What's Green, Misunderstood, and Full of Hot Air? Asparagus Souffle!
We also would have accepted the answer, "Al Gore." This video recipe demonstrates my basic game plan for any savory, vegetable-based souffl�. Contrary to popular belief, souffl�s are not very difficult, as long as you respect the laws of physics.
The cartoon clich� of the housewife crying over a fallen souffl� (because her stupid husband slammed the door) has become an iconic scene of culinary incompetence. Well, I have some good news� these types of souffl�s are supposed to fall down.
If you're doing a big cheese souffl� for a dinner party, or the classic Grand Marnier souffl� for dessert, then yes, by all means, bring it to the table straight out of the oven and fully erect. After a minute of oohs and aahs, you serve your highly impressed guests.
But these vegetable souffl�s are a simple, seasonal side dish, and all that pomp and circumstance isn't necessary. You don't need to serve this right out of the oven, and you really shouldn't. To really appreciate the taste and texture, the souffl� should cool a bit.
Having said that, if you are doing these for a dinner party then you'll get the best of both worlds; since your guests will invariably be milling about the kitchen while you're cooking, they will see you asparagus souffl�s in all their inflated glory anyway.
I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree, should work with the same basic procedure. You can also play around with your cheese options, and as I mentioned in the video, a sharp, white cheddar is my fromage of choice. Enjoy!
Bonus Asparagus Souffle Coverage: This recipe was inspired by an Asparagus Souffle recipe I saw on my friend Elise's blog, the always outstanding, Simply Recipes. Check out her great post here!
Bonus Asparagus Souffle Coverage: This recipe was inspired by an Asparagus Souffle recipe I saw on my friend Elise's blog, the always outstanding, Simply Recipes. Check out her great post here!
Asparagus Souffle Ingredients:
1 bunch asparagus, trimmed, (about 12 ounces by weight)
1 bunch asparagus, trimmed, (about 12 ounces by weight)
2 tablespoon butter
2 tablespoon flour
1 teaspoon kosher salt (or 1/2 teaspoon fine table salt)
cayenne to taste
1 cup cold milk
1/2 clove garlic
1/2 cup finely grated cheese
4 eggs, separated
Category Article Cheese, Side Dish, Vegetables
Popular Posts
-
Just wanted to do a quick hello from the 10th Annual South Beach Wine & Food Festival . Today was the first of three days in the Grand T... -
"Cupid's Span" Photo (c) grahamc99 We're not going to judge you, much. Sure, you had weeks to plan a nice dinner for that ... -
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a re... -
You could see this later tonight, but it's more likely this lovely asparagus souffle will make its Food Wishes debut tomorrow. Things ar...
-
As with any old recipe, there are numerous theories as to how the dish came to be named. The one I subscribe to claims it's an Italian a...
-
I believe tomorrow is the final day for Round 7 of Project Food Blog , so this may be the last guest video featured (at least from this cont...
-
I knew it was too dark to film, but I did it anyway. That's how great the vegetable lasagna my wife, Michele, was making looked when I g...
-
When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburg...
-
I'd like to wish all you Moms out there a very happy Mother's Day tomorrow. A special shout out to my mother Pauline (you may rememb...
