{"id":14225,"date":"2014-11-30T21:12:15","date_gmt":"2014-12-01T04:12:15","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=14225"},"modified":"2014-12-07T14:10:23","modified_gmt":"2014-12-07T21:10:23","slug":"corn-and-dried-tomato-souffle-with-shrimp-onion-relish","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=14225","title":{"rendered":"Corn and Dried Tomato Souffl\u00c3\u00a9 with Shrimp-Onion Relish"},"content":{"rendered":"

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles.<\/p>\n

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.<\/p>\n

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the souffl\u00c3\u00a9.<\/p>\n

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your souffl\u00c3\u00a9 less than ethereal.<\/p>\n

Bake the souffl\u00c3\u00a9 in the right dish size for the best results. Classic souffl\u00c3\u00a9 dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though souffl\u00c3\u00a9s baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.<\/p>\n

Notes: Use dried tomatoes that are moist, soft, and pliable; if they aren’t, soak them in hot water until soft, 5 to 15 minutes, then squeeze out water. Or use oil-packed tomatoes and squeeze out the oil. You can prepare the dishes (step 1), make the sauce (step 2), and separate the eggs up to 4 hours ahead; cover sauce and eggs separately and chill. Stir the chilled white sauce over low heat until hot before proceeding with step 3.<\/p>\n

 <\/p>\n

\"tomato-souffle-su-600637-x\"<\/a>1\/4 cup (1\/8 lb.) butter<\/p>\n

1\/4 cup all-purpose flour<\/p>\n

1 1\/4 cups milk<\/p>\n

1 teaspoon dried tarragon<\/p>\n

1\/4 teaspoon salt<\/p>\n

1 cup thawed frozen corn kernels<\/p>\n

1\/3 cup finely chopped dried tomatoes<\/p>\n

1\/2 cup grated parmesan cheese<\/p>\n

8 large eggs, separated<\/p>\n

1\/4 teaspoon cream of tartar<\/p>\n

Shrimp-Onion Relish<\/a><\/p>\n

 <\/p>\n

Generously butter a 2 1\/2- to 3-quart souffl\u00c3\u00a9 dish or six 1 1\/2- to 2-cup souffl\u00c3\u00a9 dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, tarragon, and salt, and continue stirring until sauce boils and thickens, 2 to 3 minutes. Add corn and dried tomatoes and stir until hot, about 1 minute. Remove from heat. Add parmesan cheese and stir until melted. Add egg yolks and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared souffl\u00c3\u00a9 dish (or dishes). If higher than 3\/4 full, use a foil collar (see “Crowning Glory” below). If desired, draw a circle on the surface of the souffl\u00c3\u00a9 batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake large souffl\u00c3\u00a9 in a 350\u00c2\u00b0 regular or 325\u00c2\u00b0 convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes. Bake small souffl\u00c3\u00a9s in a 375\u00c2\u00b0 regular or convection oven, 20 to 25 minutes. Serve immediately, scooping portions from single souffl\u00c3\u00a9 with a large spoon. Pass the shrimp-onion relish to spoon over each serving as desired.<\/p>\n

Souffl\u00c3\u00a9s look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your souffl\u00c3\u00a9, fill the dish about 3\/4 full. If it’s less full, the souffl\u00c3\u00a9 may not rise over the rim. If it’s more full, the souffl\u00c3\u00a9 may spill over unless you wrap the dish with a foil collar. Here’s how to make one.<\/p>\n

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles. Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the souffl\u00c3\u00a9. Fold the white sauce gently but thoroughly into…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[91],"class_list":["post-14225","post","type-post","status-publish","format-standard","hentry","category-seafood","tag-ladies-who-lunch"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/14225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14225"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/14225\/revisions"}],"predecessor-version":[{"id":14229,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/14225\/revisions\/14229"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}