>> Saturday, January 22, 2011
This month a fellow Spanish blogger was challenging us to prepare a soufflé. The name of this dish comes from the French and means literally blown up. I think I've prepared a soufflé only once in my life before this, back in the mists of time, and I barely remember it. Bad thing, because if it had been memorable, I would remember. But that means too that it was not a complete disaster. You know that soufflé is a classic dish in French cuisine, which can be sweet or savory, and when it is savory it is made almost always with a bechamel sauce base with egg yolks to which various flavorings can be added, then mixed with the egg whites beaten to stiff peaks, which are the element that gives the soufflé its lightness. Soufflés are baked in the oven, where, if well prepared, they greatly increase in volume. They have the disadvantage then that on cooling they can go down... deflate... demoralize... collapse. So, do not give them time. The best solution is just to devour them as quickly as possible... without warning.
Among the various preparation options we were given in the challenge, it was to prepare the soufflé with potatoes using their skins as containers. Good idea, nothing is wasted. Instead of the classic gruyére cheese, I decided to use Manchego cheese (you know of my liking for Manchego... or perhaps I should call it addiction), and to add just a little more spark, use some stir-fried soft garlic. And so I started out on a sunny January morning.
My source for the recipe is a beautiful video, here. And here goes my adaptation:
Soufflé potatoes with Manchego cheese and tender garlic
Yields four servings:
This is a succulent and fairly easy recipe and, at least in small doses it does not present a great danger of collapsing. And I like these dishes to which you can add a lot of different ingredients to make them more varied. Tell me, have you ever attempted to make soufflé? Now you have run out of excuses.