Stolen Souffle
This is possibly the best “please don’t eat my stuff out of the share fridge” email I’ve ever seen:
I had a souffle I brought for my lunch. It didn’t look like much, but I made it, and it was mine. Now there is no souffle in the fridge, and I am hoping whoever ate it (or used it for science) really appreciated it. Here is the recipe, so you know what you just had.
Potato Fennel Souffle
2 fennel bulbs, with tops (from farmer’s market (FM)) 4 shallots fresh ginger (FM) thyme (FM) 1/2 cup white wine 1 potato
Chop the fennel bulbs, the shallots, the ginger and sautee with olive oil and thyme while you cube the potatoes in 1/4″ cubes. Toss the potatoes in and sautee everything while preparing the egg mixture. Preheat the oven to 375.
Egg mixture 7 very nice eggs from happy chickens (FM) chopped fennel tops (FM) almond milk salt
Separate the eggs. Whip up the whites until they are stiff but not dry. Whisk together the egg yolks, chopped fennel tops, the almond milk and a pinch of salt.
As you are working, remember to keep your eye on the sauteeing vegetables, and toward the end of your preparations put in the half cup of white wine and let it simmer off. At some convenient point you should also butter a baking dish (I used a 9″ springform pan because it was what I had). After you rub (goat) butter all over it, coat the butter in something to help the eggs not stick later. I used crushed walnuts, cracker dust and amaranth flour.
Now you are ready to assemble the ingredients. Stir 1/4 of the beaten egg whites into the yolk mixture. Stir in the sauteed vegetables (the potatoes do not have to be all the way tender because you have some more baking to do). Fold the rest of the egg whites in very carefully, and pour the whole lovely mess into the baking dish of your choice. Sprinkle aleppo pepper on top for color.
Bake at 375 for about 30 minutes, or until the top is lightly browned.
Serve immediately.
