Cauliflower Souffle… Cooking with Madame E. Sant Ange


Well I told you I would be back with some inspiration from my new book La Bonne Cuisine De Madame E. Sant Ange…The Original Companion for French Home Cooking. Jessica’s Biscuit offered this book a incredible sale price of $9.00. Its worth far more.Flicking through I see this book is not for the novice, or one who wants a recipe all spelled out for them. First published in 1927 by the folks who also published Laurousse Gastronomique, its been a indispensable guide to the common home cook and the great cooks and chefs like Madeline Kamman and our American Julia Child.Paul Aratow lovingly took on the task of translating this resource in the voice of Madame. Paul Aratow was one of the original founders of Chez Panisse along with Alice Waters, and used this book as his kitchen guide!So you are reading a cookbook for readers at the time of early twentieth century. Don’t expect to find modern equipment mentioned, cooking temperatures, etc. Madame can go on about technique, exact measurements, equipment, utensils, and ‘science’ but this book calls on you to use your prior experience and basically figure it out. So don’t expect a lot of exact instructions. I rather like this way of learning as its more challenging and in the end I learn more.
So today I chose something with cauliflower. I have an abundance of it . Certain Someone loves it , and I find it OK. Bland but OK. I’m challenged finding new ways to cook it.The book describes this vegetable as a basic one found mostly in home cooking. Not glamorous at all. Looking at this I had most of the ingredients and changed some others( which the Madame strongly cautions against). The components of the souffle called for a Bechamel, mashed cauliflower, egg whites, yolks,Parmesan,and butter. I didn’t have Parmesan so I substituted a Colby( talk about Americanization!). Now I thought I knew Bechamel . I don’t know Bechamel. I had to refer to her sauce chapter to find this classic component of a lot of meat free cooking. I went with the Bechamel Maigre( lean Bechamel) because it only requires milk, not heavy cream. It also requires a Mirepoix( carrots, onion, celery finely diced). I never knew. But I never claimed to to be a pro. I didn’t have carrots or celery. I did have leeks, mace for nutmeg, and mushrooms. Some Becahmels can use the whites of leeks, mushroom trimmings, and even ham in the Mirepoix. So I used leek whites and mushrooms to give that Aromatic dimension to this white sauce. After slowly cooking the roux, milk, added sauteed mirepoix, you gently strain out the solids. I got what looked like a cream of mushroom soup with out the mushrooms bits. Nevertheless a good flavor for my souffle. The short recipe calls for you to combine the 87/8 OZ od mashed cauliflower , with 3/4 cup of Becahmel. Add 3 yolks, a walnut sized piece of butter,grated parmesan,fold into 4 whites that have been tuned into ‘SNOW’. Cook for 20 -25 minutes.

Most Souffles I have made had a choux sort of base with flour. This didn’t. I should have baked it in smaller dishes, It rose , but didn’t rise past the top of my larger souffles dish. Nevertheless the outcome was good. A light nice lunch to serve alongside a salad. Great for your non meat eater friends. Is it outstanding. I wouldn’t say that but a great recipe for when your perplexed as to what to do with that head if cauliflower. There are way more better and interesting recipes in this book. I’m just starting with with what I have on hand. That’s what makes you a better cook Ne C’est Pas?

I will be announcing a Giveaway shortly related to an upcoming book review. Stay Tuned!

Roasted Vegetables on Squid Ink Spaghetti

I have been a bad blogger this week. OK, I posted twice last weekend, but I have been slow in visiting others and commenting. This was an intense week at work with all my focus going towards a presentation. And I’m a wee bit lonely. Certain Someone is still in Sweden and his trip has now been extended until the end of next week. Work! On top of all that I’m not really inspired. I normally don’t mind cooking for one, but I’m just not in the mood or can think of anything blog worthy. I’m in more an artistic mood and have been working with some gum paste deigns to add to a cake, if I ever get motivated or an occasion.

Tonight I just threw this together. In that artistic frame of mind ,I was more motivated by the colors of veggies against the black squid ink pasta rather than taste. Although it was good! But who hasn’t had buttered and oiled spaghetti . Takes me back to those starving student days. I just threw in some balsamic roasted veggies for a twist. Until the next time….

