I abosuluetly love my new Sunday routine. I know I have mentioned it before but every time I write Wednesday's post I can not help but think "I love my Sunday routine". It is the perfect way to wine-down the weekend and try out some new recipes!
This Sunday I decided to tackle my first souffle. I finally got around to trying out this amazingly helpful New York Times video on how to make a zucchini souffle. The video not only addresses the hesitations on making souffles but also holds your hand as you make this yummy dish. After watching the video I knew I could tackle this sometimes tricky meal.
I would definitely suggest watching the video at least once (maybe even twice for those cautious folks) before breaking out the beaters and don't forget to form hard peaks!!
I knew this recipe was a hit when I was taking photos to add to the blog and D came over and asked if we could eat it for lunch afterwards. We both loved it!
1 tablespoon butter
1/4 cup olive oil
1 large onion
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt and freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
1/4 cup parsley
- Preheat oven to 325 degrees and coat 4 ramekins with butter.
- Chop the onion as well as the garlic and sauté over medium to high heat in an olive oil coated sauce pan.
- Grate cheese and set aside. Grate zucchini and add to sauce pan after onion and garlic have cooked for about 5-7 minutes. Let Zucchini, onion, and garlic cook for another 7 minutes. Drain excess water and remove pan from heat to let it cool.
- Separate eggs taking egg whites and beating until hard peaks formed, set aside. Take yokes and mix with cheese. Once the yokes and cheese are combined mix in zucchini mixture.
- Fold in 1/3 of egg whites to zucchini mixture making sure to keep it light and fluffy. Gently mix in the rest of the egg whites.
- Fill 4 ramekins and bake for 30 minutes. Serve immediately when done.