Hot Crab Souffle & Seafood Chorizo
Jacques Pépin's Ham and Cheese Soufflé | KQED
This is a favorite episode of Today's Gourmet with Jacques Pépin. Jacques shows us how to make a ham and spinach soufflé, grilled salmon with mushroom and asparagus, and a special method of making strawberry jam using the sun as your heat source!
Along the way, pick up tips on how to make a béchamel sauce, how to separate eggs, how to julienne a daikon radish, how to grill portabella mushrooms, how to make jam, and more!
How to make a bechamel
In This Episode:
00:00
1:00 Spinach and ham souffle recipe
4:28 How to separate eggs
10:08 Grilled salmon with mushroom and asparagus recipe
12:58 How to tell if asparagus is good
16:56 How to julienne daikon
19:57 Sun-cooked strawberry jam
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 22, 1992. Garden and Grill
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#jacquespepin #souffle #grilledsalmon #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
How to Make Crabmeat and White Cheddar Soufflé (Ingredients Below)
How to Make Crabmeat and White Cheddar Soufflé
For Bechamel:
50g Unsalted Butter, plus more for Ramekins
50g Flour
150ml Whole Milk
1/2 tsp Grated Nutmeg
For Filling:
120g Lump Crabmeat, shredded
10g Breadcrumbs (or you can use Grated Parmesan)
65g Grated Cheddar (or Grated Parmesan)
1/2 Roasted Red Bell Pepper, finely diced
1/2 Small Red Onion, finely diced
1/2 tsp Lemon Zest
4 Fresh Tarragon Leaves, finely chopped
2 Egg Yolks
6 Egg Whites
1/2 tsp Esplette Pepper or Cayenne Pepper
Salt and Black Pepper to taste
Special equipment:
4 Individual Ramekins, or 1 Large Ovenproof Ceramic Casserole dish
Hand or Stand Mixer
Pastry Brush
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Crabmeat Souffle
Chef Michel Nischan cooks up a mouthwatering, Thai-inspired souffle of coconut and crabmeat.
Fool proof Camembert Cheese Souffle, twice baked, easy to make
Get full recipe here
Souffles can be somewhat daunting when making for a group of people as you can never predict the outcome. Not to mention that by the time you bring out the second lot, they have deflated well below the what I call the wow line. By double baking them, you can prepare them in advance, even the day before and all you need to do is simply reheat them outside of their moulds. They will repuff and the wow factor comes into effect. Made with Camembert truly brings this cheese souffle to a whole new level that will amaze!
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Finishing Vidalia Sweet Onion and Crab Souffle'
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