What do you do with a small packet of goat cheese, a little cream cheese and some eggs?
It's a no brainer. You make a soufflé.
This one was inspired by a recipe in Patricia Wells' The Provence Cookbook. Although I must hasten to mention: Patricia Wells does not add cream cheese to hers. She uses other soft cheese, none of which I had on hand.
It took all of 15 minutes to make, and was perfect served with a salad of mixed greens and dried cherries with a tangy-sweet dressing.
About 1/2 cup crumbled goat cheese with herbs
About 1 tablespoon cream cheese
1 tablespoon mayonnaise
dash herbes de Provence
dash ground pepper
Pre-heat oven to 425 degrees. Place cheese, mayonnaise, milk and eggs in a bowl and beat with a hand-held mixer until frothy. Add herbes and pepper and beat again. Pour mixture into small soufflé dish. Bake for about 10-15 minutes checking frequently but not opening the oven until the soufflé begins to turn golden brown on top. (I did not salt until I'd tasted it, and when I did I used a flake-y salt from Cyprus that I had to crush between my fingers.)
Goat cheese soufflé is a nice transitional dish for a transitional season. It can be quit summery by day now, but our nights are cool. Skeins of Canada geese fly overhead in the morning and at dusk I can hear them down by the river. The air smells of woodsmoke every evening and we've been using quilts for weeks now.
It is a wonderful but all too fleeting time of year.
Meanwhile, Chez Bateau beckons...