23 November 2012

Savory Souffle

I have been threatening to make this for ages.  I don't think I was supposed to take it out of the baking dish, but it posed for such pretty photos after I did.
So.  Souffles.  They're like omelettes or egg bakes, except twice the work.  Nonetheless, they've been on my list.  Whatever.  Fricken delicious.
Melt some pepperjack cheese into milk thickened with coconut flour and butter.  Organic grassfed hipster milk. 
Pepperjack cheese has got to be one of the best cheeses.  It's cheese...but it's spicy.  It's basically a combination of my favorite things.
Stir ham and canned chiles into the milk mixture.
The egg whites get whipped into stiff peaks.  Use either lemon juice or cream of tartar to encourage the egg whites to hold those bubbles.
Gently fold a third of the egg whites into the rest of the souffle.  Fold in the second third.  Fold in the last third.  Use as few folds as possible to get it just barely incorporated.  Pour into greased dish or ramekin.
So basically what I have here is a very fluffy omelet that I'm about to bake.  I'm slightly concerned that it doesn't have enough bacon.
Fear not.  Honestly, this was so tasty.  Was it the doubled effort and extra wait time?  Who's to say?  All I know is that if you AREN'T out shopping and fighting the masses and trying not to trample innocent store workers on this Black Friday, you might as well spend some extra time to make a souffle.  Make this souffle.

Savory Souffle (a grain-free version of this recipe)

  • 2 tbs butter
  • 2 tbs coconut flour
  • 3/4 c organic milk
  • 1/3 c pepperjack cheese, shredded
  • 3 eggs, whites and yolks separated
  • a few drops of lemon juice OR 1 tsp cream of tartar
  • 1/2 c chopped ham or turkey
  • 1/2 can (~2 oz) green chiles
1.  Preheat the oven to 350*F.  Use bacon grease to grease two oven-proof dishes (mine were 1-qt each, but a 2-cup dish is plenty big enough).
2.  Over medium heat, melt butter.  Add coconut flour.  Stir in milk slowly, whisking to remove any clumps.  Stir in pepperjack and simmer until cheese is melted.
3.  Whisk egg yolks, stir in ham/turkey and chiles.  Slowly pour in milk/cheese mixture.
4.  Whip the egg whites until peaks start to form.  To help retain the whipped-ness, add in either lemon juice or cream of tartar.  In thirds, fold the egg whites into the milk/cheese mixture until just incorporated.
5.  Pour mixture into greased dishes.  Bake for ~25 minutes, until nicely browned on top.  Serve immediately.  Serves two.
I love adding spices to things.  This souffle has no spice in it - not even salt and pepper.  And yet it was sooo tasty.  Granted, between the cheese and chiles, a lot of flavor was added.

So make!  Eat!  And enjoy.
  • 4 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) reduced-fat (2%) milk, warmed
  • 6 ounce(s) pepper jack cheese, shredded
  • 4 large eggs, separated
  • 1 large egg white
  • 3 ounce(s) smoked ham, chopped
  • 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained

  • Read more: Ham and Pepper Jack Souffle - Brunch Recipes - Good Housekeeping

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