20 minutes until the souffl rises and is golden brown. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.83
Ingredient
1 tablespoon butter
1 tablespoon all purpose flour
5.3 ounces goat cheese
2 tablespoons butter
2 tablespoons all purpose flour
4 ounces milk
1 tablespoon parmesan cheese
4 egg yolks
1 teaspoon dry mustard
3 egg whites
Price
$0.12
$0.01
$5.04
$0.24
$0.02
$0.15
$0.11
$0.96
$0.11
$0.55
$7.31

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
289 Calories
14g Protein
22g Total Fat
6g Carbs
3% Health Score
Limit These
Calories
289
14%

Fat
22g
35%

  Saturated Fat
13g
83%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
238mg
80%

Sodium
291mg
13%

Get Enough Of These
Protein
14g
29%

Selenium
20µg
29%

Vitamin B2
0.42mg
25%

Phosphorus
214mg
22%

Vitamin A
965IU
19%

Copper
0.31mg
16%

Calcium
128mg
13%

Folate
44µg
11%

Vitamin D
1µg
11%

Vitamin B12
0.6µg
10%

Vitamin B5
0.99mg
10%

Vitamin B6
0.17mg
9%

Iron
1mg
9%

Vitamin B1
0.12mg
8%

Zinc
0.98mg
7%

Vitamin E
0.83mg
6%

Manganese
0.1mg
5%

Magnesium
16mg
4%

Potassium
116mg
3%

Vitamin B3
0.58mg
3%

Vitamin K
1µg
2%

covered percent of daily need

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