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Sun Oct 28, 2012 6:39 pm
Sun Oct 28, 2012 7:53 pm
Mon Aug 12, 2019 4:11 pm
Mon Aug 12, 2019 4:59 pm
Mon Aug 12, 2019 10:31 pm
Too yum by far. I did think it was lacking a little something and I added 1/2 pint of liquid smoke. Gives the dish a bit more oomph.
Fancy Feast
Moderators: Grandma Arial, Porthos-of-Borg
15 posts
• Page 2 of 2 • 1, 2
Sun Oct 28, 2012 6:39 pm
Are magpies carnivores?
“Jews should get the hell out of Palestine. They should go home to Poland, Germany, America and everywhere else.”
Sun Oct 28, 2012 7:53 pm
Posts: 703
Location: India
Slogan: An eye for an eye makes the whole world blind (unless you are a fly)
Location: India
Slogan: An eye for an eye makes the whole world blind (unless you are a fly)
Never met a Magpie that didn't love minced meat. That said, they might be stupid and assume they are eating flowers. They are fucking dinosaurs after all. Motherfuckers practically beg to to be extinct.
And in case you think I'm being dinosaurophobic, some of my best friends have been dinosaurs. I had a cockatiel called Nimbus and all it ever did was shriek in my ear, shit on my shoulder and try to tear off my earlobe.
And in case you think I'm being dinosaurophobic, some of my best friends have been dinosaurs. I had a cockatiel called Nimbus and all it ever did was shriek in my ear, shit on my shoulder and try to tear off my earlobe.
Mon Aug 12, 2019 4:11 pm
Just a thought for a special dish that does take time but the effort is worth the outcome.
Inside each soufflé is a melting chocolate truffle that adds richness and depth of flavor. It's not the kind of dish when you are pressed for time.
INGREDIENTS
For truffles
3/4 cup whipping cream
250g bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whisky
For sauce
1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
3/4 cup sugar
1/4 cup water
For soufflés
4 large eggs, separated
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
2/3 cup milk (do not use low-fat or nonfat)
100g bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1/2 vanilla bean, split lengthwise
1/4 cup whisky
Additional sugar (for soufflé dishes)
Powdered sugar
PREPARATION
Make truffles:
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
Make sauce:
Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until colour deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
Make soufflés:
Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
Preheat oven to 230°C. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.
Inside each soufflé is a melting chocolate truffle that adds richness and depth of flavor. It's not the kind of dish when you are pressed for time.
INGREDIENTS
For truffles
3/4 cup whipping cream
250g bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whisky
For sauce
1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
3/4 cup sugar
1/4 cup water
For soufflés
4 large eggs, separated
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
2/3 cup milk (do not use low-fat or nonfat)
100g bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1/2 vanilla bean, split lengthwise
1/4 cup whisky
Additional sugar (for soufflé dishes)
Powdered sugar
PREPARATION
Make truffles:
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
Make sauce:
Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until colour deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
Make soufflés:
Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
Preheat oven to 230°C. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.
Last edited by Ginger on Mon Aug 12, 2019 11:06 pm, edited 2 times in total.
Mon Aug 12, 2019 4:59 pm
Looks scrumptious.
Saturday night must-do.
Saturday night must-do.
Mon Aug 12, 2019 10:31 pm
Spot of Borg wrote:
Classic Tender Beef and Liver Feast
Beef broth, meat by-products, beef, liver, chicken, artificial and natural flavors, calcium phosphate, guar gum, potassium chloride, salt, taurine, magnesium sulfate, added color, zinc sulfate, thiamine mononitrate, Vitamin E supplement, ferrous sulfate, niacin, manganese sulfate, calcium pantothenate, Vitamin A supplement, copper sulfate, menadione sodium bisulfite complex (source of Vitamin K activity), pyridoxine hydrochloride, riboflavin supplement, Vitamin B-12 supplement, biotin, folic acid, Vitamin D-3 supplement, potassium iodide.
Mix all together and put in a bowl to ignore.
Spot
Beef broth, meat by-products, beef, liver, chicken, artificial and natural flavors, calcium phosphate, guar gum, potassium chloride, salt, taurine, magnesium sulfate, added color, zinc sulfate, thiamine mononitrate, Vitamin E supplement, ferrous sulfate, niacin, manganese sulfate, calcium pantothenate, Vitamin A supplement, copper sulfate, menadione sodium bisulfite complex (source of Vitamin K activity), pyridoxine hydrochloride, riboflavin supplement, Vitamin B-12 supplement, biotin, folic acid, Vitamin D-3 supplement, potassium iodide.
Mix all together and put in a bowl to ignore.
Spot
Too yum by far. I did think it was lacking a little something and I added 1/2 pint of liquid smoke. Gives the dish a bit more oomph.
15 posts
• Page 2 of 2 • 1, 2