Lobster Soufflé

Lobster Soufflé

From the Kitchen of Terri Bergman

Lobster Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer.  Delicious!

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1# Lobster Cooked, *shelled and broken into small pieces
*Save shells to prepare Thermador Sauce if desired
1 Cup aged cheddar Cheese shredded
½ cup shredded Parmesan
½ loaf of a baguette (or any rustic white bread)cubed
1 tsp each of Finely minced Parsley and Green Onion (Optional)
6 eggs
½ cup butter melted
1 tsp Amazing Heat
½ tsp Dry Mustard
2 ozs of Dry sherry
1 cup Milk
1 cup Cream
1 Tbsp Butter (to sautée small pieces of garnish lobster with)

DIRECTIONS:
Prepare 6 individual ramekins by greasing.
Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish)
Pour melted butter evenly over each mixture.
In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream.  When well blended add the Dry Sherry.
Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster.
Can be served in Ramekins or removed and plated on Thermador Sauce. 

Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.

Terri 

Asparagus Soufflé

Asparagus Soufflé

From the Kitchen of Terri Bergman

Asparagus Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée.  Delicious! 
(However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm,  follow recipe but omit bread….and bake 10 mins less but same method)

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 lb. asparagus medium chop
1 cup aged sharp cheddar shredded
½ cup shredded Parmesan
½ loaf of a baguette or white bread cubed
1 tsp each of finely minced Parsley and Green Onion (Optional)
6 eggs
1 cup milk
1 cup cream
½ cup butter melted
1 tsp The Amazing Heat
½ tsp dry mustard
2 oz. of dry sherry

DIRECTIONS:
Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.

Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.

Pour melted butter evenly over each mixture.  Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus.  When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce. 

Béchamel Sauce
3 Tbsp. Butter
3 Tbsp.Flour
2 cups of ½ and ½ Cream
1 cup grated cheddar cheese (I like Vermont white cheddar)
¼ tsp Pummull Spice (KB)
Salt & pepper
Dash of Blazing Belle (KB)

Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!

Terri 

Black Bean Burgers

Black Bean Burgers

From the Kitchen of Terri Bergman

Black Bean Burgers

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
2 cans Black Beans drained (or use ½ black and ½ kidney beans)
1 Cup corn (fresh is a little more special)
1 Cup *Brown Rice cooked and cooled
2 green onions chopped thinly
Optional: ½ Red Pepper chopped very finely or pimentos chopped finely
1 Egg
1 tsp of The Amazing Heat (I like it heaping!)
2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)

DIRECTIONS:
Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.

Mix up until all ingredients until incorporated.  I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out.  This should make at least 6 generous size portions.  Cover with wax paper and flatten each scoop into a burger size.  You can refrigerate, or freeze at this point.

To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes). 

Serve plated with a salad or on a bun with toppings.  Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!

Lime Cilantro Crème
1 Cup Yogurt (Faye is thick and creamy @2%)
1 heaping tablespoon of your best mayo
2 Tblsp. finely chopped Cilantro
1/2 good size lime, completely juiced ( lime zest would be good also here)
1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip)
Salt/pepper to taste

*Brown Rice:
1 cup of uncooked Brown rice
2 cups water or vegetable stock
1 tsp of Olive Oil
a little salt, or soy sauce

Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)

Terri 

Fruited Spicy Sausage

Fruited Spicy Sausage

From the Kitchen of Terri Bergman

Fruited Spicy Sausage

SERVES: 10
LEVEL: Presto – Easy!

INGREDIENTS
2 lb. ground pork  (double ground pork)
½ onion finely chopped
¼ C. dried sour cherries
¼ C. dried apricots
1 Tbsp. chopped parsley, sage and rosemary
1 Tbsp Dijon mustard
1 Tbsp finely minced garlic
½ Tbsp. salt
½ tsp. freshly ground black pepper
2 tsp. The Amazing Heat
1 tsp. The Amazing Rub
¼ tsp. crushed red pepper flakes
¼ C. cold white wine
fresh sage leaves – browned in butter

DIRECTIONS
Mix all ingredients to prepare Spicy/Fruited Sausage and cook small balls of the sausage mixture in skillet or bake in a 375 degree oven approx 12 minutes.  Remove from skillet and brown whole sage leaves in a little butter and sausage drippings. Serve Sausage Balls to garnish on Pumpkin Kissed Grits.  I recommend small servings in individual ramekins – excellent as a Tapas, appetizer – or entrée. You can go sweet or savory on this one – finish with salt/pepper – or add very small amount of maple syrup – delicious!

ACCOMPANYING RECIPE
Pumpkin Kissed Grits

Harvest Salad Nicoise (with Salmon)

Harvest Salad Nicoise (with Salmon)

Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad.  So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon! 

From the Kitchen of Terri Bergman

Harvest Salad Nicoise (with Salmon)

SERVES: 4
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
4-6 cups Fresh Salad Greens
4 Hard Boiled Eggs (10 min boil)
1 ½ Cups of petite potatoes
2 Cups of String Beans, ends snapped, keep long
2 Cups of Butternut Squash, peel and cubed, 1” cubes
1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper)
2 Pcs. Of Salmon
Olive Oil – Balsamic Vinegar
Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)

For the Dressing:
1/3 Cup Olive Oil (great quality)
¼ Lemon squeezed
1 tsp Dijon Mustard
*optional 1 – 2 Tbsp Champagne Vinegar
**optional chopped parsley/fresh basil
Salt & pepper 

For the Aioli Dressing:
½ C Mayonnaise
1 tsp of the
Amazing Herbes (that’s it!)

For the Garnish:
Chopped Parsley 
Chopped Basil 
Amazing Heat (especially over the eggs)

DIRECTIONS
Preheat Oven to 400 degrees, convection.

In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside. 

On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center.  Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)

Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!

Peel boiled eggs, and half or quarter for salad plates.

Prepare 2 Dressings: Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.

Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.

Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side.  Is you would like, garnish plates with extra chopped parsley and basil.  

My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious.  However, you can make ahead and chill away.  Just delicious also!

This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!

Harvest Salad Nicoise with Salmon
Carbonara Presto with Amazing Herbes

Carbonara Presto with Amazing Herbes

So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!

From the Kitchen of Terri Bergman

Carbonara Presto with Amazing Herbes

SERVES: 8
LEVEL: Presto

FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)

FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp
Amazing Herbes
1 cup green peas

FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp
Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper

FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley 
Grated parmesan

DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)

In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.

Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth.  You will take large skillet with ham ect. off the burner,  add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy  smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.

ENJOY!