Friday, February 3, 2017

Shrimp, Asparagus and Brie Omelette Soufflé

     Omelette Soufflé!
     The word Soufflé basically translates to "puff up!"  An Omelette Soufflés is not difficult to make.  The egg yolks and whites are separated, then the whites are whisked till soft meringue peaks appear.  The yolks are then folded back into the meringue and the omelette batter will have a light airy consistency that will soufflé when cooked.
     Omelette Soufflé is usually started on a stove top range and finished in an oven.  The standard omelette rule of not allowing the eggs to gain any golden or brown color does not really apply to an Omelette Soufflé.  Because the extra light texture of the soufflé egg batter takes extra time to fully cook, the surface will rarely remain a pale yellow color.  A savory Omelette Soufflé is usually cooked to a golden color.  A Sweet Omelette Soufflé contains sugar and the sugar will cause the surface to caramelize to an even darker color.  
     An Omelette Soufflé that is made with 2 large eggs will be so puffy and light, that it will look like the size of a 3 egg standard omelette.  This is great for folks that are dieting, because the meal appears to be much larger than what the ingredients would suggest!  Psychologically, a tiny looking portion of food creates no satisfaction when dieting to lose weight.  As a result, cravings for more food are likely to occur.  Making a small portion of food look bigger than it really is can psychologically curb between meal food cravings.
     Of course, today's Omelette Soufflé recipe is not a weight loss diet meal.  This is because Brie Cheese has a very high fat content.  Because the recipe is written for 2 eggs, the Omelette Soufflé still feels light in the tummy, even though Brie is the choice of cheese.
     When using Brie Cheese as an omelette topping, care must be taken when finishing the omelette in an oven.  All it takes is leaving the pan in the oven for a few seconds too long and the Brie will completely liquify, then only the rind will remain.  Because Brie has such a high fat content, just warming this cheese is good enough.

     Asparagus Preparation:
     This recipe yields 1 garnish portion.
     Step 1:  Bring a small pot of salted water to a boil over medium high heat.
     Add 6 asparagus spears that are about 4" in length.  (Peel the asparagus spears if they are thick or the skin is tough.  The stalks can be saved for making soup!)
     Blanch the asparagus spears till they are cooked al dente.
     Step 2:  Use tongs to place the asparagus spears in ice water.
     Cool the asparagus.
     Drain the water off of the asparagus.
     Set the asparagus spears aside.

     Shrimp, Asparagus and Brie Omelette Soufflé:
     This recipe yields 1 petite omelette soufflé!  (For a full portion, use 3 large eggs.)
     The Brie Cheese should be placed on the omelette late in the recipe, so the cheese does not overheat.  Brie has a high fat content and it will literally liquify if it is cooked for too much time.
     Step 1:  Separate the whites and yolks of 2 large eggs into separate mixing bowls.
     Step 2:  Add 1 pinch of sea salt and white pepper to the egg yolks.
     Add 1/3 cup of pre-cooked popcorn shrimp.  (Be sure to squeeze the water out of the shrimp!)
     Stir till blended.
     Step 3:  Whisk the egg whites in the other mixing bowl, till medium soft peaks appear.
     Gently fold the egg yolk and shrimp mixture into the egg white meringue.
     Step 4:  Heat a non-stick sauté pan over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Use a rubber spatula to assist pouring the soufflé batter into the hot pan.
     Briefly sauté the omelette soufflé, till the bottom of the omelette becomes firm.
     Step 5:  Remove the pan from the heat.
     Place the omelette soufflé pan in a 375ºF oven.
     Bake till the omelette soufflé puffs up and the eggs are fully cooked.
     *The surface of the eggs will be a golden color.
     Step 6:  Remove the omelette soufflé pan from the oven.
     Arrange the asparagus spears on one half of the omelette.
     Place 3 or 4 thin small slices of Brie Cheese on the asparagus.  (About 1 1/2 ounces.)
     Use a spatula to fold the bare half of the omelet over the asparagus.
     Place 2 thin small slices of Brie Cheese on top of the omelette.
     Step 7:  Return the pan to the 375ºF oven.
     Bake till the asparagus spears are warm and the brie cheese becomes soft.  (About 1 minute.)
     *Brie Cheese softens quickly, so take care not to overheat the Brie or it will melt like butter!
     Step 8:  Remove the pan from the oven.
     Slide the omelette soufflé onto a plate.
     Garnish the plate with Italian Parsley sprigs.

     Voila!  A light and fluffy golden omelette soufflé!

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