Recipes #23 & #24: Roasted Beets and Edamame with Arugula & Coconut Lime Souffle

Ms. Boyardee and I have been talking about making a soufflé for awhile now as it is supposed to be incredibly difficulty, and it was time we stepped our game up. We decided on a regular old delicious beet salad for the other recipe and cracked a bottle of wine and got to work.

The beet salad called for roasted edamame and golden beets ( the title of my next rap album). It was fairly simple, all we had to do was drizzle shelled edamame with olive oil, salt and pepper, and then roast it in the oven for 25 minutes or until golden (my second rap album title). We couldn't find golden beets so we instead just used regular red beets and needed to drizzle them in olive oil and roast them for a about an hour.  The hour and a half we had for roasting allowed for plenty of time to drink wine and....listen to frank sinatra...and drink wine....and did I mention wine? When the roasting is finished we add the edamame and beets with olive oil, vinegar and some arugula. The roasted edamame act like bean croutons and the only change I would have made is to add cheese ( this is a common theme of mine).

The soufflé was exactly what it is made out to be.....pretty damn hard. Now we all know Ms. Boyardee has the patience of a saint, unless of course she is in the kitchen, then her patience is similar to that of Gordon Ramsey of Hell's Kitchen.....but chef Gordon swears less.  We had to mix coconut milk, lime zest, and started heating it up, we then added Ms. Boyardee's dreaded corn meal. For some reason, Ms. Boyardee hates corn meal...its smell, texture, and name. I therefore had to handle the corn meal as she compared it to "scratching a chalkboard times a million"....it's more like.....weird flour to me. While I was whisking that mixture Ms. Boyardee separated some egg whites and eggs yolks. I took my heated mixture and had to slowly pour it into the egg yolks so that they wouldn't cook. Once the whole thing was mixed we then put in back on low heat and whisked some more. I whisked so much I didn't have to go to the gym that day....or the previous 6 months prior....and probably all summer....Anyways we then had to let that mixture set and cool in the fridge...which allowed ample time to refill on the wine. Note below...the man bun and tongue out, this is the proper whisking technique required.

When it cooled, sugar was added to the egg yolks and it was whisked into a meringue type mixture. We mixed both mixtures together and put it all into ramekins with more lime zest. We put the ramekins into the oven and set the timer. Now for all intensive purposes, I will say that there may have been a mishap with the oven settings but I also don't want to be murdered so I will say it was my fault. We....sorry....IIII had it on the wrong setting and although it rose a lot and looks great...only the top half was cooked through. Im still working on getting Ms. Boyardee to try another soufflé recipe and will ensure all sharp objects are put away when we try it....but I'm sure well nail it next time....maybe we didn't have enough wine.