Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon. It's
all done using the microwave. That makes it much easier.

Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven to
425F.

1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart measure,
as it has external handle. Add 3 TB of roux as prepared above[3/4 of
recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
whites to maximum in egg bowl, with cream of tarter added if you don't have
a copper egg bowl.

Very gently fold beaten whites and white sauce together while sprinkling 3/4
cup swiss grated cheese in as you do this. Add to souffle pan. I use a
souffle bowl large enough so the souffle rises to just over the top of the
bowl. None of that aluminum foil stuff. Put into oven and immediately turn
down temp. to 375F. Don't open oven door for 20 minutes to check. Remove and
serve when lightly brown. You have to play a bit with roasting time. You
don't want it too dry or too thin.

A favorite main course. A baguette for starch works well.

Kent

this is for some reason extremely unapetising to me, sorry, Lee
"Kent" > wrote in message
...
>
> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon.
> It's all done using the microwave. That makes it much easier.
>
> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven
> to 425F.
>
> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart
> measure, as it has external handle. Add 3 TB of roux as prepared above[3/4
> of recipe]. Heat and mix. It will be very thick. Off heat add four egg
> yolks, 6-8 oz cooked salmon from last night's dinner and gently mix. Beat
> 6 egg whites to maximum in egg bowl, with cream of tarter added if you
> don't have a copper egg bowl.
>
> Very gently fold beaten whites and white sauce together while sprinkling
> 3/4 cup swiss grated cheese in as you do this. Add to souffle pan. I use a
> souffle bowl large enough so the souffle rises to just over the top of the
> bowl. None of that aluminum foil stuff. Put into oven and immediately
> turn down temp. to 375F. Don't open oven door for 20 minutes to check.
> Remove and serve when lightly brown. You have to play a bit with roasting
> time. You don't want it too dry or too thin.
>
> A favorite main course. A baguette for starch works well.
>
> Kent
>
>
>

On Mar 26, 2:07*pm, "Kent" > wrote:
> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon. It's
> all done using the microwave. That makes it much easier.
>
> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven to
> 425F.
>
> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart measure,
> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
> whites to maximum in egg bowl, with cream of tarter added if you don't have
> a copper egg bowl.
>
> Very gently fold beaten whites and white sauce together while sprinkling 3/4
> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
> souffle bowl large enough so the souffle rises to just over the top of the
> bowl. None of that aluminum foil stuff. *Put into oven and immediately turn
> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove and
> serve when lightly brown. You have to play a bit with roasting time. You
> don't want it too dry or too thin.
>
> A favorite main course. A baguette for starch works well.
>
> Kent

I thought it was all done using the microwave!

On Sat, 26 Mar 2011 16:17:33 -0500, "Storrmmee"
> wrote:

> this is for some reason extremely unapetising to me, sorry, Lee

I think you're in a bad mood. It's a souffle. That's the way to make
a souffle and it sounded good to me.

--

Today's mighty oak is just yesterday's nut that held its ground.

am in a reasonable mood i think its the salmon in it everything else looks
fine... just don't care for salmon in that treatment... now chicken might be
nice, Lee
"sf" > wrote in message
...
> On Sat, 26 Mar 2011 16:17:33 -0500, "Storrmmee"
> > wrote:
>
>> this is for some reason extremely unapetising to me, sorry, Lee
>
> I think you're in a bad mood. It's a souffle. That's the way to make
> a souffle and it sounded good to me.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 26 Mar 2011 14:07:24 -0700 in rec.food.cooking, "Kent"
> wrote,
>
>Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon. It's
>all done using the microwave. That makes it much easier.
>
>Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven to
>425F.

The microwave doesn't have a 425F setting.

On Sun, 27 Mar 2011 08:03:20 -0700, David Harmon >
wrote:

>On Sat, 26 Mar 2011 14:07:24 -0700 in rec.food.cooking, "Kent"
> wrote,
>>
>>Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon. It's
>>all done using the microwave. That makes it much easier.
>>
>>Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven to
>>425F.
>
>The microwave doesn't have a 425F setting.

There exist combination microwave/conventional ovens... try to
remember it's Kent.

