On Tue, 30 Nov 2004 12:19:37 GMT, Wayne Boatwright
> wrote:

> Christine Dabney > wrote in
> news >
> > On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote:
> >
> >
> >>I think I'm going to attend a cookin with you... consider
> >>yourself warned. Or you could come to my house. LOL
> >>
> >
> > I will come to your house. When are we gonna have the grand
> > experiment and make souffles?
> >
> > And who else wants to come?
> >
> > Christine
>
> I have never actually made a souffle. I'd like to learn!

Are you interested in making the trip?

sf
Practice safe eating - always use condiments

On Tue, 30 Nov 2004 09:35:02 -0500, Dave Smith
> wrote:

> Wayne Boatwright wrote:
>
> >
> >
> > I have never actually made a souffle. I'd like to learn!
> >
>
> I was intimidated by them until I became more familiar with white sauces
> and realized that was the basic building block to which you added
> flavour, egg yolks and beaten eggs.
>
> 1. Make a white sauce
> 2. Use something to flavor it
> 3. Stir in beaten eggs
> 4. Fold in beaten egg whites and cook
>
That's it in a nutshell!


sf
Practice safe eating - always use condiments

On Tue, 30 Nov 2004 09:35:02 -0500, Dave Smith
> wrote:

> Wayne Boatwright wrote:
>
> >
> >
> > I have never actually made a souffle. I'd like to learn!
> >
>
> I was intimidated by them until I became more familiar with white sauces
> and realized that was the basic building block to which you added
> flavour, egg yolks and beaten eggs.
>
> 1. Make a white sauce
> 2. Use something to flavor it
> 3. Stir in beaten eggs
> 4. Fold in beaten egg whites and cook
>
That's it in a nutshell!


sf
Practice safe eating - always use condiments

On Tue, 30 Nov 2004 12:15:58 GMT, Wayne Boatwright
> wrote:

> sf > wrote in
> :
>
> > On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright
> > > wrote:
> >
> >>
> >> I'm with you, Kate. My best friend is a professional pastry chef and
> >> she and her husband would certainly know. My partner and I expect my
> >> usually excellent pastry, and not only would we know the difference
> >> but we'd be terribly disappointed in anything else.
> >>
> >> If someone else serves a commercial pie crust I certainly wouldn't
> >> criticize, but I would never allow myself to do it.
> >
> > I think I'm going to attend a cookin with you... consider
> > yourself warned. Or you could come to my house. LOL
> >
> > sf
>
> We could have a "pie-in"! <g>

With your store bought crust or mine? LOL!

sf
Practice safe eating - always use condiments

sf wrote:

>
> > I was intimidated by them until I became more familiar with white sa=
uces
> > and realized that was the basic building block to which you added
> > flavour, egg yolks and beaten eggs.
> >
> > 1. Make a white sauce
> > 2. Use something to flavor it
> > 3. Stir in beaten eggs
> > 4. Fold in beaten egg whites and cook
> >
> That's it in a nutshell!

Yep, and so much easier to deal with if you look at it that way. It also=
makes
it easier to adapt to different ingredients. You just have to figure what=
to do
to get some other ingredients and flavors in there. Not that I don't sti=
ll
fake it with recipes, but before I had the internet to use for recipe
searches,I had to fake a lot of things. One night I had some shrimp, cram=
and
scallops and wanted to try a seafood souffl=E9 like one I had had in a re=
staurant
many years before. I poached the seafood, reduced the cooking stock and =
used
it for the stock in the white sauce, tossed the seafood bits together wit=
h the
sauce and egg yolks, folded in the egg whites and came up with a fantasti=
c
first course.

sf wrote:

>
> > I was intimidated by them until I became more familiar with white sa=
uces
> > and realized that was the basic building block to which you added
> > flavour, egg yolks and beaten eggs.
> >
> > 1. Make a white sauce
> > 2. Use something to flavor it
> > 3. Stir in beaten eggs
> > 4. Fold in beaten egg whites and cook
> >
> That's it in a nutshell!

Yep, and so much easier to deal with if you look at it that way. It also=
makes
it easier to adapt to different ingredients. You just have to figure what=
to do
to get some other ingredients and flavors in there. Not that I don't sti=
ll
fake it with recipes, but before I had the internet to use for recipe
searches,I had to fake a lot of things. One night I had some shrimp, cram=
and
scallops and wanted to try a seafood souffl=E9 like one I had had in a re=
staurant
many years before. I poached the seafood, reduced the cooking stock and =
used
it for the stock in the white sauce, tossed the seafood bits together wit=
h the
sauce and egg yolks, folded in the egg whites and came up with a fantasti=
c
first course.

On Tue, 30 Nov 2004 01:00:25 -0800, Christine Dabney
> wrote:

>
> I will come to your house. When are we gonna have the grand
> experiment and make souffles?

I'd like to wait until after xmas - we're remodeling our
master bath right now. After that, any time! We can take a
poll.

