Saturday's Dinner, 10/17/15??
#11
  Re: (...)
What's on the menu for everyone today??

I'm making a cabbage fried rice and throw some l/o meat in.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: Saturday's Dinner, 10/17/15?? by cjs (What's on the menu f...)
I'm doing 40 cloves and a chicken.

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#13
  Re: Re: Saturday's Dinner, 10/17/15?? by BarbaraS (I'm doing 40 cloves ...)
French Market Soup and BLT's.
Maryann

"Drink your tea slowly and reverently..."
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#14
  Re: Re: Saturday's Dinner, 10/17/15?? by Mare749 (French Market Soup a...)
I've been thinking about brats for weeks. Today is the day!
Daphne
Keep your mind wide open.
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#15
  Re: Re: Saturday's Dinner, 10/17/15?? by Gourmet_Mom (I've been thinking a...)
Geez, Maryann & Daphne - two of my favorites.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#16
  Re: Re: Saturday's Dinner, 10/17/15?? by cjs (Geez, Maryann & Daph...)
CA is making a new one today, BLT Soufflés w/ White Cheddar Cheese Sauce.
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#17
  Re: Re: Saturday's Dinner, 10/17/15?? by losblanos1 (CA is making a new o...)
AND the recipe, Blane???? That sounds something that I might be interested in!!

Shrimp cake club sandwiches here....one of our favorites from Cuisine
"Never eat more than you can lift" Miss Piggy
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#18
  Re: Re: Saturday's Dinner, 10/17/15?? by Roxanne 21 (AND the recipe, Blan...)
Well, hello there, Stranger!! How are you doing, Roxanne?? Good to see you.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: Saturday's Dinner, 10/17/15?? by Roxanne 21 (AND the recipe, Blan...)
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
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#20
  Re: Re: Saturday's Dinner, 10/17/15?? by losblanos1 (I'm making the Cajun...)
Gosh, everything sounds so good. I think we are just having "Herby Turkey" sandwiches.
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