Spicy Corn Souffle
from The Silver Spoon

2 tbsp butter, plus extra for greasing
2 tbsp all-purpose flour
scant 1 cup milk
2 3/4 cups Swiss cheese
3 eggs, separated
2 cups sweetcorn, removed from cob
1/2 red bell pepper, seeded and chopped
1/2 fresh chile, seeded and chopped
pinch of paprika
salt and pepper

Preheat the oven to 400 degrees.  Grease a souffle dish with butter.  Melt the butter in a small pan over low heat, stir in the flour and gradually stir in the milk  Cook, stirring constantly, until the mixture is thickened and smooth, then remove from the heat.  Stir in the Swiss cheese, and let cool slightly.  Beat in the egg yolks one at a time, then stir in the corn, bell pepper, chile and paprika and season with salt and pepper.  Stiffly whisk the egg whites and fold in.  Spoon into the prepared dish and bake for 20 minutes, then lower the oven temperature to 350 degrees and bake for 5 minutes more.  Serve immediately.


Poached Eggs in Cilantro Parsley Butter
From From Asparagus to Zucchini

4 eggs
3 tbsp butter
1 1/2 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley

Fill a wide, shallow pot with enough water to come at least 4 inches up its sides.  Bring water to a full boil.  Turn off the heat and carefully crack eggs, one at a time, into the hot water, keeping eggs separate from each other as much as possible.  Cover pot and set a timer for 3 minutes.  Meanwhile, fill a shallow pan with a couple inches of cold water.  After the 3 minutes are up, use a slotted spoon to carefully transfer each egg to the cold water.  When eggs are cool remove them with a spatuala to a cutting surface.  Trim off any ragged edges from the eggs with a paring knife. (Eggs may be held in the refrigerator at this point until a few minutes before you want to serve them.)  To finish: Heat butter in a skillet over medium heat; add herbs and cook briefly.  Adjust heat to low, add eggs, and heat through, basting them with the herb butter.  Serve immediately with toast.  Makes 2 servings.


Potato Crust Quiche
From From Asparagus to Zucchini

3 medium potatoes (to make 1 1/2 cups mashed) *
1/3 cup butter, softened
2 cups mixed, chopped, cooked veggies
1/2 cup shredded cheddar cheese
2 eggs
1 can (5.3 ounces) evaporated milk
1/4 tsp salt
1/8 tsp pepper
1 cup bread cubes (optional)

Cook potatoes in boiling water until tender; drain.  Heat oven to 375 degrees.  Mash hot potatoes with butter.  Line bottom and sides of 9-inch pie plate with potato mixture.  Spread vegetables over potatoes; sprinkle cheese over vegetables.  Beat eggs, milk, salt, and pepper in bowl.  Pour over quiche; top with bread cubes, if desired.  Bake 40-50 minutes.  Makes 8 servings.

* I NEVER make pie crusts…it was just something I was never taught how to do and for some reason have not taught myself.  This is genius, and since I’ve learned about it, I use it for all kinds of quiche recipes.  It’s especially great when you’ve got some left over mashies hanging out in the fridge.  Enjoy!!!

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