*  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.

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