Well, I tried another recipe recently, but I’m not sure if it was a success or a failure. I printed this recipe from a website for a kid’s TV show we had watched one lazy Sunday afternoon. On the show, they had demonstrated how to make Potato Soufflé using left over mashed potatoes. Judging by my publicly recorded track record, how hard could it really be, right?
2 cups leftover mashed potatoes
Salt & pepper to taste
Pinch of nutmeg
2 tbsp. grated parmesan cheese
4 eggs, separated
Pinch cream of tartar
1 tbsp. parmesan cheese
1 ½ tbsp. chopped chives
1 tbsp. butter, to butter ramekins
2 tbsp. breadcrumbs, for coating ramekins
Breadcrumbs and parmesan for sprinkling on soufflés
1) Grease ramekins. Dust bottom and sides with 1 tbsp. breadcrumbs. Swirl crumbs to coats evenly and remove excess. Alternatively, use a muffin tin – that’s what I did!
2) Separate the egg yolks and egg whites. Season the egg yolks with salt and pepper.
3) With a whisk, whip the egg whites until they are foamy. Add a pinch of cream of tartar and continue to whip until peaks form. In other words, whip it until your arm is about to fall off, then change arms. When the second arm is about to fall off, switch again and keep whip with the arm that is already screaming!
3) Fold the yolk mixture thoroughly into mashed potatoes. Add the parmesan cheese, nutmeg, and 1 tbsp. of chopped chives to the mashed potato mixture. (I didn’t use any chives, forgetting that I had some in my garden. It would have made a difference to the flavour).
4) Add ¼ of the whipped egg whites to the mashed potato mixture. Using a spatula or large slotted spoon, fold the whipped egg whites into the mashed potato mixture by moving the spatula under and over the mixture. Gently, thoroughly and quickly fold in the remaining egg whites. The folding action will help keep the mixture light and airy for a light and airy soufflé.
5) Spoon it evenly into the prepared ramekins. Sprinkle remaining breadcrumbs and parmesan cheese on the top. Place on baking sheet and bake 18 to 20 minutes or until golden brown. Serve immediately.
On the plus side, I can say I baked soufflé (even though it was a “cheaty” recipe). They were golden brown…and maintained the shape of an actual muffin. That seemed kind of weird, but then the fear with soufflés is that they will “fall” and these things could be whipped at the wall and they wouldn’t fall. The texture and flavour, though a bit bland, was very reminiscent of quiche. I basically made muffin shaped quiche. Another time I would be very tempted to add bacon, cheddar, minced onion…oh wait, that just means I’ll be making a complicated, labour-intensive muffin-shaped quiche. Does this mean I will make this again? Probably not, the reason being that even though I sprayed my muffin tins with oil, they stuck badly. In fact, it took me well over a week, several attempts at both soaking and scrubbing, and banging it on the counter top while screaming in frustration, before I saved the muffin pan from the inevitable – being thrown into the driveway before I ran over it several times. Have I ever mentioned that I can find baking stressful?