How To make Crab Souffle Roll
1/2 c Butter
1/2 c Flour
2 c Milk
4 Egg yolks
1/2 t Salt
1 Dash of red pepper
2 t Snipped chives
4 Egg whites
1/4 t Cream of tartar
1/3 c Parmesean cheese
CRABMEAT FILLING:
4 Scllaions (finely chopped)
2 T Butter
2 pk (6oz. ea) crabmeat
1 3 oz. cream cheese
1/3 c Half and half
2 t Snipped parsley
1 Dash of tabasco
1 Salt and pepper to taste
Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake til puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat til hot.
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0:08 – Caramelized Onion and Corn Soup
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✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
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● salt - ½ tsp.
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COPYCAT Panera's Souffle Recipe
Who knew Panera is the easiest to make at home. It's the perfect breakfast souffle recipe, so light, good and much cheaper to make at home. The result is more impressive than you think.
INGREDIENTS:
for the egg mixture;
7 extra large eggs/ 68 g each
1 tbsp fresh chives
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
for the bechamel;
1 cup milk/ warm
60 g butter unsalted
5 tbsp all purpose flour
1 cup roughly chopped baby spinach
1 cup shredded fontina cheese
1/2 cup gruyere cheese
you can use mild cheddar instead
5 thin slices of bacon
1/2 cup sweet bell pepper
PREPARATION:
Chop roughly the spinach and dice the bell peppers.
Set aside, then crack 7 large eggs, season with the salt, pepper, cayenne and chives. Whisk the eggs for 2 minutes then set aside.
In a pot melt the butter, add the flour and cook for a minute. Add the milk and mix until it comes to a boil and thickens.
In a separate small bowl add 1 tbsp of the bechamel, then 1-2 tbsp of the egg mixture. Whisk together then add to the bechamel and mix it in. Now add the rest of the egg mixture to the bechamel and whisk until creamy and smooth.
Prep the ramekins with some oil or butter, grease the inside well.
Add 1 4-5 inch puff pastry square in each ramekin.
Top with egg mixture, it should be enough for 5 servings.Add more cheese and top with one slice of bacon. Sprinkle wit black pepper and bake at 385°f for 30-35 minutes or until golden and nicely puffed. Serve warm and enjoy.
#souffleomelette #panera_souffle #copycat
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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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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.
The Secret of the Perfect Folded Omelette Two Michelin Star Method | Easy | Fluffy|
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The Perfect Fluffy Omelette
Making an Omelette is not easy but I'm going to teach you how to make an omelettes worthy of the most luxury 5* hotels, I was taught this by a 2 Michelin star chef and have shown hundred of chefs and know I will show you how to make an iimpressive omelet!
#DidYouKnow? The its all about the quality of the eggs and the technique
Why not try adding some kimchi to this omelette with cheese?!
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Ingredients
(Serves 1)
3 Eggs
Salt
Pepper
Butter
Extra Virgin Rapeseed Oil
- Instructions, please watch the video. Thank you so much.
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Langoustine with a courgette roll and quinoa & lime salad
Hey guys, in this video I will show you how to make a beautiful dish from langoustines with a langoustine courgette roll, a baked langoustine and a quinoa lime salad. A delicious combination!
How to make a langoustine bisque, sauce, reduction and oil
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Enjoy making this recipe!
Ingredients:
For the quinoa salad:
50 grams of black quinoa
1 lime
Salt & olive oil
For the quinoa crumble:
50 grams of black quinoa
70 grams of white quinoa
For the langoustine tartare:
2 parts of apple cubes
3 parts of langoustine tartare
1/2 lime zest
Salt & olive oil
For the langoustine roll:
1 yellow courgette
1 green courgette
The langoustine tartare
For the baked langoustine:
A couple big langoustines
Lime zest
Salt, oil and a cube of butter
The leaves and flowers from nasturtium
Bon appetit