2 large or 3 small ears sweet corn, as young and fresh as possible, husked
1/2 cup diced gruyere
1/2 cup half-and-half
3 large eggs
2 TBsp diced poblano or jalapeño pepper, or to taste
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 TBsp chopped fresh chives
I didn't realize until I was ready to cook it that my smallest souffle dish was too big for this recipe so my souffle just made it to the top of the dish and didn't rise above. It was still good!
1-1/2 quart souffle dish
Unsalted butter for rubbing
Freshly grated Parmesan cheese for...
Have you ever made a souflée or a fondant? If not, now is your chance to try out a new technique. If you are an old hand then you can lend us your wisdom, share the results and perfect your techniques.
Soufflés have a reputation for being tricky. To make the classic 'smart looking' soufflé...
Soufflés have a reputation for being tricky to make and regularly feature as desserts on Masterchef - often the aim in the latter case is to achieve a 'molten' centre. But of course, soufflés can be savoury or sweet, although it seems to me that the savoury type (usually served as a starter) has...
After 25 years of marriage, I decided that one of our wedding pressents should actuallly be used for its intended purpose.... a soufflé dish, which I'd used as a general dish, either for baking or serving. First I found a recipe for hot chocolate soufflé and it was amazing but my word what a lot...
2 lbs carrots, peeled, sliced into 1/2-inch rounds
Salt for salting cooking water
1 cup whole milk
1 cup Saltine cracker crumbs
3/4 cup grated sharp cheddar cheese
1/3 cup minced onion
1 Tbsp room temperature unsalted butter
1 teaspoon Kosher salt
1/8 teaspoon cayenne