Ingredients
* 4 tablespoons butter
* 1/2 cup all purpose flour
* 1 cup heavy whipping cream
* 1 cup milk
* 1 teaspoon Worcestershire sauce
* 1/2 teaspooon salt
* 1/4 teaspoon black pepper
* 2 tablespoons diced celery
* 1 tablespoon grated onion
* 1 tablespoon chopped pimento
* 3/4 cup shredded sharp cheddar cheese
* 1 pound Maine lobster meat, chopped
Method
* Preheat oven to 350°.
* Butter a 6 cup casserole dish.
* In a sauce pan, melt butter over medium heat.
* Whisk in flour and cook, stirring constantly for 2 to 3 minutes. Be careful not to brown the flour.
* Remove from heat and slowly whisk in the cream and milk. Stir in the Worcestershire sauce, salt, pepper, celery, onion and pimento
* Add 1/2 cup of the cheese and the lobster meat, mix well. Pour the mixture into the prepared casserole dish and top with the remaining 1/4 cup of cheese.
* Bake until the cheese is lightly browned, about 20 minutes.
Recipe Description: A heavenly light cheese soufflé from the haute Savoie region of France, made with Beaufort cheese.
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Preparation Time: 15 minutes |
Cooking Time: 40 – 50 minutes |
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Ingredients:4 T. butter
5 1/2 tbs extra sifted flour
1 qt milk
Yokes of 4 eggs
Whites of 4 eggs
A pinch of grated nutmeg
Salt and fresh ground pepper
7 T. Beaufort cheese
Serves: 4 persons
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Preparation:Use a dab of butter to coat the inside of an oven proof soufflé dish. Finely grate the cheese and set aside. Melt the remaining butter and slowly add the flour while stirring, add the cold milk, again while stirring. Season with some of the salt, pepper and the pinch of grated nutmeg and stir with a whisk until the mixture is smooth and thick;
Whip the egg whites, with a whisk, until they are stiff; add the 4 egg yokes and 6 T. of the grated cheese. beating it into the mixture;
Pour the mixture into the buttered soufflé dish and fold in the whipped egg whites; sprinkle the top with 1 T. of the grated cheese;
Place the soufflé in a hot oven, that has been preheated to 375 degrees for about 30 minutes and then serve immediately. |
Whether you can food yourself or buy it canned, canned food has the potential to spoil. To avoid making yourself sick with canned foods that have spoiled, watch out for these signs of a spoiled product:
- A bulging can or lid, or a broken seal
- A can or lid that shows signs of corrosion
- Food that has oozed or seeped under the jar’s lid
- Gassiness, indicated by tiny bubbles moving upward in the jar (or bubbles visible when you open the can)
- Food that looks mushy, moldy, or cloudy
- Food that gives off an unpleasant or disagreeable odor when you open the jar
- Spurting liquid from the can or jar when you open it
Botulism poisoning can be fatal. Because botulism spores have no odor and can’t be seen, you can’t always tell which jars are tainted. If you suspect that a jar or can of food is spoiled, never, never, never taste it. Dispose of the food responsibly.
Now that you have been though 2 weeks of instruction at this point, what do you think? Please leave a comment on the blog! To go further we must cover a bit of the French language as many terms and things referring to food will be in French. Now that you can make a basic stock, this week we are going to cover thickening agents and French terminology.
French Food Vocabulary
Whether you’re traveling in Europe or just going out to a local French restaurant, food is one of the necessities of life, so here are some key French words and phrases related to food. Click on the link to hear the word or phrase pronounced.
le déjeuner lunch
le dîner dinner
le goûter snack
déjeuner to have breakfast or lunch
dîner to have dinner
le hors d’œuvre, l’entrée* appetizer
la soupe, le potage soup
le plat principal main course
la salade salad
le dessert dessert
la cuisine kitchen, cooking
la salle à manger dining room
le restaurant restaurant
la nourriture food
avoir faim to be hungry
manger to eat
le repas meal
le petit-déjeuner breakfast
more…
I have decided to share some of my training and skills with you that I learned while attending the Le Cordon Bleu Culinary School. Each week we will feature a lesson and assignment. All you have to do is print out and the lesson and assignment and then report back via comment on this post to tell me how it went and how you are doing. If you have any questions please contact me here on the blog.
First lesson we will start with some history and the “basics” of french cuisine. The recipes and activities provided are planned and organized to reinforce and teach the basic skills an aspiring french chef should know. No online, textbook etc can truly give the experience that actual kitchen practice does, but this will be a good start!
more…
