Conference turris::cooks

    3 T butter
    3 T flour
    1 c milk
    3 egg yolks
    1 7 1/2 oz can shrimp, tuna, salmon, or crab (we use salmon), drained
    1 T lemon juice
    2 T mayonnaise
    2 T grated Swiss cheese
    3 egg whites (recipe says 4 but we use three)
    
    Lightly butter 1 quart souffle dish.
    Preheat oven to 375 oF.
    Melt 3 T butter in small saucepan over medium heat.
    Reduce heat to low, stir in flour, and cook 2-3 minutes without
    browning.
    Gradually add milk and stir until thickened.
    Remove from heat and add egg yolks one at a time, stirring well.
    Toss seafood with lemon juice.
    Fold in seafood, lemon juice, and cheese.
    BEat egg whites separately until stiff but not dry.
    Gently fold into yolk mixture.
    Pour into souffle dish and bake 30-40 minutes until puffed and golden.
    Serve immediately.  It will deflate if you leave it sitting.
    
    This makes two servings.  It is good served with honey mustard.

    Tried this for Valentine's Day & it worked wonders!
    
    I used salmon this time, but can you use, say lobster?  Or fresh
    salmon?  As long as it's 7 and a half ounces and chopped fine?

    I'm glad you liked it.  Charlotte (CADSYS::RICHARDSON) was supposed
    to make it for me on Valentines Day, but she was busy so I got bagels
    and lox (had to have salmon somehow).  Oh well, she's still my
    valentine, and we have the ingredients around to make it some other
    time.
             
    I think it would work well with canned lobster, although the cans
    I've seen are bigger than 7 1/2 oz (I can think of things to do
    with the rest).  I don't think I would use fresh salmon, though,
    since the recipe is calling for canned fish, and canned means that
    it is already cooked.  Besides, I can think of better uses for fresh
    salmon - But that would be the subject of another note.
    
    				Paul
    

    Does anyone have a recipe for a spinach souffle for two or three
    people, no 'shrooms, any kind of cheese??  I can't believe none
    of my cookbooks has anything close, but they seem to be more like
    casseroles that start out with a can of cream of mushroom soup.
    I did find one for a broccoli/cheese - will try substituting an
    equal amount of spinach and see what happens!  Can you use egg
    substitutes in souffles?
    
    Thanks for the previous pointer to Bon Appetit - these dessert souffles
    sound wicked - definitely impress-the-relatives stuff!
    
    Thanks!
    

    
    1 tbls. unsalted butter
    1 1/3 c. freshly grated parmesan cheese
    1 tbls. olive oil
    4 tbls. yellow cornmeal
    4 large egg yolks
    salt and freshly ground pepper to taste
    5 large egg whites
    
    Generously butter a six-cup souffle dish and dust with two-tablespoons
    of the cheese.  Set aside. Bring one and two-thirds cups of water with
    the olive oil to a simmer over medium heat.  Add the cornmeal in a slow
    steady stream, stirring constantaly.  Cook the polenta at medium-high
    heat, stirring for about 10 minutes, until the mixture has the
    consistancy of a thick white sauce.  Remove from heat.  Using a wodden
    spoon, beat in egg yolks one at a time.  Stir in all but one tablespoon
    of the cheese.  Season with salt and pepper.  The souffle can be
    prepared in advance to this point.  About 40 minutes before serving,
    preheat the oven to 425 degrees.  Beat the egg whites with a pinch of
    salt until they hold a firm peak, but are still creamy.  Stir one
    quarter of the egg whites into the cornmeal mixture.  Then fold the
    cornmeal mixture into the remaining egg whites.  Spoon the mixture into
    the prepared souffle dish and smooth the top.  Sprinkle it with the
    remaining cheese.  Bake about 25 to 30 minutes, until the souffle is
    puffed, browned and firm.  Serve at once.  Serves 4 to 6.
    
    Note: This souffle can be baked in advance and set aside.  To serve,
    unmold it, turn it upright on a baking sheet and warm for about 20
    minutes in a 300 degree oven.  Since the version has been allowed to
    fall, it is best to serve it as a side dish, topped with a light tomato
    sauce.