"Chemo the Clown" > wrote in message
...
On Mar 26, 2:07 pm, "Kent" > wrote:
> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon.
> It's
> all done using the microwave. That makes it much easier.
>
> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven
> to
> 425F.
>
> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart
> measure,
> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
> whites to maximum in egg bowl, with cream of tarter added if you don't
> have
> a copper egg bowl.
>
> Very gently fold beaten whites and white sauce together while sprinkling
> 3/4
> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
> souffle bowl large enough so the souffle rises to just over the top of the
> bowl. None of that aluminum foil stuff. Put into oven and immediately turn
> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove
> and
> serve when lightly brown. You have to play a bit with roasting time. You
> don't want it too dry or too thin.
>
> A favorite main course. A baguette for starch works well.
>
> Kent

I thought it was all done using the microwave!
>
>
Sorry for the slight intercourseup on my part. Of course you have to bake
the final composed product in a conventional ovcn. I was making the sauce in
the microwave. It's somewhat easier than doing it on top of the stove. As
well, as you might think, you can make a bechamel or mornay sauce in the
microwave.

Kent


..

On Sun, 27 Mar 2011 10:54:23 -0700, "Kent" >
wrote:

>
>"Chemo the Clown" > wrote in message
...
>On Mar 26, 2:07 pm, "Kent" > wrote:
>> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon.
>> It's
>> all done using the microwave. That makes it much easier.
>>
>> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven
>> to
>> 425F.
>>
>> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart
>> measure,
>> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
>> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
>> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
>> whites to maximum in egg bowl, with cream of tarter added if you don't
>> have
>> a copper egg bowl.
>>
>> Very gently fold beaten whites and white sauce together while sprinkling
>> 3/4
>> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
>> souffle bowl large enough so the souffle rises to just over the top of the
>> bowl. None of that aluminum foil stuff. Put into oven and immediately turn
>> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove
>> and
>> serve when lightly brown. You have to play a bit with roasting time. You
>> don't want it too dry or too thin.
>>
>> A favorite main course. A baguette for starch works well.
>>
>> Kent
>
>I thought it was all done using the microwave!
>>
>>
>Sorry for the slight intercourseup on my part. Of course you have to bake
>the final composed product in a conventional ovcn. I was making the sauce in
>the microwave. It's somewhat easier than doing it on top of the stove. As
>well, as you might think, you can make a bechamel or mornay sauce in the
>microwave.
>
>Kent


My ex used to prepare a wonderful salmon loaf from canned salmon,
cottage cheese, eggs, and matzo meal... that was about the only thing
she did well culinarilly. I don't have that recipe nor do I know
where she found it, but it was really good... she made it in a big
steel loaf pan in a conventional oven. It was good cold too.

On Mar 27, 2:57*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 27 Mar 2011 10:54:23 -0700, "Kent" >
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> >"Chemo the Clown" > wrote in message
> ...
> >On Mar 26, 2:07 pm, "Kent" > wrote:
> >> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon..
> >> It's
> >> all done using the microwave. That makes it much easier.
>
> >> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven
> >> to
> >> 425F.
>
> >> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart
> >> measure,
> >> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
> >> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
> >> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
> >> whites to maximum in egg bowl, with cream of tarter added if you don't
> >> have
> >> a copper egg bowl.
>
> >> Very gently fold beaten whites and white sauce together while sprinkling
> >> 3/4
> >> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
> >> souffle bowl large enough so the souffle rises to just over the top of the
> >> bowl. None of that aluminum foil stuff. Put into oven and immediately turn
> >> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove
> >> and
> >> serve when lightly brown. You have to play a bit with roasting time. You
> >> don't want it too dry or too thin.
>
> >> A favorite main course. A baguette for starch works well.
>
> >> Kent
>
> >I thought it was all done using the microwave!
>
> >Sorry for the slight intercourseup on my part. Of course you have to bake
> >the final composed product in a conventional ovcn. I was making the sauce in
> >the microwave. It's somewhat easier than doing it on top of the stove. As
> >well, as you might think, you can make a bechamel or mornay sauce in the
> >microwave.
>
> >Kent
>
> My ex used to prepare a wonderful salmon loaf from canned salmon,
> cottage cheese, eggs, and matzo meal... that was about the only thing
> she did well culinarilly. * I don't have that recipe nor do I know
> where she found it, but it was really good... she made it in a big
> steel loaf pan in a conventional oven. It was good cold too.

