Soufle

One more time. ANYTHING that can be cooked on your range or in your oven can be cooked in the egg.

Piccadilly's Carrot Souffle

* 1 3/4 pounds peeled carrots, chopped up
* 1 cup sugar
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons vanilla
* 2 tablespoons flour
* 3 eggs, well-beaten with electric mixer
* 1 stick margarine at room temperature
* powdered sugar

1. Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.

2. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.

3. Pour mixture into a 2-quart baking dish. Bake at 350 for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

(NOTE: 375 indirect if you are going to use your Egg)

Leave it to Max.

Eggdome

Its no secret i'm a big fan of french provencal and country cooking. ..one of my favorite tv chefs is jacques pepin. . .we watch him on pbs all the time, and i used to love the show he did with julia child. . . i've been reading his autobiography (the apprentice) in which he describes his life growing up in france, how his mother (who started restaurants in the '40s) got him interested in cooking, through his apprenticships in french restaurants, and eventually his success in america. .. .great book, well written, i highly recommend it. . .he also includes many of his favorite recipes from over the years, one of which is his mother's souffle recipe. .. .now, he also talks about the wood/coal burning stoves/ovens of his youth, and of course, i figured, what could be truer to the original than making the souffle in the BGE. . .so thats what i did. ..the family absolutely loved it. ..it had just a hint of smoke flavor to it (that 'rustico' flavor i'm always striving to achieve with baked dishes), and its easy to make. . ..




INGREDIENTS:
6 Tbs (3/4 stick) unsalted butter, plus more to butter a 6 cup gratin (soufflé) dish
6 Tbs all –purpose flour
2 cups cold whole milk
1/2 tsp salt
1/2 tsp fresh ground pepper
5 extra large eggs
2 1/2 cups grated swiss cheese, preferably Gruyere
3 Tbs minced fresh chives




Preparation:
1 Preheat oven to 400 degrees (I got the egg well established with a good clean fire with grid on top of inverted plate setter at 400 degrees . ..let it get going for a good ½ hour to insure a nice clean burning fire)
2 Butter the soufflé dish and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk in one stroke, and mix it in with whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool (it must be cooled or it will curdle the eggs).
3 Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese, and the chives to the cooled sauce, and mix well to combine. Pour into the buttered soufflé dish and cook immediately or set aside until ready to cook.
4 Bake for 30 – 40 minutes or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite a while, it is best eaten immediately.


Cooking time: 40 minutes

Recipe Type
Side Dish

Recipe Source
Source: BGE Forum, Mad Max Beyond Eggdome, 2005/09/09

Note, in his book Jacques took this recipe from his mother. Not knowing any better, she had made a soufflé with out the traditional method of separating the egg yolks from the whites, then whipping the whites and folding them in, which results in those really puffy, high soufflés you might be familiar with. But this soufflé is very thick and creamy, and it was absolutely delicious.

do em all the time, using that jacque pepen recipe .. . easy peasy!!



p.s. get your wife to ask you to do something hard. .heee