I admit, in the past I was afraid to make a soufflé because I had always assumed it would be too difficult and I didn’t have a special “soufflé” pan. But after making a sweet potato soufflé with Executive Chef Justin Boudouin (from The Cliff House At Pikes Peak,) last month, I’ve seen how easy it really is. And you can use casserole dishes or ramekins for your soufflé…no special dish required.
Today on KKTV 11 News, Chef shows me another delicious goat cheese soufflé dish that’s easy, delicious and not too terribly expensive to make. The majority of ingredients in this goat cheese soufflé are probably ingredients you already have on hand too. The most expensive ingredient is going to be the goat cheese, which you’ll find in the “specialty” cheese section at most grocery stores, and which I can usually find on sale. The key to making a successful soufflé? When adding your egg whites to the soufflé base, you want to GENTLY fold them in with a spatula with no mixing or beating, which will take the air right out of those egg peaks and make your soufflé flat.
With a side of green salad, this makes a perfect lunch, brunch or light dinner meal.
http://www.kktv.com/cliffhousekitchen/recipes/Goat_Cheese_Souffle-240368891.html