Maybe a good excuse to give her a call?

On Sun, 27 Mar 2011 12:09:10 -0700 (PDT), Kalmia
> wrote:

>On Mar 27, 2:57*pm, Brooklyn1 <Gravesend1> wrote:
>> On Sun, 27 Mar 2011 10:54:23 -0700, "Kent" >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> >"Chemo the Clown" > wrote in message
>> ...
>> >On Mar 26, 2:07 pm, "Kent" > wrote:
>> >> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon.
>> >> It's
>> >> all done using the microwave. That makes it much easier.
>>
>> >> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven
>> >> to
>> >> 425F.
>>
>> >> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart
>> >> measure,
>> >> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
>> >> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
>> >> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
>> >> whites to maximum in egg bowl, with cream of tarter added if you don't
>> >> have
>> >> a copper egg bowl.
>>
>> >> Very gently fold beaten whites and white sauce together while sprinkling
>> >> 3/4
>> >> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
>> >> souffle bowl large enough so the souffle rises to just over the top of the
>> >> bowl. None of that aluminum foil stuff. Put into oven and immediately turn
>> >> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove
>> >> and
>> >> serve when lightly brown. You have to play a bit with roasting time. You
>> >> don't want it too dry or too thin.
>>
>> >> A favorite main course. A baguette for starch works well.
>>
>> >> Kent
>>
>> >I thought it was all done using the microwave!
>>
>> >Sorry for the slight intercourseup on my part. Of course you have to bake
>> >the final composed product in a conventional ovcn. I was making the sauce in
>> >the microwave. It's somewhat easier than doing it on top of the stove. As
>> >well, as you might think, you can make a bechamel or mornay sauce in the
>> >microwave.
>>
>> >Kent
>>
>> My ex used to prepare a wonderful salmon loaf from canned salmon,
>> cottage cheese, eggs, and matzo meal... that was about the only thing
>> she did well culinarilly. * I don't have that recipe nor do I know
>> where she found it, but it was really good... she made it in a big
>> steel loaf pan in a conventional oven. It was good cold too.
>
>Maybe a good excuse to give her a call?

Hah! We haven't spoken in some 35 years. I don't have her phone
number and if I did it's way too late and she'd probably call the
police... and for all I know the wicked witch passed on. heheheh

On Sat, 26 Mar 2011 17:55:15 -0500, "Storrmmee"
> wrote:

> am in a reasonable mood i think its the salmon in it everything else looks
> fine... just don't care for salmon in that treatment... now chicken might be
> nice, Lee

I have eaten salmon souffle and it's pretty good.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mar 26, 4:07*pm, "Kent" > wrote:
> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon. It's
> all done using the microwave. That makes it much easier.
>
> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven to
> 425F.
>
> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart measure,
> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
> whites to maximum in egg bowl, with cream of tarter added if you don't have
> a copper egg bowl.
>
> Very gently fold beaten whites and white sauce together while sprinkling 3/4
> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
> souffle bowl large enough so the souffle rises to just over the top of the
> bowl. None of that aluminum foil stuff. *Put into oven and immediately turn
> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove and
> serve when lightly brown. You have to play a bit with roasting time. You
> don't want it too dry or too thin.
>
> A favorite main course. A baguette for starch works well.
>
> Kent

Copper bowls are used for egg whites in order to increase volume; I
don't think the copper bowl has anything to do with whether or not the
egg whites keep their shape, which is the purpose of adding cream of
tarter to batters.

Also, cheese and salmon don't go together in my world - I just
wouldn't use any cheese on this dish.

I periodically make a "supper" quiche/souffle type dish using salmon -
it's really salmon loaf in disguise - but there isn't any cheese in
it, either, and leftovers can be used in cold sandwiches. It's really
good in sandwiches. It's just salmon, egg, milk, fine bread crumbs,
diced onion, celery and/or bell pepper, salt & pepper - bake as a
single-crust "pie," or just bake in a loaf pan without any crust.