Who's interested in a souffle party?

sf
Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Tue, 30 Nov 2004 01:00:25 -0800, Christine Dabney
> > wrote:
>
>>
>> I will come to your house. When are we gonna have the grand
>> experiment and make souffles?
>
> I'd like to wait until after xmas - we're remodeling our
> master bath right now. After that, any time! We can take a
> poll.
>
> Who's interested in a souffle party?
>
> sf
> Practice safe eating - always use condiments

===================

Sounds great to me!

Cyndi

"sf" > wrote in message
...
> On Tue, 30 Nov 2004 01:00:25 -0800, Christine Dabney
> > wrote:
>
>>
>> I will come to your house. When are we gonna have the grand
>> experiment and make souffles?
>
> I'd like to wait until after xmas - we're remodeling our
> master bath right now. After that, any time! We can take a
> poll.
>
> Who's interested in a souffle party?
>
> sf
> Practice safe eating - always use condiments

===================

Sounds great to me!

Cyndi

"Rick & Cyndi" > wrote in
news:8F_qd.9234$xk5.7320@trnddc09:

>
> "Wayne Boatwright" > wrote in message
> ...
>> Christine Dabney > wrote in
>> news >>
>>> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote:
>>>
>>>
>>>>I think I'm going to attend a cookin with you... consider
>>>>yourself warned. Or you could come to my house. LOL
>>>>
>>>
>>> I will come to your house. When are we gonna have the grand
>>> experiment and make souffles?
>>>
>>> And who else wants to come?
>>>
>>> Christine
>>
>> I have never actually made a souffle. I'd like to learn!
>>
>> --
>> Wayne in Phoenix
>>
>> *If there's a nit to pick, some nitwit will pick it.
>> *A mind is a terrible thing to lose.
> =============================
>
> Wayne,
>
> They're actually quite easy. The *rule* with souffles though is "You
> wait for the souffle because souffles won't wait for you".
>
> I do have a recipe for one that is beyond easy (made in the blender) and
> doesn't seem to sink as fast as most.
>
> Cyndi
>
> Easy Soufflé
>
> 6 Eggs
> 6 oz Cheddar cheese
> 6 oz Cream Cheese
> 1/2 cup Milk
> 1/3 cup + 3 TBSP Parmesan Cheese *
> 3/4 tsp Dry Mustard
> 1-2 TBSP Chives & Parsley, chopped
>
> Place all ingredients EXCEPT the + 3 TBSP Parmesan cheese* (as in, use
> only the first 1/3 cup - save the extra 3 TBSP) into a blender and mix
> until all blended.
>
> Butter a baking dish then sprinkle with the 3 TBSP of Parmesan cheese
> all over the bottom and sides.
>
> Pour into the baking dish. Bake at 350 F. for 30 minutes or until done.
> Serve immediately.

Cyndi, thanks so much for the recipe. I'll definitely give it a shot. My
chef friend has made soufflé many times for us and has always said the same
thing about people waiting for the soufflé. Certainly makes sense.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Rick & Cyndi" > wrote in
news:8F_qd.9234$xk5.7320@trnddc09:

>
> "Wayne Boatwright" > wrote in message
> ...
>> Christine Dabney > wrote in
>> news >>
>>> On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote:
>>>
>>>
>>>>I think I'm going to attend a cookin with you... consider
>>>>yourself warned. Or you could come to my house. LOL
>>>>
>>>
>>> I will come to your house. When are we gonna have the grand
>>> experiment and make souffles?
>>>
>>> And who else wants to come?
>>>
>>> Christine
>>
>> I have never actually made a souffle. I'd like to learn!
>>
>> --
>> Wayne in Phoenix
>>
>> *If there's a nit to pick, some nitwit will pick it.
>> *A mind is a terrible thing to lose.
> =============================
>
> Wayne,
>
> They're actually quite easy. The *rule* with souffles though is "You
> wait for the souffle because souffles won't wait for you".
>
> I do have a recipe for one that is beyond easy (made in the blender) and
> doesn't seem to sink as fast as most.
>
> Cyndi
>
> Easy Soufflé
>
> 6 Eggs
> 6 oz Cheddar cheese
> 6 oz Cream Cheese
> 1/2 cup Milk
> 1/3 cup + 3 TBSP Parmesan Cheese *
> 3/4 tsp Dry Mustard
> 1-2 TBSP Chives & Parsley, chopped
>
> Place all ingredients EXCEPT the + 3 TBSP Parmesan cheese* (as in, use
> only the first 1/3 cup - save the extra 3 TBSP) into a blender and mix
> until all blended.
>
> Butter a baking dish then sprinkle with the 3 TBSP of Parmesan cheese
> all over the bottom and sides.
>
> Pour into the baking dish. Bake at 350 F. for 30 minutes or until done.
> Serve immediately.

