OMELET SOUFFLé RECIPE - AKI KAMOZAWA, H ... - FOOD & WINE
Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food. More Egg Dishes
Provided by Aki Kamozawa
Total Time 15 minutes
Yield Makes One 8-inch Omelet
Number Of Ingredients 4
Steps:
- Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
- In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
- In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
PICADILLY'S CARROT SOUFFLE RECIPE - FOOD.COM
One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or boil carrots til extra soft& drain well.
- While carrots are warm, add sugar, baking powder and vanilla.
- Whip with mixer til smooth.
- Add flour and mix well.
- Whip eggs separately and add to mixture, blending well.
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- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 335.9, FatContent 17.9, SaturatedFatContent 4, CholesterolContent 93, SodiumContent 396.4, CarbohydrateContent 40.4, FiberContent 3.8, SugarContent 31.5, ProteinContent 4.8
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