The Ardent Epicure

An Ode to the Pleasures of Food

7:28 PM

What's on the side? Savory Pumpkin and Feta Soufflé

Posted by Magic of Spice

Savory Pumpkin and Feta Soufflé~
A 5 Star Makeover

For this months 5 Star Challenge we were given a delightful, and
oh so versatile ingredient, and that ingredient was squash...

Fall is most certainly the right season to feature any one of the delicious 
varieties available and in season. So I went with Pumpkin, pumpkin pie squash
to be exact, and I even played around with the idea of doing a pumpkin pie 
soufflé, but in the end savory one out.

And as is with each of our 5 Star makeover Challenges, this month
is hosted by my wonderfully talented friends Natasha of 5 Star Foodie
and Lazaro of Lazaro Cooks...please stop by on Friday to see the
entire groups creative and delicious contributions.

Have I ever mentioned that the soufflé is my "fear" dish? I mean they really
make me nervous. I am pretty sure they are my #1 in disastrous kitchen episodes,
but then again I have had some beauties delivered to the table as well.

Of course the only true way to master anything, including your fears is to face
them head it is a soufflé we shall have!

What you will need:
For the pumpkin purée
2 pounds pumpkin squash
3-4 sprigs fresh thyme
1 large sprig fresh rosemary
1-2 cloves garlic, minced
1/2 teaspoon course sea ground salt
1/2 teaspoon white pepper, finely ground
1/8 teaspoon cayenne pepper, ground

For the Soufflé
Prepared pumpkin purée
2 tablespoons unbleached flour
2 tablespoons unsalted butter
1 cup half and half, warmed
3 large egg yolks, room temperature
4 large egg whites, room temperature
1 ounce Greek Feta

Let's get cooking:
For the pumpkin purée
In a large baking dish with sides, place about 1/2 cup or so of water
along with herbs and garlic. Place pumpkin(s) halved lengthwise face
down into dish and loosely cover with foil.

Bake in a preheated oven at 375 degrees F for about 25 to 30 minutes
or until skins can be easily pierced.

Once you have removed them from the oven, place face down onto
a wire rack and allow to cool to room temperature.

Separate pumpkin flesh from skins and place in food processor
along with seasoning, pulsing until smooth.  Place in a
large bowl and set aside.

For the Soufflé
Begin by preparing a blond roux by melting butter in a small to
medium sauté pan over medium heat. Slowly add flour and whisk
until mixture begins to foam up a bit, about 21/2 to 3 minutes.

Remove mixture from heat source and slowly add half and half,
continually whisking until thick and creamy, about 2 minutes or so.

In a small clean bowl at room temperature, whisk egg yolks
until creamy, just a few seconds.

Slowly fold egg yolks into roux and whisk until blended. Then
slowly fold roux mixture into pumpkin purée.

Now in another clean mixing bowl, whip egg whites until
firmly peaked but not hardened.

Gently fold egg whites into pumpkin  purée mixture a
little at a time until just incorporated.

Again gently fold the soufflé mixture into lightly greesed
individual sized soufflé cups or ramekins to the brim
or just below, then top with crumbled feta.

Bake in a pre-heated oven at 375 degrees F for about 25 to 30
minutes. Note* Do not open oven door during baking time,
or until you can see that the tops have puffed and are golden.
When done the tops will be set and golden with the soufflé
body being slightly giggly :)

Serves 6 as a side
Serve immediately!

Alisha~Magic of Spice

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