Cyndi, thanks so much for the recipe. I'll definitely give it a shot. My
chef friend has made soufflé many times for us and has always said the same
thing about people waiting for the soufflé. Certainly makes sense.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

sf > wrote in news:6o9qq0hlg9q7a7hbjb068pjl6r93j6ds7t@
4ax.com:

> On Tue, 30 Nov 2004 12:19:37 GMT, Wayne Boatwright
> > wrote:
>
>> Christine Dabney > wrote in
>> news >>
>> > On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote:
>> >
>> >
>> >>I think I'm going to attend a cookin with you... consider
>> >>yourself warned. Or you could come to my house. LOL
>> >>
>> >
>> > I will come to your house. When are we gonna have the grand
>> > experiment and make souffles?
>> >
>> > And who else wants to come?
>> >
>> > Christine
>>
>> I have never actually made a souffle. I'd like to learn!
>
> Are you interested in making the trip?
>
> sf

Honestly, I'd love to, but I'm not in the position to do so anytime soon.
Thanks for asking, however. I appreciate it!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

sf > wrote in
:

> On Tue, 30 Nov 2004 12:15:58 GMT, Wayne Boatwright
> > wrote:
>
>> sf > wrote in
>> :
>>
>> > On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>
>> >> I'm with you, Kate. My best friend is a professional pastry chef
>> >> and she and her husband would certainly know. My partner and I
>> >> expect my usually excellent pastry, and not only would we know the
>> >> difference but we'd be terribly disappointed in anything else.
>> >>
>> >> If someone else serves a commercial pie crust I certainly wouldn't
>> >> criticize, but I would never allow myself to do it.
>> >
>> > I think I'm going to attend a cookin with you... consider
>> > yourself warned. Or you could come to my house. LOL
>> >
>> > sf
>>
>> We could have a "pie-in"! <g>
>
> With your store bought crust or mine? LOL!
>
> sf

Ha! I would make one from scratch. At the moment I'm just finishing the
last piece of homemade mince pie!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

sf > wrote in
:

> On Tue, 30 Nov 2004 12:15:58 GMT, Wayne Boatwright
> > wrote:
>
>> sf > wrote in
>> :
>>
>> > On Tue, 30 Nov 2004 04:15:34 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>
>> >> I'm with you, Kate. My best friend is a professional pastry chef
>> >> and she and her husband would certainly know. My partner and I
>> >> expect my usually excellent pastry, and not only would we know the
>> >> difference but we'd be terribly disappointed in anything else.
>> >>
>> >> If someone else serves a commercial pie crust I certainly wouldn't
>> >> criticize, but I would never allow myself to do it.
>> >
>> > I think I'm going to attend a cookin with you... consider
>> > yourself warned. Or you could come to my house. LOL
>> >
>> > sf
>>
>> We could have a "pie-in"! <g>
>
> With your store bought crust or mine? LOL!
>
> sf

Ha! I would make one from scratch. At the moment I'm just finishing the
last piece of homemade mince pie!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Dave Smith wrote:
>
> One other thing about pie pastry ..... get decent pie pans. Not great ones, just
> decent. I like those dark blue enamel (Ironware ??) Aluminum is useless and Pyrex is
> not much better.

I prefer Pyrex.

> I made two pie shells last week, one in an enamel pan and the other
> in Pyrex. The Pyres did not cook as evenly.

Mine cook just fine in it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Dave Smith wrote:
>
> One other thing about pie pastry ..... get decent pie pans. Not great ones, just
> decent. I like those dark blue enamel (Ironware ??) Aluminum is useless and Pyrex is
> not much better.

I prefer Pyrex.

> I made two pie shells last week, one in an enamel pan and the other
> in Pyrex. The Pyres did not cook as evenly.

Mine cook just fine in it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Wayne Boatwright wrote:
>
> Christine Dabney > wrote in
> news >
> > On Tue, 30 Nov 2004 07:36:25 GMT, sf > wrote:
> >
> >
> >>I think I'm going to attend a cookin with you... consider
> >>yourself warned. Or you could come to my house. LOL
> >>
> >
> > I will come to your house. When are we gonna have the grand
> > experiment and make souffles?
> >
> > And who else wants to come?
> >
> > Christine
>
> I have never actually made a souffle. I'd like to learn!

Are you talking savory or sweet?
I haven't had a souffle in many, many years, but when
I was a kid my mother made cheese souffles on a regular
basis. I also made them as a teen and young adult.

I've never done a baked type of sweet souffle, though.
I've taste them and they never appealed to me all that
much. But I love the non-baked variety of sweet souffles.

Kate
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally > wrote in :

> Wayne Boatwright wrote:

>> I have never actually made a souffle. I'd like to learn!
>
> Are you talking savory or sweet?
> I haven't had a souffle in many, many years, but when
> I was a kid my mother made cheese souffles on a regular
> basis. I also made them as a teen and young adult.

I have never made anything, sweet or savory, that actually had the word
souffle in the name. I have made spinach and corn dishes that included
eggs which end up with a puffy texture. Souffles were something that my
mother never made.

