For dinner last night, I made a Savory Amaranth Soufflé the next recipe from Heidi Swanson‘s Super Natural Cooking. It was very delicious and light and at the same time a little rustic tasting because the ramekins were lined with toasted amaranth seeds.
Savory Amaranth Soufflé
Adapted from Super Natural Cooking
- heaping 1/2 cup of whole amaranth
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon amaranth flour
- 1 generous pinch of pure chili powder
- 3/4 cup hot milk
- 3 eggs, separated and at room temperature
- 1/2 cup shredded Gruyère
- Preheat oven to 400 F with rack placed towards the bottom. Butter two 10-ounce ramekins.
- In a dry skillet over medium heat, toast whole amaranth until golden and fragrant. Sprinkle 1/4 cup of toasted whole amaranth over the two ramekins to coat the bottom and sides. Shake out excess.
- Boil water, add a pinch of salt, and add remaining toasted amaranth. Reduce heat and cover. Simmer until tender, 20 minutes or so. Drain any remaining water and set amaranth aside to cool.
- Melt butter in heavy saucepan over medium heat. Add flour and chili powder and whisk until foamy, about 1 to 2 minutes. Do not brown. Remove from heat and whisk in milk. Return to heat and while whisking bring mixture to boil and let thicken for a minute. Remove from heat.
- Cool for a minute and whisk in egg yolks one at a time followed by the cheese. Stir until smooth and then mix in cooked amaranth.
- Beat egg whites with a pinch of salt until they form stiff peaks. Fold into soufflé base in three parts. Gently pour into each of the prepared ramekins to just below the rim. Place ramekins on baking sheet and insert into oven. Reduce heat to 375 F and bake for 21 minutes or until puffy and golden. Serve immediately.
Makes 2 single-serving soufflés.