Carrot Soufflé

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                            FOOD FUNNY
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Here's a classic from Rosemary Zwick:

A man goes into a restaurant, sits down at a table and an attractive
young waitress comes for his order. He gives her a smile and says, "I want a quickie."

She turns red in the face and ahems, "Sir, I don't know what kind of
restaurant you're used to eating in, but I can assure you you're not going to get a quickie here!"

"How disappointing," the man replied. "Could you ask the chef to make an exception?"

"He doesn't have anything to do with it!" says the waitress indignantly.

"Hmmm, do you know anywhere around here where I could get a quickie?"

"I'm SURE I don't know," answers the waitress loudly.

A patron from the next table leans over and taps the man on the
shoulder, "I think it's pronounced QUICHE."

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                            TODAY'S RECIPE
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This isn't a soufflé in the traditional French sense. It's really more
of a custard, but whatever you call it, it's a tasty, somewhat sweet
accompaniment to almost any meat dish, and it's as easy as a recipe can be.

Carrot Soufflé

2 cups (500 ml) cooked diced carrots
2 eggs
1/2 cup (125 ml) milk
1/4 cup (60 ml) butter, melted
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Combine all ingredients in an electric blender or food processor and
process until thick and smooth. Pour into a lightly greased 8- or 9-inch
(20 or 23 cm) soufflé dish and bake in a preheated 450F (230C) oven until set, about 30 minutes.
Serve immediately.
Serves 4 to 6.
Received on Thu Jun 3 20:00:31 2010