Your Souffle Must Die is a cooking-cozy-farce that I wrote earlier this year and is out on submission.  I want to put some recipes in the back…thus, recipe testing!  We had a lovely time October 1.

Present:

  • De, Lee, Ray
  • Margie, Dave, Katherine
  • Jackie, KK, and friend AHHHH I can’t remember her name. Wendy Harding!
  • Steph
  • Bruce
  • Barbara & Joe

Watched first episode of Heston’s Feasts, which was one of the major inspirations for the book.  Lots of “ew” and “ahhh.”

I need to know who has the recipe for the grownup chocolate milk, please?  Mmmm…also, if you remember any alterations, let me know.

I keep thinking, “I need to continue recipe testing on all of these!” but…that shouldn’t be stopping me from posting them as works in progress.

Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream
Based on this recipe.

These were good…we ended up with way too much souffle for the ramekins I had on hand and put the rest in glass pie pans, which were okay but much, much flatter. We did some of the ramekins in a water bath and some not in the water bath: they both ended up at a decent but not spectacular height. The bathed pots produced SUPER creamy textured souffles, though.

(per 2)

For the souffle:
1/4 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 egg yolks
1 tablespoon Cointreau or other orange liquer
1 teaspoon grated orange peel

Sugar
3 egg whites, room temperature
Pinch of cream of tartar

2 tablespoons sugar
Powdered sugar

For the whipped cream:
1 ounce imported white chocolate
1/2 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 tablespoon Cointreau or other orange liquer

To make the souffle:

Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)

Preheat oven to 365°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.

Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Note: Sea level temp = 375.  Mile-high temp = 365.

Rice Pudding
Based on this recipe.

Oh, lawdy lawdy, delicious.  However, the rice content here was too low.  Good, but not as thick as I wanted it.

(serves 6-8)

2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon
¼ c. almond butter
2T (?) cherry balsamic vinegar
¼ c. dried, pitted cherries, minced

Soak the cherries in the cherry balsamic.

Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream, almond butter, and cherry mixture.

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours, if you can stand to wait that long.

Thai Coconut chocolate truffles
Based on this recipe.

The filling is TOO THIN! And I need to nail down what kind of fish sauce to use; the one we had smelled like butt.  I mean, seriously.  But they turned out to be delicious…after, like, four hours in the freezer.  One good thing:  if you freeze your fillings, the chocolate sets quickly.  I don’t remember if the chocolate was shiny, though.

10 ounces white chocolate, chopped fine
3 tablespoons unsalted butter
1/4 cup sweetened condensed milk
¼ cup coconut milk
1T red Thai curry paste or to taste
½ t fish sauce or to taste
Juice of 3 limes
1 tablespoon light corn syrup
¼ c sweetened coconut
Grated lime peel from limes, reserved
8 ounces milk chocolate, chopped fine

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the sweetened condensed milk, coconut milk, curry paste, fish sauce, and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the lime juice. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the grated lime peel in a shallow bowl and reserve.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Dust truffles with lime peel and place in parchment lined sheet pan. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.

Smoky Shrimp Bisque

I love this recipe…but it was the end of the night and I was fried. I left out some things…guh. I’m just going to have to start over on this one. The recipe is my own invention, if I remember correctly.

1 1/2 lbs medium shrimp with their shells on, thawed and peeled, shells reserved.
3 cloves of garlic, crushed
2 T smoked Hungarian paprika (chipotles would probably work)
olive oil
Optional: bay leaf
2 T good sherry vinegar (or other mild vinegar, like balsamic or cider)
1 quart chicken broth
1 medium yellow onion, chopped
1 small can of tomato paste
a few sprigs of fresh thyme, or about 1 t dried
salt
2 T cream

Sautee the shells over med-high heat in a little olive oil until they turn pink with black spots (i.e., starting to burn), about 3-4 minutes. Add the garlic and paprika and saute until the paprika starts to smoke or turn dark brown.

Add the sherry vinegar and scrape the bottom of the pan. Add the chicken broth and simmer, covered, over low heat for at least 10 minutes. (Optionally, add a bay leaf.) Strain the solids out and discard. Reserve the broth.

Saute the shrimp and onion until the shrimp is barely cooked through. Puree the shrimp and onion in the blender, adding broth to help liquefy the paste. Return the mixture and broth to the pot and add the tomato paste and thyme. Simmer, covered, over low heat for at least ten minutes. Add salt and additional smoked paprika to taste.

