For dinner last night, I decided to make a start on the giant
butternut squash my neighbor gave me a month or so ago. Didn't want
soup, or chunky casserole. I wanted a souffle and I wanted a savory,
not sweet one.

I settled on this:

http://www.myrecipes.com/recipe/wint...0000000226098/

but I should have looked at the reviews. 5 of 6 people got no rise
out of the thing and neither did I. I mean, it was tasty and all, but
more like a pudding or mousse than (what I think of as) a souffle.
Looking the ingredients and instructions I can see the error: Not
enough egg (white) and all the ingredients simply whizzed in the food
processor rather than folding the batter into properly beaten egg
whites. Why'd they call it a souffle at all? (And why didn't I look
at it more closely sooner? :-) )

Back on the hunt, I see lots of *sweet* butternut squash puffy souffle
recipes, but the savory ones all seem to be the pudding/mousse kind,
at least within 10 minutes of searching.

Seems to me, souffles are one of those foods that could have a
standard formula, something along the lines of 1) so much puree of 2)
a certain level of wetness/consistency, 3) ratio of egg yolks to
puree, 4) ratio of well-beaten egg whites to puree, and 5) cook it at
X degrees for Y minutes (or until puffy).

Anyone want to take a shot at it? Or just post your favorite (and
hopefully tried and true) savory souffle recipe?

--
Silvar Beitel

On Sun, 2 Dec 2012 12:58:46 -0800 (PST), Silvar Beitel
> wrote:

> For dinner last night, I decided to make a start on the giant
> butternut squash my neighbor gave me a month or so ago. Didn't want
> soup, or chunky casserole. I wanted a souffle and I wanted a savory,
> not sweet one.
>
> I settled on this:
>
> http://www.myrecipes.com/recipe/wint...0000000226098/
>
> but I should have looked at the reviews. 5 of 6 people got no rise
> out of the thing and neither did I. I mean, it was tasty and all, but
> more like a pudding or mousse than (what I think of as) a souffle.
> Looking the ingredients and instructions I can see the error: Not
> enough egg (white) and all the ingredients simply whizzed in the food
> processor rather than folding the batter into properly beaten egg
> whites. Why'd they call it a souffle at all? (And why didn't I look
> at it more closely sooner? :-) )

No idea, but that water bath is a dead give away about the end result.
You know it's not going to be what we think of as souffle because the
whites weren't folded in by hand... something you could change if you
otherwise liked the recipe.
>
> Back on the hunt, I see lots of *sweet* butternut squash puffy souffle
> recipes, but the savory ones all seem to be the pudding/mousse kind,
> at least within 10 minutes of searching.
>
> Seems to me, souffles are one of those foods that could have a
> standard formula, something along the lines of 1) so much puree of 2)
> a certain level of wetness/consistency, 3) ratio of egg yolks to
> puree, 4) ratio of well-beaten egg whites to puree, and 5) cook it at
> X degrees for Y minutes (or until puffy).
>
> Anyone want to take a shot at it? Or just post your favorite (and
> hopefully tried and true) savory souffle recipe?

I used to make souffles all the time as an everyday side dish and I'd
be happy to give you a recipe, but I never wrote it down. I use an
egg per person, but you could use more if you have big eaters or
adjust it down for people who eat less. Make a white sauce, mix the
squash in, then add the yolks, stir some more. I usually add a
handful of cheese too (because I like it)... parmesan, jarlsberg or
whatever is on hand. Whip up the whites (I don't bother using more
white than yolk) using a little cream of tartar, fold it into the
white sauce/yolk/squash mixture. I just eyeball the amount of
vegetable... which is leftover from a previous meal (like squash,
broccoli or asparagus), so the amount varies. My intent is to make an
amount that will result in no leftover souffle, and that only comes
with experience.

A souffle benefits from a blast of heat from the bottom, which means
your oven rack is at it's lowest position in the oven. I keep my
pizza tiles in the oven permanently, so I place my souffle dish on
them... if I didn't have them, I'd heat my cast iron skillet in the
oven and place my souffle dish in that to bake.

HTH

--
Food is an important part of a balanced diet.

