It's time to take another old recipe and adapt it to our modern needs and ways of cooking. This time, I chose a Romanian dish from the book Eu știu să gătesc by Gabrielle Tazlauanu, the 1931 edition. I tried to keep it as close as possible to the original yet make it modern and more adaptable to the world we live in today. So here is what I did:

Instructions:

• ‍Prepare the Potatoes: Boil the potatoes in their skins until soft (about 20-25 minutes). Once cooled, peel and mash them well using a potato masher.‍
• Prepare the Ramekins: Grease 4 individual ramekins with butter and coat them with breadcrumbs or grated Parmesan. This will help the soufflé release easily and create a delicious crust.‍
• Prepare the Mixture: In a small pot, heat the milk and liquid cream together without boiling. Add the butter and stir until melted. Mix this warm liquid with the mashed potatoes until smooth. Add the grated parmesan, chopped bell pepper and chives, seasoning with salt and pepper to taste.

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• Eggs: Beat the egg yolks separately and fold them into the potato mixture. Whisk the egg whites until stiff peaks form, then gently fold them into the mixture, using broad, sweeping motions to keep it airy.‍
• Assembling: Fill the ramekins to ¾ full with the potato mixture.

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• Baking: Preheat the oven to 180°C (350°F). Bake the soufflés for 15-20 minutes or until they puff up and turn golden brown on top.

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• Cooling and Removing: Once done, let the soufflés cool for 5-10 minutes. Run a knife around the edges and invert them onto plates.

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• Serving: Place the soufflés on a bed of arugula or salad leaves. For a pop of color and flavor, I added thin slices of chili pepper, radishes, microgreens, and Parmesan.

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• Drizzle with olive oil and balsamic cream for extra flavor.

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And there you have it! A savory potato recipe that's a modern twist on an old classic.

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Original Potato Soufflé Recipe

In case you'd like to try the original recipe first, here's the recipe from Gabrielle Tazlauanu's 1931 book:

Boil about two plates of potatoes with their skins. Peel and chop them, then add half a glass of milk, a tablespoon of butter, and 6 beaten egg whites, along with some salt.

Place this mixture in a buttered dish sprinkled with breadcrumbs. Bake for 15-20 minutes, then serve with vegetables sautéed in butter.

Differences Between the Two Recipes

Now that you have read both versions, it is safe to say that the main difference between the original potato soufflé recipe and my updated version is the cooking technique.

I chose to bake the soufflé in individual ramekins instead of a large dish, which allows for better portion control, more even cooking, and a refined presentation. Which, in my opinion, makes it more modern and adaptable to the way we often serve dishes today.

Another significant change is the addition of egg yolks. In the original recipe, only egg whites are used. Still, I included the yolks to give the soufflé a richer, creamier texture and a more robust flavor. In other words, egg yolks add a velvety smoothness to the potato mixture, which contrasts beautifully with the airy lightness of the beaten egg whites. This helps balance the dish while maintaining the fluffiness expected from a soufflé.

I also incorporated ingredients like bell peppers and chives, which add a fresh, vibrant twist to the recipe. The combination of milk and cream makes the soufflé richer, while Parmesan cheese enhances the depth of flavor.

This being said, I really believe that these modern updates align with contemporary palates while still preserving the essence of this traditional dish.

A Few Potato Facts and the History Behind This Recipe

And before we say our goodbyes, I want to tell you just a bit more about the type of recipe we are talking about today and its stars - the potatoes.

Did you know that the origin of potatoes dates back over 8,000 years to the Andean region of South America? Yes, you read it correctly. Since then potatoes have been a staple for cultures around the world and are now one of the most widely consumed crops globally.

Furthermore, fun potato facts include that potatoes were introduced to Europe by the Spanish in the 16th century and have since become integral to many national cuisines, including Romanian dishes like this one.

As for soufflés, the soufflé meaning comes from the French word "souffler," which means "to blow" or "to puff," and refers to the way the dish rises in the oven. And as you can imagine, the classic soufflé recipe has evolved over the years, but the core elements of beaten egg whites and a light, fluffy texture remain the same.

FAQs About Soufflés

If you're new to soufflé-making, you might have some questions. Here are the answers to some common ones:

Q: Why is soufflé so hard to make?

A: Soufflés are challenging because they rely on properly beaten egg whites and gentle folding to achieve their rise. The mixture needs to be light and airy, which requires careful attention to detail.

Q: Why does soufflé collapse?

A: A soufflé collapses because it is mostly made of air, and as it cools, the air inside escapes. This is normal and expected. To avoid dramatic deflation, serve it immediately out of the oven.

Q: Can you eat soufflé when pregnant?

A: Yes, you can eat soufflé when pregnant as long as the eggs are fully cooked. The high temperature during baking ensures the eggs are safe to eat.

Q: Is soufflé gluten-free?

A: Most soufflés are naturally gluten-free as they typically do not contain flour. However, check your specific recipe to ensure no gluten-containing ingredients are used.

Conclusion

I hope this potato soufflé recipe inspires you to try your hand at creating a light, flavorful dish that's both classic and contemporary.

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