Something fancy, in case you need a vegetarian dish for Thanksgiving:
from:
Twice-Baked Leek and Truffle Goat Cheese Souffles With Red Pepper Sauce | OregonLive.com
From Vegetarian Recipes for Your Holiday Table, November 2010, By IVY MANNING
Makes 4 souffles
No need to panic about timing with these impressive vegetarian souffles -- they're baked in advance and reheated in a simple, smoky red pepper sauce. I use Mt. Townsend Creamery's mild, soft, black truffle-flecked goat cheese in this recipe; find it at Whole Foods Market and Steve's Cheese, or use any mild goat cheese.
4 tablespoons unsalted butter, at room temperature (divided)
4 tablespoons grated Parmigiano-Reggiano cheese
2 large leeks, white and light green parts only, halved lengthwise and thinly sliced
2 tablespoons all-purpose flour
1/4 cup warm whole milk
2 ounces crumbled soft goat cheese with truffles
1 pinch freshly grated nutmeg
1 pinch cayenne
1/2 teaspoon salt
3 eggs, separated
1 egg white
1/8 teaspoon cream of tartar
Red Pepper Sauce (recipe follows)
Preheat the oven to 375 degrees. Place a baking sheet on the center rack of the oven. Using 1 tablespoon of the butter, grease four 8-ounce ramekins. Sprinkle 1 tablespoon of the cheese in each ramekin to coat. Set aside.
Heat 1 tablespoon of the butter in a large saute pan over medium heat. Add the leeks and cook, reducing heat if they begin to brown, until they are tender and very soft and melty, 5-7 minutes. Transfer to a small bowl.
Return the pan to medium-low heat and melt the remaining 2 tablespoons of butter. Whisk in the flour and cook, whisking constantly, for 1-1/2 minutes. Whisk in the milk, bring to a simmer, and cook, stirring, until very thick, 1 minute. Remove the pan from the stove and stir in the leeks, goat cheese, nutmeg, cayenne and salt. Allow the mixture to cool at room temperature for 5 minutes and then whisk in the egg yolks.
In a large bowl, whip the egg whites (3 whites from the separated eggs plus the 1 egg white) and cream of tartar until medium-stiff peaks form when the whip is lifted. Gently fold the egg whites into the yolk mixture in 3 additions. Spoon the egg mixture into the prepared ramekins and run your thumb along the inside of the rim of each ramekin. Transfer to the preheated baking sheet and bake (do not open the oven!), until the souffles are puffed and golden, 25 to 30 minutes. Allow the souffles to come to room temperature, cover with plastic wrap, and keep refrigerated for up to three days.
When ready to serve, preheat the oven to 400 degrees.
Run a knife around the edges of each souffle and invert to remove them. Arrange souffles in 4 oven-safe serving dishes or gratin dishes.
Pour the pepper sauce over the souffles and bake until heated through, 15 minutes. Sprinkle with parsley and serve.
Red Pepper Sauce
One 12-ounce jar roasted red peppers, drained
1/2 teaspoon smoked Spanish paprika
3 tablespoons whipping cream
Salt and freshly ground black pepper
2 tablespoons chopped parsley
Combine peppers, paprika and whipping cream in a blender and blend until smooth. Season with salt and pepper to taste.