Every other week, we pick up a log of goat cheese from the Tucson CSA, and sometimes we’re just not sure how to use it. We always figure out something, but it can take some thought. So, this last week when we picked up our cheese we made the effort to come up with something new; something that also used at least one sweet potato, too, since we picked up eight in our share. We came up with the idea of a soufflé. Yes, one of those dishes that just seems destined for disaster. Well….
Even though cartoons show soufflé disasters, it actually turns out that they aren’t hard to make, and we’ve not had a single disaster, yet. I’m sure our time will come, but, so far, so good. For this soufflé, we just modified the original Goat Cheese Soufflé that we’ve made in the past, basically by adding a mashed sweet potato to the mix. That’s it. Easy.
With such a simple modification, we really aren’t going to post the whole thing again; it would be too repetitive, and, with Thanksgiving coming, well, we’re getting busy here at Scratching Central.
Suffice it to say, that, before starting the Goat Cheese Soufflé, peel a medium sweet potato, cut into 1- to 2-inch chunks and place in salted water over medium heat. Simmer until very tender and drain thoroughly. Let cool.
Now, start making the Goat Cheese Soufflé, remembering to mash the sweet potato into the egg yolk and cheese mixture. Continue following the recipe as directed.
While soufflés are good, we always think that they could use just a bit more flavor, and this wasn’t an exception. We only added one sweet potato because we thought that adding more would reduce the rising of the soufflé. So, it only had a hint of sweet potato flavor, and only a hint of goat cheese flavor, but that was okay. Just the appearance and eggy taste of a soufflé that has risen nicely is enough to make up for the lack of added flavors. Four stars.