Goat Cheese Souffle in Phyllo Cups with Frisee Salad
Easy Gourmet!!
6 phyllo sheets, thawed if frozen
1/4 cup unsalted butter, melted
2 tablespoons all-purpose flour
3/4 cup homogenized milk
2 teaspoons dijon mustard
2 large eggs, separated
2/3 cup reggiano parmigiano cheese, finely grated
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh basil
2/3 cup solf mild goat cheese, crumbled (5oz)
Salad Dressing:
1-1/2 tablespoons cider vinegar
1-1/2 teaspoons dijon mustard
1/4 teaspoon salt
5 tablespoons olive oil
8 cups mixed greens
Preheat oven to 375 degrees. Put 1 sheet of phyllo on a working surface and brush with melted butter, then top with 2 more sheets, brushing with butter after adding each sheet. Cut buttered stack of phyllo into 6 x 4 inch squares with a sharp knife, trimming sides as needed. line each muffin tin with phyllo square. Bake in middle rack until golden- 6-8 minutes. Cool completely.
Note: Keep the remaining phyllo moist with a kitchen towel so it does not dry out.
Increase oven temperature to 400 degrees. Melt butter in a heavy saucepan over low heat, then whisk in flour. Cook roux, whisking. Add milk in a stream, whisking , bring to a boil, Continue to whisk. Reduce heat and simmer for 5 minutes, whisking occasionally. Remove from heat and whisk in mustard, yolks and 1/4 cup reggiano-parmigiano until combined, then fold in goat cheese. Cover mixture surface with wax paper if not using immediately or chill if made a day ahead. Bring to room temperature and stir before proceeding. Beat egg whites in a large bowl with electric mixer until stiff peaks hold. Fold one third into sauce to lighten, then fold remaining gently until combined. Spoon batter into phyllo cups and sprinkle with remaining reggiano- parmigiano. Bake in middle rack until souffles are puffed and golden- about 15 minutes. Let cool slightly.
Whisk together vinegar, mustard and salt in a bowl, then add oil in a slow stream. Just before serving, toss salad in a bowl with just enough dressing to coat. Put salad on individual plates and make a small nest in the center to place each souffle. Serve immediately.
Yield: 6 servings
