Tomatoes Stuffed W/ Souffleed Goat Cheese & Savory Greens

* Exported from MasterCook II *

Tomatoes Stuffed W/ Souffleed Goat Cheese & Savory Greens

Recipe By : COOKING RIGHT SHOW #CR9734
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Medium tomatoes -- ripe
Salt
4 Teaspoons unsalted butter
1 1/2 Tablespoons shallots -- minced
2 Teaspoons garlic -- minced
1 1/2 Tablespoons all-purpose flour
1/3 Cup half-and-half
1 Tablespoon dry sherry
1/2 c fresh, soft cream cheese <<or>>
log-style goat cheese
2 eggs, separated
3 tbsp chives -- minced
2 tsp fresh savory or tarragon -- minced
Salt
Freshly ground white pepper
3 c mixed savory baby greens -- *see notes
1/4 c Lemon-Garlic Vinaigrette (recipe follows)
Basil oil


Preheat the oven to 400 degrees.

Slice the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle
the insides with salt and invert the tomatoes on paper towels to drain.

In a small saucepan, melt the butter. Add the shallots and garlic and saute
until soft but not brown. Add the flour and continue cooking for 2 to 3
minutes, stirring continuously. Whisk in the half-and-half and the sherry,
cooking for 3 minutes longer and continuously whisking until the mixture is
smooth. Transfer the mixture to a bowl and let cool slightly. Whisk in the
goat cheese, egg yolks, chives, savory, salt and pepper.

In a separate bowl, beat the egg whites until they hold stiff peaks. Stir
1/4 of the whites into the cheese mixture to lighten it. Carefully fold in
the remaining whites.

Spoon the souffle mixture into the tomato shells, mounding it slightly.
Place the tomatoes, with their sides touching, in a lightly oiled baking
dish. Bake for 20 to 25 minutes or until the tops are lightly puffed and
browned.

Serve the hot tomatoes immediately on a bed of the mixed greens on chilled
plates. Drizzle on about 1/4 cup of the vinaigrette and finish with a
sprinkling or two of white pepper and basil oil.

Yield: 6 servings

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NOTES : Show: 10/17/96
*arugula, frisee, watercress and mizun.