You know what today is. Hopefully, you’ve been planning for it and are ready to make a good impression on your significant other this evening.
In case you missed them, we featured a number of Valentine’s Day-related posts last week, ranging from the most romantic varieties of wine to wine-focused getaways, and even some tips on wrapping that special wine-related gift.
You can check out all those posts simply by clicking here and scrolling down.
Meanwhile, if you’ve decided to dine in tonight and need an easy-to-make meal, try the recipe featured below. It yields 4 servings, which means you’ll have plenty of leftovers for tomorrow or the next day, and the soufflés match beautifully with California-style (i.e., rich and buttery) Chardonnay.
CHEESE & CHIVE SOUFFLES
- 2 teaspoons unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup milk
- 3.5-oz. soft goat’s cheese
- 3 eggs, separated
- 2 teaspoons fresh chives, chopped
- Melt butter in a saucepan.
- Add flour, and cook over low heat, stirring, for 30 seconds.
- Remove pan from heat and gradually stir in milk until smooth.
- Return saucepan to heat and cook, stirring constantly, until the mixture thickens. Cook for 1 minute more.
- Allow to cool slightly, then beat in the goat’s cheese, egg yolks and chives. Add salt and/or pepper to taste.
- Whisk egg whites in a large bowl until soft peaks form. Fold egg whites into the cheese mixture.
- Spoon the mixture into 4 greased individual soufflé ramekins, and set on a baking sheet.
- Bake in preheated 400-degree oven for 15 to 18 minutes, until risen and golden. Serve immediately.