As a child of the 1980s, I have a deep affection for that era of roller skate - the ones with four wheels and the bright red, eraser-like stopper attached to the toe. I spent many an hour touring the neighbourhood in my skates, confident as can be.
Flash forward 20 years later and you can imagine my trepidation when my dear Sean strapped brand new rollerblades on me and assumed I would be steady on my feet. Facing the downhill slope of a rather steep hill, little did he expect the athletic debacle that would follow.
To make a long story short, I ricocheted off of a fence once or twice on my way down. Since then if faced with the slightest of declines, I am happy to veer off the road, sit myself down in the grass and watch the world roll by.
In this case I am all too happy to indulge my cowardice.
But one arena in which I have rarely shown fear has been the kitchen. Whether it was youthful exuberance or sheer naive ego, I would be hard pressed to remember a recipe that I have shied away from due to lack of experience. I will either place my confidence in quality of the recipe or in my own common sense, and then pray for the best.
That is not to say that errors have not been made; I could tell stories of some spectacular culinary failures that culminated in me laughing and crying all at once, as I reached for the phone to order takeout. But for whatever reason, these catastrophes have never fazed me. A simple shrug of the shoulder later, a wipe down of the counters and I am usually ready to tackle my next attempt.
It was with this touch of hubris that I made my first soufflé. Not smart enough to heed the many horror stories of fallen hopes, I happily whipped, folded and baked my way to airy perfection. Maybe it was assuredness that was the secret of my success. Maybe it was my assumption that all will be well was what made it so. Since that triumph, I have never looked back; both savoury and sweet offerings have graced our table. I have fallen in love with soufflés, with their luscious eggy density and slightly tender belly.
This corn and cheddar version has been a favourite since first taste. With a subtle background heat playing off of the sweetness of fresh corn, it is a wonderful balance of flavours for a light summer supper. The procedure is surprisingly simple and forgiving; stir the roux patiently, do not overwhip your egg whites, fold the batter gently. Bake until set without peeking in the oven, and your bravery will be rewarded with awe at the table. Who needs a greater ego-boost than that?
Sweet corn and white cheddar soufflé, with herbs and chili
Kernels from 2 ears of fresh corn
1 medium onion or 2 large shallots, cut into small dice
1 small red chili, finely minced
Salt and freshly ground black pepper
3 tablespoons butter, plus more for greasing the ramekins
2 tablespoons plus 1/3 cup finely grated Parmesan cheese, separated
3 tablespoons all purpose flour
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3/4 cup milk
3 eggs, separated
1/2 cup grated aged white cheddar
1 teaspoon chopped parsley
2 teaspoons chopped basil
1 tablespoon chopped cilantro (coriander)
Preheat oven 375°F (190°C). Lightly grease four 3/4 cup capacity ramekins with butter, then coat with Parmesan.
In a sauté pan over medium heat, melt one tablespoon of the butter. Add the corn, onion and chili and cook, stirring, until the corn is tender and the onion is translucent. Remove the vegetables to a small bowl and set aside to cool.
In the same pan over medium low heat, melt the remaining butter. Whisk in the flour, cayenne and nutmeg, then cook this mixture for about 2 minutes. Slowly add the milk, whisking constantly to combine. Continue to cook, for about 3 minutes, until the sauce is thick and smooth. Turn off the heat, whisk in egg yolks, cheddar, remaining Parmesan and herbs. Stir in the corn and vegetable mixture. Set aside.
In the bowl of a stand mixer with the whisk attachment, or with a hand mixer, beat the egg whites to stiff (but not dry) peaks. Using a spatula, fold one third of the egg whites into the soufflé base. Continue to fold each third in, only until just combined.
Divide the soufflé batter among the four prepared ramekins. Sprinkle with additional finely grated cheddar or Parmesan, if desired.
Gently place ramekins into a roasting pan or large casserole dish. Fill the pan with water from a recently-boiled kettle, until it comes halfway up the sides of the ramekins. Bake in the preheated oven for 20 minutes, until crowned and golden.
Serve immediately, makes 4.
• For a more impressive crown to your soufflé, rather than one that will just coyly peek over the edge of the dish as seen here, use a slightly smaller ramekin.
• When folding in the egg whites, I usually let a few streaks of white to remain for my first two additions as I know those will dissipate with the last addition. This allowance will prevent you from overworking the batter and deflating the volume.