A souffle. The bane of many home cooks. Sometimes just the word "souffle" sends them into fits of desparation and panic attacks ensue. In all actuality, a souffle may be one of the easiest dishes to prepare. You, the cook, don't do a damn thing, the oven and heat does it all. All you do is prepare the ingredients, put it into the bowl and then wait to eat it!
This is a classic souffle. In restaurants you will often see this dish called "Speckled Souffle" -- the "speckled" part meaning the bacon which is laced throughout. It is very simple to prepare and will always cause your guests to "ooooh" and "ahhh" upon its presentation to the table.
You might notice I do not oil or butter the souffle dish (as some people do). I find the un-oiled or un-buttered sides of the dish create a better surface for the rising of the dish.
Ingredients needed to make a Bacon and Potato Souffle (serves 4):
- 1 ½ pounds potatoes, peeled and cubed
- ¼ cup butter
- 2/3 cup whipping cream
- 4 eggs, separated
- 1 cup cooked bacon, minced
- ½ tsp. ground white pepper
- Pre-heat oven to 375.
- In a large pot of boiling water add the potatoes and cook 10 minutes or until tender. Drain and discard the cooking liquid.
- Place the potatoes in a medium bowl and mash. Stir in the butter and whipping cream until smooth.
- Stir in the egg yolks, one at a time, and the bacon until well blended.
- In a medium bowl whisk the egg white until stiff peaks form. Fold the egg whites into the potatoes.
- Spoon the mixture into a 2-quart soufflé dish and sprinkle with the ground white pepper.
- Place the soufflé dish on a baking sheet, place in oven and bake 45 minutes.
- Remove from oven and serve within 5 minutes (or it will begin to deflate)
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