52 weeks of baking – Earth Day
I appreciate the change of the seasons and the changes it makes to our eating routine; I like to cook seasonally while I season my food at sea.
As an occasional gardener and a hopeful homesteader I know what vegetables thrive during what season. To me spring screams for tender sweet greens, that of spinach, peas and leeks. Along with the change of vegetable choices the weather also has a hand in deciding the style of foods we eat. In winter we are cold and desire hot heavy foods to fill our bellies. As the cold recedes and the sun shines more I search for lighter foods with crisper flavors.
And what brings more lightness to a dish than that of egg whites whipped into a frothy meringue.
My spinach soufflé has a silky smooth interior that is a vibrant green, not the usual murky green of sautéed spinach, the addition of peas helps insure a brighter color. The parmesan that lines the dish makes for a crispy crust and an additional layer of flavor for a more complex dish. This must be eaten right away, within minutes the soufflé will start to deflate and will loose all it’s height before you finish eating one portion. Make sure that those you are sharing this soufflé are waiting for the soufflé, the soufflé will not wait on you.