It’s a Twofer! Buttery Crab Pasta with Golden Tomatoes and Chervil, and Mini Cream Cheese Souffles with Sauteed Green Beans
I threw an extra meal in during the week, yay me! Although Jarrod and I both agreed the pasta didn’t seem especially French, it IS in Melissa Clark’s Dinner in French cookbook, so that’s good enough for me! And, it WAS delicious! Luckily lump crab is fairly easy to find at Kroger and is really good quality. I harvested what is probably the last of my sweet yellow cherry tomatoes from the garden and this was the perfect send-off for them! There’s enough butter in this dish that I don’t think you can exactly call it healthy. Tasty, though, very much so, and it was a very easy dish to put together. For those not familiar with chervil, it’s a French herb a lot like parsley, but with more delicate leaves. It has an almost licorice smell, which I actually don’t like, but it’s very mild, when you put it in a recipe it’s not overwhelming at all. I would definitely make this one again.
Round 2 was Jacques Pepin’s mini Cream Cheese Souffles. Oh my. So cheesy, creamy, eggy, and delicious. Do not let souffles scare you! This one is kind of a souffle “hack” and literally could not be any easier. I doubled the recipe and made 4 souffles, and I will be having an extremely yummy breakfast tomorrow with the one that was left over. There’s a pic of the recipe below, and also a link to the Jacques video, it’s definitely worth the watch, of course! I also made my semi-famous sauteed green beans. I used a little onion, a clove of garlic, S&P, and the beans all sauteed in a little olive oil, then added a splash of Worcestershire sauce at the end. Delish!
This meal looks very fancy and could not be further from that! It’s so easy, I promise anyone can do it! And you should! I used 3/4 cup ramekins, but you could use mugs or any other oven-safe dish, just be warned they may not rise over the edges. That doesn’t matter, they don’t have to look perfect to taste great!
In case you don’t watch the video, butter the dishes, coat the inside of each with the grated parmesan, mix the cream cheese, egg, chives, and S&P, pour into the dishes, bake at 400 degrees for about 20 minutes. That’s. It. You can do it, I promise!
Bon Appetit! ~ Jen