Asparagus Crabmeat Souffle with Balsamic Reduction

Finished Product

I have made this several times and it is always a hit! It is relatively easy to make - the trick is to make a smooth roux, and not to over beat the egg whites - white, foamy and just starting to peak worked best for me.  I served this at a Wine Appreciation class with three different Sauvignon Blancs - which were perfect for it.

Ingredients:

Asparagus/Crab Paste

Proper Base Consistancy

Fold in egg whites last

3 TBS Butter

3 TBS Flour

¼ TSP Salt

1/8 TSP Pepper

¼ TSP Thyme

1 Cup Milk

1 Cup Asparagus Tips

2/3 Cup Fresh Crabmeat ( reserve about ¼ cup)

1 Shallot

2 Cloves Garlic

Pinch Cayenne

4 eggs separated

Balsamic Reduction

Pinch Dry Mustard

Directions:

Baking in Bain Marie

Pre heat oven to 400 degrees.  Cook Shallots and Garlic in 1 tbs butter, remove when translucent.  Blanch Asparagus, cool under water.  Puree asparagus and crabmeat and dry ingredients in blender till a paste.  In a separate pan, beat egg whites until stiff, and set aside.  Melt 3 tbs butter in small sauce pan, whisk in flour until a paste forms.  Slowly add milk, whisking continually until smooth. Fold in egg yolks , then fold in asparagus mix – fold in egg whites last.  Add a bit of crab meat to individual 4 oz ramekins that have been greased with butter, and pour mixture over top.  Bake in a deep baking pan in about 1 inch of water (called a bain marie)  400 for ½ or until they rise, and a tooth pick comes out clean.  

Sweet Potato Hash, with Poached Egg and Spicy Hollandaise

I made this on Sunday as a Brunch item for my kids and In-Laws.  It is from a recipe from Better Homes and Gardens – and is a TOTAL keeper!  It was super simple to make, and really tasty!

Ingredients:

8 slices thick cut bacon

3 medium sweet potatoes, cubed into ½ inch pieces, skin on.

1 medium onion, chopped

4 tbs maple syrup

2 tbs apple cider vinegar

6 eggs

1 cup milk

1 pkg Hollandaise sauce

4 tbs butter

1 tbs chipotle petter in adobo sauce, minced

1)      In a 12 inch skillet, cook bacon until crisp, drain on paper towel, and chop/crumble.  Drain all but 3 tsp of drippings from skillet.  While you are cooking the bacon, boil cubed sweet potatoes until tender, about 5 minutes or so.

2)      In skillet, cook onion until tender in bacon drippings.  Add sweet potatoes, and cook until potatoes begin to crisp and brown, stirring constantly.  Transfer potato, onion mixture to bowl, add bacon crumbles, salt and pepper to taste, maple syrup, and keep warm.

3)      In a small sauce pan, make Hollandaise as instructed – whisk with one cup milk, and 4 tbs butter, bring to a boil.  Reduce heat, whisking constantly, until sauce thickens.  Add chipotle pepper, and turn heat to very low, just enough to keep it warm.

4)      Fill a 12 inch skillet ½ full with water, add vinegar, and bring to a boil.  Break eggs into a coffee cup one at a time, and gently slide them into the boiling water.  Gently loosen from the bottom with a slotted spoon, and cook till yolk is set, but not hard, about 3 minutes.  Remove from water with slotted spoon, serve over hash and top with Hollandaise sauce.

We served this with pumpkin/cream cheese stuffed French Toast, and a fresh fruit/ granola yogurt parfait.  It was a great brunch!

Dan’s Creamy Roasted Chicken with Sundried Tomatoes, Green Olives, and Goat Cheese!

We had ½ of a leftover roasted chicken in the refrigerator from the night before, so I decided to whip something up with whatever I could find in the fridge….. and this is what I came up with.  All measurements are approximate, since I didn’t really write anything down as I made it…..

Ingredients:

3 cups leftover cooked chicken rough chopped. (or about 2 skinless breasts which can be baked or sautéed)

½ cup sun dried tomatoes in oil – rough chopped, drained.

¼ cup diced green olives (kalamata olives would work fine as well, but I added the green for color)

3 TBS olive oil

3 cloves garlic, minced

1 shallot, minced

pinch red pepper flakes (optional, but essential…lol)

1 tsp Thyme

1 tsp Basil

1 cup chicken broth

1/3 – 1/2 cup half and half

¼ cup white wine

1 cup crumbled goat cheese, divided

In a medium sauté pan, heat olive oil on med-high heat till shimmering.  Add garlic and shallots, cook till just starting to brown.  Add tomatoes, olives and chicken.  Stir continuously, until chicken is warmed up.  Add chicken broth, wine, thyme, basil and red pepper flakes.  Simmer until the broth reduces – about 4 or 5 minutes.  Add cream, and 2/3 of the goat cheese, and simmer gently until sauce begins to thicken – again, about 4 or 5 minutes.

Serve over linguine, and top with remaining cheese, a small green salad, and a nice Chardonnay…….

Bon Appetit!