I’m obviously not over my New Orleans inspired cooking stage. The food there was so good and well, why not try to bring some of it home to my friends and family? Plus, this recipe is from my baking blogger , Joy the Baker…who is also continuing to give me inspiration and guidance in the kitchen….and for that reason, I’m cooking my way through her most recent cookbook – dedicated to all things brunch and home to some fun NOLA themed dishes, the one-year-old Over Easy.
My first pick was this recipe for a Cajun Souffle. It struck me as an interesting dish to try and figured that, since I’ve never made a souffle before, I would give it a whirl. It was far easier than I had anticipated, based on all I have ever heard about souffles being a lot of work, finicky, etc. This recipe is not that. I found it rather simple to make and for the most part the directions were quite clear.I experienced a bit of confusion in one step, however. The recipe never provides direction as to what one should do with the other half of a vegetable mixture….small oversight, but still an oversight nonetheless. I assumed it all gets mixed in with the egg yolks. I even texted my lovely co-blogger, Cindy, to see if i was just tired and not getting it, but nope…she was confused too.
It was fun to watch this thing come together and rise in the oven. Like I said, I’ve never made a souffle before, so it was neat to watch it get all golden and cracked. And the smell, it was amazing. It also made me really want to try making sweet souffles.I’ve only ever eaten sweet souffles, so I wasn’t entirely sure what to expect in terms of texture and taste considering this had some sauteed veggies and sausage in it…but it was nice. The veg and sausage gave some weight and a whole lot of flavour to the airy pudding texture.
I would definitely recommend this recipe because it’s just different and I am sure that it will impress at any brunch for brinner (breakfast for dinner) tables it graces.
Oh and one more fun fact – it tastes great as leftovers, too!
Recipe rating – 4 knives out of 5
Om, nom, nom,
Over Easy – Cajun Souffle
Unsalted butter, for the baking dish
2 tablespoons canola oil
1/3 cup finely chopped yellow onion
1/3 cup finely chopped green pepper
1 garlic clove, minced
2 tablespoons chopped, fresh parsley
2 teaspoons creole seasoning with salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly cracked pepper
1/4 cup all-purpose flour
1 3/4 cups whole milk, at room temperature
1 heaping cup chopped andouille sausage, casings removed.
6 large eggs, separated
Pinch of salt
Pinch of cream of tartar
(Note, you need to cook your sausage – remove the casings and toss it into a medium skilled over medium heat, with a bit of oil….cook it for about 8 minutes or until it looks done…and set aside. I used the same frying pan, with just a hint more oil to cook the veggies mentioned below as it will make the veg more flavourful and I hate doing more dishes).
Place a rack in the centre of the oven and preheat the oven to 350F. Generously butter a 2-quart baking dish and set aside.
In a medium skillet set over medium heat, heat the oil. Add the onions and bell pepper. Cook 5 to 7 minutes, stirring until soft, translucent, and lightly browned. Add the garlic and parsley and cook for 1 minute. Stir in the creole seasoning, cumin and black pepper., Reduce the heat to low, sprinkle in the flour and stir. Slowly whisk in the milk. Cook, whisking constantly, 6-8 minutes, until thick and bubbling. Add the sausage and stir.
Separate the eggs and place the egg yolks in a medium bowl. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the egg yolks until well combined. Add about 1/2 cup of the vegetable mixture to the egg yolks and whisk well….and then add the other half of the vegetable mixture, I assume. (NOTE, I also made sure that I tempered the eggs a bit before i added the veg mixture, as my veg mixture was hot off the stove top and I didn’t want to make scrambled eggs).
Beat the egg whites on medium speed. When they begin to foam, add the salt and cream of tartar. Increase the speed slightly and beat for 5-6 minutes, until soft peaks form. Spoon about 1/3 of the egg whites into the egg yolk mixture. Fold until just combined,. Add another third of the egg whites and fold to combine. Add the final third and fold until combined. Spoon into the prepared pan.
Bake 40-45 minutes, until puffed, browned and no longer jiggling in the centre. Let cool for 15 minutes, serve warm.