Before I joined I Heart Cooking Clubs I had not heard of Jacques Pepin, shocking I know. In October’s Parade Magazine I found this recipe for Corn Souffle by Jacques Pepin. It also included information about his new cookbook Heart & Soul in the Kitchen and his new cooking show of the same name on PBS.
This souffle includes corn, Gruyere cheese, half and half, eggs, poblano or jalapeno pepper, salt and pepper. Since summer corn had long been gone I used frozen corn which worked just fine. This was a nice change for a side dish. They had a little kick from the peppers. I might try these again in the summer when fresh corn is available.
To see what other members made this week go here.