Nothing like trying to run before I can walk, eh? I was flipping through my cookbooks yesterday trying to find something different for dinner when I came across a recipe for a spinach and mushroom souffle. It sounded interesting so I thought it would make a good dinner. I separated my eggs, I caramelized my mushrooms, and I beat my egg whites stiff. I planned and I got frantic and I got the ingredients combined and I got the whole mixture into the ramekins and into the oven. I even got the souffle to rise and not deflate (as you can tell by my slightly blurry picture). I sat down and I had a bite of that souffle and I thought "This is it?"
Really? I gave myself carpal tunnel syndrome beating egg whites by hand for this? Yes, it was good. Yes, the souffle was fluffy. Yes, it was gratifying to know I could do it but I could have gotten the same flavor with 1/4 of the work if I did scrambled eggs with mushrooms and spinach. At least I wouldn't have had sore wrists with scrambled eggs and I wouldn't have felt bad dipping the eggs in ketchup.
What is the appeal in a souffle? Is it just to show off that you can make one? Is it supposed to taste fancier and better? According to Gui Alinat in an article from the St. Petersburg Times eating a souffle should be like eating a cloud.
I don't want to eat a cloud. I want a dinner that fills me up. Maybe for dessert it would be good but a dinner souffle? I just don't get it. Is there a hungry man version that would actually fill me up? Maybe I will try the chocolate souffle recipe that is attached to the article. At least a light, airy dessert makes sense to me.
3 comments:
I love souffles. But one word of advice: You don't have to beat the egg whites by hand just because the Fat Ladies did. Use your KitchenAid! And if you don't have one, start scoping out garage sales!
I totally need a KitchenAid. It is on my Christmas list (just remember that Chris). What was even worse was when I whipped butter by hand. That just about killed me.
That delicate cloud taste you experienced is what makes the souffle different. I'm not sure spinach and mushrooms is the best accompaniment for it. Which is why you are right; souffle is excellent as a dessert item, especially paired with fresh fruit or other delicate tastes.
As for a savory dish, consider instead the flavors of onions and red wine or a salty cheese with lemon and thyme. Even a zpritx of truffle oil can elevate the souffle.
Also, as nice as the souffle is, it does not have that fulfilling density that one would expect from a main dish in the winter. Its lightness makes it nicer for a summer lunch or perhaps an appetizer. I think that one of the coolest things about cooking is that the sum is always more than the parts, and things like the light fluffy texture of a spuffle which would be considered a weakness for one application make it a strength for another.
Finally, I agree; if you want to spare your poor wrist, use a KitchenAid or instead, serve it as a side dish or appetizer for more people instead of a main course.
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