In Season in November

With all the focus on thanksgiving, it’s easy to forget that November has more to savor and enjoy than just turkey and pumpkins. Often overlooked vegetables like parsnips and Brussels sprouts are coming into the peak of their seasons. Of course, there are potatoes, squash, and fresh goat’s milk and cheese. I used to go to a restaurant in San Francisco that served a light and fluffy three cheese soufflé on their weekend brunch menu. It was absolutely delicious. It was also enormous and quite rich. I would split it with my friend Anna, and when it was divided that way and combined with one of the soups and some bread, made the perfect Sunday lunch. We figured out how to recreate it- almost. For this variation, I changed the cheese to take advantage of the seasonality of the fresh goat cheese. You can add up to an ounce more of grated Parmesan, or substitute some fontina or teleme, or another creamy cheese for some of the goat cheese if you’d like.

This would make a perfect lunch or brunch dish; just add a sliced baguette and a winter vegetable salad. A Sauvignon Blanc is a nice complement.

Happy Eating!
-Josie




Goat Cheese Soufflé