Goat Cheese and Pistachio Soufflés

These delicate treats are a perfect compliment to any salad, or can be served as an appetizer or side dish.

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¾ cup pistachios, chopped finely
4 tablespoons butter
4 tablespoons flour
1 cup milk
4 large eggs, separated, the whites at room temperature
9 ounces Allegheny Chevre, crumbled
¼ teaspoon dried thyme leaves
Salt and pepper
Cream of tartar

Preheat the oven to 400 degrees Fahrenheit. Butter 8 ½ cup ramekins and coat the bottom and sides of each with about 1 tablespoon of the chopped pistachios. Place the ramekins on a baking sheet. In a small saucepan, melt the butter over low heat. Whisk in the flour to form a roux. Cook the roux, whisking steadily, for 3 minutes. Add the milk slowly while continuing to whisk, increase the heat to medium, and bring the mixture to a boil. Continue whisking over medium heat for 2 minutes, or until the mixture is thick and smooth. Transfer the mixture to a bowl and let it cool slightly. Whisk in the egg yolks (1 at a time), the Allegheny Chevre, the thyme, salt and pepper to taste. Whisk until mixture is combined well. In another bowl, beat the egg whites with a pinch of salt until they are frothy. Add a pinch of cream of tartar and continue beating until the egg whites hold a stiff peak. Whisk 1/3 of the egg whites into the cheese mixture, then fold in the remaining egg whites gently but thoroughly. Divide the soufflé mixture among the ramekins. Sprinkle the remaining pistachios over the tops. Bake in the upper third of the oven for 20 minutes, or until they are puffed and golden. Serve immediately.