Wednesday, April 27, 2011
I know it's only Wednesday, but I’m on cruise control into the weekend because my vacation starts tomorrow. We’re heading to L.A. to visit my sister and the rest of my West Coast homies: my nephew Noah, brother in law Chris, sister’s sister-in-law, Nicky, etc. I’m so thrilled. I’m excited to show Paul California, snuggle up with my baby nephew and catch some sunshine on my pale, dimpled skin.
That being said, I’ll leave you this week with a skillet full of sunshine. Light, lemony goodness in the form of a (shockingly easy) soufflé. When I saw how simple this recipe was, I really wanted to try it. Not only because I love lemons but I really wanted to try out making a soufflé. The recipe is so straight forward you really can’t miss and when you bring a fluffy, lemony soufflé out of the oven, you will feel very proud of yourself. Big thanks to my main damie, Aja, who not only was down to help me out by taking photos, but also more than willing to eat dessert for lunch.
SKILLET LEMON SOUFFLÉ
(from Cook’s Illustrated’s Best Skillet Recipes)
5 large eggs, separated
1/4 teaspoon cream of tartar
2/3 cup (4 2/3 ounces) granulated sugar
1/8 teaspoon salt
1/3 cup juice from 2 to 3 lemons
1 teaspoon grated zest from 1 lemon
2 tablespoons unbleached all-purpose flour
1 tablespoon unsalted butter
Confectioners’ sugar, for dusting
Preheat your oven to 375. Using an electric mixer or stand mixer, whip the egg whites and cream of tartar together on medium-low speed until foamy (a little over one minute). Slowly add 1/3 cup of the sugar and the salt; increase your speed to medium-high and whip until stiff peaks form (3-5 minutes). Transfer the whites to a clean bowl (gently) and set aside.
To your dirty mixing bowl (no need to wash) combine the yolks and the remaining 1/3 cup sugar on medium-high speed until pale and thick (like me at the outset of bathing suit season), approx. 1 minute. Whip in the lemon juice, zest and flour until incorporated (30 seconds).
Heat the butter in your skillet over medium-low heat. As it melts gently fold ¼ of the whipped egg whites into the lemon batter, continuing in two more batches until all of the fluffy white is just incorporated. Gently scrape the batter into the skillet and cook for about 2 minutes, or until the edges begin to set and bubble just a little.
Transfer the skillet to your oven and bake until puffed and the center jiggles only slightly when you shake the handle of the pan.
There will be some light browning on the edges. The baking will take 7-11 minutes but it is absolutely crucial that you do not open the oven door for the FIRST SEVEN MINUTES of cooking. You hear that? Sorry for getting so stern, it’s just the most important step. My soufflé took the full 11 minutes to cook and even then, I think it could have used one more minute. My oven runs low though, so I think that’s why.
Use a pot holder or oven mitt to remove the skillet from the oven, lightly dust with confectioner’s sugar and serve immediately.
Don't be afraid to try this! I promise if you follow the directions, you won't be disappointed! xo, jess