> I've never done a baked type of sweet souffle, though.
> I've taste them and they never appealed to me all that
> much. But I love the non-baked variety of sweet souffles.

The closest I've come to the non-baked type is making "mile-high" chiffon
pies, usually strawberry or lemon. These included beaten egg whites
stabilized with a gelatin mixture.

> Kate
>> --
>> Wayne in Phoenix
>>
>> *If there's a nit to pick, some nitwit will pick it.
>> *A mind is a terrible thing to lose.
>
>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Kate Connally > wrote in :

> Wayne Boatwright wrote:

>> I have never actually made a souffle. I'd like to learn!
>
> Are you talking savory or sweet?
> I haven't had a souffle in many, many years, but when
> I was a kid my mother made cheese souffles on a regular
> basis. I also made them as a teen and young adult.

I have never made anything, sweet or savory, that actually had the word
souffle in the name. I have made spinach and corn dishes that included
eggs which end up with a puffy texture. Souffles were something that my
mother never made.

> I've never done a baked type of sweet souffle, though.
> I've taste them and they never appealed to me all that
> much. But I love the non-baked variety of sweet souffles.

The closest I've come to the non-baked type is making "mile-high" chiffon
pies, usually strawberry or lemon. These included beaten egg whites
stabilized with a gelatin mixture.

> Kate
>> --
>> Wayne in Phoenix
>>
>> *If there's a nit to pick, some nitwit will pick it.
>> *A mind is a terrible thing to lose.
>
>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Kate Connally > wrote in :

> Wayne Boatwright wrote:

>> I have never actually made a souffle. I'd like to learn!
>
> Are you talking savory or sweet?
> I haven't had a souffle in many, many years, but when
> I was a kid my mother made cheese souffles on a regular
> basis. I also made them as a teen and young adult.

I have never made anything, sweet or savory, that actually had the word
souffle in the name. I have made spinach and corn dishes that included
eggs which end up with a puffy texture. Souffles were something that my
mother never made.

> I've never done a baked type of sweet souffle, though.
> I've taste them and they never appealed to me all that
> much. But I love the non-baked variety of sweet souffles.

The closest I've come to the non-baked type is making "mile-high" chiffon
pies, usually strawberry or lemon. These included beaten egg whites
stabilized with a gelatin mixture.

> Kate
>> --
>> Wayne in Phoenix
>>
>> *If there's a nit to pick, some nitwit will pick it.
>> *A mind is a terrible thing to lose.
>
>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Wed, 01 Dec 2004 23:41:47 GMT, Wayne Boatwright >
wrote:

>Kate Connally > wrote in :
>
>> Wayne Boatwright wrote:
>
>>> I have never actually made a souffle. I'd like to learn!
>>
>> Are you talking savory or sweet?
>> I haven't had a souffle in many, many years, but when
>> I was a kid my mother made cheese souffles on a regular
>> basis. I also made them as a teen and young adult.
>
>I have never made anything, sweet or savory, that actually had the word
>souffle in the name. I have made spinach and corn dishes that included
>eggs which end up with a puffy texture. Souffles were something that my
>mother never made.

The souffle that sparked this souffle-making get-together we are
planning for in January, is a savory one. I was telling sf on the rfc
chat channel about one that I made years ago, from a recipe in the
Time-Life Foods of the World series. It is a clam and corn souffle,
from the volume on the Northwest US. I remember it as being really
good. sf had never heard of this combination in a souffle, and this
sparked the idea that maybe we could get together and make it while I
am in the bay area. Plus maybe some other souffles: I have my eyes
on some other recipes as well...

I think I made a spinach souffle many years ago, which didn't puff all
that much, but I am not sure if it was technique, or if it was
supposed to be like that.

Christine

On Wed, 01 Dec 2004 23:41:47 GMT, Wayne Boatwright >
wrote:

>Kate Connally > wrote in :
>
>> Wayne Boatwright wrote:
>
>>> I have never actually made a souffle. I'd like to learn!
>>
>> Are you talking savory or sweet?
>> I haven't had a souffle in many, many years, but when
>> I was a kid my mother made cheese souffles on a regular
>> basis. I also made them as a teen and young adult.
>
>I have never made anything, sweet or savory, that actually had the word
>souffle in the name. I have made spinach and corn dishes that included
>eggs which end up with a puffy texture. Souffles were something that my
>mother never made.

The souffle that sparked this souffle-making get-together we are
planning for in January, is a savory one. I was telling sf on the rfc
chat channel about one that I made years ago, from a recipe in the
Time-Life Foods of the World series. It is a clam and corn souffle,
from the volume on the Northwest US. I remember it as being really
good. sf had never heard of this combination in a souffle, and this
sparked the idea that maybe we could get together and make it while I
am in the bay area. Plus maybe some other souffles: I have my eyes
on some other recipes as well...

