Yesterday I posted David Tanis’ recipe for a gluten-free soufflé using mashed potatoes. We had a lot of leftover soufflé, and remembering what Chef Mahar did with the leftover risotto, I thought leftover soufflé was similar. So I put a little butter and some almond oil (I could have used olive oil, or canola, or any oil) in a pan and fried some slices of soufflé until they were crispy on two sides. Continue reading “The morning after”
Tag: David Tanis
Rising without flour
Once in awhile I see a recipe in the paper that I actually make. This one, one, a soufflé made with mashed potatoes instead of flour, is from David Tanis, a Chez Panisse chef. I happened to have the ingredients on hand, so it became last night’s dinner.
