Episode 216: Smooth Food
With daughter Claudine visiting the kitchen, Jacques uses a local blue cheese to make Mini Savory Cheesecakes on Arugula. Even when Claudine forgets to coat the sides of the soufflé dishes with breadcrumbs, they can still be unmolded for serving! Steamed Scrod Packages in Pimiento Sauce and Butternut Squash Sauté complete the menu's savory dishes, leaving a comforting Tapioca Banana Coconut Pudding for dessert.
Minute Recipe: Surimi Salad on Greens
Printer-friendly recipe [pdf]
Surimi—imitation crabmeat—is usually made with pollock or scrod. It comes vacuum-packed and I keep a package of it in my refrigerator for a fast first course or last-minute hors d'oeuvre.
In a bowl, combine about 2 cups (1-inch pieces) surimi, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 3 tablespoons minced scallions, 1 1/2 tablespoons chopped shallot or onion, 2 tablespoons fresh lemon juice, 1/4 teaspoon salt, and a good dash Tabasco hot pepper sauce. Divide about 2 cups mesclun salad greens among four plates. Spoon the surimi salad on top. Garnish each serving with about 3 oil-cured olives and serve.