Sunday 26 October
We had eight or nine slightly
tired poblanos from a trip to Jungle Jim's discount corner. We had roasted them, but they fell into
shreds, and couldn't be stuffed. And we
also had half a can of Trader Joe's crab.
So Jim and Joe got together (with the help of a cowboy named Monterey
Jack and little Ms. Cilantro, from the garden) to produce a Southwestern crab
soufflé.
Holt whipped up the ingredients
according to his usual procedure, but for the New Mexican feel, used masa rather than flour.
It puffed up perfectly, and was
moist and fluffy all at once, which is all you can ask of a soufflé.
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