Issue 4 page 14
I made this as the "perfect side dish" for tonights dinner. I am a bit ambivalent...here is my quandry. The flavors and ingredients are ones that we like. Even though there is a lot of work with this recipe, it wasn't too bad, just a bit messy. Anyway, I made the recipe as given and we found it a bit on the heavy side---like a lead balloon in places. Tasted okay and looked pretty....
I think if I should try this again, I will beat the egg whites separately (as in a true souffle) and fold in as the last step.
I would also blanch the husks a bit longer---make them really limp!!!
Anyone else do this recipe? Advice????
I made this as the "perfect side dish" for tonights dinner. I am a bit ambivalent...here is my quandry. The flavors and ingredients are ones that we like. Even though there is a lot of work with this recipe, it wasn't too bad, just a bit messy. Anyway, I made the recipe as given and we found it a bit on the heavy side---like a lead balloon in places. Tasted okay and looked pretty....
I think if I should try this again, I will beat the egg whites separately (as in a true souffle) and fold in as the last step.
I would also blanch the husks a bit longer---make them really limp!!!
Anyone else do this recipe? Advice????
"Never eat more than you can lift" Miss Piggy