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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crab Rangoon Souffle

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I love a Crab Rangoon. What better way then to put those flavors into a light and fluffy souffle. This recipe came to me as I was remembering a dear friend of mine, Ellyn.  Ellyn and I worked together many years ago. She loved her some crab, Crab Rangoon was one of her favorites. So to pay homage to her, and our longtime friendship,  This one’s for you and all the great memories we share.

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The first thing I like to do when making a souffle is to get the dish that I’m using prepared. For this recipe I’m using what I call a standard size souffle dish. It’s an 8 cup dish. What I do is to butter the inside of the dish really well, then take about a 1/4 cup of grated Parmesan cheese ( grated in a food processor) and sprinkle that all over the inside of the dish. I turn the dish so that the Parmesan crumbs will stick all around the sides as well as the bottom.

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To start I add the butter into the pot and let that melt on low heat. Once the butter has melted, I add in the flour and whisk so that the flour is well incorporated into the butter for a minute or so, making what’s called a roux. I pull the pot off the heat and add in all my spices, whisking the spices through the roux before adding in the hot milk. Now for the milk. What I’ve done on another burner is to scald the milk. This is where the milk is just under the boiling point. The way you can tell this is, is when bubbles start to appear around the rim of the pot. I place the pot back on the med low burner, and add in the hot milk, whisking continuously. I turn the heat up to med and when the sauce just starts to boil,  the mixture is at it’s thickest consistency. You can tell this by placing a wooden spoon into the mixture and when you pull the spoon out and swipe your finger down the back side of the spoon and the sauce leaves a definite line where you finger drew that line. Take the pot off the heat. I place the pot onto my cutter board before adding in the eggs yolks.

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I whisk in the egg yolks to the flour and butter mixture one at a time, incorporating them really well. Next, I switch to a spatula and add in the room temperature cream cheese. Using the spatula, I break up the cream cheese, smashing it gently and stirring it through, so the cream cheese incorporates into the mixture. If there are small lumps of cream cheese that’s fine. Next I add in fresh finely chopped chives. I stir that through. To that I add in the lump crab meat. Earlier, I laid all the crab meat out on some paper towels. I checked for any shells that may have been missed when they packaged the crab. Then I laid another paper towel on top and patted the crab with the paper towels to get out any extra moisture from being packaged. You do not want any liquid to be added to the souffle that may stop it from rising and cooking properly. Now that the dried crab has been added, it’s time to fold in the egg whites.

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I have the 5 egg whites in a large bowl that I added 1/4 teaspoon of cream of tarter and a pinch of Kosher salt to. With a whisk I started beating the egg whites until they formed shiny, firm peaks. The picture above is what you’re looking for. If you want to make this dish ahead,  Make the base for the souffle and refrigerate. Make the egg whites right before you are ready to bake.

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First, I stir in 1/4 of the egg white mixture. This is just to start the process. The remaining egg whites are folded in very gently so as not to deflate the egg whites. To fold, start the spatula in the center and while turning the pot, fold the whites towards the center very gently. Keep repeating the process until the beaten egg whites are incorporated through the mixture. Pour the souffle mixture into the prepared souffle dish. Have the oven preheated to 400 degrees.

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Because you want your souffle to come out perfectly. It’s important that the temperature is correct. I have on of the oven thermometers. This will ensure that if the dial on your oven is off by a few degrees you’ll know if you place one of these inside your oven. I place the souffle dish on a baking sheet. Immediately turn the oven down to 375 degrees and place the souffle in the oven. Do Not open the oven to peek. Bake for 35 minutes.

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This is what the souffle will look like when it comes out. You want to serve this hot. I like to serve it along side a mixed green salad with a really simple and easy dressing.

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For the dressing for my salad, well it’s really simple. I squeeze the juice of 3 juicy lemons (4 tablespoons or 1/4 cup) into a jelly jar. 1 tablespoon of Dijon mustard, 1 tablespoon of Agave nectar, 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper. Finally I add in 8  tablespoons or 1/2 cup of E.V.O.O, Place the lid on a shake. That’s all there is to it for my simple lemon vinaigrette dressing. Using a vegetable peeler, I shave some Parmigiano-Reggiano cheese over the top.

