I had my best year ever for peppers so there's dried peppers, preserved peppers, and frozen peppers that are waiting to be consumed. Last week I wanted to use up a pound of frozen green Anaheim chile peppers that were sitting in the freezer, they had been roasted and peeled but I didn't have time to remove the cores and seeds before tossing them in the freezer. They had priority on the "use it up" list since they were frozen in a tub instead of preserved in vacuum sealed bags.
I wanted to try something with the peppers that I hadn't done before and had in mind a souffle or souffled omelet. A search of my Eat Your Books list of indexed recipes came up blank but I did come across a number of recipes for sweet corn pudding souffles and it seemed like it would be easy to adapt one of the recipes to use peppers instead of corn. And it worked out brilliantly! I've posted the recipe on my recipe blog here so I'm not going to duplicate it, but I'll describe it briefly. It's much like a traditional souffle but not as light, the souffle base is more substantial. It's also prepared in 2 steps, first you bake the souffles and then let them cool and fall. Then the souffles are unmolded and baked again just before serving. They puff up a bit, not as tall as during the initial baking, but they are lighter than you would expect a pudding to be.
|Green Chile Pudding Souffle|
|Pudding souffles at 20, 25, and 30 minutes.|
So that's my contribution to Harvest Monday this week. I hope I've been able to inspire some of you with a way to use up some of your harvests.
Harvest Monday is hosted by Dave on his blog Our Happy Acres, head on over there to be inspired by what other garden bloggers have been harvesting or cooking up.