On Dec 2, 4:18 pm, sf > wrote:
> On Sun, 2 Dec 2012 12:58:46 -0800 (PST), Silvar Beitel
>
>
>
> > wrote:
> > For dinner last night, I decided to make a start on the giant
> > butternut squash my neighbor gave me a month or so ago. Didn't want
> > soup, or chunky casserole. I wanted a souffle and I wanted a savory,
> > not sweet one.
>
> > I settled on this:
>
> >http://www.myrecipes.com/recipe/wint...eens-100000002...
>
> > but I should have looked at the reviews. 5 of 6 people got no rise
> > out of the thing and neither did I. I mean, it was tasty and all, but
> > more like a pudding or mousse than (what I think of as) a souffle.
> > Looking the ingredients and instructions I can see the error: Not
> > enough egg (white) and all the ingredients simply whizzed in the food
> > processor rather than folding the batter into properly beaten egg
> > whites. Why'd they call it a souffle at all? (And why didn't I look
> > at it more closely sooner? :-) )
>
> No idea, but that water bath is a dead give away about the end result.
> You know it's not going to be what we think of as souffle because the
> whites weren't folded in by hand... something you could change if you
> otherwise liked the recipe.
>
>
>
> > Back on the hunt, I see lots of *sweet* butternut squash puffy souffle
> > recipes, but the savory ones all seem to be the pudding/mousse kind,
> > at least within 10 minutes of searching.
>
> > Seems to me, souffles are one of those foods that could have a
> > standard formula, something along the lines of 1) so much puree of 2)
> > a certain level of wetness/consistency, 3) ratio of egg yolks to
> > puree, 4) ratio of well-beaten egg whites to puree, and 5) cook it at
> > X degrees for Y minutes (or until puffy).
>
> > Anyone want to take a shot at it? Or just post your favorite (and
> > hopefully tried and true) savory souffle recipe?
>
> I used to make souffles all the time as an everyday side dish and I'd
> be happy to give you a recipe, but I never wrote it down. I use an
> egg per person, but you could use more if you have big eaters or
> adjust it down for people who eat less. Make a white sauce, mix the
> squash in, then add the yolks, stir some more. I usually add a
> handful of cheese too (because I like it)... parmesan, jarlsberg or
> whatever is on hand. Whip up the whites (I don't bother using more
> white than yolk) using a little cream of tartar, fold it into the
> white sauce/yolk/squash mixture. I just eyeball the amount of
> vegetable... which is leftover from a previous meal (like squash,
> broccoli or asparagus), so the amount varies. My intent is to make an
> amount that will result in no leftover souffle, and that only comes
> with experience.
>
> A souffle benefits from a blast of heat from the bottom, which means
> your oven rack is at it's lowest position in the oven. I keep my
> pizza tiles in the oven permanently, so I place my souffle dish on
> them... if I didn't have them, I'd heat my cast iron skillet in the
> oven and place my souffle dish in that to bake.
>

Yeah, the water bath thing didn't even register with me. Duh.

> HTH

Thanks. I'm sure it will. "Real" souffles are things I can see
myself playing around with. And oh yeah, cheese rules :-).

--
Silvar Beitel

"sf" > wrote in message

> A souffle benefits from a blast of heat from the bottom, which means
> your oven rack is at it's lowest position in the oven. I keep my
> pizza tiles in the oven permanently, so I place my souffle dish on
> them... if I didn't have them, I'd heat my cast iron skillet in the
> oven and place my souffle dish in that to bake.
>
> HTH

I'd picked you out for being one of the people here who knew about food.
What you've written about souffles confirms it. Nice one SanFran.

On Mon, 3 Dec 2012 11:50:23 +1100, "Farm1" >
wrote:

> "sf" > wrote in message
>
> > A souffle benefits from a blast of heat from the bottom, which means
> > your oven rack is at it's lowest position in the oven. I keep my
> > pizza tiles in the oven permanently, so I place my souffle dish on
> > them... if I didn't have them, I'd heat my cast iron skillet in the
> > oven and place my souffle dish in that to bake.
> >
> > HTH
>
> I'd picked you out for being one of the people here who knew about food.
> What you've written about souffles confirms it. Nice one SanFran.
>

What a nice compliment - I'm blushing, thanks!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
> On Mon, 3 Dec 2012 11:50:23 +1100, "Farm1" >
> wrote:
>
>> "sf" > wrote in message
>>
>> > A souffle benefits from a blast of heat from the bottom, which means
>> > your oven rack is at it's lowest position in the oven. I keep my
>> > pizza tiles in the oven permanently, so I place my souffle dish on
>> > them... if I didn't have them, I'd heat my cast iron skillet in the
>> > oven and place my souffle dish in that to bake.
>> >
>> > HTH
>>
>> I'd picked you out for being one of the people here who knew about food.
>> What you've written about souffles confirms it. Nice one SanFran.
>>
>
> What a nice compliment - I'm blushing, thanks!

LOL. A simple statement of facts sf. You just confirmed what I had long
suspected. Remember I'm Australian and the thing we're known for as a
nation is telling it as we see it and hang any consequences. That's how
I've managed to fall foul as certain Queen Bs. ;-))

Silvar Beitel > wrote in
:


>
> Anyone want to take a shot at it? Or just post your favorite (and
> hopefully tried and true) savory souffle recipe?
>


I have made this one several times, and the SO keeps asking when I'm going
to do it again...... you can also use a cheese like Gruyere instead of
Emmental.


http://www.taste.com.au/kitchen/reci...+souffle,13973




--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"I'm back" > wrote in
:

> Silvar Beitel > wrote in
> news:bd00d7b9-9583-40e4-bc44-
:
>
>
>>
>> Anyone want to take a shot at it? Or just post your favorite (and
>> hopefully tried and true) savory souffle recipe?
>>
>
>
> I have made this one several times, and the SO keeps asking when I'm
> going to do it again...... you can also use a cheese like Gruyere
> instead of Emmental.
>
>
> http://www.taste.com.au/kitchen/reci...+souffle,13973
>
>
>
>


I knew I had some pictures of the Emmental souffles somewhere........

http://s199.beta.photobucket.com/use...ry/Valentines%
20dinner%20first%20part


http://tinyurl.com/cook274

I made the souffles as part of a Valentines Day dinner.


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Mon, 3 Dec 2012 13:38:30 +0000 (UTC), "I'm back" >
wrote:

> I knew I had some pictures of the Emmental souffles somewhere........
>
> http://s199.beta.photobucket.com/use...ry/Valentines%
> 20dinner%20first%20part
>

Nice series. I'd enjoy eating a dinner like that.

--
Food is an important part of a balanced diet.