Some one please post the recipe
The picture that Blaine posted was just too awesome for words!!
The picture that Blaine posted was just too awesome for words!!
Cis
Empress for Life
Empress for Life
White Bean Spinach Soufflés with Shrimp???
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Some one please post the recipe
The picture that Blaine posted was just too awesome for words!!
Cis
Empress for Life
06-27-2013, 02:32 PM
Re: White Bean Spinach Soufflés with Shrimp??? by farnfam (Some one please post...)
Cis, it's not in a regular issue - nor did I find it in the #97 and up magazines. I can go thru the 'special' books this afternooon for you.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
06-27-2013, 03:08 PM
Re: Re: White Bean Spinach Soufflés with Shrimp??? by cjs (Cis, it's not in a r...)
Thanx
Cis
Empress for Life
06-27-2013, 05:21 PM
Re: Re: White Bean Spinach Soufflés with Shrimp??? by farnfam (Thanx [img]/ubbthrea...)
Cis, the recipe is from issue #74, page 40.
White Bean & Spinach Soufflés with shrimp cardinale Don’t worry about over-filling the soufflé cups. The spinach and bean base makes these quite stable. Makes 2 soufflés; Total time: 1 hour Tbsp. unsalted butter, melted 4 tsp. grated Parmesan cheese FOR THE SHRIMP— 1 Tbsp. unsalted butter 1 Tbsp. all-purpose flour 1 Tbsp. tomato paste 1/3 cup heavy cream 2 Tbsp. brandy 1 Tbsp. lemon juice 1/4 tsp. kosher salt 1/8 tsp. cayenne pepper 10 medium shrimp, peeled, deveined, and with tails removed (about 6 oz.) FOR THE SOUFFLÉS— 1/2 cup minced onion 2 Tbsp. minced garlic 1 Tbsp. unsalted butter 1 cup minced fresh spinach 1/2 cup puréed white beans (about 3/4 cup whole beans, drained) 1/2 tsp. dried thyme 1/8 tsp. black pepper 2 room-temperature egg yolks 3 room-temperature egg whites 1/8 tsp. cream of tartar Dash of table salt 1 Tbsp. chopped scallions Preheat oven to 375°. Coat two 12-oz. soufflé dishes with 1 Tbsp. melted butter. Sprinkle each dish with 2 tsp. Parmesan; turn to coat sides of dishes. Melt 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour to make a roux. Cook roux for 1 minute. Stir in tomato paste until blended. Gradually add cream, stirring constantly. Simmer until mixture is smooth and thick, about 1 minute. Add brandy, lemon juice, 1/4 tsp. salt, and cayenne. Simmer 1 minute. Cool 5 minutes. Arrange raw shrimp between prepared dishes. Divide sauce and pour over shrimp. Sauté onion and garlic for the soufflés in 1 Tbsp. butter in a large saucepan over medium heat for 2 minutes. Add spinach; stir until spinach wilts. Stir in bean purée, thyme, and pepper; cook 1 minute. Whisk in egg yolks one at a time, stirring constantly. Transfer mixture to a large bowl. Cool mixture to room temperature. Beat egg whites, cream of tartar, and dash of salt in a bowl with a mixer on high speed until stiff peaks form. Blend a third of whites into bean mixture until there are no streaks. Fold in remaining whites. Pour batter over shrimp mixture in prepared dishes, dividing it evenly. Batter will mound in cups. Bake on a baking sheet until puffed, 30–35 minutes. Test for doneness by inserting a skewer into center of soufflé. Soufflé is done if the skewer comes out clean or slightly moist. To serve, invert soufflés onto dinner plates; garnish each portion with scallions. Per serving: 610 cal; 37g total fat (20g sat); 350mg chol; 34g carb; 518mg sodium; 7g fiber; 25g protein
06-27-2013, 05:42 PM
Re: Re: White Bean Spinach Soufflés with Shrimp??? by losblanos1 (Cis, the recipe is f...)
Well - darn. why didn't it show up in the c.d.???????????? Sorry Cis.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
06-27-2013, 08:35 PM
Re: Re: White Bean Spinach Soufflés with Shrimp??? by cjs (Well - damn. why did...)
Thank you! I can't wait to try it!!
Cis
Empress for Life
06-28-2013, 09:28 AM
Re: Re: White Bean Spinach Soufflés with Shrimp??? by farnfam (Thank you! I can't w...)
Thanks, Blane. I passed over this one until I saw your photo on FB.
Maryann
"Drink your tea slowly and reverently..." |
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