Fall on Cape Cod & Crab Souffle

      Well, folks, what a long week, I love Cape Cod, and am so excited about being able to get out and back to clamming, whether it is for soft shell steamers or cherry stones or Quahogs for chowder and stuffies. But as my neighbors are get out and about, I could do the same but no place to cook them, steam them or prepare them. I am so looking forward to getting this kitchen word wrapped up. I know it is coming, but you never realize how much you miss it until you ain't got it. Anyway This time of year brings on some great fishing besides clamming, smells of fireplaces and pit fires, walks along nature trails and weekend strolls through our small villages. The longer I live here, the more I appreciate the fall season on Cape Cod. And what better thing to do than go to the Wellfleet Oyster Festival this coming weekend. So while you are out and about take time to stop off at all the places you only think about during the summer, like Coast Guard beach (if only to walk it), Nauset Beach, the Audubon Sanctuary on 6A, and since you are that close go take a ride up to the winery at Truro Vineyards and South Hollow Spirits and don't forget Atlantic Spice Company. There are also so many beaches that you could take the time to stroll and go looking for sea glass and drift wood, or maybe some other kind of treasure. But the idea is get out and enjoy this place we call Cape Cod. I talk about making summer memories, but really fall is a great time to make memories as well. Also go a beach after dark away from the lights of towns and go star gazing, it is an amazing view to see just how many stars and constellations are up there. So fall is a great time to be here on Cape Cod, even if you have to work everyday to afford to live here. But we also need to remember to take the time to enjoy it, and to those who have never thought about it, make a visit to the Cape this time of year and see just how beautiful i is. Now have a great and wonderful every day and especially if you can do it right here on old Cape Cod.  
      Well this weeks small business report is short, I went to the Yarmouth Seaside festival this past weekend and got the names of a few newer folks that I really want to share with you. But with all the construction still happening in my home I have put down the business cards and can not locate them, so give me till next week to find those, as things are winding down anyway. But I want to start pushing our folks that are open through the end of the year and especially those open year round. 
   With that said let's start with Robin's Toffee by the Sea shop, located at 12 White Plains Rd in South Yarmouth. Turn east onto White Plains and they are on the North side of the street right across from Cape Cod 5 bank. Or you can visit them online at https://robinstoffeebythesea.com or on facebook are catch them at LoveLiveLocal. Folks this toffee is just downright addictive, it is that yummy. So make sure you get there for all your holiday toffee treats and make the holidays an extra sweet treat for all. 
      Folks one of the best if not thee best bread baker on Cape Cod is a guy by the name of Rein Ciarfella who runs Rein's Real Baking in Waquoit, Ma. Read about him on https://guide.farmfreshri.org/food/member.php?fn=1027, Farmfresh.org, and a few other write ups. He does not have a website, no store front, he only sells at either farmstands, farmers markets and festivals. You will need to get signed up for his news letters that tell you where is going to be at so you can get in line for his goodies. Not only does he do Rye Bread, but Lumpa Bread, Smoked Gouda Bread, Other breads, muffins, and pastries. Folks once you have had Rein's breads you will not want anyone else's breads, his are that good. 
      We for this round that is going to be it, hopefully this house construction will come to  close soon and I will have access to all my cards and find ones I have lost. Watch for winter festivals, holiday festivals, church holidays fairs all coming up between now and Christmas. They can offer some outstanding finds and will have tons of things for gifts that all can enjoy.  
       Hello my friends, what a week it has been. clean up after the storms last weekend and a late start to our festivities opening day, but by Sunday evening we were actually able to have a decent night. This weekend looks like it is going to work out for us as well, as long as we make it through another Nor'Easter the next 36 hours. But as we did last weekend I have already prepared for the high winds and getting things back together should not take long. There was a full moon this weekend also so that has made for some interesting evenings as well. With all these high winds and surf being up, the old gal and her beacon have been working overtime. And here a couple evenings old foggy has been tooting out a tune as well. But noting major going on, and as this second season is now winding down we have even less boats in the harbor and on the waters. So the opportunities, are not there for major water issues, this time of year I worry more about the fishermen going out and storms coming up quickly and catching them by surprise. Just want our crews to be coming home safe and with all onboard that they went out with. Don't forget that some of our sister lighthouses are still open and others doing weekend open houses. Check out Cape Cod lighthouses and their dates and hours open. I know I am getting shorter and shorter on this report and I apologize, but with all the weather and the holiday festivities I am busier then at Christmas time. We are now open only on the weekends in tandem with the fall festivities. Then we will close for the season after that. But remember we still do private tours and learning tours for the school kids and for tour groups that pre-arrange. But the grounds are always open so you can come and till have access to lookout perch and can walk around and read all the information boards that stay up year round. Well for now stay warm, hold on to your hats and I hope you have a great and wonderful especially if you can do it on old Cape Cod.          
      We are coming down to the end of the year and with this month and December I really look forward to the these final months of the surf side. I love just about any and every kind seafood there is. Crab meat is so wonderful and so vestal and there are so many different kinds that it just makes it fun to work with. So check this recipe out, I know it will take a little more work than the normal recipes I give, but I think it will be well worth it. Remember frugal is not about being cheap, it is about making the most out of what you have. So may this be something you find tasty as well as enjoyable to make and very rewarding when serviced to your family and friends. I know this recipe is a little lengthy but I really don't thing there is anything outrageous here nor are there ingredients that if there are any leftovers that won't get eaten. So again be frugal not cheap.  Now on with the show and enjoy, enjoy, enjoy
 
      This week's recipe: Crab Souffle
 
   1/2      cup      grated Parmesan or Asiago cheese
      2      Tbsp    minced shallots
      3      Tbsp    real butter
      3      Tbsp    flour
      1      cup      scalded milk
   1/2      tsp       salt
   1/8      tsp       pepper
      4      eggs    whites
   1/2      cup      grated Swiss cheese
      1      cup      flaked white crab meat
      3      eggs .  whites
              pinch of cream of tartar
   1/8      tsp        salt
 
      Preheat over to 400 degrees. Butter a 6 cup souffle dish and dust with grated Parmesan or Asiago cheese (approx 1/4 cup). Cook shallots in butter for several minutes. Stir in flour and cook for two minutes at medium-low heat. Gradually blend in milk, salt & pepper. Cool slightly. Beat in egg yolks one at a time. Add Swiss cheese and cook, stirring until blended at medium-low heat. Fold in crab meat. Cool. Beat egg whites until frothy. Add cream of tartar and salt to egg whites. Beat until stiff peaks form. Gently fold into soulffle base. Pour the mixture into the prepared souffle dish and sprinkle top with remaining cheese. Place dish in a tray of water and set on middle rack of oven and lower heat o 375 degrees. Bake for 30-35 minutes. 
      This really is not that hard, so please give it a try and enjoy a great meal. 

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