Thursday, January 22, 2015
It was only when I left home did I discover that a well made soufflé was considered the mark of an accomplished chef. At least it was for a while back then. But since I didn’t think it was anything special I took it with me as part of my very limited cooking repertoire. I have been making them now and then ever since.
I almost always include spinach. Precook 1 frozen box or use fresh if you have it. Mix in before the egg whites. Tonight’s version also included a small amount of diced onion, sun-dried tomatoes, and a big splash of habanero sauce. Cook these a little while in the melting butter before adding flour.
I make 3/4 the recipe, 6 eggs, as a full recipe overflowed my dish once. Butter your dish well and then coat with grated parmesan.
The recipe says:
1/2 cup sifted flour. Really? Who does the sifting? I didn’t.
8 egg yolks, beat until light. I went at ‘em with a fork for a while but I bet they weighed the same.
I followed directions and served with salad that included a perfect avocado.
A comfort food meal on a winter’s night. Had me thinking about Mom.