N.

"Ranée at Arabian Knits" > wrote in message
...
> In article
> >,
> Nancy2 > wrote:
>
>> Also, cheese and salmon don't go together in my world - I just
>> wouldn't use any cheese on this dish.
>
> So, no cream cheese and lox or smoked salmon? No parmesan crust? No
> feta? We love those.
>
> Regards,
> Ranee
>
>
Interesting Idea! To your white, or bechamel sauce you could add some cream
cheese, or sour cream, and decrease the egg yolks by one, along the salmon.
I'd still add swiss or similar cheese to the dish.

Kent

"Nancy2" > wrote in message
...
On Mar 26, 4:07 pm, "Kent" > wrote:
> Here's my Salmon Souffle, a favorite dish, perfect for leftover salmon.
> It's
> all done using the microwave. That makes it much easier.
>
> Oil 10" souffle bowl and grate Parmesan cheese over surface. Preheat oven
> to
> 425F.
>
> 1 cup milk, heated to near simmer in microwave. I use pyrex 1 quart
> measure,
> as it has external handle. Add 3 TB of roux as prepared above[3/4 of
> recipe]. Heat and mix. It will be very thick. Off heat add four egg yolks,
> 6-8 oz cooked salmon from last night's dinner and gently mix. Beat 6 egg
> whites to maximum in egg bowl, with cream of tarter added if you don't
> have
> a copper egg bowl.
>
> Very gently fold beaten whites and white sauce together while sprinkling
> 3/4
> cup swiss grated cheese in as you do this. Add to souffle pan. I use a
> souffle bowl large enough so the souffle rises to just over the top of the
> bowl. None of that aluminum foil stuff. Put into oven and immediately turn
> down temp. to 375F. Don't open oven door for 20 minutes to check. Remove
> and
> serve when lightly brown. You have to play a bit with roasting time. You
> don't want it too dry or too thin.
>
> A favorite main course. A baguette for starch works well.
>
> Kent

Copper bowls are used for egg whites in order to increase volume; I
don't think the copper bowl has anything to do with whether or not the
egg whites keep their shape, which is the purpose of adding cream of
tarter to batters.

Also, cheese and salmon don't go together in my world - I just
wouldn't use any cheese on this dish.

I periodically make a "supper" quiche/souffle type dish using salmon -
it's really salmon loaf in disguise - but there isn't any cheese in
it, either, and leftovers can be used in cold sandwiches. It's really
good in sandwiches. It's just salmon, egg, milk, fine bread crumbs,
diced onion, celery and/or bell pepper, salt & pepper - bake as a
single-crust "pie," or just bake in a loaf pan without any crust.

N.
>
>
All "main course" souffles need cheese. The cheese in my salmon souffle
didn't compete for taste a bit.

Kent

Kent wrote:

> All "main course" souffles need cheese.

That's incorrect to the point of ridiculous.

Bob

"Bob Terwilliger" > wrote in message
b.com...
> Kent wrote:
>
>> All "main course" souffles need cheese.
>
> That's incorrect to the point of ridiculous.
>
> Bob
>
>
Main course souffles need cheese. Read Julia. Without cheese there aren't
enough calories to serve as a main course. There's not enough substance to
the dish. Almost all cookbook authors that actually cook would agree with
that.

Kent

In article >, "Kent" >
wrote:

> "Bob Terwilliger" > wrote in message
> b.com...
> > Kent wrote:
> >
> >> All "main course" souffles need cheese.
> >
> > That's incorrect to the point of ridiculous.
> >
> > Bob
> >
> >
> Main course souffles need cheese. Read Julia. Without cheese there aren't
> enough calories to serve as a main course. There's not enough substance to
> the dish. Almost all cookbook authors that actually cook would agree with
> that.

How many vegan cookbook authors who actually cook, do you think would
agree with you? I'll guess zero.

Since I'm not vegan and love cheese, I would like cheese in my souffle,
please. :-)

I've never liked the "mains" and "sides" division. I often make a meal
out of sides, and prefer that.

