posted by Fred in CO 08-16-100 12:27 PM
Zucchini Souffle with Tomato and Red Bell Pepper Sauce
2 cups sliced zucchini (1 inch rounds)
1 cup coarsely chopped onion
9 Tbsp. unsalted butter
1 Tbsp. sugar
Salt and fresh ground pepper to taste
6 Tbsp. all-purpose flour
2 cups milk, scalded
Dash of nutmeg
1 Tbsp. cornstarch
1 Tbsp. water
1/4 tsp. cayenne
2 tsp. Worcestershire Sauce
8 eggs, separated
In a sauce pan, combine zucchini, onion, 4 tablespoons of the butter, sugar and salt and pepper. Cover with water and bring quickly to a boil. Reduce heat, simmer for about 45 minutes or until vegetables are very tender. Drain, mash, and set aside. You should have about 1-1/2 cups of pulp.
Preheat oven to 400 degrees. Butter a 2 quart souffle dish and set aside.
Melt remaining 5 tablespoons of butter in a saucepan over moderate heat until small bubbles form. Whisk in flour, mixing well. Add milk in a steady stream, whisking rapidly until sauce is thick and smooth. Add salt, pepper and nutmeg; cook for one or two minutes more.
Combine cornstarch and water to make a paste, add to sauce and stir. Cook for another minute before adding cayenne and Worcestershire.
Beat egg yolks lightly. Add a few tablespoons of the white sauce to the yolks to warm them. Put sauce over low heat and pour in the yolks in a thin stream, constantly whisking. Add vegetable mixture and blend. Remove from heat and set aside.
Beat the egg whites until stiff. Fold into vegetable mixture. Pour mixture into souffle dish. Place in oven and immediately reduce heat to 375. Bake for about 30 minutes or until puffy and golden.
Serve on a slick of sauce and pass the remaining sauce. Serves 6-8.
Tomato and Red Bell Pepper Sauce
1/4 cup olive oil
3 medium garlic cloves, cut in half
3 large onions, coarsely chopped
3-1/2 pounds ripe tomatoes, peeled, seeded & chopped
16 fresh tarragon leaves
15 Italian flat-leaf parsley sprigs, stems removed and finely chopped
1 very large red bell pepper, roasted, peeled and seeded
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. tomato paste (optional)
Heat oil in a large skillet and add garlic. Mash down on the pieces, saute until they start to turn brown, then remove and discard it. Saute onions in the oil until they are translucent; add tomatoes and tarragon leaves. Simmer about 30 minutes. Add parsley and simmer for another 10 minutes.
Puree in a food processor (This can be either smooth or coarse) and return it to the pan. Puree bell bepper, add to sauce with salt, pepper and tomato paste. Simmer five minutes more.
Note: Makes enough for 2 pounds of pasta.