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Wednesday, April 29, 2009

Wednesday Dinner #3- Green Onion and Cheese Souffle

My other mom (of the in-law sort) got Paul and I this cookbook for Easter. It's called "100 great Vegetarian Recipes".Paul and I haven't been dabbling in the veg thing long, so it's been great to get some new ideas for recipes beyond the normal staples.

This was my first ever attempt at a souffle, and I'm pretty proud of how they turned out. Eggs are a predominant source of protein in a low meat diet, and this is a great way to eat eggs without actually feeling like you are. I know that souffles sound intimidating, but they're not as hard as they seem!

This serves 2, in cute little personal portioned bowls. That's the other great part of this cookbook. Every recipe has 2 lists of ingredients, one for 2 servings and one for 4. It's pretty helpful!

2 Tbsp Parmesan Cheese, grated
1/2 Tbsp Vegetable Oil
4 Green Onions, finely chopped
1/4 cup Onion, chopped
2 garlic cloves, peeled and crushed
3 eggs
2 Tbsp light cream
1 ounce bread crumbs
1/4 cup cheddar cheese, grated
1/2 tsp dried mixed herbs (I used Italian seasoning)
salt and pepper

Preheat the oven to 400 degrees. Grease 2 oven-proof 2 cup capacity bowls. Coat with Parmesan cheese, reserving any that doesn't stick to the sides. Set aside.

Heat the oil in a large skillet. Cook the garlic, green onions and regular-type onions until softened. The original recipe called for 1 1/2 large Leeks instead, but a subbed the 2 types of Onions 'cuz that's what I had in my fridgerator. I think it turned out pretty tasty regardless. Once the veggies are soft, set them aside to cool.

Now, the fun stuff. Separate the eggs. I was pretty surprised how neatly and easily the yolk and the whites came apart. I had never separated eggs before and they were very cooperative. Add the cream, breadcrumbs, cheddar, mixed herbs, and the leftover Parm to the yolks and beat. It'll come out lookin' a little something like this:

Add your cooked veggies to this yolk mixture, and combine well. Season with salt and pepper.

This next part is the hardest part. You have to whisk the egg whites until they become light and fluffy, with "soft peaks". God Lord, this part took forever. Paul and I actually had to trade off the bowl, because my arm was getting tired. I never really understood why egg beaters exsisted, until today. I don't want to discourage anybody from making this, but I want to be honest. Whisking up egg whites like this is kind of a pain in the ass. I think the results were worth it though.

Now that the worst is over, use a large metal spoon to gently fold the egg whites into the veggie mixture. Once combined, spoon into your parm coated dishes. Bake for 15-20 minutes until raised and golden.

They taste fancy, liked you slaved away all day- but only take about 40 minutes all together to get on the table.

1 comment:

  1. I like the idea of a souffle, but I don't think Matt would eat it (he hates eggs).

    More importantly, I ALWAYS use an electric mixer to beat eggs. Even then it takes a few minutes (up to five). So propz to you two for using your hands!