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Cheese Souffle with Fresh Corn
1 1/2 cups (300g) fresh corn kernels (about 3 ears)
1 cup (225ml) skim milk
1/2 cup (63g) all-purpose flour
1/2 cup (100g) cottage cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper [ I substitute paprika]
1/8 teaspoon nutmeg
2 large egg yolks
1 cup (100g) shredded reduced-fat cheese [original
calls for Cheddar Cheese]
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
Cooking spray
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheese; pulse 2 times or until well blended. Spoon corn mixture into a large bowl. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture into a 2-1/2 quart (2-1/2 liter) souffle dish coated with cooking spray. Bake souffle in a 400 degree (200 degrees Celsius) oven; immediately reduce oven temperature to 375 degrees (190 degrees Celsius) and bake 45 minutes or
until puffy and golden.
Makes approximately 6 servings.
“The olive tree is surely the richest gift of Heaven, I can scarcely expect bread.”
Thomas Jefferson
The Daiquiri cocktail, made of rum, lime juice and sugar, takes its name from the village and iron mines of Daiquiri near Santiago, Cuba, where the cocktail originated around 1900. It was named either by American engineers working there, or by the U.S. troops who arrived there in 1898. (Although at least one source claims it did not appear until after World War I)
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