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| Corn and Dried Tomato Soufflé By Jennifer Aranson This is a souffle for all you veggie fans! Thank goodness Jennifer took that cooking class, she has tons of new recipes to share with us now! Ingredients 1/4 cup (1/8 lb.) butter 1/4 cup all-purpose flour 1 1/4 cups milk 1 teaspoon dried tarragon 1/4 teaspoon salt 1 cup thawed frozen corn kernels 1/3 cup finely chopped dried tomatoes 1/2 cup grated parmesan cheese 8 large eggs, separated 1/4 teaspoon cream of tartar 1. Generously butter a 2 1/2- to 3-quart soufflé dish or six 1 1/2- to 2-cup soufflé dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan. 2. In a 2- to 3-quart pan over medium heat, melt butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, tarragon, and salt, and continue stirring until sauce boils and thickens, 2 to 3 minutes. Add corn and dried tomatoes and stir until hot, about 1 minute. Remove from heat. 3. Add parmesan cheese and stir until melted. Add egg yolks and stir until mixture is blended and smooth. 4. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. 5. Scrape batter into prepared soufflé dish (or dishes). If higher than 3/4 full, use a foil collar If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. 6. Bake large soufflé in a 350° regular or 325° convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes. Bake small soufflés in a 375° regular or convection oven, 20 to 25 minutes. Serve immediately, scooping portions from single soufflé with a large spoon. If Desired top, with Relish below Shrimp-Onion Relish NOTES: You can also serve this easy relish over scrambled eggs. MAKES: 2 1/2 cups 1 tablespoon olive oil 2 teaspoons mustard seeds 1 cup finely chopped green onions (including green tops) 12 ounces shelled cooked tiny shrimp, rinsed Salt and pepper Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste. Thanks Jenny, what a great side dish for any meal! Taste of the Tunnels Index |
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