I think I made a spinach souffle many years ago, which didn't puff all
that much, but I am not sure if it was technique, or if it was
supposed to be like that.

Christine

Christine wrote:

> clam and corn souffle, from the volume on the Northwest US. I remember
> it as being really good. sf had never heard of this combination in a
> souffle, and this sparked the idea that maybe we could get together and
> make it while I am in the bay area. Plus maybe some other souffles: I
> have my eyes on some other recipes as well...
>
> I think I made a spinach souffle many years ago, which didn't puff all
> that much, but I am not sure if it was technique, or if it was
> supposed to be like that.

I've never had a REALLY puffy spinach soufflé, so I suspect that you're
correct in wondering whether it's supposed to be like that.

You said you had your eye on other recipes; was this one of them, perchance?
(because if it isn't, it SHOULD be!)

Bread Pudding Soufflé with Whiskey Sauce
(from _Commander's Kitchen_)

"Bread pudding was already near perfection, but we combined Creole bread
pudding with the light texture of a meringue and ended up with the
restaurant's signature dessert, the single most sought-after dish in our
family's restaurant history. The whiskey sauce itself is divine, but
particularly so when poured over the piping hot soufflé. Take it from me,
this is no light dessert. Make the bread pudding and the sauce in advance,
the meringue just before assembling and baking."

Bread Pudding:
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins

Whiskey Sauce:
1 1/2 cups heavy cream
2 teaspoons cornstarch
1 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Meringue:
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Preheat the oven to 350°F. Grease an 8-inch square baking pan.

To make the bread pudding, combine the sugar,cinnamon, and nutmeg in a large
bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the
vanilla, then the bread cubes. Allow the bread to soak up the custard.
[NOTE: Elsewhere in the book, it makes a rather nasty comment about a cook
who didn't let the bread soak long enough. The custard has got to reach all
the way to the center of the bread cubes.] Scatter the raisins in the
greased pan, and top with the egg mixture, which will prevent the raisins
from burning. Bake for approximately 25 to 30 minutes or until the pudding
has a golden color and is firm to the touch. If a toothpick inserted into
the pudding comes out clean, it is done. It should be moist, not runny or
dry. Let cool to room temperature.

To make the sauce, bring the cream to a boil, combine the cornstarch and
water, and add the mixture to the boiling cream, stirring constantly. Return
to a boil, then reduce the heat and cook stirring, for about 30 seconds,
being careful not to burn the mixture. Add the sugar and bourbon, and stir.
Let cool to room temperature.

To make the meringue, be certain that you use a bowl and whisk that are
clean and that the egg whites are completely free of yolk. This dish needs a
good, stiff meringue, and the egg whites will whip better if the chill is
off them. In a large bowl or mixer, whip the egg whites and cream of tartar
until foamy. Gradually add the sugar and continue whipping until shiny and
thick. Test with a clean spoon. If the whites stand up stiff, like shaving
cream, when you pull out the spoon, the meringue is ready. Do not overwhip,
or the whites will break down and the soufflé will not work.

In a large bowl, break half the bread pudding into pieces using your hands
or a spoon. Gently fold in a quarter of the meringue, being careful not to
lose the air in the whites. Place a portion of this mixture into each of six
ramekins.

Place the remaining bread pudding in the bowl, break into pieces, and
carefully fold in the rest of the meringue. Top off the soufflés with this
lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
With a spoon, smooth and shape the tops into a dome over the ramekin rim.

Bake immediately for approximately 20 minutes or until golden brown. Serve
immediately. Using a spoon at the table, poke a hole in the top of each
soufflé and spoon the room-temperature whiskey sauce into the soufflé.

NOTE: New Orleans French bread is very light and tender. Outside New
Orleans, use only a light bread. If the bread is too dense, the recipe won't
work. We suggest Italian bread as the most comparable.

Makes 6 servings

Chef Jamie's Tip: New Orleanians like their spiked foods spiked, which is
why the whiskey sauce for this recipe uses what might seem like a generous
amount of bourbon. Cut the amount of bourbon if you prefer. A standard
crème anglaise would make a good alcohol-free alternative sauce.


Bob

Christine wrote:

> clam and corn souffle, from the volume on the Northwest US. I remember
> it as being really good. sf had never heard of this combination in a
> souffle, and this sparked the idea that maybe we could get together and
> make it while I am in the bay area. Plus maybe some other souffles: I
> have my eyes on some other recipes as well...
>
> I think I made a spinach souffle many years ago, which didn't puff all
> that much, but I am not sure if it was technique, or if it was
> supposed to be like that.

I've never had a REALLY puffy spinach soufflé, so I suspect that you're
correct in wondering whether it's supposed to be like that.

You said you had your eye on other recipes; was this one of them, perchance?
(because if it isn't, it SHOULD be!)

