Scream-of-Consciousness

Brandon's "Almost-Birthday" Breakfast
My husband's birthay isn't until Monday, but since Aidan (who is actually due the day after tomorrow) may well be here before then, making it impossible for me to stand in the kitchen for an hour, he got his traditional birthday breakfast today instead.
I really didn't want him to have to miss out on it this year, since (a) it's his favorite, and (2) *last* year on his birthday he had to eat stale grape nuts in the rain on our rather misguided camping trip.
So here it is, my secret recipe for Portabella Mushroom and Goat Cheese Soufflé.
4 egg whites
3 egg yolks
1 c goat milk
3 T + 2 T butter
1/4 c flour
3 oz chevre
1 portabella mushroom
salt, freshly ground pepper, good nutmeg
Preheat oven to 425. Butter a soufflé dish.
Separate eggs and whites into 2 mixing bowls. Add 2 pinches of salt to whites.
Thinly slice the mushroom and sauté in 2 T butter. Set aside in bowl. Sprinkle two pinches nutmeg over shrooms. Crumble goat cheese over the mushrooms so it can begin to soften.
Bring milk to boil in a small saucepan.
Melt remaining 3 T butter in same skillet used for shrooms. Add flour and stir for 1 minute. Add milk slowly and cook over low heat for 3-5 minutes, stirring constantly, until thick. Remove from heat, and add yolks one at a time. Season with salt and pepper to taste.
Beat whites until firm but not hard. Stir 1/4 c of whites into yolk mixture, then fold yolk mixture back into the rest of the whites along with shrooms and cheese. Fold gently to blend, then pour into prepared soufflé dish.
Bake 25-30 minutes. Serve while hot.
Do *not* attempt to put candle in soufflé, or the steam will melt the wax!
Serves 2 if entrée, 4 if side dish.

posted by lisamarlene @ 5:19 PM