Monday, September 3, 2007
Between the heat and the holiday, souffle-making fell off the To Do list last week, but I have several interesting recipes to test and hope to have one to share next week.
I saw on the Chez Panisse website that lucky diners there recently got to enjoy a corn and chanterelles souffle. How luscious does *that* sound? Or corn souffle with zucchini blossoms? When I attempt to reverse-engineer a savory souffle recipe from a mere mention I usually start with Julia Child's "General Proportions" chart:
For a 6-cup mold:
Thick bechamel made from 2 1/2 Tb butter, 3 Tb flour and 1 cup liquid
4 egg yolks, beaten into sauce
3/4 cup cheese/fish/meat/vegetables
5 beaten egg whites folded in
(if the meat/vegetable component is particularly dense, I'll often add a sixth egg white)
But for the next couple weeks I'll be sticking to full recipes rather than educated guess work. Particularly if this damned heat spell breaks soon.
Posted by Casey at 8:47 AM