Sometimes, cruising on facebook can be beneficial... here's a blog link that appeared on my news feed. It's basically a food blog, and a directory to many many recipes:
http://www.tastespotting.com/
It looks amazing, and will probably become my online recipe book for this year!
Affichage des articles dont le libellé est recipe. Afficher tous les articles
Affichage des articles dont le libellé est recipe. Afficher tous les articles
jeudi 10 septembre 2009
mardi 18 août 2009
carrot soufflé entre autres souvenirs
J'avais le projet d'écrire une entrée de blog pour tous les arrêts de notre road trip... mais la voiture roule plus vite que mon inspiration, et nous voilà déjà presque à la fin de notre périple, sans que je n'ai documenté chaque minute. Tant pis, tant mieux.
Ce que je peux dire, in retrospect, c'est que j'ai vraiment le sentiment d'avoir voyagé aux Etats-Unis cet été. D'avoir échantillonné des ambiances, d'avoir mangé de nombreux plats différents venus de cuisines originales... je retiens le "carrot soufflé" mangé au black art festival à Atlanta, ainsi que le gumbo de chez Stanley, et le alligator po'boy à New Orleans. Tiens, je me demande si je ne peux pas trouver une recette pour ce carrot soufflé... here it is:
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Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.
Yield
8 servings (serving size: 1/2 cup)
Ingredients
7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar
Preparation
Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.
Yield
8 servings (serving size: 1/2 cup)
Ingredients
7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar
Preparation
Preheat oven to 350°.
Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
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