Lunch

Potato Soufflé

By / Entrée, Potato / 2 Comments /

There are certain dishes that form sets and are always prepared together. Like the traditional dishes ‘egg lace’ and ‘marbled egg’. Stuffed potato skins is also a dish that is part of a set, but the good thing is, there are several dishes that you can choose from to form the second part of the set. For example, you can use the potato flesh that is scooped out of the skins to make home fries, a potato salad, potato vadas, or a potato soufflé.

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Generally, the word soufflé induces a sort of fear in many people, even those who are confident cooks otherwise. After all, collapsing soufflés, are a regular source of mirth in sitcoms and cartoons. Believe me, it is a fear that can be overcome with the first attempt at a not-so-complex soufflé. And this potato soufflé is the perfect one for that attempt. It is simple enough without too many steps to follow, has very few ingredients, and no fancy ingredients either. So if you haven’t made a soufflé yet, now is the time! 🙂

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A soufflé mix basically has two parts… the base and the egg white beaten into soft peaks. The word ‘soufflé’, originally from French, means ‘to blow up’ or ‘puff up’. That is exactly what a soufflé does. It sort of puffs itself up, with the help of the airy egg whites incorporated into the mix.

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Of course, you have to take care to beat the eggs in an absolutely dry bowl. Also, not get even a trace of the egg yolks into the whites. I have been told (don’t remember when or by whom) that the folding in of the beaten egg whites should be done with a wooden spatula. Don’t know the logic behind that or whether a silicon spatula would not work as well or better… I still follow that advice and use a wooden spatula! 🙂

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This was designed to be not at all spicy, to focus on the flavor of the potatoes. Celery, carrots and black olives, and a pinch of nutmeg. That’s all. Of course, you can make it quite spicy by adding some minced jalapenos and onions and a pinch of curry powder.

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This can be made in a soufflé dish or ramekins. Remember that the bread crumb coating on the inside of the baking dish has to be rather thick. This is what is going to give the soufflé something to adhere to, as it is rising.

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So go ahead and start with this simple soufflé. We will make much more complex ones later!

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~Ria

Potato Soufflé
 
Author: 
Recipe type: Lunch
Cuisine: French
Print
Ingredients
  • 3 large potatoes
  • 1 carrot
  • 2 ribs of celery
  • 10 black olives
  • ⅓ cup heavy cream
  • A dash of nutmeg
  • 2 eggs
  • 2 tbsp butter
  • 4 tbsp breadcrumbs
  • Salt and pepper to taste
Directions
  1. Bake the potatoes in their skins. When cooled, scoop out the flesh.
  2. Preheat the oven to 400 degree farenheit.
  3. Shred the carrot.
  4. Finely chop the celery and olives.
  5. Separate the eggs and keep the whites aside in the medium bowl that is perfectly dry.
  6. Mix together the potato flesh, shredded carrot, chopped celery and black olives.
  7. Add the nutmeg powder, cream and egg yolks and mix well.
  8. Season with salt and pepper.
  9. Liberally coat the insides of the baking dish with butter.
  10. Thickly cover the butter with breadcrumbs.
  11. Using an electric mixer, beat the egg whites till they stand up in soft peaks.
  12. Using a flat wooden spatula, gently blend in the beaten egg whites into the potato mix.
  13. Transfer the mix into the baking dish.
  14. Sprinkle any leftover breadcrumbs on top.
  15. Bake in the preheated oven for 40 to 45 minutes. Do not open the oven door till the soufflé is well-risen and the baking time is up.
  16. Take out of the oven and serve hot.

 

Asparagus Potato Chowder for a Mid-summer Dinner

By / Potato, Soups, Vegetarian / 3 Comments /

A friend of mine is planning a trip to New England over the July 4th weekend, and asked me for some pointers, as I had been there three years back, during the same weekend. While talking to him, one memory that kept coming up again and again was of the awesome clam chowder I had at Bailey Island! It was not at all thick – in fact, quite watery! – but the flavour in it! Each spoonful served only to increase the greed for more… and wiping up a huge bowl was a few minutes’ job. Since, I have experimented with various combinations of milk and cream, and by now I believe I have the perfect recipe for a thin yet flavourful chowder.

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And what is best, this chowder tastes equally good when made as a vegetarian option. I’m not even sure which version I prefer… the veggie version or the original clam one.

The only condition for a good chowder is that you should not mention the words ‘corn starch’ or ‘corn flour’ at all. Let alone say the words, you should not even think of them. Or any other thickening agent. The consistency has to be managed with milk, cream and cheese. And it is not difficult at all.

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Feelings run strong among the fans of the different varieties of chowder. The original stuff known as New England chowder has potatoes and onions and clam, fish or corn as the main ingredients. Whereas the Manhattan chowder, its nearest rival has tomatoes in it! The true aficionados view this version with horror. In fact, in 1939, a bill was introduced in the Maine legislature making tomatoes in clam chowder illegal! 🙂
Also, there are varieties locally popularised in the names of most of the north eat states like Rhode Island, New Jersey and Delaware. And in San Francisco, it is common practice to serve chowders in a sour dough bread bowl.
So yesterday, I decided make an asparagus potato chowder. And it turned out sooo good! Isn’t it true that mascarpone cheese and heavy cream can do wonders to a dish? And I also mash some of the potato pieces to give the dish a bit of thickness without any stickiness.

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And I use the bottom woody part of the asparagus to make a broth that adds to the lovely flavours of the dish.

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Though traditionally chowders are served with oyster crackers, I prefer to pair it with some fresh bread as it serves as the main meal for me.

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Next time I make a chowder, I’m going to be a bit more experimental, adding some celery and green peas and carrots to the mix. Though not a big fan of cooked carrots, I think the added colour could be good. Maybe just a little bit…

 

~Ria

 

Asparagus Potato Chowder for a Mid-summer Dinner
 
Author: 
Recipe type: Lunch
Print
Ingredients
  • 1 lb asparagus
  • 1 large potato
  • 2 onions
  • 2 cloves garlic
  • 1 tsp grainy mustard
  • 2 tbsp unsalted butter
  • ½ cup dry white wine
  • 4 oz mascarpone cheese
  • ½ cup heavy cream
  • Salt and black pepper to taste
Directions
  1. To make the broth, cut one onion into thick wedges.
  2. Break off the woody hard bottom part of the asparagus and place in a pan along with the onion wedges.
  3. Pour six cups of water in the pan, and bring to a boil.
  4. Simmer for 30 minutes. Pass the broth through a fine sieve and keep aside.
  5. Cut the asparagus into 1 inch pieces.
  6. Peel and cut the potato into ½ inch cubes.
  7. Chop the remaining onion into small pieces.
  8. Mince the garlic.
  9. Heat a saucepan and add the butter.
  10. Add the chopped onion and fry till the ends begin to brown.
  11. Add the garlic and mustard and fry for a minute.
  12. Add the white wine and stir till most of it has evaporated.
  13. Pour the broth into the saucepan. Drop in the potato cubes.
  14. Add salt and black pepper to taste.
  15. Bring to a boil and simmer to cook covered.
  16. When the potato is cooked, mix in the mascarpone cheese.
  17. Mash some of the potato pieces into the broth.
  18. Add the heavy cream and remove from the fire.
  19. Garnish with dill fronds and serve hot with fresh baked bread.