miniature jalapeno souffles

souffles
Originally uploaded by immjay.

yeah, i'm on a posting roll, i know. just playing catch-up on all the goodies i've made lately but just haven't posted.

these yummy things were the only thing i made from my planned birthday menu. that is, of the 5 things i planned to make for my birthday party, this is the only thing i actually prepared. i made em the day before and heated them up during the party.

this recipe calls for a mini-muffin tin -- i actually went to crate & barrel and bought one for $15. also, i didn't use the pine nuts. i have a love/hate relationship with the things. however, i'm thinking i may try them next time.

...oh yeah. i got this from sara moulton on the food network.

Miniature Jalapeno Souffles
makes 12

1 tablespoon unsalted butter, plus extra for buttering the tins
2 1/2 tablespoons all-purpose flour
2 tablespoons very finely chopped pine nuts
1 small jalapeno, seeded and minced (i used 1 1/2 jalapenos)
6 tablespoons whole milk
1/4 cup grated Gruyere cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 large egg, separated

Preheat the oven to 400 degrees.

Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.

Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeno. Cook, stirring, for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.

Beat the egg white until firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400 degree oven for 5 to 7 minutes before serving.

salmon cakes on baby greens with chili mayo

salmon cakes
Originally uploaded by immjay.

another recipe from rachel ray, this was cheaper than going to the store and buying a fillet of salmon. i've always been wary of canned salmon ever since my dad used to make salmon and eggs for breakfast (i HATED it), but this is fantabulous. and quick, too.

my cakes ended up a little smaller than they probably are supposed to because i used two 7.5 oz. cans rather than three 6 oz. cans. also, be careful with the coarse salt -- a little goes a long way.

Salmon Cakes on Mixed Baby Greens
Makes 4 servings

Vegetable or canola oil, for frying
3 portions (6 ounces each) cooked salmon OR 3 cans (6 ounces each) salmon, drained well
1 to 1 1/2 cups cracker meal (or bread crumbs; I used breadcrumbs for seafood that I had in the house)
2 large eggs, beaten
2 rounded tablespoons Old Bay Seasoning
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
1 to 3 tablespoons fresh dill (a handful), finely chopped
1 teaspoon cayenne pepper sauce (Tabasco or other brand)
The juice and zest of 1 lemon
1 sack (10 ounces) mixed baby greens
Coarse salt, to taste
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced-fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Heat a large, heavy skillet with 1 inch of frying oil over moderate heat,

In a medium bowl, flake the cooked or drained canned salmon with a fork. Add about 1 cup cracker meal and work through the fish with your hands. (I used a fork.) Add the eggs, Old Bay Seasoning, bell pepper, chives, dill, cayenne pepper sauce, and the zest of one lemon and continue to blend well. If the mixture is wet, add more cracker meal. Form 3-inch patties about 1-inch thick. You should have 8 to 10 cakes. Fry in hot oil in a single layer until golden, 3 to 4 minutes on each side. Drain on a paper-towel-lined plate.

Toss salad greens with coarse salt and the juice of the lemon you just zested. Drizzle the greens with a little olive oil and re-toss to coat.

Combine mayo, chili sauce, and relish in a small dish. To serve, place salmon cakes o a bed of baby greens, 2 cakes per person, and top with chili mayo.

special fried rice

fried rice
Originally uploaded by immjay.

even though i totally clowned on her when i first saw her cooking show, i've SO been digging her since i bought one of her books, 30 minute meals 2 (i dug more of the recipes in the second one).

and this recipe is a good illustration why. it took me a little longer because i cut up carrots i already had in the house, but if you do this recipe to the letter, this can't take more than 15 minutes, shorter than the time it takes to order fried rice from that suspect chinese delivery place around the corner and get it delivered.

this recipe calls for use of a wok (which i randomly have), but you can also use a nonstick frying pan.

Special Fried Rice
Makes 4 servings

2 to 3 cups cold, leftover rice OR
2 cups water
1 cup white rice

3 tablespoons vegetable or wok oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh gingerroot, minced or grated
1/2 cup shredded carrots (available in pouches in the produce section)
1/2 red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/4 cup to 1/3 cup Tamari, dark soy sauce (found on Asian foods aisle)

Bring water to boil. Add rice, reduce heat, cover and cook over medium-low heat until tender, 15 to 18 minutes. Spread on a cookie sheet to quick cool it.

Heat a wok or large nonstick skillet over high heat. Add 1 tablespoon of the oil to the pan. Add eggs ad scramble, then move to the side of the pan and add a little more oil to the center (or, as I did, remove from pan and set aside). Add garlic and ginger, then carrots, pepper, and scallions, and quick-fry veggies, 2 minutes. Add rice and combine with veggies. Incoporate the scrambled eggs and continue to cook another 2 or 3 minutes. Add peas and soy sauce and stir-fry 1 minute more, then serve.