I’m up to my neck in CSA vegetables: Swiss chard, zucchini, cucumbers, poblanos, cherry tomatoes, squash and more. I made tiny souffles (my first ever) on Friday night with a recipe for Poblano and Cheddar Cheese Souffle from the 5 Star Foodie Culinary Adventures blog. I give credit to the Inspired Bites blog for helping me through the pepper-roasting process.
Oddly, I was more scared to roast a poblano pepper than I was to attempt a souffle. Go figure.
Truly, I could not handle this culinary adventure without the world wide web. Thank you, Internets.
You’ll note that there is no photograph of these alleged souffles. That’s because about three-quarters of the way through the 20-minute baking time, I realized that I WAS ACTUALLY MAKING A NOTORIOUSLY DIFFICULT DISH and I SHOULD BE SCARED and THEN THE TINY SOUFFLES ACTUALLY PUFFED UP and there was no way I was taking the risk that my first-ever homemade souffles would be served all sunken and non-poofy just so I could stop and take pictures.
They looked just like the ones here, and they were delicious. Trust me. I’m a woman who can make souffles.
I leave you with photos from the other half of this weekend’s food experiments: the Dehydration Debacle. Really, it was only half a debacle. Someone at work brought in some freeze-dried snap beans last week, and they turned out to be a crunchy, tasty snack. Having an excess of snap beans AND cucumbers crowding the CSA box, I decided to drag out my old-school stackable-unit dehydrator.
The results: crunchy bean curls that don’t really taste like anything, and thin cucumber chips that I would definitely pay good money for. I put just a slight sprinkle of salt on top of most of the slices before cranking up the dehydrator, and it seems to draw out the cucumber flavor.
Next weekend, I’ll bring out the dehydrator again to take care of all the pesky zucchini and squash taking up room and dealing out guilt in the hallway closet.