White Asparagus & Crab Soufflé

White Asparagus & Crab Soufflé

White asparagus is an expensive treat. It’s less assertively flavored than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crab meat in the refrigerator section rather than purchasing the stuš in shelf-stable cans. Serve alone as a first course or as a main alongside a delicate green salad. 

Ingredients:
4 oz (115 g) lump crabmeat, drained
½ lb (225 g) white asparagus, stalks peeled
Pinch finely grated black pepper
¼ tsp (1 mL) salt
4 tbsp (60 mL) unsalted butter
Fine bread crumbs
2½ oz (70 g) finely grated Parmigiano-Reggiano
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) warm whole milk
3 large eggs, separated

Directions
Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on a paper towel. Purée, along with the pepper and
salt, in a food processor; reserve.

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) souŠé dish with butter. Coat dish with a thin layer of bread crumbs.

Measure a scant ¼ cup (60 mL) of the Parmigiano and set aside for the top of the soufflé.

Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.

In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in the remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until puffed and golden.
Serves 4 to 6

White Asparagus & Crab Soufflé

White Asparagus & Crab Souffle

White asparagus is an expensive treat. It’s less assertively flavoured than green, and shouldn’t be fussed with too much. Use true Parmigiano- Reggiano here, and look for high-quality lump crab meat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a 
delicate green salad.
Ingredients:
4 oz (115 g) lump crabmeat, drained
½ lb (225 g) white asparagus, stalks peeled
Pinch finely grated black pepper
¼ tsp (1 mL) salt
4 tbsp (60 mL) unsalted butter
Fine bread crumbs
2½ oz (70 g) finely grated Parmigiano-Reggiano
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) warm whole milk
3 large eggs, separated

Directions:

Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

Cut the asparagus into 2-inch (5-cm) lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on a paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup (1.5-L) souŠé dish with butter. Coat dish with a thin layer of bread crumbs.

Measure a scant ¼ cup (60 mL) of the Parmigiano and set aside for the top of the soufflé.

Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.

In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in the remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until pu–ed and golden. 

Serves 4 to 6 

 

White Asparagus And Crab Souffle

White Asparagus And Crab Souffle

White asparagus is an expensive treat. It’s less assertively flavored than green, and shouldn’t be fussed with too much. Use true Parmigiano-Reggiano here, and look for high-quality lump crabmeat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a delicate green salad.

Ingredients:
4 oz lump crabmeat, drained
½ lb white asparagus stalks peeled
Pinch finely grated black pepper
¼ tsp salt
4 tbsp unsalted butter
Fine bread crumbs
2½ oz finely grated Parmigiano-Reggiano
¼ cup all-purpose flour
1 cup warm whole milk
3 large eggs, separated

Directions:

1. Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

2. Cut the asparagus into 2-inch lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

3. Preheat oven to 375°F

4. Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup soufflé dish with butter. Coat dish with a thin layer of bread crumbs.

5. Measure a scant ¼ cup of the Parmigiano and set aside for the top of the soufflé.

6. Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.

7. In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until puffed and golden.

Serves 4 to 6  
Serve with Sauvignon Blanc or Reisling wine.

Boozy Eggnog Souffle

Boozy Eggnog Souffle

PHOTO BY GINA DISIMONE

Yields: 6 souffles
Hands-On Time: 20 minutes
Total Time: 55 minutes
Ingredients
¼ cup (2 ounces) frozen Unsalted Butter, plus softened butter for coating ramekins
¾ cup granulated sugar, plus more for coating ramekins
¼ cup bread flour
2 cups whole milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup (2 ounces) spiced rum
3 large eggs, separated
1 teaspoon vanilla extract

Directions
Preheat oven to 350°F. Coat 6 (4 ounce) ramekins with butter, and then sugar. Set aside.

Grate frozen butter into flour, and stir to combine.

Combine sugar, milk, cinnamon, and nutmeg in a small sauce pan over high; bring to a boil, stirring often. Reduce heat to medium-low. Stir in rum, and gradually whisk in flour mixture; cook, whisking constantly, until mixture thickens and bubbles, about 5 minutes. Let cool to room temperature, about 15 minutes.

Add egg yolks, 1 at at a time, whisking to combine after each addition. Whisk in vanilla; set aside.

Beat egg whites with an electric mixer on medium-high until soft peaks form; fold into eggnog mixture. Spoon mixture into prepared ramekins, and bake in preheated oven until doubled in size, 20 to 25 minute

Chocolate Souffle

Chocolate Souffle

When it comes to absolutely heavenly desserts, the chocolate souffle has to rank at the top. It's light, fluffy, and just the right amount of sweet. Many cooks may be a little afraid of trying a souffle, however. They have a reputation for being temperamental and collapsing in on themselves, but actually with a little attention a souffle can be fairly easy to make.

To achieve the volume necessary in a great souffle, work the egg yolks and the whites separately. The yolk will be the rich base, and then after you fold in egg whites that have been whipped to perfection and are holding stiff peaks. Some chocolate souffle recipes call for milk in the base, but we found that muted the chocolate flavor. Instead, we just used more chocolate and reduced the amount of butter. As a fan of chocolate oranges, I also couldn't resist adding in a little orange liqueur to enhance the flavor. 

