corn pan soufflé

 

A frittata is cooked partially stovetop and finished under the broiler. That heats the thick foamy pancake like chunky mixture bottom first then top directly and harshly and fast. This here is baked and made as soufflé with prepared pan, whipped whites, sauce with the yolks, folded into the whites, the whole bit. The difference is this is rather flat compared to a tall usual soufflé and it contains Southwestern elements and flavors. It is extraordinary, light as sponge with satisfying chunks of roasted pepper and a very nice crust. The sauce is made with masa harina instead of flour and that's a whole different story. Water from the tin of corn is used. And generous chipotle that does not overbear, somehow muted by egg corn and cheese. I taste-tested and doubled the the amount and that is unusual. 


These peppers are better than I thought they would be, and I like the small white corn better than this.


ARTS!


Parmesan. Parmigiano-Reggiano, certified, best in all the lands. No messing around. The cheese adhered with butter creates a cheese crust. This is a big part of the dealio, Emilio, and frittatas do not have this. And the area is quite broad so there is a lot of it and that's one of the reasons this is so amazing, very generous Parmigiano-Reggiano. C'mon, it's like a giant crispy cheese cracker and you can eat it all day.


Smoked Gruyère mon frère. Not regular Gruyère, and that's fantastic right there, no, this is smoked! For enhanced amazement.







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