I do like souffles. They are really much
easier to deal with than most people think. They only thing to remember
is that souffles wait for no one. All the diners need to be at table
when the souffle is removed from the oven. Still, some souffles, like
this one, can have a life after heat. If you allow souffle to cool, it
will collapse in on itself. Invert it onto a serving plate, cut into
wedges like a flan, and serve with Raw Salsa on the side. Served cold
like this, it is wonderful with cold cuts and a salad. Hot and puffy,
it goes well with broiled or grilled fish.
Makes 6 servings
6 tablespoons (3/4 stick) butter, plus additional for buttering
1/4 cup freshly grated Parmesan cheese,
plus additional for sprinkling
1 very small onion, minced
2 medium-size zucchini, trimmed and grated
1/4 cup dry white wine
3 tablespoons all purpose flour
1 cup milk, hot
4 large eggs, separated, whites beaten until stiff
Salt and freshly ground black pepper to taste
Preheat the oven to 375F. Generously butter a 1
1/2 quart souffle dish.
Dust the inside of the dish with the cheese, knocking out any excess.
Melt 3 tablespoons of the butter in a heavy skillet over medium heat.
Add the onion and zucchini and cook, stirring occasionally, until
translucent, 8 to 10 minutes. Stir in white wine and simmer 1 minute.
Remove from the heat.
Melt the remaining 3 tablespoons of butter in a medium-size saucepan
over medium heat. Stir in the flour and cook, stirring to keep from
browning, about 3 minutes. Whisk in the milk all at once. Cook,
whisking, until smooth and thickened, 3 to 4 minutes. Remove from the
heat and cool. Beat in the egg yolks, one at a time. Beat in 1/4 cup
cheese. Stir in the cooked zucchini. Season well with salt and pepper.
Turn the mixture into a medium-size bowl.
Stir in one-third of the egg whites to lighten the mixture. Gently fold
in the remaining egg whites. Spoon the mixture into the prepared dish
and bake until well puffed and golden brown on top. 30 to 35 minutes.
Serve this simple zucchini souffle cooking recipes at once.