Souffle Can You See
Apr. 14th, 2013 11:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe was Sunday brunch: Bacon/Spinach Mini-Souffles.
1/6 cup butter
1/6 cup flour
1 cup milk
1 cup sharp cheddar cheese (I used a cheddar that wasn't that sharp - and it wasn't as good.)
2 tsp Dijon mustard
5 slices bacon, fried just until crisp and crumbled (I substituted some Spanish chorizo we had in the freezer, as well as some leftover cured sausage from yesterday.)
4 large eggses
1/3 cup spinach, squeezed of moisture (I used a combination of radish greens and mustard greens with spring onion tops, because we have too many greens from our CSA)
pinch salt
2/3 tsp garlic powder (I used fresh garlic, and... more.)
2/3 tsp onion powder (I used minced fresh spring onion.)
Heat oven to 375. Grease a muffin tin and dust with flour.
Warm the milk. Melt butter in a saucepan on medium heat. Add flour and cook for about one minute, whisking constantly. Whisk in the warm milk and heat until it begins to bubble. Remove from heat and add the cheese, garlic and onion powder and Dijon. Stir until melted and mixed. Set aside to cool slightly.
Separate the egg yolks from the whites, setting aside the yolks. Beat the whites with a hand mixer until glossy and stiff but not dry. Set aside. Add the yolks, one at a time, to the milk mixture and whisk until thick and yellow. Add the bacon and spinach. Quickly mix in a large dollop of egg white into the yolk mixture, then gently fold the remainder of the egg white in. Pour into the muffin tin. Bake for 20-25 minutes or until puffed and golden brown.
What worked: They were a very nice Sunday brunch and poofed up well. (Granted, five minutes later they were soufloppes. But that's standard. Easy despite the length of the directions. Having the muffin-sized souffles was pretty and a good serving size.
What didn't: The directions didn't indicate the need to stage as effectively as I could, so it took longer than it should have. As mentioned a sharper cheddar would have been better, and bacon's soft crunch would have been nicer than the Spanish chorizo.
The recipe never tells you to add in the Dijon, so I forgot.
Will I make it again? For special occasions.
1/6 cup butter
1/6 cup flour
1 cup milk
1 cup sharp cheddar cheese (I used a cheddar that wasn't that sharp - and it wasn't as good.)
2 tsp Dijon mustard
5 slices bacon, fried just until crisp and crumbled (I substituted some Spanish chorizo we had in the freezer, as well as some leftover cured sausage from yesterday.)
4 large eggses
1/3 cup spinach, squeezed of moisture (I used a combination of radish greens and mustard greens with spring onion tops, because we have too many greens from our CSA)
pinch salt
2/3 tsp garlic powder (I used fresh garlic, and... more.)
2/3 tsp onion powder (I used minced fresh spring onion.)
Heat oven to 375. Grease a muffin tin and dust with flour.
Warm the milk. Melt butter in a saucepan on medium heat. Add flour and cook for about one minute, whisking constantly. Whisk in the warm milk and heat until it begins to bubble. Remove from heat and add the cheese, garlic and onion powder and Dijon. Stir until melted and mixed. Set aside to cool slightly.
Separate the egg yolks from the whites, setting aside the yolks. Beat the whites with a hand mixer until glossy and stiff but not dry. Set aside. Add the yolks, one at a time, to the milk mixture and whisk until thick and yellow. Add the bacon and spinach. Quickly mix in a large dollop of egg white into the yolk mixture, then gently fold the remainder of the egg white in. Pour into the muffin tin. Bake for 20-25 minutes or until puffed and golden brown.
What worked: They were a very nice Sunday brunch and poofed up well. (Granted, five minutes later they were soufloppes. But that's standard. Easy despite the length of the directions. Having the muffin-sized souffles was pretty and a good serving size.
What didn't: The directions didn't indicate the need to stage as effectively as I could, so it took longer than it should have. As mentioned a sharper cheddar would have been better, and bacon's soft crunch would have been nicer than the Spanish chorizo.
The recipe never tells you to add in the Dijon, so I forgot.
Will I make it again? For special occasions.
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no subject
Date: 2013-04-15 05:45 pm (UTC)Why do souffles flop? is it that, like a hot air balloon, once they cool they collapse?
Just curious. sounds wondefrul.
no subject
Date: 2013-04-15 07:06 pm (UTC)no subject
Date: 2013-04-19 05:54 pm (UTC)Thought this might interest you.
http://news.discovery.com/history/oldest-european-medieval-cookbook-found-130417.htm?goback=.gde_1956186_member_233562523