Thursday, March 11, 2010

How to be a rock star in your own kitchen: Part One

Welcome to day five of Food Week on Laughing Through the Chaos - click the links below to catch up if you need to!

On making my first souffle...

This recipe was was one of the very first I tried after deciding to broaden my horizons with new recipes and new ingredients. I didn't even know what a "souffle" was until I saw the movie, Julie and Julia. Now, every time I see the word souffle, I hear, "I'iiiim Julia Chiiiild" in my head. I checked out the ingredients, thought it sounded like they'd taste good together, and figured the directions looked simple enough, so I gave it whirl.

The recipe says bake until "puffed and golden," but, having never made a souffle before, the high level of puffiness was pretty much freaking me out. It looked like it was about to explode all over the inside of the oven. So, I do what any novice cook does - I jumped on Google real quick, where I quickly found out that, not only is it actually a pretty big deal to make a souffle, but the crazy stuff going on in that oven was actually normal.

Anyway - apparently, souffles can be a bit tricky to make. Had I known that, I probably would have chickened out and say, "Hey, honey. Looks like it's Cheerios and toast for dinner again," but I'm so glad I was ignorant up to that point because this is one of my proudest kitchen creations EVER. I made a souffle! And it tasted amazing, and Dennis even loved it! Oh, happy day.

It's great for breakfast, brunch, lunch, dinner - anytime, really, and the leftovers taste great the next day.

Apple Pancake Souffle
A modification from Weight Watchers' Simply the Best : 250 Prizewinning Family Recipes


1 cup + 2 Tbsp. all-purpose flour (I used whole wheat flour)
3 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
2 c. fat-free egg substitute
2 c. skim milk (I used 2%)
1 tsp. vanilla extract
2 Tbsp. unsalted stick margarine (I used butter)
6 apples, peeled and thinly sliced (my food processor saved me a lot of time by slicing the apples for me - I also used Granny Smith apples)
3 Tbsp. firmly packed light brown sugar

1. Preheat the oven to 425 degrees F.

2. In a large bowl, combine the flour, sugar, salt and cinnamon; make a well in the center. Add the egg stubstitute, milk and vanilla; whisk until thoroughly combined.

3. Place the margarine in a 13 x 9" baking dish; place in the oven until the margarine is melted and sizzling, about 3 minutes. Add the apples and mix gently to coat. Bake until th e apples are heated through, about 5 minutes (just an FYI, I forgot this step the first time, and it didn't make any difference at all). Pour the egg mixture over the apples; sprinkle with the brown sugar. Bake until the souffle is puffed and golden and a knife inserted int eh center comes out clean, about 35 minutes. Serve at once.

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