For 4 soufles:100g cooked spinach,20g butter, 3eggs,50g all purpose flour,100cl milk,salt,pepper and nutmeg.
For the sauce :4 anchovy fillets drained,2 egg yolks,100g clarified butter,2 spoons warm water.(for the holandaise all above except anchovy!!)salt and pepper
4 medium sized rammakins buttered and floured.Oven at 180 celcius pre heated
THISRECIPECOULD BE BOTH A STARTER OR A MAINCOURSEDEPENDING ON HOWBIGYOURRAMMIKINSARE.THEGOODTHINGABOUTTHIS IS THATYOUCANFREEZE IT ANDTHENUSEWHENYOULIKE.IF YOU DON’T FANCYANCHOVIESYOUCANUSEPLAINHOLANDAISESAUCEINSTEAD.
1first make some bechamel sauce by melting butter,adding flour,mix,add the milk and stir.Add 3 of the egg yolks to pan mixing all the time.(keep whites separate)Season with salt pepper and half teaspoon of grated nutmeg.It should look like a fine white sauce.(if lumpy use more milk and whisk until thin-like custard).
2Chop spinach and add to the ingredients above.Whisk the egg whites until stiff but not merengue add to above and FOLDNOTWHISK!!Line rammakins with butter and flour to the top so the soufle doesn’t stick!.Pour into rammakins to the top.
3Anchovy sauce:Mash them with a fork add warm water mix into a paste set aside.
Whisk egg yolks over some warm water(bagne marie) until light and foamy,add warm clarified butter a little at a time,season,when all the butter has been used add the anchovy paste and mix .Keep this warm but not hot or it will split!(e-mail me if you want to know what to do if something splits.)
4Put the soufles into the the oven and cook for 12-15 minutes(slightly longer if the rammakins are large) Remove put on plate with a doilie so they dont slip.Make a hole on top of soufle and pour some of the anchovy sauce into the hole.Add a little at first just in case!!
Chef Kyle Itani (Hopscotch) visits B-Dama in Oakland, California to hang out with chef Chikara Ono and faceplant into chawanmushi (savory custard) covered in uni.
In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is joined by one of his bartenders, Reza Esmaili. Reza makes the Rear Admiral Swizzle, a spirited coffee-and-citrus cocktail, and recounts how it was invented after a heavy night of drinking.
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, shows us that a holiday party doesn't have to be all spiked cider and boozy eggnog. Drawing inspiration from a friend's latke party, Martin mixes it up with a fresh and fruity spiced holiday sangría.
Building incredible flavor in a single skillet is one of the smart tricks pro cooks use to get food on the table fast. That said, you’ll actually need 2 skillets to make this fabulous chicken-under-a-brick inspired dinner.