A Fine Souffle

September 4, 2015


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. 



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!:)