Just before serving, stir in the cream.

Puff Pastry Figs-and-Chorizo in a Blanket

I’m going to say if anything was an unqualified success, it was this dish.

400F.

1 Tbsp. olive oil
1 lb. chorizo, sliced
2 cloves garlic, minced
1 small red onion, sliced lengthwise
1/2 c. red wine
1/2 c. sherry vinegar
1/2 c. sugar
1 1/2 c. dried figs (I like white figs in this recipe), trimmed and halved
1 stick cinnamon
1 tsp. Cloves
1 package puff pastry (thawed)
Minced flat-leafed parsley for garnish
1 egg yolk, beaten with 1 T water
Smoked salt (optional)

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion and chorizo and stir for about four minutes, until the garlic and onion is soft and starting to brown.

Add the sugar and stir vigorously for approximately 30 seconds, being sure to coat all the ingredients.

Add the wine, vinegar, dried figs, cinnamon and cloves. Heat to a simmer and let simmer for approximately 30 minutes, until the sauce has reduced and created a glaze for the chorizo and figs.

Cut the puff pastry into 2-in (approx) squares. Place 2T mixture into the center of the square, sprinkle with parsley, then pinch two opposite corners together above the mixture, making “a pig in a blanket.” Brush with egg yolk-water mixture, then sprinkle with smoked salt.

Bake at 400F for 20-25 minutes.

Frothing Acid Dip for Fruit, Nilla Wafers, or Various disgusting things.

Sadly, this didn’t work. The acid has to be ACIDIC for this to work; it did much better with just lime juice. I’ve never had ghost tastes before, but I’ve caught myself since the party tasting baking soda at odd moments. THE HORROR!

Dip:
1 can coconut milk
1 mango, pureed
1 c. lime juice
½ c. browned sugar (I’m thinking ¾ of the way to caramel, here)
Drops of blue/yellow food coloring, to taste

Powder:
Light dusting of baking soda

Fruit – bite sized pieces of NON ACIDIC fruits
Nilla wafers

Make the dip; brush the dipees with baking soda. A neat effect, but you may want to warn people about eating the stuff without dipping it, as it’s quite nasty.

Mushroom Loaf Salad

We didn’t get to this one, but I made it later. Here’s the super-simple recipe:

Serves 1.

1/2 mushroom loaf (a tofu-like substance; you can get it at the asian grocery store)
Vegetable oil
Sesame oil
Black vinegar (Chinese)
1 bunch mizuna or other greens, washed, long bases of stems removed, and torn into bite-sized pieces

Slice the mushroom loaf into slices about ¼ ” thick. Fry over medium-high heat in vegetable oil with a dollop of sesame oil until the mushroom loaf is brown on the sides. Drop the mushroom loaf onto the greens, the raise the heat to high and deglaze with a couple of tablespoons of vinegar. Toss the salad with the hot dressing and eat.

Highly addictive. So drooling.

Mini Meat Ziggurats

Yay! I got some meat glue from Modernist Pantry. Boo! It didn’t work!

Red Chimichurri sauce

Too thin…I need to find another base recipe. The taste was quite nice with the lamb, though.

3 tablespoons kosher salt
1 cup warm water
2 bunches Italian flat leaf parsley
6 cloves garlic
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons chopped fresh oregano
1 tablespoon crushed red pepper
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup distilled white vinegar
2 tablespoons red wine vinegar

Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.

Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.

Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

Lamb a la Sous Vide

As far as I can remember, this is what we did.

170F oven.

Boned leg of lamb
Red chimchurri sauce (above)

Cut lamb into 3-4 sections about 6 inches by 2 inches. Put them in freezer bags and beat to about 1/3 inch thinness. Remove from bags and place on sheets of plastic wrap.

Spread chimchurri on the lamb, then roll into approximately 1-inch width rolls inside the plastic wrap, making sure the wrap doesn’t end up inside the rolls. Put lamb back in the freezer bags, removing as much air as possible. Optional: tie the rolls with twine after rolling but before putting in bags.

Fill a large roasting pan 2/3 full of hot water. Add lamb rolls to water and bake for 1.5 hours.

Poor woman’s sous vide setup :)

De’s G&Ts

Serves one.

Lime.
Ice.
Gin to taste (currently Hendrick’s)
Light agave nectar.
Tonic water.

Slice lime in half and add all the juice to a drinking glass. Add 2 oz gin, then add about 1-2 T agave nectar and stir.  Fill to top with ice, then add tonic water.