Monday, May 7, 2012

A souffle

For years, my husband teased me anytime dinner prep got away from me, and it seemed that dinner might never be ready.  He'd say, "What are you making, a souffle??"  Well.  I actually did make a souffle this time, and it actually did take me a really long time.  *shrugs*  You can't rush perfection.  Also, I might add, nobody starved.

The cheese I chose ~ a local chevre that I picked up at the Cave.  I initially used it to stuff zucchini flowers the other night, but it was PERFECT in this dish.  I'm so glad I had enough leftovers.

4 ears corn, simmered 5 minutes, then cut off the cob.  You should have about 2 1/2 c.  Simmer 2 c. of the kernals in 1 c. milk until reduced by 1/3, about 5 minutes.  Puree, bring to room temp.  Be careful.  This stuff smells like heaven.  :)

6 oz. chevre, 1/4 lb. bacon sliced and cooked until crispy, the remaining kernals, 3 egg yolks, SnP, thyme.  Add in the cooled corn puree.

Pour into a well buttered 1 1/2 qt. souffle dish, bake @ 350 for 45 min., until browned and still slightly jiggly in the center.

Serve hot, along side a microgreens salad w quickly pickled cucumbers & marinated grape tomatoes.  Anyone who complains about how long they had to wait for dinner ~ don't share with them.


  1. Looks good whats the total prep time?

  2. It's about 45 minutes of prep, and another 45 minutes of baking.

  3. I *love* a souffle, and used to make them regularly...but got tired of hearing Mike's complaints. Unlike your hubs, mine didn't give me grief about how long it would take, but rather about the number of dishes (filling prep, whipped whites bowl and whisk, the yolk and stuff mixing bowl, and the other 3 bowls that I would manage to use somehow). You know what I like about this one from you? One pot, one bowl, then into the oven. Well, I guess one blender too, but still an improvement!