Teen Vogue asked a slew of American designers to talk about the taboo-iest of fashion topics: eating. Lots and lots of eating, as in Thanksgiving. and what they serve up in their
Yumiko Sekine aprons.
When grilled everyone from Erin Fetherston to Jill Stuart listed a sweet dish from years gone by and
Peter Som shared his mother's annual spinach souffle recipe. Surprisingly it sounds like the ideal Thanksgiving treat: heavy and nap inducing and something so rich and laborious that you'd never think to make it any other time of year.
Som claims
"it's the perfect antidote to all the traditionally heavy thanksgiving food, so I think I'll be making this one for a while!"
I claim all those tablespoons of butter, cups of cheese and 9 eggs is hardly what I call "light", but fashion designers have some real
wack-a-doo standards, so no shock there.
Anywho here's the recipe and below's the link for the other recipes as well. Salut!
Ingredients:
3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon nutmeg
4 extra-large egg yolks, at room temperature
5 extra-large egg whites, at room temperature
1/2 cup grated aged cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
1/8 teaspoon cream of tartar
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Preparation:
Preheat the oven to 400 degrees. Butter the inside of a 6 to 8 cup soufflé dish (6.5" to 7.5" in diameter by 3.5" inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, and then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes until puffed and brown. Serve immediately.
Read More http://www.teenvogue.com/style/2011/11/fashion-designer-thanksgiving-recipes#ixzz1eIet9m7y
