Four weeks…FOUR WEEKS! and still no camera! Argh Geek Squad…I shake my fist at you!

Oh well, I cannot complain, thanks to a wisely purchased warranty…I break my camera and Best Buy repairs it (or hopefully just sends me a new one) for free.  I can’t really blame them for taking their sweet time about it.  It is however putting  a serious hitch in my daring plans. So for this month, I have iPhone pics. Nope, not the best quality, and no flash, but you don’t need an HD lens to see the browned fluffy goodness that is this souffle.

Oh, and it may not have risen out of the dish like a souffle should, which is partly because I decided to throw everything into it that was about to go bad in my fridge, namely 1/2 lb of ham and 2 giant broccoli florets. Also it’s just in a huge dish.  If you want to have a really pooofy soufle, do not do this. Do this.

However if you want to have an equally delicious souffle AND clean out your fridge all in one swoop, you are in luck!

Here we go!

What it lacks in rise it makes up for in delicious. All browned around the edges. Tastes just like Sunday morning.

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Ham n’Broccoli Souffle adapted from the DC watercress souffle recipe

2 Tbsp margarine or oil plus additional for the soufflé dish
3½ Tbsp flour
1 cup (almond) milk
1.5 cups finely chopped broccoli florets
1 cup finely chopped ham
4 large egg yolks and 5 large egg whites separated
1 tsp prepared mustard
¼ tsp cream of tartar*
Salt and pepper to taste
Splash of nutritional yeast and paprika (optional)

1. Butter the soufflé dish. Place the dish in the refrigerator until needed (according to some sites, this helps the soufflé climb).
2. Preheat the oven to moderate 350º F
3. Wash and chop the broccoli
4. Finely chop ham
5. In a medium sized saucepan, melt the butter over medium heat, then stir in the flour to make a roux. Cook 1 minute, then add the milk, a little at a time, and stir until just thickened, about 1 minute. Remove from heat then add the broccoli, ham, mustard, spices,  and salt and pepper.

Hmm…not so appetizing in this form. It gets better, I promise!

6. In a larger pan, bring water to a gentle simmer. Whisk the egg yolks in a bowl set just over this water until pale and slightly foamy – about 6 minutes.
7. Mix the egg yolks into the broccoli/ham sauce.
8. Beat the egg whites and cream of tartar until they form stiff peaks yet are still glossy.


Somehow turn into these…

Magic right?

9. Fold the egg whites into the sauce in 3 additions so that it’s evenly mixed, but you don’t lose too much volume.
10. Remove the soufflé dish from the refrigerator and spoon the mix into it. Use a spatula to even the tops of the soufflés and wipe off any spills.
11. Bake 25 minutes for small dishes or 40 minutes if using a large soufflé dish, then serve immediately.

Again, if you want to make your souffle big and poofy, use less ingredients, make sure they’re chopped really fine. Butter your dish really well, and make sure it’s tall rather than wide! Fold your egg white’s in SLOWLY and GENTLY. Oh, and watch it closely in the oven. I hear it cooks faster this way too…

Go forth and conquer!