Monday, August 15, 2011 a Spicy Corn Soufflé Date

Soufflé di Mais Piccante

2 Tbsp Butter
2 Tbsp Flour
Scant 1 Cup of Milk*
1-1/2 Cup Parmesan
3 Eggs, Separated
2 Cups Canned Sweetcorn, Drained
1/2 Bell Pepper, Diced
1/2 Fresh Chile, Finely Diced
Salt & Pepper

*I learned a new cooking term: 'scant means "No more than" in cooking parlance. So, don't add one drop of milk more than 1 cup.' and then I learned another new word: 'Parlance: A particular way of speaking or using words, esp. a way common to those with a particular job or interest.'

Preheat Oven to 400 degrees. Grease an 8x8 pan with butter.

Melt the Butter in a small pan over low heat, stir in the Flour and gradually stir in he Milk.

Cook, stirring constantly, until the mixture is thickened and smooth, then remove from the heat, stir in Parmesan and let cool slightly.

Beat in the Egg Yolks, one at a time.

Stir in the Corn, Bell Pepper, Chile, Paprika, Salt and Pepper.

Stiffly whisk the Egg Whites and fold in. Spoon into the prepared dish and Bake for 20 minutes, then lower the oven temperature to 350 degrees and bake for 5 minutes more.



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