Bread Pudding Soufflé with Whiskey Sauce
(from _Commander's Kitchen_)

"Bread pudding was already near perfection, but we combined Creole bread
pudding with the light texture of a meringue and ended up with the
restaurant's signature dessert, the single most sought-after dish in our
family's restaurant history. The whiskey sauce itself is divine, but
particularly so when poured over the piping hot soufflé. Take it from me,
this is no light dessert. Make the bread pudding and the sauce in advance,
the meringue just before assembling and baking."

Bread Pudding:
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins

Whiskey Sauce:
1 1/2 cups heavy cream
2 teaspoons cornstarch
1 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Meringue:
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Preheat the oven to 350°F. Grease an 8-inch square baking pan.

To make the bread pudding, combine the sugar,cinnamon, and nutmeg in a large
bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the
vanilla, then the bread cubes. Allow the bread to soak up the custard.
[NOTE: Elsewhere in the book, it makes a rather nasty comment about a cook
who didn't let the bread soak long enough. The custard has got to reach all
the way to the center of the bread cubes.] Scatter the raisins in the
greased pan, and top with the egg mixture, which will prevent the raisins
from burning. Bake for approximately 25 to 30 minutes or until the pudding
has a golden color and is firm to the touch. If a toothpick inserted into
the pudding comes out clean, it is done. It should be moist, not runny or
dry. Let cool to room temperature.

To make the sauce, bring the cream to a boil, combine the cornstarch and
water, and add the mixture to the boiling cream, stirring constantly. Return
to a boil, then reduce the heat and cook stirring, for about 30 seconds,
being careful not to burn the mixture. Add the sugar and bourbon, and stir.
Let cool to room temperature.

To make the meringue, be certain that you use a bowl and whisk that are
clean and that the egg whites are completely free of yolk. This dish needs a
good, stiff meringue, and the egg whites will whip better if the chill is
off them. In a large bowl or mixer, whip the egg whites and cream of tartar
until foamy. Gradually add the sugar and continue whipping until shiny and
thick. Test with a clean spoon. If the whites stand up stiff, like shaving
cream, when you pull out the spoon, the meringue is ready. Do not overwhip,
or the whites will break down and the soufflé will not work.

In a large bowl, break half the bread pudding into pieces using your hands
or a spoon. Gently fold in a quarter of the meringue, being careful not to
lose the air in the whites. Place a portion of this mixture into each of six
ramekins.

Place the remaining bread pudding in the bowl, break into pieces, and
carefully fold in the rest of the meringue. Top off the soufflés with this
lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
With a spoon, smooth and shape the tops into a dome over the ramekin rim.

Bake immediately for approximately 20 minutes or until golden brown. Serve
immediately. Using a spoon at the table, poke a hole in the top of each
soufflé and spoon the room-temperature whiskey sauce into the soufflé.

NOTE: New Orleans French bread is very light and tender. Outside New
Orleans, use only a light bread. If the bread is too dense, the recipe won't
work. We suggest Italian bread as the most comparable.

Makes 6 servings

Chef Jamie's Tip: New Orleanians like their spiked foods spiked, which is
why the whiskey sauce for this recipe uses what might seem like a generous
amount of bourbon. Cut the amount of bourbon if you prefer. A standard
crème anglaise would make a good alcohol-free alternative sauce.


Bob

On 1 Dec 2004 19:26:16 -0600, "Bob" >
wrote:

>Christine wrote:
>
>> clam and corn souffle, from the volume on the Northwest US. I remember
>> it as being really good. sf had never heard of this combination in a
>> souffle, and this sparked the idea that maybe we could get together and
>> make it while I am in the bay area. Plus maybe some other souffles: I
>> have my eyes on some other recipes as well...
>>
>> I think I made a spinach souffle many years ago, which didn't puff all
>> that much, but I am not sure if it was technique, or if it was
>> supposed to be like that.
>
>I've never had a REALLY puffy spinach soufflé, so I suspect that you're
>correct in wondering whether it's supposed to be like that.
>
>You said you had your eye on other recipes; was this one of them, perchance?
>(because if it isn't, it SHOULD be!)
>
>Bread Pudding Soufflé with Whiskey Sauce

No, it wasn't.

I have been looking at a recipe for a twice baked spinach souffle, in
Anne Willan's From My Chateau Kitchen. This intrigues me, as well as
it looks mighty good from the pictures.

Christine

On Wed, 01 Dec 2004 08:15:16 GMT, Wayne Boatwright
> wrote:

> Honestly, I'd love to, but I'm not in the position to do so anytime soon.
> Thanks for asking, however. I appreciate it!

Dang! I wanted to meet you.


sf
Practice safe eating - always use condiments

On Wed, 01 Dec 2004 08:15:16 GMT, Wayne Boatwright
> wrote:

> Honestly, I'd love to, but I'm not in the position to do so anytime soon.
> Thanks for asking, however. I appreciate it!