Nouvelle Soul….Oven Fried Catfish Nuggets and Spaghetti Squash

Currently in Chicago its that time of year for food festivals like Taste of Chicago, and family picnics/cookouts. In the Black(or to be politically correct African American) community one will find the usual standard fare of rib tips,burgers, hot dogs,potato salad,macaroni salad, some fried chicken or catfish served alongside with a spaghetti dish . It s good eating and tradition . The younger generations may try to infuse some healthier alternatives. I remember when I introduced my family to grilled salmon with a brown sugar teriakye sauce. Its a staple now at every Fourth of July.
I got to thinking about health today, OK ,I always think of it. But when my doctor was concerned with the weight increase in just a year I started reviewing. All in all its work, inactivity, and the food blogging doesn’t help. But I love it. I like to think I eat healthier or at least a more diversified diet than my parents. They were successful professionals who had genetic time bombs ticking away.African Americans have higher rates of heart disease, cancer, high blood pressure, and diabetes . My mother passed away from ovarian cancer at the age of 54 and my father was a diabetic who in the last decade went downhill with strokes, heart attacks, and eventually ended up on dialysis.He developed adult onset diabetes when he moved from Nigeria to the West. Natural diet and sugars to refined processed foods. I was the sole care giver of both parents . Did I mention my step father had Parkinson’s? Lets just say illness has hovered around like a bad penny all my life. Then I read Giz’s story and got to thinking some more.If you haven’t thought about Organ Donation, start.Its a personal subject, but one we can’t ignore.This will impact you one way or another in your lifetime. So here is my entry for Tried ,Tested and True Two.Its my healthier lower fat version of a fried catfish and spaghetti dish. Call it Nouvelle Soul. There is a lot going here with flavors and influences. Certain Someone said it was OK for healthy. He would have preferred the real spaghetti, but he liked it.That’s just him . I thought it was great and full of spice.Of course I added hot sauce to my fish.Enjoy.
Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 292.6
Total Fat: 10.8 g
Cholesterol: 67.5 mg
Sodium: 299.0 mg
Total Carbs: 23.9 g
Dietary Fiber: 2.1 g
Protein: 24.3 g

Oven Fried Catfish
1-2 lbs catfish nuggets
1 cup reduced fat milk
1/2 cup bread crumbs
1/2 cup Panko
1 teaspoon garlic powder
1 teaspoon Sichuan pepper ground
1 teaspoon chili flakes
Maldon Salt
1 teaspoon Smoked Paprika
1 teaspoon Lemon Pepper
Cooking Spray
Soak catfish for 1/2 -1 hour. In a zip lock bag mix all dry ingredients and spices. Pre heat oven to 350 degrees.Take fish and drop in bag. Shake until evenly coated. Place on a baking sheet which has been pre sprayed with the the non stick cooking spray. Bake for approx 30 -45 minutes.
Spaghetti Squash
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 96.0
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 312.6 mg
Total Carbs: 15.3 g
Dietary Fiber: 4.5 g
Protein: 2.3 g

1 Spaghetti Squash
1 can plum tomatoes
1 bell pepper chopped
1 half cup chopped onion
1 tablespoon olive oil
salt
pepper
Italian Seasonings
Pierce the rind of Spaghetti Squash and Microwave 5-6 minutes per pound.Let stand for 5 minutes when complete. Spilt ope length wise and scoop out seeds. Take a fork and scoop out pulp which resembles spaghetti.

In a sauce Pan heat the olive oil. Brown onions and bell pepper, Italian seasonings, and salt/pepper Add crushed plum tomatoes and their juices and lower heat. Cook for approx 20 min.
Toss in spaghetti squash.
If your looking for a nice salad to add your cookout inspired dinner try this.
Basically I took my leftover lean pork loin and tossed with spinach leaves and and cubed sweet potato. The dressing is Rice vinegar, honey, and olive oil.

