Goat Cheese-chive Soufflé Recipe

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• 1/4 c minced fresh chives
• 1/2 tsp cayenne
• 1/4 c finely grated parmesan cheese
• 1/4 c butter, plus more for buttering dish
• 1 c (about 5 oz.) coarsely crumbled fresh goat cheese (chèvre; see Notes)
• 1/4 c all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 c milk
• 6 eggs, separated

• Step #1 Preheat oven to 375º.
• Step #2 Butter a 2-qt.
• Step #3 soufflé dish, then coat with 2 tbsp.
• Step #4 parmesan cheese.
• Step #5 In a medium saucepan over med-heat/flame, melt 1/4 c butter.
• Step #6 Add flour & cook, stirring often, until mixture begins to brown, about 4 mins.
• Step #7 Whisk in milk & continue whisking until mixture boils & thickens, about 5 mins.
• Step #8 Remove pan from heat & stir in the goat cheese, remaining 2 tbsp.
• Step #9 parmesan, salt, chives, & cayenne.
• Step #10 Stir in egg yolks one at a time, mixing well after each addition.
• Step #11 Transfer mixture to large bowl.
• Step #12 In another bowl, with a mixer on high speed, beat egg whites until they hold stiff peaks.
• Step #13 Stir a fourth of the whites into yolk mixture, then carefully fold in remaining.
• Step #14 Transfer mixture to prepared soufflé dish.
• Step #15 Bake soufflé until it's puffed & well browned & jiggles only slightly in the center when you shake the pan carefully, 30 to 35 mins.
• Step #16 Serve as soon as possible, scooping out portions with a large spoon.
• Step #17 Wine note: Riesling is one of the world's great white grapes.
• Step #18 But early versions from the West tended to be simple, syrupy sweet, & flabby, & its reputation as schlock was sealed.
• Step #19 The truth is, Riesling comes in a range of sugar levels, from bone dry to quite sweet.
• Step #20 Those from Alsace, France, lean toward very dry; German bottles run the gamut.
• Step #21 But the best have great acidity that keeps the wine crisp & refreshing, no matter how sweet.
• Step #22 And stone fruit, pear, minerals, & citrus flavors often come along with hints of flowers, apple, & what can only be described as a haunting diesel-fuel quality--if you can imagine that as a good thing.
• Step #23 It's that acidity that makes Riesling a great food wine: Drier ones are wonderful with shellfish (the fruit picks up on the sweetness of crab & shrimp), salty cured meats like ham, poultry, pork, sushi, and--surprisingly--eggs; sweeter versions do well with sweet-and-sour dishes & spicy Thai or Southwestern food.
• Step #24 Our pick: Covey Run Riesling 2005 (Columbia Valley; $8).
• Step #25 Peach nectar with a touch of sugar & great acid; good with the soufflé.
• Step #26 Note: Nutritional analysis is per serving.
• Enjoy the Goat Cheese-Chive Soufflé recipe

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