CORN, CHILI AND CHEDDAR SOUFFLE:
4 tablespoons butter
1/4 cup all pupose flour
1 cup milk
corn kernels from two ears of cooked corn (or 11 oz. can, drained)
2 green chiles (or 4 oz. can, drained)
3 large eggs, separated
1/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. ground oregano
1/2 tsp. ground sage
3/4 cup grated white cheddar cheese (total)
Preheat oven to 325 degrees and butter a 1 1/2-quart souffle dish. If using fresh chiles, roast over gas flame, turning frequently until the skin is blistered all over. Cool and skin, removing seeds and veins. Chop chiles fine. Melt butter in large saucepan over low heat and whisk in flour. Gradually whisk in the milk and cook, stirring constantly, until mixture starts to boil. Remove from heat and stir in corn, chiles, spices, egg yolks and 1/2 cup cheese.
Beat egg whites in chilled mixer bowl until stiff peaks form. Carefully fold into the corn mixture with a rubber spatula using as few strokes as possible to keep the air in the egg whites. Pour into prepared baking dish and bake for 50 to 55 minutes or until knife inserted near center comes out clean. Keep the oven door closed for the first 50 minutes so the souffle doesn't collapse. While still in the oven, sprinkle with 1/4 cup cheese and leave in for a minute for the cheese to melt. Serves 6.
Souffle is delicious paired with the Rocca 2003 Yountville Syrah.
at 9:21 PM