Ingredients:
5 tablespoons unsalted butter (1 tablespoon
softened the remaining butter cut into
1/4" chunks)
1/3 cup granulated sugar, plus 1 tablespoon for
coating the dishes
8 oz. bittersweet chocolate, chopped coarse
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar

Directions:

Preheat the oven to 350F. Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use.

Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.

Bring the 1/3 cup of sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.

In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner's sugar and continue beating until stiff peaks form.

Vigorously stir one quarter of the whipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.Fill each ramekin almost to the rim, wiping the excess filling from the rim with a wet paper towel. Bake the souffle until puffed and set (30 to 35 minutes. 

Whatever you do, do not open the oven during the baking or souffle will collapse). Serve immediately.

Chocolate Souffle

Chocolate Souffle

Chocolate with or for your Valentine?

Chocolate Souffle

Ingredients:

5 tablespoons unsalted butter (1 tablespoon softened, the remaining

   butter cut into 1/4" chunks)

1/3 cup granulated sugar, plus 1 tablespoon for coating the dishes.

8 oz bittersweet chocolate, chopped coarse
1/8 teaspoon table salt
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur
6 large egg yolks
8 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons confectioner's sugar

Directions:

Preheat the oven to 350F. Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use.

*

Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.

*

Bring the 1/3 cup of sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.

*

In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner's sugar and continue beating until stiff peaks form.

*

Vigorously stir one quarter of the whipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.

*

Fill each ramekin almost to the rim, wiping the excess filling from the rim with a wet paper towel. Bake the souffle until puffed and set (30 to 35 minutes. Whatever you do, do not open the oven during the baking or souffle will collapse). Serve immediately.

Triple Ginger Souffle

Triple Ginger Souffle

Ingredients:
6 tablespoons unsalted butter, plus more for greasing, at room temperature
1/2 cup plus 3 tablespoons sugar
1/3 cup all-purpose flour
1 cup whole milk, at room temperature
1/2 cup whipping cream
1 tablespoon ground ginger
6 large eggs, separated, at room temperature
1/3 cup finely chopped crystallized ginger
One 2-inch piece fresh ginger, peeled and finely grated 
1/8 teaspoon cream of tartar

***

Directions:

Special equipment: 6 or 8 cup soufflé dish

Place an oven rack in the lower third of the oven.  Preheat the oven to 450 degrees.  Butter the soufflé dish.  Grease the sides and bottom of the dish with butter and then coat with 3 tablespoons of the sugar.

In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy.  Whisk in the flour and cook for 1 minute.  Gradually whisk in the milk, cream and ground ginger.  Cook, whisking constantly, until thick and smooth, about 2 minutes.  Pour the milk mixture into a large bowl.  Stir in the remaining 1/2 cup of sugar.  Add the egg yolks, one at a time, whisking well after each addition.  Stir in the crystalized and fresh ginger.  

In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes.  Using a large spatula, fold the egg white mixture into the milk mixture.  Pour the batter into the prepared dish.  Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.

Gruyere And Parmesan Cheese Souffle

Gruyere and Parmesan Cheese Souffle

Our daughter Barbara has shared another great sounding souffle recipe which she has prepared. It is always fun to visit Barbara as she serves such delightful and delicious menus. Barbara found this recipe on Epicurious.com.

***

Gruyère and Parmesan Cheese Soufflé

Ingredients:

Grated Parmesan cheese

1/4 cup butter

5 Tablespoons all-purpose flour

Pinch of cayene pepper

Pinch of ground nutmeg

1 1/4 cup whole milk

1/4 cup dry white wine

6 large egg yolks

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/4 cup plus 2 Tablespoons packed coarely grated Gruyere cheese (about 6 ounces)

1/4 cup finely grated Parmesan cheese

8 large egg whites

***

Directions:

Position rack in center of oven and preheat to 400°F.

***

Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.)

***

Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat.

***

Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).

***

Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.

***

Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Spinach Souffle with Sun Dried Tomatoes and Asagio Cheese

Spinach Souffle With Sun Dried 
Tomatoes and Asagio Cheese

Our daughter Barbara who is such a great cook and a source of many ideas I incorporate at holiday time or family gatherings sent this recipe to share with you. I want to say a big thank you Barbara and know your dad will soon enjoy this souffle.

***

Ingredients:

4 egg yolks

4 egg whites at room temperature

1/4 cup flour

1/4 cup butter

1 cup 1% milk

1 1/2 cups shredded Asagio cheese

10 ounces frozen spinach, defrosted, water squeezed out

10 sun dried tomatoes, chopped

***

Directions:

Preheat oven to 350 degrees.

***

Melt butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk, stirring constantly and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach and sun dried tomatoes. Combine and then remove from heat.

***

Separate the eggs, taking care that none of the yolk mixes into the whites, otherwise they will not beat. Allow spinach mixture to cool slightly then mix in egg yolks.

***

In a large bowl beat the egg whites till they are white and fluffy, taking care not to over beat. Carefully fold in the whites into the spinach mixture. Pour the mixture into the prepared ramekin dish and bake for 35 minutes. *Do not open the oven door while you are baking the souffle Serve immediately.

***

Difficulty Level: Easy

Barbara's notes for the recipe: Barbara used sun dried tomatoes packed in oil (about 1/2 cup), let the oil drain out before you mix them in. I added about 1 teaspoon cream of tarter when I was whipping my egg whites.

Recipe adapted from Mango Tomato.