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Saturday, August 09, 2008

Individual Serrano or Poblano Soufflés

Seasonal Recipe of the Week
Individual Serrano or Poblano soufflés are the kind of simple, yet sexy items, which can make or break a salad course. This recipe is from another cookbook I borrowed from the library called Seasonal Southwest Cookery by Barbra Pool Fenzl. Not only does it feature some great creative recipes, the photos are amazing.

1 tablespoon butter
2 tablespoons panko
2 tablespoons finely chopped toasted Pine nuts
2 tablespoons butter
1 tablespoon finely chopped shallots
2 Serrano chilies or 1 poblano Chile, seeded and finely chopped
2 tablespoons flour
1/2 cup milk
2 egg yolks
1 cup grated Gruyere cheese
Salt and pepper to taste
6 egg whites

Preheat oven to 400 degrees. Butter eight 4-ounce ramekins. Mix breadcrumbs and finely chopped pine nuts and coat the inside of the ramekins. Set in the fridge till ready to use. Melt 2 tablespoons butter in a saucepan and add shallots, chilies, and flour. Cook 3 minutes, stirring constantly. Add milk and keep whisking until thick. Remove from heat ad add egg yolks and mix thoroughly. Stir in cheese and season with salt and pepper. In the bowl of your electric mixer, whip room temperature egg whites till soft peaks form. Fold cheese mixture into egg whites. Divide mixture up into the prepared ramekins. Bake in a hot water bath, which goes 1/2 way up the sides of the ramekins. Bake until puffed and golden, about 15-20 minutes. These can be unmoulded and put right onto your salad plate or served in the ramekin. Ms. Fenzl recommends a salad of mixed greens, pear slices and raspberry vinaigrette, which sounds pretty good to me.