Paula Haddock - HERLIFE Magazine

More documents

Recommendations

Info

herlife | culinaryTHESECRETTO SOUFFLESby sherry l. granaderThe thought of making a soufflé may be intimidating to many;however it is much easier than you think. Light, but rich, soufflésget their puffy texture from whipped egg whites that arefolded into a base mixture of egg yolks and other flavoringssuch as fruit, chocolate, liqueurs or cheese. The heat of theoven causes the beaten egg whites to expand, making the soufflé rise toutter deliciousness. Served hot or cold, they make a perfect dessert orside dish any day of the week with simple ingredients you have on hand:eggs, sugar, starch and fruit, chocolate, cheese or liqueur.Even the savviest of cooks may turn the page when they seea recipe for a soufflé; however they are really simple to make usinginexpensive ingredients for the most impressive dessert or side dish.You may create an incredibly satisfying and memorable dish thatyour family and friends will rave about for years to come as they bragabout your cooking.The secret to soufflés is in the eggs, specifically whipped eggwhites that make the dessert or side dish tower over the baking dishor ramekin. The proteins in the egg whites transform into a solid massof deliciousness once taken out of the oven. It is totally normal forall soufflés to fall a little bit as the air inside the bubbles cools down.Make your soufflé ahead of time and refrigerate, if you are concernedabout spending too much time in the kitchen when entertaining. Reheatyour soufflé in the oven and it will rise again for a great impression.You can still whip up a soufflé for your guests in about 10minutes, allowing 30 minutes for baking. If you prefer to really planahead, soufflés can be frozen and placed directly into a hot oven tobake for an additional five minutes or more. As a timesaver, defrostedfrozen egg whites make excellent, fluffy soufflés. Here is a basicrecipe for a delicious soufflé. Vary the recipe by using other ingredientslike chocolate, liqueurs or fruit.Vanilla Soufflé1/3 cup plus 3 Tablespoons sugar1/4 cup flour1 cup milk4 egg yolks at room temperature1 Tablespoon vanilla extract5 egg whites at room temperaturePinch of salt1/8 teaspoon cream of tartar2 Tablespoons unsalted butterSifted confectioner’s sugar for dustingAdd extra height to a soufflé dish or casserole by tying a but-14 <strong>HERLIFE</strong>MAGAZINE.COM
tered 4-inch band of thick aluminum foil around the rim of the dish.The foil collar should extend two inches above the rim of the dish.The secret to soufflés is in the eggs,specifically whipped egg whitesthat make the dessert or sidedish tower over the baking dish orramekin.Butter the soufflé dish with one tablespoon of the butter, sprinkleit with sugar, coating it evenly and knock off any excess. In a bowl,combine 1/3 cup sugar, the flour and 1/4 cup of the milk, whiskinguntil the texture is smooth.In a heavy saucepan, bring the remaining 3/4 cup of milk to asimmer, stirring constantly. Slowly pour the hot milk into the flourmixture, constantly whisking the mixture. Return this mixture backinto the saucepan and bring it to a gentle simmer while whisking.The minute it begins to bubble up, lower the heat to low and whiskconstantly for two minutes.Temper the egg yolks by adding a little bit of the simmeredmixture into the eggs, whisking the mixture each time. Do not rushthis step; otherwise you will end up with scrambled eggs. Transferthis mixture to a bowl, whisk in the vanilla extract and top with the remainingbutter. Cover and refrigerate for up to 3 hours, so this recipecan be made ahead of time up to this point.Preheat the oven to 400 degrees, placing the oven rack on thelower middle part of the oven so the soufflé has plenty of room torise.Use an electric mixer to beat the egg whites with the salt untilfrothy. Add the cream of tartar and continue beating until the whiteshold stiff peaks. Then add sugar one tablespoon at a time until stiffpeaks form again. Be careful not to knock or tap the bowl at thispoint or the bubbles formed during whipping of the egg whites canburst.Gently add 1/4 of the egg whites into the yolk mixture and blendwell. Fold the remaining egg whites into the mixture and carefullyspoon into your prepared soufflé dish.Place the soufflé on the lower middle rack of the oven and carefullyclose the oven door. Lower the temperature to 375 degrees.Bake for at least 30 minutes, avoiding any major vibrations aroundthe oven to avoid a fallen soufflé. The soufflé will be done when thetop is a puffy, golden brown color. Remove the collar, dust with confectioner’ssugar and serve immediately. ■<strong>HERLIFE</strong>MAGAZINE.COM 15
Page 1 and 2: GADGETS TOHELP YOUGET HEALTHYBEST P
Page 4 and 5: ®STAFF AND CONTACTSEditor & ChiefL
Page 6: herlife | welcomeLET'S CELEBRATE!Ha
Page 9 and 10: off after ten seconds of non-use. I
Page 11 and 12: and Jodi Olin. As members of this d
Page 13: keep the accessories minimal—reme
Page 17 and 18: HERLIFEMAGAZINE.COM 17
Page 19 and 20: Being a local televisionpersonality
Page 21 and 22: and flavors. Catalonia also produce
Page 23 and 24: include favorite summer pastime spo
Page 25 and 26: I was surprised to learn that La Cr
Page 27 and 28: herlife | home and designlove the s
Page 29 and 30: The history of glass andglassmaking
Page 31 and 32: are specific must-dos to land a job
Page 33 and 34: WONDERBOUNDA New American Dance Com
Page 35 and 36: candice bergeron, damien pattersonp
Page 37 and 38: left to right: amanda copple,candic
Page 40 and 41: herlife | financeFINDING“LOST”
Page 42 and 43: herlife | homereasons for using Ahu
Page 44 and 45: herlife | she said yesKimand Shawn4
Page 46 and 47: herlife | she said yesby marilyn is
Page 48: herlife | petsHOW TO USE CRATINGTO
Page 51: herlife | scene and be seenALAMO TH

Paula Haddock - HERLIFE Magazine

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?