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+-- Thread: Saturday's Dinner, 10/17/15?? (/showthread.php?tid=173370)
Saturday's Dinner, 10/17/15?? - cjs - 10-17-2015
What's on the menu for everyone today??
I'm making a cabbage fried rice and throw some l/o meat in.
Re: Saturday's Dinner, 10/17/15?? - BarbaraS - 10-17-2015
I'm doing 40 cloves and a chicken.
Barbara
Re: Saturday's Dinner, 10/17/15?? - Mare749 - 10-17-2015
French Market Soup and BLT's.
Re: Saturday's Dinner, 10/17/15?? - Gourmet_Mom - 10-17-2015
I've been thinking about brats for weeks. Today is the day!
Re: Saturday's Dinner, 10/17/15?? - cjs - 10-17-2015
Geez, Maryann & Daphne - two of my favorites.
Re: Saturday's Dinner, 10/17/15?? - losblanos1 - 10-17-2015
CA is making a new one today, BLT Soufflés w/ White Cheddar Cheese Sauce.
Re: Saturday's Dinner, 10/17/15?? - Roxanne 21 - 10-17-2015
AND the recipe, Blane???? That sounds something that I might be interested in!!
Shrimp cake club sandwiches here....one of our favorites from Cuisine
Re: Saturday's Dinner, 10/17/15?? - cjs - 10-17-2015
Well, hello there, Stranger!! How are you doing, Roxanne?? Good to see you.
Re: Saturday's Dinner, 10/17/15?? - losblanos1 - 10-17-2015
I'm making the Cajun chicken tenders for lunch also. I just ordered demi-glace from Amazon, to make that marchand de vin sauce from the new issue.
Here's the recipe Roxanne.
ETA: Cuisine for Two Vol 4
BLT (Bacon, Leek & Tomato) Soufflés
with white cheddar cheese sauce
Makes 2 servings
Total time: 1 hour
FOR THE SOUFFLÉS, COAT:
1 Tbsp. unsalted butter, melted
1/4 cup panko bread crumbs
2 strips thick-sliced bacon,
minced
1/2 cup minced leeks
1 Tbsp. cornstarch
1/3 cup milk
1/2 cup seeded, diced tomato
2 egg yolks, room temperature
Black pepper to taste
3 egg whites, room temperature
1/8 tsp. cream of tartar
Pinch of table salt
2 tsp. snipped fresh chives
FOR THE CHEESE SAUCE, MELT:
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
3/4 cup milk
1/2 cup shredded sharp
white Cheddar
Pinch of cayenne pepper
Preheat oven to 375°.
For the soufflés, coat two 2-cup
soufflé dishes with 1 Tbsp. melted
butter. Add panko, turning to coat
sides of dish.
Cook bacon in a saucepan over
medium heat until crisp; drain
all but 1 Tbsp. drippings.
Sauté leeks in drippings until
soft, about 2 minutes. Stir in
cornstarch. Whisk in milk slowly
until mixture is thick; cook
1 minute. Add tomato. Off heat,
whisk in egg yolks, one at a time.
Transfer bacon mixture to a large
bowl; season with black pepper.
Beat egg whites, cream of tartar,
and salt in a bowl with a hand
mixer on high speed to stiff peaks.
Blend a third of the whites into
the bacon mixture until no streaks
remain; fold in remaining whites.
Fill prepared dishes with batter.
Bake soufflés on a baking sheet
until puffy and a toothpick inserted
into centers comes out clean,
about 30 minutes.
For the cheese sauce, melt
1 Tbsp. butter in a saucepan over
medium heat. Whisk in flour and
cook, stirring often, 2 minutes.
Gradually add milk, whisking
constantly. Bring sauce to a boil
and cook 3 minutes. Sprinkle in
Cheddar, stirring until melted;
season with cayenne.
To serve, cut a slit in tops of
soufflés. Pour cheese sauce into
slits. Garnish soufflés with chives.
Per serving: 570 cal; 32g total fat (17g sat);
286mg chol; 45g carb; 671mg sodium; 1g fiber;
25g protein
Re: Saturday's Dinner, 10/17/15?? - Trixxee - 10-17-2015
Gosh, everything sounds so good. I think we are just having "Herby Turkey" sandwiches.