Pan Roasted Chicken with Homemade Potato Spinach Gnocchi

Its Memorial Day weekend and how do I want to unwind Friday night? I want to make my first homemade gnocchi!I know Certain Someone and I should be watching it, but its a long weekend. Were sick of limitations.Cant we have a little treat? I figure at least its all homemade and fresh.I used half whole wheat flour in the gnocchi and a bunch of fresh spinach and potatoes from the vegetable box. Certain Someone being German loves potato dumplings and I failed miserably trying to make him some once. These are essentially the same thing and I was very successful. Gnocchi are relatively easy but a little time consuming. With about 45 minutes organized prep while the chicken roasts,and a quick boil, you have your dinner ready in about 1 and 15 minutes max! I had so much left over gnocchi I put them in the freezer for another date. I used the recipe from The Silver Spoon by Phaidon. As the gnocchi boiled, I took my roasted chicken out lightly seasoned with salt and pepper,and deglazed it on the stove top with some sherry. Then I added some pesto and the cooked gnocchi. A careful toss, and you have a great meal. The gnocchi was soft and wonderful. Not chewy and hard as I was fearing. The Certain Someone meter rating was… 2 servings!
Potato and Spinach Gnocchi adapted by Coco Cooks from The Silver Spoon ,Phaidon
Gnocchi di Patate e Spinaci
1 1/2 lbs spinach
1 3/4 lbs flour I used half whole wheat and half all purpose
1 1/2 lbs potatoes
2 egg yolks I used 1 whole egg and 1 yolk
Wash,peel,and boil potatoes for 25 minutes in lightly salted water.Cook washed spinach in just the water that clings to it. Squeeze out as much moisture as possible. Chop. I used my Kitchen Aid and ran the cooked potatoes and spinach through the food grinder. Combine spinach, potatoes,and flour.Add egg and salt.Knead for a few minutes. Shape the dough in several long rolls about 1/4 inch in diameter.Cut into 3/4 pieces and press against a fork or the underside of a grater. Dust lightly with flour. Add gnocchi a few pieces at a time and boil in lightly salted water. Remove with a slotted spoon as they rise to the waters surface. Drain and toss with the pan roasted chicken , pesto, and its juices.

It’s The Little Things

Life for me is erratic. Sometimes I have a lot on my plate and sometimes things are kind of slow.I constantly push myself.But I go out on a limb because I want to. The key is to find balance. Besides my day job I have some sidelines. I wouldn’t call them profitable yet, but I get pleasure and some other things from them. This past weekend to ‘support” my sideline product I gave a free demo on my dime and time.I really wanted to stay home with Certain Someone, play in the kitchen, blog, and veg.The day seemed fine enough. I noticed a man arrive besides me who seemed at a loss. Seems he was supposed to demo at this fine wine emporium but didn’t speak much English or know what to do. I thought it was odd and tried to help him out. We spoke a little English and French as he knew French. We offered each other samples. About a few hours into our boring Sunday the store manager came by. Seems this kind interesting man was the owner of the vineyard and made these fine wines! From that point on they moved him to his proper place and make a big fuss. Where were they at the beginning I ask? Anyway I went over to say goodbye and took a bottle of his Moscato. He grabbed the bottle and said something in halting English. He returned with the bottle all wrapped up for me . Gratis! A small thank you. Made my day.Check out his vineyards.

The today I had a special package awaiting me. I won some Amano Chocolate from Blake Makes! I don’t know how this blogger does it but he always has great giveaways. I’m waiting for Certain Someone to return so we can sample together.

And a final thought from me for the week. I want and love good food. Time is a question most times. While I don’t shy away from the complex, sometimes I like it simple. I pulled this one out of my hat the other morning.A slow cooked pork loin in my favorite Asian spices and seasonings. I wanted this slow cooked meal to be similar to my favorite Schezwan green beans. Not quite, but a good meal . I don’t have to tell you the Certain Someone had a few servings of the meat!

Slow Cooked Pork Loin

1 pork loin

1/2 cup Soy Sauce

1/2 cup water

4 Star Anise

Dried Chilies to your taste( I used 4)

1 tablespoon minced garlic

I/2 cup of a simple syrup I made infused with rum( leftover from the rum buns). Your could use Golden Syrup

Put all ingredients in a slow cooker. Place on 8 hours. Go about and enjoy your day. Serve with steamed Jasmine Rice and green beans.