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| Eggplant Tomato Souffle |
For a very long time, I've wondered if it was possible to make souffle in a Le Creuset. I mean, sure, maybe. But all that food science of hot metal vs. hot ceramic or glass, cold fluffed liquids meeting hot things, etc. etc. had me doubting. Doubting, that is, until I stumbled across
this recipe for a flourless chocolate cake that sounded souffle-like (except upon reread...not at all), specifically for Le Creuset - so I decided to try.
Naturally, being insane, I decided not to take the simple route. I wanted to use some roasted eggplant I'd saved up from my summer farm share, and had some whole canned tomatoes. You know, logical heavy choices for a dish that is supposed to defy gravity. However, I'm really glad I did have this moment of insanity and food science experimentation; it worked and it was delicious.
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| You will use all the dishes! |
I adapted an
Eggplant Souffle recipe from Kitchen Bitch to use what I had on hand; I suspect that you can do the same, using the same skeleton ingredients for a savory souffle. Substitute cheeses, use different veggies, etc. It will probably taste awesome! I suspect the most important thing to not mess up is making sure to cook out a lot of the liquid in the vegetables - that'll be what goes wrong, if something does. Everything else, while slightly complicated (aka, you will use all pots and pans and bowls in your kitchen, and whisk, whip, and chop), is pretty straight-forward. It's a perfect dish for a snowy breakfast, brunch, or dinner...especially when it's the snowpocalypse part 34.
Recipe below