--
Dan Abel
Petaluma, California USA

On Sat, 02 Apr 2011 12:20:32 -0700, Dan Abel > wrote:

> I've never liked the "mains" and "sides" division. I often make a meal
> out of sides, and prefer that.

I think you're in the norm. I'm one of the few and maybe the only
person here who makes a side out of what others consider a main
dish... like macaroni & cheese, souffle.

--

Today's mighty oak is just yesterday's nut that held its ground.

Kent dug himself in deeper:

>>> All "main course" souffles need cheese.
>>
>> That's incorrect to the point of ridiculous.
>>
> Main course souffles need cheese. Read Julia. Without cheese there aren't
> enough calories to serve as a main course. There's not enough substance to
> the dish. Almost all cookbook authors that actually cook would agree with
> that.

The egg yolks provide plenty of calories. Read Joanne. Nine out of ten
dentists would agree that you're an idiot.

Bob

In article
<arabianknits-FE4D3E.22015703042011@reserved-multicast-range-NOT-delegat
ed.example.com>,
Ranée at Arabian Knits > wrote:

> In article
> >,
> Dan Abel > wrote:
>
> > How many vegan cookbook authors who actually cook, do you think would
> > agree with you? I'll guess zero.
> >
> > Since I'm not vegan and love cheese, I would like cheese in my souffle,
> > please. :-)
>
> How do vegans make souffles without eggs? Aren't those kind of the
> defining feature?

That's a good point. There are many souffle recipes for vegans, but I
doubt they taste much like a souffle.

Still, my argument was more with the concept that a main dish might have
to have cheese in order to have enough calories to qualify as a main
dish.

--
Dan Abel
Petaluma, California USA

On Mon, 04 Apr 2011 14:02:41 -0700, Dan Abel > wrote:

> Still, my argument was more with the concept that a main dish might have
> to have cheese in order to have enough calories to qualify as a main
> dish.

But he was talking about a savory souffle, which often thought of as a
main dish. My savory souffles, including salmon, have some amount of
cheese in them.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Apr 4, 4:02*pm, Dan Abel > wrote:
> In article
> <arabianknits-FE4D3E.22015703042011@reserved-multicast-range-NOT-delegat
> ed.example.com>,
> *Ran e at Arabian Knits > wrote:
>
> > In article
> > >,
> > *Dan Abel > wrote:
>
> > > How many vegan cookbook authors who actually cook, do you think would
> > > agree with you? *I'll guess zero.
>
> > > Since I'm not vegan and love cheese, I would like cheese in my souffle,
> > > please. * *:-)
>
> > * *How do vegans make souffles without eggs? *Aren't those kind of the
> > defining feature?
>
> That's a good point. *There are many souffle recipes for vegans, but I
> doubt they taste much like a souffle.
>
> Still, my argument was more with the concept that a main dish might have
> to have cheese in order to have enough calories to qualify as a main
> dish.
>
> --
> Dan Abel
> Petaluma, California USA
>

Does a "main dish" have to have a definition? Wouldn't it be anything
designated the "main dish?" For instance, last night, my supper main
dish was cereal. It didn't have as many calories as, for instance,
lasagne, but that doesn't mean it wasn't a "main dish."

N.

On Tue, 5 Apr 2011 09:24:18 -0700 (PDT), Nancy2
> wrote:

> Does a "main dish" have to have a definition? Wouldn't it be anything
> designated the "main dish?" For instance, last night, my supper main
> dish was cereal. It didn't have as many calories as, for instance,
> lasagne, but that doesn't mean it wasn't a "main dish."

Was that a cereal souffle?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Apr 5, 12:34*pm, sf > wrote:
> On Tue, 5 Apr 2011 09:24:18 -0700 (PDT), Nancy2
>
> > wrote:
> > Does a "main dish" have to have a definition? *Wouldn't it be anything
> > designated the "main dish?" *For instance, last night, my supper main
> > dish was cereal. *It didn't have as many calories as, for instance,
> > lasagne, but that doesn't mean it wasn't a "main dish."
>
> Was that a cereal souffle?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

LOL....

N.