#37, #38: Savory sweet-potato souffles

[ninevirtues]

http://www.marthastewart.com/page.jhtml?type=content&id=recipe4047&contentGroup=EDF&layout=edf&rsc=ns2006_r10

and

http://www.marthastewart.com/page.jhtml?type=content&id=recipe4046

Brief review: Yeah, yeah, I know, sweet potatoes? In a souffle? But just like zucchini in zucchini bread, the sweet potato vanishes into the souffle and is not seen again. I'm not sure how that works. (Recipe #2 is for the sweet potato puree that you use to accomplish this feat.)

The good: Tasty, not as difficult as advertised, recipe was forgiving enough to cope with cheddar rather than the specified gruyere.

The bad: Ordinarily this recipe takes three eggs to serve four people. I made half a batch, and I could definitely use a clever way to measure out half an egg. I also ought to line up all the ingredients on the counter beforehand, with the measuring cups and spoons I'll need-- things would just work better that way. Last but not least... When pureeing, an aged and abused blender is NOT a good substitute for a food processor. That discovery leads me to wonder how people pureed food before food processors. Hmm...

Comments

[sugarplumkitty.livejournal.com]

I think they smashed it with a potato masher and then used a mixer to whip it.

[ladycelia.livejournal.com]

Generally, for dividing three eggs in half, beat them, then measure.

Mmmm..... well....

[ninevirtues.livejournal.com]

This recipe said, "add three egg yolks, one at a time, beating between each."

Okay, I guess I could add one, then take half of the next one. Fiddly, but hey, I knew the souffle' was dangerous when I picked it. ;-)