First of all I would just like to say Happy Birthday mom! I love you soo much!
Ok. Back to business. So last week, I was just searching around foodbuzz and other blogs and somehow came to find a reference to the Foodie Fights. Iron Chef for food bloggers. Hmm…Me being as curious about blogging as I am, I decided to check it out. It is really cool, they pick about 5 bloggers and two ingredients every week and the bloggers have to create something and post it. Then it is voted on and a winner is declared. I signed upright away.
And I was chosen!
I was so excited. Not just to be chosen but that my ingredient was chosen. You see when you sign up you get to choose one ingredient you would like to have for the challenge. It may or may not get chosen. Mine did, I am the raspberry!
So Cauliflower and Raspberries are our ingredients. I don’t know if you’ve noticed but I’ve never seen too many recipes with this combination. At first I had no idea what I was going to do. NO IDEA. Then all of a sudden I had several! I was thinking of doing a soup, a cold cauliflower soup and a cold raspberry soup and combine them. But then I figured that wasn’t too fair since I wasn’t actually combining the ingredients in one dish. I also thought of doing mashed cauliflower and raspberries, like mashed potatoes. Wasn’t cool enough for me.
Then I knew what I would do. A souffle. At least I would try to. This recipe is based on one I found on epicurious which gave me a souffle base to add my own spin too. Since I’m not a strong enough cook yet to make a souffle without any guidance.
This souffle is not difficult to make and it turned out quite well. I added a little too much salt but otherwise it was quite good. Now I warn you, this is a truly eclectic dish and it isn’t for everyone. For example. My dad wasn’t a fan but my mom and grandma loved it! What was even better was that it suited the parameters of my grandmother’s special diet. Bonus!
I was really happy with how the souffle came out in the end, since it was made in the middle of a crazy day. It being my mom’s birthday everyone was prepping for tonight’s dinner. But I made it and I was happy with it.
Please don’t forget to vote for me on Tuesday and Wednesday and check out the results on Foodie Fights on Thursday. I am so excited about this entry!
Who is the winnerof Battle Cauli-Razz?(online poll)
Here’s the recipe:)
Raspberry Cauliflower Souffle
5 tbsp cauliflower
1/4 cup crushed frozen raspberries
1/2 tsp cardamom
6 tbsp milk, at room temp
1 1/2 egg yolks, at room temp
2 egg whites
1/4 tsp salt
2-3 tbsp butter
2 1/2 tbsp flour
Preheat the oven to 400F. Butter about 6 small ramekins (butter some extra or a few less depending on the size. Mine were Really small so I got about 8 ramekins from this recipe)
Combine the cauliflower and raspberries in a medium bowl.
Melt the butter in a small saucepan. Slowly add flour, whisking constantly to combine (it’s a roux! I love fancy cooking terms). Bring it to boil and give it about a minute to thicken, still whisking. Slowly add the milk, whisking constantly. Remove from heat and add yolks one at a time, incorporating completely each time.
Combine butter and cauliflower/raspberry mixture. Set aside to cool.
Beat the egg whites at high speed to stiff peaks. Check the stiffness every 2-3 minutes, do not overbeat them. They are stiff when as you raise the whisk, the peak does not fall.
Add 1/3 of the whites to the cauliflower mixture and fold into it, to lighten. Add in the rest of the whites. Spoon into the prepared ramekins to about 3/4 full. Wipe the edges of the ramekins clean.
Bake for about 25-30 minutes.