    
    1 tbls. unsalted butter
    3 tbls. dry bread crumbs
    1 medium onion, chopped
    4 tbls. olive oil
    1 large garlic clove, minced
    1 bunch Swiss chard, about 3/4 lb., chopped
    2 cups ricotta
    2 tbls. flour
    1 large egg yolk
    1 tsp. dried thyme
    salt and freshly ground pepper
    1 large 28oz. can plum tomatoes, finely chopped
    6 large egg whites
    
    
    Butter an eight-cup souffle dish and dust with the bread crumbs.  Set
    aside.  Heat two tablespoons of oil in a large skillet, add half the
    chopped onion and saute over medium heat until it is soft but not
    brown.  Add the garlic and stir, then add the Swiss chard.  Stir-fry
    the mixture over high heat until the Swiss chard has wilted, about five
    minutes.  Chop the mixture in a food processor until very fine.  Add
    the ricotta, flour and egg yolk and process until smooth.  Stir in
    one-half teaspoon of the thyme.  Season with salt and pepper to taste
    and set aside. (Can be prepared ahead up to this point.)  For the
    sauce, heat the remaining onion until it is soft but not brown.  Stir
    in the tomatoes and cook over medium-high heat for 10 to 15 minutes,
    until the mixture is thick.  Add the remaining thyme, season with salt
    and pepper and set aside.  Preheat oven to 425 degrees.  Beat the egg
    whites until they hold firm peaks.  Stir one-third of the egg whites
    into the ricotta mixture, the fold the ricotta mixture into the
    remaining egg whites. Spoon the mixture into the prepared dish,  Bake
    20 minutes. Reduce temperature to 375 degrees and bake 25 minutes
    longer until souffle is puffed, lightly browned and firm.  Reheat the
    tomato sauce.  Serve the tomato sauce on the side.  Serves 8.
                                                                 

			Hints/rules/ideas for souffles

	1) Most important rule.  Use the correct cooking container for
	   the souffle.  Egss are the only leavening agent in a souffle
	   and they need to "crawl up" a STRAIGHT-SIDED baking dish in
	   order to achieve the tender loft of the perfect souffle.
	   In short:

	   If making souffles, purchase souffle dishes of the correct
	   size.

	2) When making frozen, or uncooked, souffles, refer to rule #1.
	   The right sized, shaped container means everything.

	3) Eggs should be at or very near room temperature before attempting
	   to whip them for the souffle.

	4) Other ingredients besides egg whites should not be too hot when
	   added to the egg whites.

	5) Two cooking techniques must be mastered to create a souffle.  You
	   must be able to whip egg whites to their maximum volume WITHOUT
	   overwhipping them to the point where they begin to deflate.  You
	   whip them to "stiff peak" only....this means when you lift the
	   beaters from the egg whites, the egg white stands in peaks without
	   folding over at all.  DO NOT whip the eggs any more after achieving
	   this condition.  You must also be able to FOLD the egg whites
	   into the batter in such a way that the egg whites do not lose their
	   "loft".  Folding is described at great length in many good 
	   cookbooks -- it is worth it to research this before making your
	   first souffle. 

	6) The oven should be pre-heated when baking a souffle.  Pre-heat it
	   while mix the souffle batter up.  Bake the souffle immediately
	   upon finishing mixing.

	7) Unless specifically stated otherwise in the souffle recipe, assume
	   the souffle is fragile and should be eaten immediately upon
	   removal from the oven.


	8) Relax.  All the above rules are really easy to follow and
	   if followed, the results are bound to be wonderful.

			Sweet Potato (or squash) souffle
    			--------------------------------
    
Three hours before beginning to cook, remove 3 jumbo or 4 extra large eggs
from the refrigerator and set out to "warm up".

This recipe is of the "sturdier" variety.  It doesn't loft as high as the
true French souffle, but it stays pretty longer after removal from the oven.
You will need the standard "large" size souffle dish -- not sure of the
capacity, but I think it is 1 and 1/2 quarts.  butter the dish well and set
in the refrigerator to chill for 30 minutes.  Remove from the refrigerator
30 minutes before baking the souffle.  Pre-heat your oven to 350 degrees 
farenheit.


	INGREDIENTS:
	------------

	3 jumbo or 4 extra-large eggs, warmed to room temperature, separated,
	with the egg whites in a deep, narrow bowl (NO PLASTIC - glass or
	metal only - it must have NO OIL OR GREASE AT ALL)

	2 cups cooked, mashed, cooled sweet potato or winter squash
		(you can use canned pumpkin for this very nicely)

		I generally use canned sweet potatos (or yams), drained,
		and thoroughly mashed...enough to make two cups.

	3/4 cup packed dark brown sugar

	1 and 1/2 cups heavy cream

	1/2 teaspoon salt

	2 teaspoons cinnamon

	1/2 teaspoon powdered ginger (other spices of choice may be
		added - even 3 teaspoons pumpkin pie spice works well)

	1/4 cup butter, melted and cooled (do NOT add when using pumpkin)

	1/2 cup pecan pieces (optional)

	PROCEDURES
	----------

	Mix the sweet potato pulp, sugar, cream and seasonings, and
	butter in a large bowl.

	Lightly beat the egg yolks and add to the sweet potato mixture,
	mixing well.  

	Stir in the pecan pieces if they are used.

	Whip the egg whites until stiff peaks form.

