I made these souffles for my ladies on Valentine’s Day this year. They came out great! Very simple to make and they were gleefully eaten by all.
- Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
- In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
- In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
- Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.
Source: Chocolate Soufflé
Pork Shoulder With Pineapple And Sesame Broccoli
This recipes comes from the February, 2017 issue of Bon Apetit. I’ve found most recipes from the magazine leave a bit to be desired, but this was a really good one. It’s also by a chef who’s focused on healthy eating which is a nice plus.
I found the dressing on the brocolli was too much. I’d suggest using half or maybe even less. Otherwise this came out great!
- 1 1½–2-pound skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops
- Kosher salt
- 1 1-inch piece ginger, peeled, finely grated
- 1 garlic clove, finely grated
- 1 tablespoon plus 2 teaspoons balsamic vinegar
- 1 tablespoon plus 2 teaspoons soy sauce
- 1½ pounds broccoli
- 3 small shallots, thickly sliced
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
- ½ small pineapple, peeled, cut into ½-inch pieces
- 1 tablespoon unsalted butter
Place a roasting pan in oven; preheat to 450°. Cut shoulder into four 1″-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.
Remove stalk from broccoli. Peel, trim, and slice into ¼”-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.
Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 135°–140° for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.
Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 tsp. vinegar and soy sauce. Season with salt.
Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.
Source: Pork Shoulder with Pineapple and Broccoli Recipe | Bon Appetit
Charred Chicken With Sweet Potatoes And Oranges
I got this recipe out of the February, 2017 Bon Apetit. The recipes in there are usually pretty hit or miss, but this was one of the best I’ve found from them. Definitely use a cast iron pan to get nice crispy skin. It also helps that this is a healthy dish. My wife and my 4 year old both loved it.
I skipped the olives because well… olives are gross! Ha!
Continue reading “Charred Chicken with Sweet Potatoes Recipe”
There’s a great ramen restaurant that opened near us. We go there once a month or so, but we’d love to go more often! That’s hard to do when you’ve got two little kids. This recipe makes a great broth to start with. I added baby bok choy and bean sprouts and used pork chops instead of chicken. We’ll make it again!
A simple, comforting recipe for homemade chicken ramen noodle soup.
Source: Simple Homemade Chicken Ramen – Fork Knife Swoon