As if there were a shortage of websites to consume my daytime productivity, I had to stumble across this post on Bitten where Mr. Bittman opened Pandora’s Box. It was a simple enough question, what food blogs are people reading. In the seven days between when this post went up and when I read it, 619 comments had accumulated. Want to guess how long it took me to take a look at the sites that people recommended? Go ahead, guess. Continue reading
Spend enough time doing anything and eventually you find what works for you. From the way you manage your finances to how you cook a pork chop. For as long as I can remember, I only ever knew two kinds of chops. They were either tough and dry or gummy. Continue reading
It really should come as no surprise that television takes a few liberties with reality. If you hit pause on your dvr at the end of most any game show or “reality” competition, you will see the fine print that says portions have been edited. Well duh. But that distortion of reality is a double edged sword. Continue reading
What’s that? You say that you want more chocolate?
Molten Chocolate Magic
Adapted from “Jean-Georges: Cooking at Home with a Four-Star Chef” by Mark Bittman and Jean-Georges Vongerichten
- 1/2 cup unsalted butter, plus more to butter the molds
- 4 ounces bittersweet chocolate
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 2 teaspoons flour, plus more for dusting
In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
From the looks of my blog stats, we all had the same idea about making a special Valentine’s Day dinner. Those scallops from Jacques Pepin got even more traffic than usual on the 14th. Luckily, that is a recipe that you can pull together at the last minute. And from the look of Wegman’s Saturday afternoon, there was a lot of last minute happening. Even I was not immune to lastminuteitis and found myself standing at the seafood counter for scallops. But I had another, equally easy, recipe in mind for them…no offense to Jacques, of course. Continue reading
The ultimate Hallmark Holiday is nearly upon us. Why not whip up a little happiness courtesy of The Minimalist’s Chocolate Souffle? The souffle doesn’t care if you are alone on Valentine’s Day and savoring its chocolaty goodness all by yourself or if you’re sharing it with someone special. C’mon, desserts don’t discriminate. Remember the black and white cookie from Seinfeld? “Look to the cookie”.
Me, I like to look AT the cookies, and souffles, and tarts, and all sorts of treats. And I especially like to gobble them down. But if you happen to be around when I make this, I will most likely share some with you. You might have to shoot me with one of Cupid’s arrows to get my hands off the spoon though…just so you know what you’re getting yourself into.
Oh, and if chocolate doesn’t happen to be your thing (as if), Mr. Bittman has kindly shared a non chocolate, Simple Souffle.
Mark Bittman – The New York Times
About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.