	Stir a large spoonful of the egg whites into the potato mixture
	to lighten the batter.

	Fold the egg whites into the potato batter, folding in just until
	no white streaks remain, being careful to not "flatten" the egg
	whites.

	Turn into the buttered souffle dish.  Smooth the top of the
	souffle and sprinkle with some brown sugar.

	bake in the center of the oven for approx. 30 minutes or until
	a gentle shake of the dish does NOT cause jiggling of the souffle.

	Serve as a side dish for poultry, pork, or beef.  Smile graciously
	as everyone raves about the dish.

    We used to have this for weekend lunches fairly often, but my husband
    can't eat many eggs anymore, so it's been a while.
    
    Seafood Souffle
    
    3 T butter
    3 T flour
    1 c milk
    3 egg yolks
    1 7.5 oz can shrimp, tuna, salmon, or crab, rinsed, drained, and broken
          up - we always use canned salmon
    1 T lemon juice
    2 T mayonnaise
    2 T grated swiss cheese
    3 egg whites
    
    Butter a 1 quart souffle dish and set aside.
    Heat oven to 375 oF.
    Melt butter in small saucepan.
    Stir in flour, cook 2-3 minutes (do not brown).
    Gradually add milk.
    Stir until thick.
    Remove from heat.
    Add egg yolks one at a time.
    Toss seafood with lemon juice.
    Fold seafood, mayonnaise, and cheese into egg yolk mixture.
    Beat egg whites until stuff.
    Fold egg whites into yolk mixture (gently).
    Pour into souffle dish.
    Bake 30-40 minutes, until puffed and golden.
    Serve immediately.
    
    We like this served with spicy honey mustard and a salad.

	While we're on the subject of souffles...

	I've noticed that these replies say to butter the souffle pan..

	I'd been taught not to butter the sides, only the bottom..

	Something about..  mixture not being able to rise on a butter
	side..

	I havn't had a problem with buttering only the bottom, except
	that the souffle leaves a crust on the side..

	Does it really matter ??

	Thanks
	Charlie

It can matter whether you butter the sides and/or the bottom of the souffle
dish.  My recipes call for buttering the whole dish.  I would recommend
following the recipe exactly, including what size dish, and what to butter.
Some dessert souffle recipes will call for buttering AND sugaring the
souffle dish.

Re .1

I've attempted to make the pumpkin souffle in .1 3 times now, and haven't
been able to get it right yet.  The first time, I managed to double the 
quantity of cream, so I know why it didn't cook.  The second time, I followed
the recipe, but it still took about an hour to cook. When it started  to
burn on top, we ended up taking it out of the oven and scooping out the
cooked portion from around the sides, then putting it back in to cook.  I
made it again the night before last. I figured that maybe I was using the
wrong size dish, so I used a 2 1/2 quart dish this time. I think that is the
size dish that should be used since all the souffle mixture fits in that,
and didn't fit in the 1 1/2 quart that the recipe states.  But it still
didn't cook.  We ended up doing the same thing as the second time (taking
it out of the oven to eat the cooked part and then putting it back in
to finish cooking so that it wouldn't burn on top).  It's a very tasty
dish (I can imagine how good it would be if I'd get it right), so I'd love
to be able to make it correctly, but I haven't a clue as to what else I
should try, but cooking for an hour til the top turns black doesn't seem
to be a good option.  Any ideas?

Thanks,
Cathy

re: .8

if the top cooks before the middle, and gets to the point of going black,
your oven is way too hot.  It may be that you need to get an oven thermometer
and check it.  The symptoms described sound more like what happens when I
forget to turn my oven from"pre-heat" to "bake" setting - where my broiler
or top heating unit is on, and the bottom heating unit is off.

The souffle takes somewhere between 30 and 45 minutes to bake in our oven,
(which may run too hot as well), but even if you bake this souffle for
an hour at 350 degrees F, you should not get a blackened top.  I have
prepared this recipe for several years and it is the centerpiece of the
Thanksgiving meal; the only adjustment I've ever made was to reduce the
heavy cream to 1 cup when the pumpkin or squash or sweet potato pulp was
"wetter" than expected.  You might try this as well.

However, your main problem is still the oven baking issue and that sounds
like something is wrong.  Do you bake often?

oh, I know what the problem is...I forgot to give oven temp!!! oh fuzz!!
okay, bake at 350 degrees F....pre-heat oven prior to baking souffle...
and bake until it no longer jiggles when shaken gently.  It make take an
hour, but I expect somewhere between 30 and 45 minutes...

    I thought it was that my oven was too hot, also, so I did buy an oven
    thermometer for the last time I made it.  My oven was on the money at
    350 like it was supposed to be.  I think I'll try reducing the cream to
    1 cup the next time and see what happens.
    
    Thanks for the help.
    
    Cathy