Tonight we had supper with friends. We hosted and I forgot to take the chicken out…oooops,! So this morning I desperately pondered, “what to make for supper?” I needed to feed four hungry adults and three and a half kids. The answer, it turns out, was simple enough, baked beans and carrot soup but somehow that didn’t seem like enough so I started at the pantry and ended with Deborah Madison’s Vegetarian Cooking for Everyone. This is one book I can’t live without. While I don’t make any claims to vegetarianism, this book is the authority on how to cook any and all vegetables (just add meat- simple really). Whether you are clueless about Kale or baffled by broccoli, Madison has recipes and information that help any vegetable virgin. It is absolutely indispensable!
Blend together 1 c. milk and 1 1/2 c. corn kernels. Puree until it can’t mix anymore and then push through a mesh strainer. Set your corn/milk aside for later.
Preheat over to 375F
Melt 3 Tbsp butter in a frying pan and saute 1/2 onion (the recipe calls for scallions but there were no scallions to be found chez moi) until soft. Add 3 tbsp flour, stir and then pour in your corn milk. Stir over medium for five minutes and then remove from heat.
Separate three eggs. Temper the egg yolks with the onion/corn/milk mixture (use a whisk). Then slowly add the tempered mixture to the rest of the corn/milk pan. Add 1 c. shredded cheddar cheese, 1/2 c. corn kernels, salt and pepper. Then set aside.
Whip the egg whites until stiff peaks form, then fold the whites into the rest of the ingredients. Gently ease your souffle into a greased 6 c. dish and place this dish into an empty larger one. Pour hot water into the larger dish so that it surrounds your souffle dish like an Island. The water should be halfway up the sides. Bake for about an hour, until the top is nice and brown and your souffle is set.
The souffle was a hit with nothing left on the dish but a a few measly scraps. Even the kids liked it (and they are notoriously picky!) Definitely a keeper! Enjoy!