From sheep to shepherd (and artisan cheese maker).
Step outside the disposable fast food culture. The slow food movement preserves traditional and regional cuisines, and supports local ecosystems. Even better: it connects us with meals that delight. So if you can’t quit your day job and move to Burgundy to herd sheep, at least you can hit up the farmer’s market to make this sassy soufflé:
3 tablespoons unsalted butter (extra, to coat dishes)
3 tablespoons flour (plus more for dusting)
½ cup whole milk, warm
1 ½ cups firm aged goat cheese, grated or coarsely chopped
¼ teaspoon ground nutmeg
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
4 large eggs, separated
Preheat the oven to 375. Butter four 1-cup soufflé dishes, dust with flour and set aside. Melt butter in a saucepan (med heat), sprinkle flour on top and whisk for 1 ½ minutes. Remove from heat. Whisk in yolks. Beat egg whites till stiff peaks form. Gently fold cheese mixture into whites and divide among butter-coated soufflé dishes, filling to 1 inch from top. Bake on a baking sheet till puffed and golden (12 – 15 minutes). Enjoy immediately, deeply.