Rosie Makes Shrimp And Scallop Moreovers On A Half Shell.

Once again, I find myself in a quandary.
I have leftover Crab Rangoon filling and leftover scallops.
Looks like a case for Seafood Moreovers!

Rinse the scallops and pat dry.

Sear over high heat in unsalted butter and peanut oil.

Place on a scallop shell.

Spoon the Crab Rangoon mixture over top.

Spoon the Dressing over top.

2 TB mayonnaise

3/4 tsp wasabi paste

1 tsp sriracha sauce

Mix all together.

Grate Parmesan cheese over top.

Place under a broiler until cheese is lightly browned and bubbly.

Sprinkle scallions over top.

Rosie Makes Crab Rangoon.

Once again, I find myself in that pesky position

of having extra crab meat on hand.

What to do?

What to do?

I'm thinking Crab Rangoon.

8 oz. crab meat

2 oz. cream cheese, softened

2 oz. Brie, softened

1 TB minced red onion

1 TB minced red pepper

1 TB minced basil

1 tsp lemon zest

Gently fold crab meat into cheese mixture.

Try not to break up the crab meat.

Add a few drops of Texas Pete.

I was out of wonton wrappers,

so I'm using egg roll wrappers cut into quarters.

Add a spoonful of the crab mixture

in the center of each wrapper.

Be careful not to over-stuff.

Wet the edges and seal.

Fry in 350° peanut oil a minute or so each side,

until golden brown.

Drain on paper towels.

Now for my dipping sauce.

Dipping Sauce

1/4 cup tamari

2 TB mirin

2 TB rice vinegar

1 tsp sugar

1 tsp sriracha

1 minced garlic clove

1 small knob of frozen ginger

1 TB toasted sesame seeds

Mix all ingredients.

For the ginger, nuke it for about 15 seconds,

then squeeze the juice out.

You can use a garlic press for this

and scrape some of the ginger pulp into the dip.

Give it a little scallion lovin'.

Enjoy!

Rosie Is Published In The Outer Banks Voice.

I'm making fish in parchment paper.

 Poisson en papillote.

 

Poisson en papillote.

Rosie Makes A Cherry Galette.

 Cherries were $2.99/pound at Food Lion.

I grabbed several bags of cherries 

and hied home to create something.

There's definitely a Cherry Galette

 in the Hawthornes' immediate future.

 Pastry Dough

1 1/4 cups flour

1 1/2 tsp sugar

1/2 tsp Kosher salt

zest of 1 lemon

1 stick cold, unsalted butter, cut into small dice

1/4 cup Greek yogurt

3-4 TB ice cold water

Whisk flour, sugar, salt, and zest.

Cut in diced butter with pastry blender or fingers.

You don't want a homogeneous mixture.

You want sizes running from small peas to coarse meal.

This will give you a tender, flaky crust.

Add in yogurt, then water.

Stir to bring the mixture together,

then knead the mixture into a ball.

Flatten into a disk, cover with plastic, 

and refrigerate for at least an hour.

 

 Now for the filling.

 Filling

 2 cups cherries, pitted and sliced

3 TB sugar

2 TB corstarch

juice of 1 lemon

1/2 cup sliced toasted almonds

Mix all together.

 Roll out the dough.

I'm making two small galettes.

If you do a pentagon shape and make the slits,

you might end up with a star. 

Place the doughs on parchment-lined baking sheets.

Pile up the cherry mixture in the center.

If you don't want to bother with making a star,

 you can just drape the edges free-form.

Brush pastry with 1 egg yolk mixed with 1 tsp water.

Sprinkle turbinado sugar over top.

Bake in a 400° oven for about 25 minutes.

 I made a star!

Kinda.

:-/

Rosie Makes A Soufflé And Hopefully Redeems Herself.

 I making Moreover Mornay today.

In the form of a soufflé.

If you recall,

I made Oeufs Mollet à la Florentine for breakfast recently.

Soft eggs on a bed of spinach with sautéed baby bellas

covered in a Mornay sauce.

A Mornay sauce is a Béchamel sauce with cheese added.

A Béchamel sauce is simply a white sauce,

one of the mother sauces of French cuisine,

used as a base for other sauces.

A Béchamel sauce is made with a roux of equal parts butter and flour,

then milk and or cream is whisked in gradually

and cooked until smooth and thickened.

I added Gruyère cheese at the end to turn Béchamel into Mornay.

After making my egg dish,

I had 2/3 cup of Mornay sauce left over.

For the soufflé, I need 1 1/3 cups of Mornay,

so I made an extra 2/3 cup of sauce.

 

 Soufflé

Unsalted butter, for greasing the soufflé dish.

3 TB grated Parmesan

3 TB unsalted butter

3 TB flour

1/4 tsp kosher salt

2/3 cup skim milk

2/3 cup cream

1/4 cup grated Gruyère cheese

4 large egg yolks, room temperature

5 large egg whites, room temperature

1/2 tsp cream of tartar

6 ounces Cheddar cheese, grated

Heat oven to 375°.

 Butter a 1 1/2 quart soufflé dish.

Add the grated Parmesan to cover the sides of the dish.
The Parmesan gives the soufflé something to cling to as it rises.

In a small saucepan, melt the butter.

Whisk in the flour and cook for two minutes.

Gradually whisk in the milk and cream,

cooking until mixture thickens.

Bring mixture to a boil, then remove from heat.

Stir in Gruyère.

In a separate bowl, beat yolks until light colored.

Add a little of the hot Mornay sauce to the yolks to temper.

Then add the yolks, whisking, back to the Mornay.

Add cheddar and whisk until incorporated.

In a separate bowl,

beat the whites with cream of tartar until glossy and firm.

Stir in about a quarter of the whites to the yolk mixture to lighten.

Add in whites by thirds, folding very gently.

Pour the mixture into prepared soufflé dish.

Bake for about 40 minutes.

Serve immediately.

A soufflé waits for no one.

It starts deflating as soon as it comes out of the oven.

Ta daaaaa!

This is beautemous!

 It's like eating a cheese-flavored cloud.

It dissolves in your mouth.

Eggs, indeed, are incredible.

Have I redeemed myself from yesterday's Ricotta Gnocchi?
And notice I didn't even bother to link to it.