Tag Archives: eggs

Daring Cook’s: Souffle Time

14 Nov

My first foray with foamy egg whites ended in disaster. So much disaster that I basically had to throw away a bunch of failed egg whites. So when I found out that this month’s Daring Cook’s challenge involved making a souffle let’s say I wasn’t excited. However, I was determined to not let it happen this time.

So let’s just say when I saw this:

I win this time egg whites

I may have pranced around the house yelling, “I DID IT! I DID IT!”

I decided to do a savory souffle instead of a sweet one and found a good reference for figuring out how to make a souffle from here: http://www.mahalo.com/how-to-make-souffle

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Ham & Cheddar Souffle

  • 1 cup ham, sliced
  • 1 cup cheddar, shredded
  • 3 tbsp chives, chopped
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 4 eggs, separated
  • Salt and pepper to taste
  • 1/2 tsp cream of tartar

First we’ll need to make the souffle base. Melt butter in a small saucepan and then add the flour. Stir constantly for a couple of minutes. Heat milk in a separate pan or put in microwave for 2 minutes. Add milk to flour/butter mixture. Bring sauce to a boil, then lower to a simmer and cook for a few more minutes, until thick.

In a separate bowl, beat the egg yolks together. Add a small amount of the flour mixture to the egg yolks, stirring constantly. Then pour the egg mixture back into the flour mixture. Add the ham/cheddar/chives into the sauce.

Using a stand mixer with the whisk attachment add the egg white and beat on medium high speed. Once small peaks start forming add the cream of tartar. Continue beating until stiff peaks form.

Slowly fold in the egg whites into the egg mixture until fully incorporated.

Preheat oven to 350. I used 4 mini souffle ramekins as well as a large muffin tin for the souffle. Spray and flour the ramekins/tin. Pour even amount of mixture into the tins, making sure not to overfill as you need to give some space for the souffle to rise. Bake until puffy and slightly browned, about 30 minutes.

The souffles will start deflating almost immediately, so if you planning on serving the souffles to guests, make sure to get it out of there ASAP.

I was really happy with the way this turned out. It made me more confident about dealing with foamed egg whites that I don’t think I’ll be scared to try out more recipes for stiff peaks. Lemon meringue anyone?


Dill & Mustard Potato Salad

24 Aug

The weather out here in Boston is making me wish it was 90 degrees out and sweating. Well, almost. If this were November, we might be buried in snow right now, since it hasn’t stopped raining since sometime yesterday morning and won’t be stopping until at least tomorrow. In Boston, we’re never happy with the weather. It’s either too hot, too cold, too rainy, or too sunny, too much snow. We’re always complaining about the weather, just don’t mention that to us.

So what’s one thing that takes me back to the dog days of summer? Honest to goodness good ol’ American potato salad. If potato salad doesn’t scream summer, then I’m not wearing flannel pants and a sweatshirt and complaining of being cold in the middle of August (I am, just to make sure you’re keeping up). I recently made this potato salad for a BBQ that seems like it was AGES ago (It really was only 3 weeks ago, someone PLEASE tell me where summer went? K thanks), and everyone raved about it. What is great about this potato salad and any potato salad really, is that it’s so versatile. You can pretty much add and subtract any ingredient willy-nilly. Like extra creamy potato salad? Add more mayo. Like it to be a bit more tart? Add a smidge of extra mustard. Hate eggs? Get rid of ’em. Sweet potatoes? Why not?

And if you think this salad should only be made in summer, well, you are most certainly wrong.

Dill & Mustard Potato Salad

  • 2-3lbs red bliss potatoes
  • 3 hard boiled eggs, chopped
  • 1 cup light mayo
  • 1/2 cup mustard (I used Nathan’s)
  • 2 tbsp whole grain mustard
  • 2 tbsp chopped fresh dill (ok to use dried)
  • 2 chives, chopped
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

Place potatoes, skin still on, in a big pan and cover with water. Sprinkle liberally with salt and bring potatoes to a boil. Cook for an additional 10-15 minutes, depending on how soft you like your potatoes. I personally like mine on the slightly harder side. Drain and place aside to cool.

Combine all remaining ingredients and mix thoroughly.

Combine with cooled potatoes and stick in the fridge until ready to serve. Ready. Set. Consume.

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