Ingredients
3 tbsp parmesan cheese, grated
2 medium beets, cooked and peeled
2 tbsp butter
2 tbsp flour
3/4 cup chicken broth, hot
1 cup beet greens, sauteed
1/2 cup cheddar cheese, grated
3 egg yolks
4 egg whites
Directions
Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the
cooked beets and line the bottom of the souffle dish with them.
In a small saucepan, melt the butter, stir in the flour, add the hot
broth and continue to cook until slightly thickened, then transfer to
a larger bowl. Coarsely chop beet greens and add to the sauce along
with Cheddar cheese.
In a separate bowl, beat egg yolks; blend them with beet green
mixture. Beat egg whites until they form peaks. Fold into bowl with
other ingredients; blend well. Transfer all to buttered souffle dish.
Sprinkle with Parmesan cheese.
Bake at 350 F. for 30 minutes, or until souffle is puffed and golden.
Ogden writes: "This may be one of the most exceptional souffles
you'll ever serve. The beet color spreads upward from the bottom
layer, creating a rosy hue throughout."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 6.
Servings: 1 souffle
Beet Green Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into history, in fact as far back into recorded history as the Egyptians, and potentially, even further back. However, in the main part, these ancient records were just very simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to historians is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals were split into starters, main meal and afters, a very modern way of dining. He also tells us how the chefs of Roman times made use of a wide range of herbs, including some that we all recognise such as bay, mint and asafoetida. Later, we find a couple of books from the fourteenth century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they have no connection with the curry that we all know today, but instead accounts of the types of food prepared for the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new herbs and spices led to an explosion in manuscripts on food, the majority of which are kept safe in private cookery archives. For the decades that followed, the powerful and rich houses strove to lay on the best banquets, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were starting to become popular due to higher levels of literacy, people having increased leisure time and having more money. The arrival of television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Beet Green Souffle recipe.