Dang! I wanted to meet you.


sf
Practice safe eating - always use condiments

On Wed, 01 Dec 2004 05:08:54 GMT, "Rick & Cyndi"
> wrote:


>
> Sounds great to me!
>
> Cyndi
>

Fabulous!

Please remember my return address is to gmail... which I
don't check on a daily basis.


sf
Practice safe eating - always use condiments

On Wed, 01 Dec 2004 16:33:01 -0800, Christine Dabney
> wrote:

> On Wed, 01 Dec 2004 23:41:47 GMT, Wayne Boatwright >
> wrote:
>
> >Kate Connally > wrote in :
> >
> >> Wayne Boatwright wrote:
> >
> >>> I have never actually made a souffle. I'd like to learn!
> >>
> >> Are you talking savory or sweet?
> >> I haven't had a souffle in many, many years, but when
> >> I was a kid my mother made cheese souffles on a regular
> >> basis. I also made them as a teen and young adult.
> >
> >I have never made anything, sweet or savory, that actually had the word
> >souffle in the name. I have made spinach and corn dishes that included
> >eggs which end up with a puffy texture. Souffles were something that my
> >mother never made.
>
> The souffle that sparked this souffle-making get-together we are
> planning for in January, is a savory one. I was telling sf on the rfc
> chat channel about one that I made years ago, from a recipe in the
> Time-Life Foods of the World series. It is a clam and corn souffle,
> from the volume on the Northwest US. I remember it as being really
> good. sf had never heard of this combination in a souffle, and this
> sparked the idea that maybe we could get together and make it while I
> am in the bay area. Plus maybe some other souffles: I have my eyes
> on some other recipes as well...
>
> I think I made a spinach souffle many years ago, which didn't puff all
> that much, but I am not sure if it was technique, or if it was
> supposed to be like that.
>
I have dibs on spinach souffle!!!!

If someone else thinks they have a good spinach souffle,
I'll figure out something else.

Who's in?

I have double ovens, so we can do 8 one quart souffles or 4
two quart souffles.

Cyndi, what's your intrest?

I think that 2 or 3 of us have the savory souffle part
covered (who wants to make a dessert souffle?), so if anyone
else would like to join us and contribute another part of
the meal... let us know!

Salad anyone?




sf
Practice safe eating - always use condiments

sf > wrote in
:

> On Wed, 01 Dec 2004 08:15:16 GMT, Wayne Boatwright
> > wrote:
>
>> Honestly, I'd love to, but I'm not in the position to do so anytime
>> soon. Thanks for asking, however. I appreciate it!
>
> Dang! I wanted to meet you.
>
>
> sf

I'd like that, too. Perhaps sometime in the future when I'm in a better
position.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"sf" <

<snipping wonderful things>

>>
> I have dibs on spinach souffle!!!!
>
> If someone else thinks they have a good spinach souffle,
> I'll figure out something else.
>
> Who's in?
>
> I have double ovens, so we can do 8 one quart souffles or 4
> two quart souffles.
>
> Cyndi, what's your intrest?
>
> I think that 2 or 3 of us have the savory souffle part
> covered (who wants to make a dessert souffle?), so if anyone
> else would like to join us and contribute another part of
> the meal... let us know!
>
> Salad anyone?
>
>
>
>
> sf
> Practice safe eating - always use condiments
===================

As Nathan would say, "Aw, cuddies." I can't. <bowing head with
disappointment> But I have a good reason! Really. We just found out that
we may get to move back to Illinois. I know, sounds ridiculous after all of
my jibs and jabs about "Armpit, IL" but we really miss our friends and
family up there and this area just isn't 'home' anymore.

Whether you have a Souffle cookin virtually or physically, please know that
I would LOVE to be there but want to go home even more! Presuming all goes
well, we may be back in/by April! Woo-hoo! I'm saving my pennies as we
speak. LOL Never thought I'd want to return to Armpit, IL. hahahahahaha
Oh well.

Cyndi

"sf" <

<snipping wonderful things>

>>
> I have dibs on spinach souffle!!!!
>
> If someone else thinks they have a good spinach souffle,
> I'll figure out something else.
>
> Who's in?
>
> I have double ovens, so we can do 8 one quart souffles or 4
> two quart souffles.
>
> Cyndi, what's your intrest?
>
> I think that 2 or 3 of us have the savory souffle part
> covered (who wants to make a dessert souffle?), so if anyone
> else would like to join us and contribute another part of
> the meal... let us know!
>
> Salad anyone?
>
>
>
>
> sf
> Practice safe eating - always use condiments
===================

As Nathan would say, "Aw, cuddies." I can't. <bowing head with
disappointment> But I have a good reason! Really. We just found out that
we may get to move back to Illinois. I know, sounds ridiculous after all of
my jibs and jabs about "Armpit, IL" but we really miss our friends and
family up there and this area just isn't 'home' anymore.

Whether you have a Souffle cookin virtually or physically, please know that
I would LOVE to be there but want to go home even more! Presuming all goes
well, we may be back in/by April! Woo-hoo! I'm saving my pennies as we
speak. LOL Never thought I'd want to return to Armpit, IL. hahahahahaha
Oh well.