Souffle Yields: 4 servings
Equipment: 8 cup souffle dish and oven thermometer
Prep Time: 30-35 minutes
Ingredients:
1 pound of lump crab meat
3 tablespoons of unsalted butter, plus extra for greasing the dish
1/4 cup of grated Parmesan cheese
3 tablespoons all-purpose flour
1 cup of scalded milk
1 teaspoon of Kosher salt
1 teaspoon of black pepper
1/2 teaspoon of cayenne pepper
pinch of freshly grated nutmeg
4 extra large egg yolks, room temperature
5 extra large egg whites, room temperature
5 ounces of room temperature cream cheese
1/4 teaspoon of cream of tartar
4 tablespoons of freshly, finely chopped chives

Directions:
Preheat oven to 400 degrees F.

Prepare the souffle dish with butter and grated Parmesan, Making sure the entire inside surface is coated with both the butter and cheese

Prepare the lump crab by checking for any shells and drying completely on paper towel before transferring to a bowl.

Melt the butter in a small saucepan over low heat. Add the flour in and whisk constantly for about a minute or so. Once it’s thickened,  off the heat this is when I whisk in all my spices, seasonings, and scalded milk. Place back on the low heat, whisking continuously, for about another minute or so until thick and smooth. Off the heat onto a cutting board, still in the pot, while the mixture is still hot whisk in the yolks one at a time. Switch to a spatula, and stir in the cream cheese, by gently smashing the cream cheese until it is incorporated through. After mixing, if  there are a few bigger pieces that’s fine.

Next add in the lump crab and stir through.

Place the egg whites into a large clean bowl. Add cream of tartar, and a pinch of salt. Using a large whisk beat the egg whites until they are shiny and firm peaks. This will take a few minutes. You could do this in an electric mixer. Stir 1/4 of the egg whites into the prepared souffle mixture. The mixture will look slightly lightened. Then fold in the rest of the whites very gently. Pour the completed mixture into the souffle dish and turn down the oven temperature to 375 degrees F. Without peeking bake for 30-35 minutes, until puffy and golden brown.

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Sweet Potato Drop Biscuits

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These Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious on breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporated Greek yogurt to balance out the sweetness of the brown sugar and it worked perfectly!

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

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Organic sweet pureed baby food. Yep! It contains no additives and all the work is done for you.

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In a bowl, I have the “baby” sweet potato puree, Greek yogurt, and brown sugar. I like to transfer the wet ingredients into a measuring cup, it just makes it easier to add to the dry ingredients.

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Once the wet has been introduced to the dry, the batter should have a sticky consistency.  I doubled the recipe because I know from experience that one batch will not be enough.

I’m choosing to use a scoop instead of two spoons to drop the biscuits onto the baking sheets. It’s just easier for me. I’m using the large scoop, (1/4 cup capacity), for my biscuits today. Using this size scoop, after coming out of the oven, they’ll produce approx. 22 standard size biscuits.

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Once the biscuits come out of the oven and are still nice and hot, I brush some unsalted melted butter over each one. Let them cool for a couple of minutes and serve.

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Yields: 22 standard size biscuits
Prep Time: 15-20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18-20 minutes (watch carefully after the 15-minute mark)
Total Time: 40 minutes
Equipment: Food processor, 3 baking sheet pans, 1/4 cup capacity ice cream scoop, parchment paper

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1-1/2 teaspoon of ground cinnamon
2 sticks of unsalted cubed cold butter
8-ounce of organic “baby” sweet potato purèe (comes in jars)
8-ounces of Greek yogurt
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator to keep cold.

For the wet ingredients, in a large mixing bowl, add the sweet potato puree, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18-20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Tip: Keep a close eye on the biscuits after 15 minutes. Once the Sweet Potato Drop Biscuits come out of the oven, lightly brush the tops of each one with melted butter.

Note: If needed, they can be reheated for 5 minutes at 400-degrees F. and be just perfect.

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