Goat Cheese Souffles In Phyllo Cups With Frisee Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 phyllo pastry sheets, thawed if frozen (17- by 12-inch)
• 1/4 cup unsalted butter, melted
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk
• 2 teaspoons dijon mustard
• 2 large eggs, separated
• 1 ounce finely grated parmigiano-reggiano cheese (1/2 cup)
• 5 ounces soft mild goat cheese, crumbled (2/3 cup)
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 5 tablespoons extra virgin olive oil
• 8 ounces frisee, torn into bite-size pieces (8 cups)
• 6 radishes, cut into very thin wedges
• 3 tablespoons chopped fresh chives

Recipe

• 1 special equipment: a muffin pan with 12 (1/2- or 1/3-cup) muffin cups.
• 2 make cups: preheat oven to 375°f.
• 3 cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
• 4 put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
• 5 cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed.
• 6 line each of 6 muffin cups with a square.
• 7 make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
• 8 bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
• 9 make filling: increase oven temperature to 400°f.
• 10 while cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour.
• 11 cook roux, whisking, 3 minutes.
• 12 add milk in a stream, whisking, and bringto a boil, whisking.
• 13 reduce heat and simmer, whisking occasionally, 5 minutes.
• 14 remove from heat and whisk in mustard, yolks, and 1/4 cup parmigiano-reggiano until combined, then fold in goat cheese.
• 15 (cover surface of mixture with wax paper if not using immediately.) beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks.
• 16 fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
• 17 spoon batter into 8 phyllo cups and sprinkle with remaining parmigiano-reggiano.
• 18 bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
• 19 make salad while soufflés bake: whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
• 20 just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat.
• 21 mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
• 22 place a soufflé cup in each salad and serve immediately.
• 23 cooks' notes: • phyllo cups can be made 1 day ahead and kept in pan, carefully wrapped in plastic wrap, at room temperature.
• 24 • soufflé filling (without egg whites) can be made 1 day ahead and chilled, covered.
• 25 bring to room temperature and stir (to loosen) before proceeding.
• 26 you can make the soufflés 4 hours ahead (keep at room temperature).
• 27 put in a 375°f oven for 8 minutes to reheat.