Saturday, February 12, 2011

Crab Soufflé with Broccoli Casserole, Fresh Rolls and Cheesecake


This past week my parents celebrated their 38th wedding anniversary!  As a present to them my sister and I decided to make them a nice dinner tonight.  Our dinner consisted of a Crab Soufflé, Broccoli Casserole, Country White Rolls and a Cheesecake for dessert.  Tonight I have the recipes for everything but the cheesecake which I will get in the next few days! 

     Crab Soufflé:

     2-1/4C Whole Milk
     2-1/4C Hellmann’s Mayonnaise
     1TB Old Bay
     1TB Dried Parsley Flakes
     10 slices stale white bread - no crust
     4 Hard Boiled Eggs
     2lbs Backfin or Lump Blue Crab Meat

Mix the first 3 ingredients together in a large mixing bowl until well incorporated.  Slice the bread into ¼” cubes and add to the liquid mixture.  Remove the yolks from the hard boiled eggs, smash up and add to the milk mixture.  Slice the egg whites into tiny slivers to resemble the crab meat and add to the mixing bowl.  Lastly pick through the crab meat removing any shells. Gently fold the crab meat into the liquid mix then once incorporated pour into a greased 13x9 pan.  Cover and refrigerate overnight. 

Tips: Do not use a light mayo or cheaper mayo as the oil may separate from the finished soufflé.

Bake at 325° for at least 60 minutes.  It can take up to 80 minutes to finish depending on your oven.  When you shake the pan it should not jiggle in the center.  Remove to the counter and let it sit for 5 minutes to firm up.

     Broccoli Casserole:

     20oz. Broccoli
     12oz Canned Corn
     6oz Sharp Cheddar
     4TB Butter
     2TB Flour
     1-1/2C Milk
     3/4C Cornflakes
     Salt & Pepper

Cut Broccoli into bit size pieces and steam until it is cooked but still crisp.  Crush cornflakes and shred cheese and set to the side.  In a separate pot over medium heat melt 2TB butter, add flour, salt and pepper and stir until incorporated.  Add the milk and while stirring constantly bring to a low boil.  Once boiling remove from the heat, quickly whisk in the cheese and 1/4C of the corn flakes.  Grease a casserole dish and place the broccoli and drained corn in first and pour the cheese sauce on top.  In a separate bowl mix 2TB melted butter and the remainder of the cornflakes together, toss the cornflake mixture over the casserole.

Bake at 350° for 30 minutes uncovered, remove from oven and let sit for 5 minutes before serving.

     Country White Bread Rolls:

     2C Milk
     2TB Butter
     2TB Sugar
     1/2C Warm Water
     1 Package Dry Yeast
     1 Egg
     6-7C White Flour
     2tsp Salt

Put milk and butter into a small sauce pan and over medium low heat scald the milk.  Do not let the milk boil, it is done when you notice tiny bubbles on the side of the pot.  Remove the milk to the kitchenaid mixing bowl and let cool to room temperature.  While the milk is heating up place the yeast into the warm water and put into a warm place to activate.  You will notice that your yeast will bubble up when it is ready.

Once the milk has cooled down, add sugar, salt and egg to the kitchen aid and mix to break the egg yolk.  Add yeast and with your dough hook attachment on the mixer, slowly add flour 1/2C at a time until the dough significantly pulls away from the sides of the bowl.  I can typically get 5.5-6C of flour into the dough with the mixer.  Once the dough has pulled from the sides remove the dough onto a floured surface and slowly knead more flour into the dough until it takes on a consistent silky texture.  Place the dough into a large mixing bowl and cover with a dish towel, place in a warm corner of your kitchen to rise.

The dough will slowly double in size, depending on the heat of the kitchen it can take as little as an hour and up to 2+ hours, you will know it is ready when you pinch the dough and it does not bounce back.  Remove the dough onto a lightly floured surface and knead again to remove air pockets. 

At this point you will need to either split the dough into rolls or into loaves.  If you are making loaves split the dough into 2 and shape into long tubes and place into buttered loaf pans.  Cover with a dish towel and let rise until doubled in size again.  If you are making rolls split the dough into approximately 36-40 small balls, place them in a buttered 13x9 with the edges just touching one another, cover and let rise. 

When you are ready to bake cover the tops of the loaves/rolls with melted butter and bake at 330° for 30 min.  Remove finished rolls and loaves to a cookie rack to cool or serve immediately.  To keep loaves of bread fresh, once completely cooled wrap with paper towels then tightly with aluminum foil and keep in the refrigerator for up to a week.  They will also freeze well.

Alteration: If you want a wheat bread use 50% white flour, 50% wheat flour when creating the dough.


Coming Up Soon:  
  - Vanilla Cheesecake 
  - Chili
  - Shrimp Creole
  - New take on Buffalo Chicken 

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