CHEESE and CORN SOUFFLÉ #10 – 44 CLASSIC FRENCH MEALS YOU NEED TO TRY BEFORE YOU DIE
While we are waiting for R.E.D. (our boat) to ‘splash’ ,
I figured I might as well get back to working my way through these
44 Classic French Meals I need to modify for my galley…
This next one will be a challenge…
Soufflés are tricky in the best of conditions (they can fall)
…and we don’t have an oven onboard.
So out comes my trusty Omnia Stove Top Oven…
CHEESE & CORN SOUFFLÉ
1/4 cup finely grated Parmesan
Corn kernels from 2 cobs (about 2 cups)
5 egg whites
1/2 tsp Cream of Tartar
5 eggs yolks
4 tbsp butter
2 tbsp minced shallot
1/2 tsp sea salt
1/4 cup flour
1tsp freshly ground pepper
1 cup milk
1 cup shredded Gruyere cheese
Grease baking dish and sprinkle Parmesan evenly around sides and bottom
Beat egg whites and cream of tartar until they form stiff peaks (about 4 minutes)
In separate bowl beat yolks until creamy yellow (about 2 minutes)
In saucepan sauté shallots in butter until translucent.
Add salt and pepper.
Add flour and continue to stir until flour is ‘cooked’
Grandually stir in milk and continue to cook until creamy and thickened.
Allow to cool slightly.
Whisk in yolks, then corn and Gruyere.
Stir in 2 to 3 tbsp of eggs whites to lighten,
then gently fold in the rest.
Carefully spoon mixture into baking pan.
Set on heated Omnia plate and cook covered for approximately 30-40 minutes.
…or for you land folks 350 ° for 30-40 minutes.
Galley Kat Recap…
Curiosity killed the Kat…
First time using the stove top for this and even though
I know better than to disturb a soufflé before it’s done,
I just couldn’t help taking a peek
so it fell.
(Wish I had taken a photo just after I lifted the lid.
It was beautiful and fluffy and perfect)
But it is a really delicious and relatively easy recipe.
Light and fluffy regardless of my transgression…
I tried to keep the prep simple, using as few dishes and utensils as possible
(have you seen my little sink with it’s 2.5 gallon reservoir?)
It didn’t take much longer to cook than most oven-type meals,
the prep steps were more than I would want to tackle on our boat
with more dirty dishes to wash than I would like.
Would I make this onboard?
But I could…