Wednesday, September 28, 2011

Pumpkin Gruyere Souffle

I have adapted this recipe from a recipe in The Essential Vegetarian Cookbook.  I bought this book about 15 years ago for side dish ideas.  This recipe is originally made by cooking Golden Nugget Squash, removing the meat and re-stuffing the squash to bake it.   It is very tasty and I will make it that way when the squash is available.  For now though, I found pie pumpkins are arriving in the produce section, so I used one.  I apologize the souffle fell before I photographed it (it rose to just above the rim of the souffle dish) but I an assure you this is a very tasty recipe.  Here is my adaptation.
Cut 1 Pie Pumpkin in half and and place it in a very large pot, fitted with a steamer basket and about 2" of water.  Cook over simmering water for about 20-25 minutes or until meat is tender.
While the pumpkin is cooking do a little prep.  Butter (all the way to the top) and sugar 8 individual souffle dishes.  Place them on a sheet pan.  Separate 3 Eggs, the whites into a bowl ready to beat and the yolks into a small dish for adding to the butter/flour mixture. Using a grater box, grate 1/2 Cup Gruyere Cheese.  Preheat oven to 415F.  To a medium bowl, scrape and mash the pumpkin, discard the skin.
Melt 4 Tbl of Butter over medium heat.  Add 3 Tbl Flour and stir for about 1 minute.  Gradually add 2/3 Cup of Milk, stirring to keep the mixture smooth.  Cook for another minute until the mixture is thick.  Remove from the heat.  Add the egg yolks 1 at a time, beating well after each addition.  Add grated gruyere and stir until it is smooth.  Add about 1/4 tsp Freshly Ground Nutmeg.  Add this to the pumpkin and stir until blended.  Using a hand mixer, beat egg whites until stiff.  Fold into the pumpkin mixture.  Add mixture to the souffle dishes and bake for 20-25 minutes or until puffed up and set.
Use a strong spatula to transfer each souffle dish to a dinner plate.  Warn your diners that the souffle and the dish are quite hot.  Delicious served with your fall favorites!

1 comment:

Chef Penny Novak said...

All souffles start to "fall" 90 seconds after coming out of the oven, which is why they need to be served immediately. If it falls, it still should be as high as the original mixture, unless there was not enough of a leavening agent, but the egg yolks should have taken care of that. Many chefs do not bake souffles in a water bath, but I always do just like creme brûlée, and this is why: "steam" from the water bath acts as a natural leavening agent and gives a boost to the egg yolks. It tends to make a souffle rise quicker and higher, and they take longer to "deflate" after coming out of the heat. I also find them to be more moist too. Your recipe sounds scrumptious. I will have to try it!!