In the morning Suzette and I were really pleased with how well the crab Souffle cooked in the steam oven yesterday. We discussed making another souffle tonight with the 4 oz. of PPI crab. We decided upon a salmon and crab Souffle. We have struck on soufflés as a wonderful way to diet. They have very few carbs and lots of protein, so are filling and healthy.
Here is the recipe that a Suzette used for the salmon Souffle.
Salmon Souffle
Prep Time: 15 minsTotal Time: 40 minsServings: 4-6
ABOUT THIS RECIPE
"This is an old stand-by in our house. It is so simple to make and everyone loves it. The glorious end result makes you look like a cooking star. I found the recipe years ago in my SIL's Harrowsmith cookbook."
INGREDIENTS
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon salt
pepper ( to taste)
INGREDIENTS
1 (6 ounce) cans salmon, flaked and bones crushed
3 eggs, separated
DIRECTIONS
Melt butter in small sauce pan.
Add flour, milk, salt and pepper.
Boil until thick and then remove from heat.
Add salmon and slighty beaten egg yolks.
Beat egg whites until stiff and fold inches.
Pour into greased souffle dish or other deep baking dish.
Bake at 350 for 20-25 minutes or until golden brown.
NUTRITION FACTS
Serving Size: 1 (106 g)
Servings Per Recipe: 4
Amount Per Serving%Calories 244.3 Calories from Fat 14760%Amount Per Serving%Total Fat 16.3g25%Saturated Fat 8.3g41%Cholesterol 190.4mg63%Sugars 0.1 gSodium 772.5mg32%Total Carbohydrate 7.5g2%Dietary Fiber 0.1g0%Sugars 0.1 g0%Protein 16.1g32%
Kabocha and red onion sauté
I I diced ½ of a red onion and I cut the approximately 2 ½ lb. roasted Kabocha squash in half horizontally o expose all the seeds, which Suzette removed. Then while Suzette sautéed the red onion in a large skillet with butter, olive oil and 1 T. of light brown sugar, I peeled and cubed ½ of the squash and added the cubes to the skillet to sauté. I bought a large institutional container of marjoram recently and I have been adding a sprinkle to lots of dishes and I dusted the squash and red onion sauté with marjoram.
We also made mashed potatoes. I peeled six small russet potatoes and Suzette diced them and boiled them until they were cooked to soft. Then she puts them in the large bowl of the Kitchen Aid and mixes them with butter, cream, and salt and white pepper.
Willy joined us foe dinner just after Suzette took the salmon Soufflé out of the steaming oven. This soufflé was a little drier than the crab soufflé we cooked yesterday because we cooked it a little longer, while we awaited Willy. The soufflé’s edges were a little more toasted and darker did and were more stuck to the edge of the soufflé dish.
I had chilled a bottle of 2015 Pouilly- Fume from Appellation Pouilly Fume in the Loire Valley produced at the Les Champs des Plantes property that was an Albion Moriconi selection and carried a label identifying it as a finalist for a silver medal recommended bottle that cost $14.99 at Total Wine less 20%. When I tasted it, it had a flat taste, neither fruity or any acidity, a very dead wine from any flavor perspective. It added nothing to the enjoyment of the meal and I will never buy it again. This is an example of one of Total Wine’s worst habits. It buys a very ordinary wine and dresses up the wine with a property name and makes it a Moriconi selection and slaps a little silver label on it as if it is an exciting wine, when it is nothing special. So you can not rely completely on the label at Total Wine especially for Vineyard Direct exclusive wines. In fairness the really wonderful French wines like Kermit Lynch and Martine selections we drank at the Winter Wine Festival in Taos this year, all sell in the $40.00 to $50.00 price range. So sometimes a bottle dressed up to look better than it is is still just an ordinary bottle of wine.
We loved our dinner. I felt like we were having an intimate family dinner in a French Bistro.
Bon Appetit
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