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
-
I'll have a brand new video recipe up tomorrow for a tasty, holiday version of cocktail meatballs that I think you're going to love ... -
Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Indigenous to Modena (yes, that Modena � home to ... -
This post's original title was, " Lobster Scrambled Eggs � I Wonder What the Poor People are Having for Breakfast Today?" Of c...
-
They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...
-
I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, whi...
-
This post is a perfect indica tion for how much things have changed for me since last year's Food buzz Food Blogger Festival . Last year... -
Inspired by my recent trip to Miami, I will be posting a brand new video tomorrow for fried sweet plantains. In the meantime, to whet your a... -
A beautiful homemade mayonaisse from In Jennie's Kitchen ! Photo (c) Jennifer Perillo My friend and future partner in crime (if this fo...
