Deafilmedia
New Member
- Joined
- Jun 3, 2007
- Messages
- 1,570
- Reaction score
- 0
For Starter.... a la carte
If I make White and green asparagus with creamed morels
15 min 5 min prep
1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallots, chopped
1/2 lb morels, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice
Cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
refresh under cols water.pat dry.
heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
add asparagus, tarragon, salt and pepper and continue cooking until heated through.
add remaining butter and remove from heat.
stir in lemon juice and garnish with tarragon.
For Main Course Meal
Seared Sea scallop with corn puree on green curry sauce
Take about an hour to make that.
And then some
DESSERT
Hot Soufflés Grande Marnier, Chocolate or Kahlua (time to make it 1 hour)
Soufflés:
8 ounces chocolate chips (1 ¼ cups)
1 tablespoon butter or margarine
1 tablespoon flour
1/2 cup fat-free milk
3 egg yolks
1 teaspoon vanilla
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Chocolate Sauce:
2 ounces unsweetened chocolate squares
1/4 cup sugar
1/2 cup water
1 tablespoon Grand Marnier (orange liqueur)
Lightly spray eight 6 ounce soufflé dishes with butter spray.
In a medium non-stick skillet, melt chocolate chips. Remove from heat.
In a small saucepan, melt butter. Add flour. Cook, stirring constantly, for 1 - 2 minutes. Add milk and continue to stir constantly until mixture comes to a boil. Continue to boil gently for 1 - 2 minutes. Add the mixture to the melted chocolate and stir until completely blended. Remove from heat.
In a small bowl, lightly beat egg yolks. Add a small amount of warm chocolate mixture to eggs and stir. Add warmed eggs to the remaining chocolate in the skillet and stir until well mixed. Set aside.
In a medium bowl, beat egg whites and cream of tarter until soft peaks form. Add sugar very gradually while continuing to beat until stiff peaks form. Add a few tablespoons of egg whites to the chocolate mixture to soften slightly. Combine chocolate mixture and egg whites and gently fold egg whites into the chocolate. Divide mixture between 8 soufflé dishes.
Cover and store in refrigerator until 30 minutes before ready to serve.
When ready to serve, preheat oven to 375 degrees. Uncover and bake for 17 – 22 minutes or until puffed and slightly cracked. The middle should be soft but not runny.
Sauce – To prepare sauce, melt chocolate in small non-stick skillet over very low heat. Add sugar and stir to mix. Add water and continue to stir constantly over medium heat until mixture is blended and sugar is dissolved. Remove from heat and add Grand Marnier.
Serve each soufflé with a dollop of chocolate sauce. Add a dollop of whipped cream if desired.
TAKE 2 hours and a half to make that stuff. Too expensive.
So if I just eat some mac and cheese and chicken nuggets...
mac and cheese would be $3 a box and bag of chicken nuggets would be $8... depend on coupon.
That would be $11. And warm up mac and cheese and chicken nuggets
in microwave for less than 10 minutes.
If I make White and green asparagus with creamed morels
15 min 5 min prep
1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallots, chopped
1/2 lb morels, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice
Cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
refresh under cols water.pat dry.
heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
add asparagus, tarragon, salt and pepper and continue cooking until heated through.
add remaining butter and remove from heat.
stir in lemon juice and garnish with tarragon.
For Main Course Meal
Seared Sea scallop with corn puree on green curry sauce
Take about an hour to make that.
And then some
DESSERT
Hot Soufflés Grande Marnier, Chocolate or Kahlua (time to make it 1 hour)
Soufflés:
8 ounces chocolate chips (1 ¼ cups)
1 tablespoon butter or margarine
1 tablespoon flour
1/2 cup fat-free milk
3 egg yolks
1 teaspoon vanilla
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Chocolate Sauce:
2 ounces unsweetened chocolate squares
1/4 cup sugar
1/2 cup water
1 tablespoon Grand Marnier (orange liqueur)
Lightly spray eight 6 ounce soufflé dishes with butter spray.
In a medium non-stick skillet, melt chocolate chips. Remove from heat.
In a small saucepan, melt butter. Add flour. Cook, stirring constantly, for 1 - 2 minutes. Add milk and continue to stir constantly until mixture comes to a boil. Continue to boil gently for 1 - 2 minutes. Add the mixture to the melted chocolate and stir until completely blended. Remove from heat.
In a small bowl, lightly beat egg yolks. Add a small amount of warm chocolate mixture to eggs and stir. Add warmed eggs to the remaining chocolate in the skillet and stir until well mixed. Set aside.
In a medium bowl, beat egg whites and cream of tarter until soft peaks form. Add sugar very gradually while continuing to beat until stiff peaks form. Add a few tablespoons of egg whites to the chocolate mixture to soften slightly. Combine chocolate mixture and egg whites and gently fold egg whites into the chocolate. Divide mixture between 8 soufflé dishes.
Cover and store in refrigerator until 30 minutes before ready to serve.
When ready to serve, preheat oven to 375 degrees. Uncover and bake for 17 – 22 minutes or until puffed and slightly cracked. The middle should be soft but not runny.
Sauce – To prepare sauce, melt chocolate in small non-stick skillet over very low heat. Add sugar and stir to mix. Add water and continue to stir constantly over medium heat until mixture is blended and sugar is dissolved. Remove from heat and add Grand Marnier.
Serve each soufflé with a dollop of chocolate sauce. Add a dollop of whipped cream if desired.
TAKE 2 hours and a half to make that stuff. Too expensive.
So if I just eat some mac and cheese and chicken nuggets...
mac and cheese would be $3 a box and bag of chicken nuggets would be $8... depend on coupon.
That would be $11. And warm up mac and cheese and chicken nuggets
in microwave for less than 10 minutes.