A Souffle and a New York Engagement

"Some where over the rainbow bluebirds fly. Well, if bluebirds fly over the rainbow then why oh why, tell me, why can't I? Some day I'll wish upon a star and wake up where the clouds are behind me," dreamed Wendy. Well, last summer, Dave took her to New York and proposed. She was over the rainbow and the moon with a diamond on her finger! I promised to scrap her adventure and that is exactly what I did. After a weekend of scrapping and gluttony with Susan, I created a romantic black and silver book. I was so excited to give it to her. What dish would complement a much needed and anticipated girl's night? A souffle. Yes, a souffle.

First, I started with a dose of reality. I don't think I can cook a souffle. When I found a recipe for "Puffed Crab," I thought that might be more up my alley. Hee hee. I had to make a thick cream sauce. I did that in a large saute pan because it seemed that all steps could take place in the same pan. Really? I asked myself. Could a "Puff" masquerading as a souffle be this easy? The verdict was still out but I was game for the adventure.

I used crab meat from a can and added that to the mixture. Time to whip up the egg whites. That was serious fun. Surprisingly, they take a good amount of time to whip into stiff peaks. I folded that carefully into the pan with all the other ingredients. Once again, I reflected on my Food Network knowledge in order to keep my egg whites fluffy. I didn't want to deflate them.

I greased a round casserole dish with butter and carefully folded my puffy goodness into it. With a beautiful sprinkling of smoked paprika, it was ready for the oven.

Now, on to the "Squash Provencale." I prepped all the vegetables. Of course, I used yellow pepper instead of green pepper. I threw everything in the pan. Unfortunately, I was supposed to cover the pan, but we din't have a lid that fit. I grabbed a sheet pan and giggled. We were going ghetto style! I planned to cook the vegetable dish before the souffle was ready, but, as most people know, I suck at timing!!! What many of you might be thinking at this moment is...you can't make a puff/souffle wait!! If I have learned anything, it is that the souffle is the star, like "Glenda, the good witch"! Well, there is only one thing to do when a meltdown is coming, pour a glass of wine. Sip, sip and the world of cooking seems more palatable.

Ding. The puff is ready! Everybody gathered around the oven to watch the unveiling. It was...it was...a beautiful souffle! It was truly cool! Just like in the movies! Ha ha! We just stared at it. Then we posed with it! You laugh, but we were serious. I mean it was my first souffle and, although it had been masquerading as a puff, it was a genuine, no doubt about it, souffle. I had been christened.

Now, if only my f@#$ing vegetables would be done, this meal would be perfect. Of course, they weren't. So, every couple of seconds we had to check on the souffle. Yes, it was falling. Still pretty, but falling. Finally, it was time to add the tomatoes to the vegetables. And, with a shower of parmesan and parsley, the dish was ready.

We threw together a salad with meyer lemon olive oil and honey balsamic vinegar (a lovely Christmas present from Tracy xoxo). I felt it would round out the delicate flavors in the souffle and the bold acidity in the squash provencale. I was proud to produce a meal of my grandmother's recipes and have it all be so balanced.

By the way, the long awaited squash provencale was magnificent and the crab souffle was decadent. And, if I do say so myself, I had created a truly French dinner. Although her memory book was from our beloved NY, all we could do was dream of flying over the rainbow to Paris!

As it stands~
guests- 2
emotions- 2
mistakes- 2
meltdowns- 1
recipes- 2
recipes to date- 9

The Recipes~

Crab Puff (aka souffle)

2 tbsp butter
2 tbsp flour
1 cup hot milk
1/2 cup mayonnaise
2 eggs, separated
1 can crabmeat
1 tsp paprika

Make a thick cream sauce by melting butter, adding flour and gradually stir in milk and bring to a boil. Cool slightly and beat in egg yolks and fold in mayonnaise. Add flakes of crabmeat. Season. Beat egg whites stiff and fold into crabmeat mixture. Place in greased casserole. Dust with paprika. Bake at 400 degrees until light brown and puffed- about 25 min. (I would probably add more crabmeat next time and cook for a bit longer---but as they say, souffles are finicky!!)

Squash Provencale (an absolutely delicious and beautiful dish)

4 small zucchini
1/2 cup green pepper (used one whole yellow one)
1 clove of garlic
1 onion, thinly sliced (used yellow)
2 tomatoes, peeled, in wedges (I didn't peel...I was too stressed about the souffle!)
1/2 tsp oregano
2 tbsp polyunsaturated oil (used evoo)
1 tsp salt
1/8 tsp pepper
1 tbsp snipped parsley
1 tbsp grated parmesan cheese

Cut unpared zucchini into 1/4" slices. Cook and stir all ingredients except tomato wedges, parsley and parmesan in a medium skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegertables are tender crisp. Add tomato wedges and cook over low heat just until tomatoes are heated through- about 3 minutes. Sprinkle on parsley and parmesan.