One of America’s Favorites – Soufflé

December 28, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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A chocolate soufflé

A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow”, “to breathe”, “to inflate” or “to puff”.

The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century.

 

Soufflés are typically prepared from two basic components:

1 – a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base

Cheese soufflés

2 – egg whites beaten to a soft peak
The base provides the flavor and the egg whites provide the “lift”, or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés.

Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking. Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as Parmesan inside the ramekin in addition to the butter; some cooks believe this allows the soufflé to rise more easily.

After being cooked, a soufflé is puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with a sauce atop the soufflé, such as a sweet dessert sauce, or with a sorbet or ice-cream on the side. When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings. This can also enable a sauce to integrate into the dish.

A chocolate soufflé with lava center served with ice cream

 

There are a number of both savory and sweet soufflé flavor variations. Savory soufflés often include cheese, and vegetables such as spinach, carrot and herbs, and may sometimes incorporate poultry, bacon, ham, or seafood for a more substantial dish. Sweet soufflés may be based on a chocolate or fruit sauce (lemon or raspberry, for example), and are often served with a dusting of powdered sugar. Frugal recipes sometimes emphasize the possibilities for making soufflés from leftovers.

A soufflé may be served alone or with ice cream, fruit, or a sauce.

Apple soufflé is made by lining a cake tin with pureed rice that has been boiled in sweetened milk and baking it in this until it sets. The rice “border” is filled with thickened apple marmalade and whipped egg whites and baked until it rises.

 

 

Kitchen Hint of the Day!

September 27, 2015 at 4:47 AM | Posted in Kitchen Hints | Leave a comment
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When making a Souffle, it’s best to use egg whites from eggs that are at least a week old (but not expired). Very fresh eggs contain more water, which can make your Souffle taste grainy.

Fluffy Carrot Soufflé

July 1, 2015 at 5:15 AM | Posted in Uncategorized | Leave a comment
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A delicious and Diabetic Friendly side dish, Fluffy Carrot Soufflé. From the CooksRecipes website, which has an excellent selection of Diabetic Friendly recipes along with most any recipe or cuisine you might be looking for. http://www.cooksrecipes.com/index.html

 

 

Fluffy Carrot Soufflé
Fluffy Carrot SouffléTender baby carrots give this soufflé a natural sweet flavor.

 

Recipe Ingredients:

1 pound baby carrots Cooksrecipes 2
2 cups water
1/2 teaspoon salt
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup Splenda® Granulated No Calorie Sweetener
3 large eggs
1 teaspoon vanilla extract

 

Cooking Directions:

Preheat oven to 350°F (175°C).
Combine carrots, water and salt in a medium saucepan; bring to a boil; reduce heat and cook, covered for 12 to 15 minutes or until carrots are tender. Drain.
Process carrots and butter until smooth, stopping once to scrape down sides.
Combine flour, baking powder, and Splenda® Granulated Sweetener; add to carrot mixture and process until blended.
Add eggs, one at a time and process until blended.
Add vanilla and pulse 2 or 3 times.
Spoon mixture into a buttered 1 quart baking dish.
Bake for 30 to 45 minutes or until thoroughly heated. Serve immediately.
Makes 5 servings.

 

Nutritional Information Per Serving (1/5 of recipe): Calories: 180; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 7g; Cholesterol: 150mg; Sodium: 450mg; Total Carbs: 11g; Dietary Fiber: 2g; Sugars: 5g; Protein: 5g.

http://www.cooksrecipes.com/diabetic/fluffy_carrot_souffle_recipe.html

Kitchen Hint of the Day!

May 25, 2013 at 9:23 AM | Posted in Kitchen Hints | Leave a comment
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Be careful when you’re making a souffle. Air bubbles are trapped when you beat your egg whites, and when a souffle is placed in the oven, the air expands, causing the souffle to rise. If the souffle is punctured or shaken, however, the air will be released too earl and the souffle will collapse. It’s also true that a souffle must be served as soon as it is removed from the oven. Souffles begin to collapse as soon as they start to cool down. So it’s best to serve them right in the baking dish.

 

A chocolate soufflé

A chocolate soufflé

Kitchen Hint of the Day!

May 24, 2013 at 9:15 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

When making a souffle, it’s best if you use egg whites from eggs that are at least a week old ( but not expired). Why? Very fresh eggs contain more water, which can make your souffle taste grainy.

Passion Fruit Soufflé

November 7, 2011 at 11:47 AM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb | Leave a comment
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Passion Fruit Soufflé

Simple souffle made with prepared custard, sweet passion fruit and egg whites.

Ingredients
1 cup Custard, egg, prepared from dry mix with 2% milk
1 cup passion fruit (3 fruits)
2 egg whites
1 tsp whipped butter , for greasing

Directions
1 Preheating oven to 400 degrees F. Grease four 1-cup ramekin dishes with the butter, and set aside.
2 Pour the custard into a large mixing bowl and cut each passion fruit in half.
3 Using a teaspoon, carefully scrape out the seeds and juice from the halved passion fruit so that they drop straight onto the custard.
4 Beat the mixture well with a metal spoon and set aside.
5 In a separate bowl, whisk the egg whites until stiff, then fold a quarter of them into the custard.
6 Fold in the remaining egg whites and spoon the mixture into the ramekin dishes.
7 Place the dishes on a baking sheet and bake for roughly 8 to 10 minutes, or until the soufflés are well risen.
8 Remove from the oven and serve immediately.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories     144.9
Total Carbs     25.5 g
Dietary Fiber     6.1 g
Sugars     6.7 g
Total Fat     2.9 g
Saturated Fat     1.4 g
Unsaturated Fat     1.6 g
Potassium     191.5 mg
Protein     5.8 g
Sodium     108.8 mg

http://www.dlife.com/diabetes/diabetic-recipes/Passion-Fruit-Souffl/r4131.html

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