Cyndi

"Rick & Cyndi" > wrote in message
news:1WErd.8110$1z5.6841@trnddc06...
>
>
> As Nathan would say, "Aw, cuddies." I can't. <bowing head with
> disappointment> But I have a good reason! Really. We just found out that
> we may get to move back to Illinois. I know, sounds ridiculous after all
of
> my jibs and jabs about "Armpit, IL" but we really miss our friends and
> family up there and this area just isn't 'home' anymore.
>
> Whether you have a Souffle cookin virtually or physically, please know
that
> I would LOVE to be there but want to go home even more! Presuming all
goes
> well, we may be back in/by April! Woo-hoo! I'm saving my pennies as we
> speak. LOL Never thought I'd want to return to Armpit, IL. hahahahahaha
> Oh well.
>
> Cyndi
>
>
>

Shoots, Cyndi, since I just moved to FL, I was hoping someone would have a
cook-in downhere and I could meet you guys! Oh well. Better wait until
after the big freeze to return to your roots. Good luck.

kili

"kilikini" > wrote in message
...
>
> "Rick & Cyndi" > wrote in message
> news:1WErd.8110$1z5.6841@trnddc06...
>>
>>
>> As Nathan would say, "Aw, cuddies." I can't. <bowing head with
>> disappointment> But I have a good reason! Really. We just found out
>> that
>> we may get to move back to Illinois. I know, sounds ridiculous after all
> of
>> my jibs and jabs about "Armpit, IL" but we really miss our friends and
>> family up there and this area just isn't 'home' anymore.
>>
>> Whether you have a Souffle cookin virtually or physically, please know
> that
>> I would LOVE to be there but want to go home even more! Presuming all
> goes
>> well, we may be back in/by April! Woo-hoo! I'm saving my pennies as we
>> speak. LOL Never thought I'd want to return to Armpit, IL. hahahahahaha
>> Oh well.
>>
>> Cyndi
>>
>>
>>
>
> Shoots, Cyndi, since I just moved to FL, I was hoping someone would have a
> cook-in downhere and I could meet you guys! Oh well. Better wait until
> after the big freeze to return to your roots. Good luck.
>
> kili
>
>===========

Ah... but here's the funny part - Florida *is* my roots! Born and raised
here! Lived in Illinois on and off for 21 years... that's what I consider
home, now. <shrug> Who knew?

Cyndi

"kilikini" > wrote in message
...
>
> "Rick & Cyndi" > wrote in message
> news:1WErd.8110$1z5.6841@trnddc06...
>>
>>
>> As Nathan would say, "Aw, cuddies." I can't. <bowing head with
>> disappointment> But I have a good reason! Really. We just found out
>> that
>> we may get to move back to Illinois. I know, sounds ridiculous after all
> of
>> my jibs and jabs about "Armpit, IL" but we really miss our friends and
>> family up there and this area just isn't 'home' anymore.
>>
>> Whether you have a Souffle cookin virtually or physically, please know
> that
>> I would LOVE to be there but want to go home even more! Presuming all
> goes
>> well, we may be back in/by April! Woo-hoo! I'm saving my pennies as we
>> speak. LOL Never thought I'd want to return to Armpit, IL. hahahahahaha
>> Oh well.
>>
>> Cyndi
>>
>>
>>
>
> Shoots, Cyndi, since I just moved to FL, I was hoping someone would have a
> cook-in downhere and I could meet you guys! Oh well. Better wait until
> after the big freeze to return to your roots. Good luck.
>
> kili
>
>===========

Ah... but here's the funny part - Florida *is* my roots! Born and raised
here! Lived in Illinois on and off for 21 years... that's what I consider
home, now. <shrug> Who knew?

Cyndi

On Tue, 30 Nov 2004 11:19:50 -0500, Nancy Young >
wrote:

>zxcvbob wrote:
>>
>> Nancy Young wrote:
>
>> > Now, if someone talks about buying premade meatballs, we'll be
>> > having a different conversation.
>
>> ...or using store-bought grape jelly with the meatballs instead of homemade.
>>
>
>Heh. The way it was explained to me, you use one jar of grape jelly
>and one jar of chili sauce.
>
>nancy

perfectly o.k. if you raised the beef yourself.

your pal,
blake

On Tue, 30 Nov 2004 11:19:50 -0500, Nancy Young >
wrote:

>zxcvbob wrote:
>>
>> Nancy Young wrote:
>
>> > Now, if someone talks about buying premade meatballs, we'll be
>> > having a different conversation.
>
>> ...or using store-bought grape jelly with the meatballs instead of homemade.
>>
>
>Heh. The way it was explained to me, you use one jar of grape jelly
>and one jar of chili sauce.
>
>nancy

perfectly o.k. if you raised the beef yourself.

your pal,
blake