Twice-Baked Hazelnut-Encrusted Goat Cheese Soufflé

Recipe by Jonathan Clarke of Clarke’s in Lake Oswego

“This is a lovely appetizer or light vegetarian entrée, served on a bed of lightly dressed field greens. I adapted this recipe from one served at the Royal Crescent Hotel in Bath, England, my hometown. It is particularly well-suited to Oregon products and makes use of our wonderful hazelnuts and great local goat cheeses.” — Jonathan Clarke, Clarke’s Restaurant owner/executive chef

12 ramekins (4 to 6 ounce)
8 ounces soft butter
½ cup toasted hazelnuts (suggestion: Columbia Farms brand)
½ cup breadcrumbs

1. Brush ramekins with softened butter. Combine hazelnuts and breadcrumbs in food processor and process until fine. Coat inside of ramekins with crumb mixture.

4 ounces butter
4 ounces all-purpose flour
1 quart milk
5 ounces Swiss Gruyere cheese, grated
2 ounces Parmesan cheese, grated
4 egg yolks
½ cup grainy mustard
1 tablespoon Worcestershire sauce
4 egg whites, whipped to soft peaks
12 disks of Chevre/goat cheese (half-dollar size and ¼-inch thick)

2. Melt butter in saucepan. Add flour gradually until blended. Cook until bubbly. Gradually add milk to roux (butter mixture), and gently heat. Add cheeses. Stir until melted. Take off heat, and stir in yolks, mustard and Worcestershire sauce. Fold in egg whites. 3. Ladle mixture approx. halfway up depth of ramekins. Place one cheese disk on top of each ramekin. Fill the ramekin to the top with rest of mixture. Place in a 2-inch-high baking dish. Fill around ramekins with hot tap water, and bake at 425°F for 20 minutes. Turn oven down to 400°F, and finish cooking for 15 minutes. Cool. To serve: Turn out of ramekins onto baking sheet. Bake at 400°F for approximately 8 to 10 minutes. Serve with field greens.

Wine Suggestion: A full-bodied, balanced wine, such as Ken Wright Celilo Vineyard Chardonnay or King Estate Domaine Pinot Gris.

Clarke’s Restaurant

Clarke’s Restaurant features dishes made with local and exotic ingredients, freshly and simply prepared with French, Italian and American influences, all areas of inspiration for the chef/owner Jonathan Clarke. Cozy and comfortable, the restaurant emphasizes Northwest wines and professional service with details overseen by Jonathan and his wife, Laurie.

Customers can enjoy glasses or flights of wine from Clarke’s Enomatic wine preservation system, plus seasonal cocktails, a bar grub menu and dessert. Happy hour happens daily, from 4:30 to 6 p.m. Every Monday night, corkage fees are waived for the first two bottles, and on Wednesdays, customers receive 25 percent off all wines by the bottle, including half and large format bottles.

Clarke’s is located at 455 Second St., Lake Oswego. For more information and dinner hours, please call 503-636-2667 or visit http://clarkesrestaurant.net .