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Post by toshtego on Jun 12, 2018 12:43:28 GMT -5
Zoot Alors!
Found a recipe for a simple spinach soufle. Spinach, eggs, milk, cheese. Getting soufle to rise at 7,778 feet elevation is a challenge. However it turns out, ought to be good.
So hot here, I hate to use the cooker. Oven seems more pratical.
Photo TBA if it turns out to be visually appealing.
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Post by Legend Lover on Jun 12, 2018 13:55:40 GMT -5
waiting whist drooling.
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Post by Deleted on Jun 12, 2018 14:30:22 GMT -5
My kind of food.......ENJOY!!!
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Post by roadsdiverged on Jun 12, 2018 16:51:21 GMT -5
Sounds really good. Hoping for some drool-worthy pics
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Post by Ronv69 on Jun 13, 2018 0:26:47 GMT -5
I love spinach souffle, but I so rarely get a taste of a good one.
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Post by toshtego on Jun 13, 2018 3:58:41 GMT -5
If the soufle fails, I figure at worst, wet scrambled eggs.
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Post by antb on Jun 13, 2018 6:55:37 GMT -5
Sounds good....
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Post by Deleted on Jun 13, 2018 7:17:42 GMT -5
If the soufle fails, I figure at worst, wet scrambled eggs. So, how did your spinach soufflé turn out??? |
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Post by toshtego on Jun 13, 2018 10:11:56 GMT -5
If the soufle fails, I figure at worst, wet scrambled eggs. So, how did your spinach soufflé turn out??? Too hot yesterday.
Working on it now, this morning.
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Post by toshtego on Jun 13, 2018 11:56:06 GMT -5
It did not rise. This is more of a casserole. The reicpe was not a true soufle procedure. I am sure it will be good but it is back to the book for me.
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Post by zver on Jun 13, 2018 12:23:45 GMT -5
I will help you eat it.
It looks good to me.
Z
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Post by toshtego on Jun 13, 2018 14:08:57 GMT -5
A souffle requires seperating the egss and stiffening the whites. That is if a rise is what is expected.
This recipe is simpler and faster and good enough for me. Souffles will not remain inflated for long especially at this altitude. I am thinking of making something with added flour and yeast to gain height. Kind of a souffle pastry like thing. Could be good. Maybe not.
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Post by Deleted on Jun 13, 2018 14:26:44 GMT -5
Looks great, enjoy! Do you ship to NC if I pay the shipping cost....😀👍. One day soon when I’m alone I need to make one, also with lots of onions and mushrooms.
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Post by roadsdiverged on Jun 13, 2018 14:54:23 GMT -5
Looks good to me!
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Post by Legend Lover on Jun 13, 2018 15:01:17 GMT -5
How'd it taste?
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Post by toshtego on Jun 13, 2018 21:37:17 GMT -5
Well, I used shallots instead of garlic and that worked well. Added some fresh ground nutmeg. These things can always use more cheese. Recipe called for 1/3 cup of grated Parmesan. I added 1/2. Could have used more. It was good. Now, I am interested in folding this conglomeration into a yeast dough. Not sure if it should be Pastry Flour or Bread Flour. I think it might turn out like a savory English "Duff" or baked Pudding. We shall see..... |
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Post by orley on Jun 13, 2018 21:43:38 GMT -5
My mother used to make a spinach shouffle that I always liked. She also made a cheese souffle, as well as prune souffle as a dessert that had some kind of sweet cream sauce poured over it. I have never made a souffle myself, but might have to look up a recipe for one because it's starting to sound kind of good now.
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Post by Ronv69 on Jun 13, 2018 23:25:45 GMT -5
I like the soufflé, but I don't attempt to make it myself. I make variations on creamed spinach, with cream cheese and ham or bacon. I don't have much luck with anything that is supposed to rise unless I use a prepared mix.
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Post by toshtego on Jun 14, 2018 4:17:24 GMT -5
Under the best conditions they can be difficult to make rise and remain inflated only briefly.
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