Woo Hoo! Finally, something new and vegetarian that both boys actually LIKED! Mark the date on the calendar!!
Of course, it isn't that far of a stretch from things we've had before. But still different.
from Mollie Katzen's The Enchanted Broccoli Forest
I know- not the best photo but I wanted to get it before it fell.
Of course, next time I make it, there will be a few tweaks. I actually followed the recipe. (insert gasp of horror here) It wasn't difficult but made lots of dirty dishes. And it needs hot peppers! and onions.... And I don't actually OWN a souffle dish. It also made a HUGE amount so maybe I'll have to see about cutting down the recipe. Of course, if I had a bigger dish.... I used two casserole dishes and it turned out fine. We only ate one and have an entire other dish left over. I'm thinking breakfast??
Here's the recipe if you want to try it. My take on the instructions ;)
6 eggs, separated and at room temperature
2 cups milk
2 Tablespoons butter
3 cups fresh corn (I used frozen and it worked fine, I just drained off part of the juice)
1/2 teaspoon salt (it could have used more)
1 1/2 cups yellow corn meal
1 1/2 cups packed, shredded cheddar
(I also added in some fresh ground black pepper and cayenne)
Preheat oven to 400*F and butter a medium souffle dish (or any other fairly straight sided casserole dish)
Bring the milk to just under boiling in a small pan (scald it) and remove from heat.
In a deep skillet or medium saucepan, saute the corn in the butter for a few minutes. (here is where I would add the peppers and onions)
Add the cornmeal to the corn and continue to stir and saute them together for about 5 minutes.
Slowly add the hot milk into the corn mixture and stir. Remove from heat and pour into a large bowl. Stir in the cheese and beat in the egg yolks. Let cool to room temperature.
While this is cooling, beat the egg whites until stiff. Fold them into the cornmeal mixture as well as possible without deflating the egg whites. Transfer to the souffle dish and pop it into the 400F oven. Immediately turn the temp down to 375 and bake 35 to 40 minutes. Serve immediately before it falls.
It was an interesting combination of textures. The souffle part made it quite light while the cornmeal gave it a lovely crispy crunch and the sweet corn was just that.
Even my non-adventurous eaters liked it. Hooray!! This is definitely a keeper recipe- with tweaks next time.