With this amazing recipe for chocolate soufflé...bon appetit!
CHOCOLATE SOUFFLÉS WITH CLEMENTINE CREAM
Makes 6 soufflés
•1 T unsalted butter, softened
•¼ cup plus 2 T sugar
•9 eggs, separated into 4 yolks and 9 whites
•1½ tsp. cornstarch
•2 T flour
•4 T unsweetened cocoa powder, plus extra for dusting
•1½ cups milk
•⅛ tsp. lemon juice
•1 cup confectioners' sugar
•Zest of 1 clementine
•⅓ cup mascarpone cheese
•1 T confectioners' sugar
•2 T orange marmalade
•Diced segments and juice of 1 clementine
Position rack on lower third of the oven and preheat to 385°F. Coat the insides of 6 six-ounce ramekins with the butter, then sprinkle with 2 T sugar, shaking out excess. In a medium bowl, whisk the remaining ¼ cup sugar with the 4 egg yolks until light and pale, about 2 minutes. Gradually whisk in the cornstarch, flour, and cocoa powder (add a bit of milk if the mixture gets too thick to stir) until smooth. In a medium saucepan, bring the milk to a simmer. Gradually whisk milk into the chocolate mix, and then return the mixture to the saucepan. Bring to a simmer, whisking constantly, until the mixture is very thick and smooth, about 2 to 3 minutes. Transfer to a large bowl and cover with plastic wrap, pressing wrap onto the surface. Set on top of the oven to keep warm.
Beat the 9 egg whites and lemon juice with an electric mixer fitted with a whip until soft peaks form. Gradually add confectioners' sugar and continue to whip until whites form stiff, glossy peaks. Remove wrap from chocolate and whisk in ¼ of the egg whites until smooth. Using a rubber spatula, gently fold clementine zest and remaining whites into chocolate mixture until no streaks remain but the batter is still light and fluffy. Divide batter among ramekins and lightly tap the bottom of each until batter settles. Level off the top of each soufflé with a small knife, then run the tip of your thumb around the inner edge of each ramekin, creating a shallow indentation. Place ramekins on a baking sheet, and bake 15 to 20 minutes or until soufflés rise and set (centers should be a bit jiggly).
While soufflés are baking, make clementine cream: In a medium bowl, combine cheese, confectioners' sugar, and marmalade, then stir in diced clementine and juice.
When soufflés are done, remove them from the oven, and dust with cocoa powder (if using). Poke a hole in the center of each soufflé with a spoon, and fill with a spoonful of clementine cream. Serve immediately.
This recipe for Sweet Potato Waffles is even sweeter since it is under 400 calories...
1/2 cup canned sweet potato
1/2 cup milk
1 tablespoon canola or light olive oil
1 tablespoon honey
1 cup pancake or waffle mix
Nonstick cooking spray
1. Place sweet potato, milk, oil, egg, and honey in large bowl and whisk well. Add pancake or waffle mix and stir with a wooden spoon until most of the lumps have disappeared and there are no dry spots.
2. Heat a waffle iron and coat with cooking spray. Cook batter according to the manufacturer’s instructions and serve immediately, or cool on a wire rack and store in the fridge for up to three days, or transfer to a resealable bag and freeze for up to six months.
From flats to handbags...and clearly entertaining...Tory Burch invites us into her home for coffee with her crew...and an amazing menu that I plan on recreating with my sisters...
COFFEE AT TORY'S
· Goat cheese and Gruyère savory scones ·
· Radish-cream-cheese and egg-arugula tea sandwiches ·
· Blackberry mini muffins with creamed honey and butter ·
· Roquefort pistachio grapes ·
· Bowls of blackberries, honeydew slices, and crème fraîche ·
· Candied violets and ginger ·
· Coffee and black and jasmine teas ·
Looking for that chocolate treat to sweeten your Valentine's Day...why not make your day even sweeter by adding the super food goji berries. Superfoods are naturally perfect foods that support the health, growth and maintenance of your body. Here's to you and a sweet Valentine's Day.
Chocolate-Covered Goji Berries
½ cup goji berries
½ cup dark chocolate (70% or higher)
1. In a double boiler (meaning a pan filled about 1/3 of the way with water underneath the pan you will be using) melt the chocolate.
2. Once chocolate is melted, remove from heat and add goji berries and stir until berries are coated.
3. Remove berries from chocolate with a slotted spoon and lay on parchment paper. Sprinkle with sea salt to your liking.
Now I can create restaurant-style presentations with my Wolfgang Puck 10-piece Stainless Steel Garnish and Peeler Set. A twist of lime will no longer be something that resembles a semi circle... These fab tools are easy to use and are great for garnishing an array of cocktails and dishes! Plus is comes in this handy colorful carrying case so I can take my talents on the road!
Sorry...I meant Smitten Kitchen. If you are anything like me, you are obsessed with Deb Perelman’s blog, smittenkitchen.com. She has been blogging from her mini New York City kitchen about her intricate recipes. Her funny writing style, amazing photos and farmers market shopping keep me coming back for more...Finally, her blogs hit the bookshelf with her first cookbook, the smitten kitchen cookbook, filled with decadent recipes. Bon Appetit!
In honor of Thanksgiving, I wanted to announce that I am boycotting your traditional turkey and dressing recipe. Instead, I will be making this delectable, falling off the bone recipe for Turkey Osso Bucco. If you bring this and a bottle of Seven Daughter's Sauvignon Blanc and everyone will be thankful for your presence...Happy Thanksgiving!!
Turkey Osso Bucco
ingredients makes 4
4 turkey thighs or legs (bony ends trimmed by an inch or so)
1 small carrot, chopped
1 small onion, chopped
1 celery stalk, chopped
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tablespoon tomato paste
1 small can peeled whole tomatoes
2 cups turkey or chicken stock
2 cups dry white wine
1/2 cup all-purpose flour, for dredging
freshly ground pepper
¼ cup chopped fresh flat-leaf parsley
¼ cup toasted pine nuts
1 clove garlic, minced
zest of 1 lemon
pinch of sea salt
pinch of freshly ground black pepper
1.Preheat oven to 375°F degrees.
2.Season thighs with salt and pepper. Dredge in flour to coat.
3.In a Dutch oven or heavy-bottomed pan, heat olive oil over high heat until smoking. Place thighs in pan and cook until brown all over (about 5 minutes on each side). Transfer to a plate and set aside.
4.Reduce heat to medium and add carrot, onion and celery and a pinch of salt and pepper. Cook until vegetables are soft and golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds, to bring out the aromas. Add the tomatoes, chicken stock and wine and bring to a boil.
5.Place turkey back into pan and make sure they are submerged at least halfway (if not, add more stock). Cover the pan with tight-fitting lid or aluminum foil. Place in oven for about 2 hours until meat is nearly falling off the bone. Remove from the oven and let stand 10 minutes.
6.Combine all gremolata ingredients and sprinkle over osso buco before serving.
High Tea...Zara style. The spanish retailer now offers home goods with the click of a mouse..and the products are EVERYTHING!!! Embrace the rainy days by grabbing a comfy throw, brewing a pot of tea, and serving it in this luxe tea set. Check out Zara's posh home goods available only online.
And according to Gretchen Rubin, author of The Happiness Project, home is where happiness lives. I was excited to grab this book, since I am the homebody of my sisters. Happier at Home endeavors to inspire little ways to make one’s life happier, remembering Rubin’s mantra that one can only change themselves and not others. The book serves as a reminder to enhance and enjoy life each and every day!