A Fine Souffle

September 4, 2015

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Today's vintage recipe – don't you love this photo? – is from the January 1985 issue of Gourmet. Although it's a winter issue, it's perfect for the current season, when markets are filled with just-picked peppers, young eggplants, scallions and garlic. I'll be making this for Labor Day lunch, using fresh red peppers and tomatoes in place of the jars suggested here. 

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And here, as promised yesterday, is the young Jacques Pepin and his recipe. 

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1 Comment

  • Sophie says:

    I will be interested to know how your souffle turns out–it uses some of my favorite veggies! If I were making it and looking to save time, I might do one of two things: 1) Trader Joes sells a very good eggplant ‘hummus’ that is just bab ganoush and I’d use that instead of bothering with the eggplant step. 2) Similarly, Dave’s Gourmet sells a stellar red heirloom tomato sauce if I wanted the souffle but was constrained on time. There are red pepper sauces I’ve also enjoyed, but his tomato sauce is as good as my from-scratch tomato.
    There was a time when spending extra time in the kitchen was my preference, but I no longer feel the same especially when the weather is nice and I can walk happily outside!:)

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