How To make Seafood Souffle Casserole

UNBEATABLE Seafood Cake! Chef Jean-Pierre

Hello There Friends, this is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven! It may be a little costly to get these ingredients but it is definitely worth the time and money! You will want to make these seafood cakes everyday! Let me know what you think in the comments.

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Cheese Soufflé Recipe

Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with three types of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and make them totally irresistible. You can prepare soufflé in a large soufflé dish or in individual portions, either way it is a great dish you can prepare for special occasions or simply for lunch or dinner.

#cheesesoufflerecipe #cheesesouffle

To print the recipe check the full recipe on my blog:


Ingredients

Makes 4 servings
3 tbsp (40g) butter
1/3 cup (40g) flour
1 cup (240 ml) milk
1 tsp (5g) Dijon mustard
1/2 tsp (2g) salt
1/4 tsp (1g) paprika
Freshly ground black pepper
4 large eggs
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated

Topping
grated Parmesan cheese, optional
For coating the ramekins
butter and breadcrumbs for coating the ramekins

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Easiest way to make bistrot style fish quenelles with a sauce to die for

This week we are making French Bistrot style fish quenelle (dumplings) with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. ????‍???? TO LEARN HOW TO MAKE SAUCES AT HOME:

written recipe:


ingredients: (yields enough to make for 4 to 8 quenelles depending on size)

For the quenelles:
250 to 300 grams /8.8 oz to 10.5 oz fresh meaty white fish filet
2 eggs regular size
150 ml / 5 fluid oz pure cream (heavy whipping cream)
60 grams /2.1 plain butter (has to be a bit soft and cut in cubes)
salt, pepper and cayenne pepper for the seasoning
once made the mixture must be covered with plastic wrap and cooled overnight in the fridge.

To poach the quenelles: (always use a spoon plunge in very hot water to shape the quenelles)
a large pan with plenty of simmering water. add in it
1 garlic clove cut in half
a small twig f thyme
2 pinch of salt
poach the quenelle for time 15 minutes, (turn them over every 5 minutes)

For the sauce I made:
200 grams / 8.8 oz langoustine or tiger prawns or any other crustaceans (the shells have to be bruised with a rolling pin prior to cooking.
1 good tablespoon butter for the cooking
1 tablespoon carrot (cut in rough cubes)
1 tablespoon celery roughly chopped
20 grams shallots (roughly sliced)
1 tablespoon finely sliced leek ( white part)
1 garlic clove ( bruised)
1 teaspoon tomato paste
2 tablespoon cognac
salt and pepper to season
300 ml homemade fish fumet reduced to 150 ml
200 ml cream pure (heavy cream)

For the serving: cover the quenelle half way with sauce and bake in the oven for 10 minutes (with the oven top element on (broiler / grill ) at 190 degrees C /372 F

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The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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KNIVES AND KNIFE SETS:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Grand Marnier Souffle Recipe - Classic Orange Souffle- Valentine's Day Dessert Special

Learn how to make a Grand Marnier Souffle Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Grand Marnier Souffle recipe!

Creamy Garlic Prawns (Shrimp)

Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that's a cut above your basic recipes - deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!

PRINT RECIPE:

COPYCAT Panera's Souffle Recipe

Who knew Panera is the easiest to make at home. It's the perfect breakfast souffle recipe, so light, good and much cheaper to make at home. The result is more impressive than you think.
INGREDIENTS:
for the egg mixture;
7 extra large eggs/ 68 g each
1 tbsp fresh chives
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
for the bechamel;
1 cup milk/ warm
60 g butter unsalted
5 tbsp all purpose flour
1 cup roughly chopped baby spinach
1 cup shredded fontina cheese
1/2 cup gruyere cheese
you can use mild cheddar instead
5 thin slices of bacon
1/2 cup sweet bell pepper
PREPARATION:
Chop roughly the spinach and dice the bell peppers.
Set aside, then crack 7 large eggs, season with the salt, pepper, cayenne and chives. Whisk the eggs for 2 minutes then set aside.
In a pot melt the butter, add the flour and cook for a minute. Add the milk and mix until it comes to a boil and thickens.
In a separate small bowl add 1 tbsp of the bechamel, then 1-2 tbsp of the egg mixture. Whisk together then add to the bechamel and mix it in. Now add the rest of the egg mixture to the bechamel and whisk until creamy and smooth.
Prep the ramekins with some oil or butter, grease the inside well.
Add 1 4-5 inch puff pastry square in each ramekin.
Top with egg mixture, it should be enough for 5 servings.Add more cheese and top with one slice of bacon. Sprinkle wit black pepper and bake at 385°f for 30-35 minutes or until golden and nicely puffed. Serve warm and enjoy.
#souffleomelette #panera_souffle #copycat

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