Unintimidating Chocolate Soufflé

Tags

chocolate, easy, souffle

Have you ever felt intimidated by something that in your view, is too big to even think about accomplishing? Well, that is how I felt about soufflé recipes or at least, how I used to feel. You know when you are eating in a restaurant and you see this big, fluffy, almost too perfect specimen of a dessert and you think: “Wow, I bet that’s hard to make.” That’s exactly how most home cooks feel about the soufflé. Some culinary schools even have a semester class devoted to learning how to make the perfect souffle. I’m not the kind to back down from a challenge, so I set about dispelling the mystery that surrounds the soufflé.  I’ve watched many a YouTube video as well as channeling my inner Martha Stewart and came up with what I call the unintimidating Chocolate Soufflé recipe.

I needed a soufflé dish in order to make the dessert which by the way, I found at GoodWill for only $1.99. And then, I was off to meet my opponents: Eggs, Chocolate and Sugar. “You mean this is it?” I said to myself, “Only three ingredients and I have been denying myself this lovely little treat all of these years?” So with my confidence at an all time high, I slayed these little warriors and in 30 minutes flat, I was in chocolate paradise.  Here’s how I did it:

Preheat oven to 350 degrees

6 ounces Semi-Sweet Baking Chocolate , finely chopped ( I used Ghirardelli)

4 egg yolks

7 egg whites

1/4 c sugar + some to coat soufflé pan

Unsalted butter at room temperature to coat souffle pan

Butter the soufflé pan and dust with 1 tsp sugar.

Melt the chocolate in a heat-proof bowl in microwave until melted and glossy. Stir in between melt time. Set aside to cool.

Beat egg yolks in electric mixer on medium and gradually add 3 tsp of sugar until mixture is pale in color and slightly thick.  

Once chocolate is cooled, add to the egg yolk mixture and beat on medium speed until well incorporated. 

In separate mixing bowl, beat egg whites on medium speed while gradually adding remaining sugar until eggs whites form stiff peaks.

Add 1/3 of egg whites to the chocolate mixture and stir to incorporate.  Gently fold the remaining egg whites into the chocolate mixture. (do not stir, as it will deflate the egg whites)

Pour into the souffle dish and bake for 30 minutes. Make sure rim of soufflé dish is clean. Serve immediately as the eggs will gradually deflate once removed from the oven. Dust with confectioner sugar and serve with fresh whipped cream.

Don’t forget to enter the Christmas In July Giveaway! Submit your favorite Christmas cookie recipe and tell us why Christmas just isn’t Christmas without this recipe. Winners will be chosen the week of August 16th and will receive a set of Ceramic Measuring Cups by My Souls Window

Cookbook Corner

Tags

cookbooks, french, gastronomique, julia child, recipes

I was at the library one day looking at cookbooks (no surprise there) and sitting on the shelf was a massive book that I thought had been misplaced. But upon further inspection, learned that this was more than just a ginormous book. This gem is known in the foodie world as the “culinary bible”.  With my curiosity peaked, I decided to drag it to the checkout desk and take it home for my own test drive.  The LAROUSSE GASTRONOMIQUE culinary encyclopedia is not your typical cookbook. The size of the book alone, tells you that you’re in for so much more.

Originally printed in 1938, this book has seen many revisions as technology and culinary advances have been made. So don’t worry if the recipe calls for an odd ingredient because chances are, you will probably now be able to find it in your local grocery store. If you have ever dreamed of traveling the world and eating at the local restaurants but can’t afford it, your taste buds are in for a real treat! Gastronomique takes you to the greatest culinary regions of the world and loads you with recipes, interesting facts and even step-by-step demonstrations then, whisks you away to your next destination. Still, this book is even more than that. The famous chef Julia Child is quoted as saying “If I were allowed only one reference book in my library, Gastronomique would be it.”

Admittedly, I’m not a 1,300 page book-reading kind of gal (sorry, short attention span) but this book had my eyes glued to the pages. It’s the everything you EVER wanted to know about cooking kind of book. Ok, so maybe I’ll never have a reason to learn how to butcher a calf. But, I did learn how to make a mean chocolate soufflé. Versions of this book retails for over $125.00. But, The Ravenous Kitchen is always sniffing out a deal, and found it on Amazon for only $15.00 bucks! It’s definitely not a quick read, but I hope you will find this book insightful and a great addition to your cookbook corner.

Happy Reading!

The Ravenous Kitchen

P.S. Remember to enter the Christmas In July Giveaway!

Simply tell us what your favorite Christmas cookie is and if selected, your cookie and recipe will be featured as our holiday cookie of the month and also be the proud recipient of a set of Ceramic Measuring Cups by My Souls Window.*  

Sunday Reflections

Tags

Faith, God, Plan, Purpose, Security

As I was preparing for our brunch this morning, I opened up my kitchen window to take in the fresh morning air. Although it is late July, it felt as if it were an autumn morning in October and that a change in the weather was somewhere lurking around the corner waiting to make its appearance.

It was at the moment I reflected on the fact that even though our country is experiencing all kinds of changes in the weather, politics and moral issues, the only constant is God. See, I still believe in the absolutes of the word of God. Whether or not our country will ever be united under one God again (that’s what our Pledge of Allegiance says),  I KNOW FOR CERTAIN that he is real and is actively present in my life. This in and of itself gives me peace and security, knowing that my God has a plan and a purpose for my life that WILL prevail regardless of what’s going on in and around the world.

If you can’t say the same for yourself, I invite you to get to know him better for yourself. It will be the best decision you make your entire life!

“All whom My Father gives (entrust) to Me; will come to Me and the one who comes to ME I will most certainly not cast (reject) out Him that comes to Me”.

                                                                                     John 6:37 (amplified)

Christmas in July Giveaway

Tags

christmas, cookies, giveaway, measuring cups

Wow! Did you know that it is only 151 days, 05 hours, 03 mins. and 54 seconds until Christmas? But who’s counting anyway? I come from a family of 12 siblings and as you can imagine, we have to plan ahead as to when, where and who will host the annual Christmas cookie exchange and holiday get-togethers. Usually the sisters, nieces and sisters in love(law) get together for a bite to eat and attempt to synchronize our calendars. Ok, we have a little fun too. But by the time the evening is over, all the details are hammered out.

It’s easy to get stressed out and overwhelmed during the holiday months with all of party invites, shopping and family get-togethers etc..  Starting starting this month, The Ravenous Kitchen will feature a different Christmas cookie each month with step-by-step instructions plus other little tidbits to get you prepared ahead of time and hopefully keep you in the holiday spirit.

To get the holiday season off right, The Ravenous Kitchen is giving away 2 sets of these adorable Ceramic Measuring Cups by My Souls Window.* To enter, tell us what your favorite holiday cookie is and if chosen, your cookie and recipe will be featured as the holiday cookie of the month! Oh… and we’ll also send you a set of the ceramic measuring cups.  The comment section is located at the top right corner of this page.

Winners will be chosen the week of August 16, 2013.

* Note: This is not an advertisement. Giveaway sponsored entirely by The Ravenous Kitchen.

Thrifty Thursday

Tags

deals, goodwill, thrifting

Welcome to our first edition of “Thrifty Thursday”. Here I will show and tell you what The Ravenous Kitchen scored this week while out thrifting. I quite often mention in my blogs that I am a diehard fan of GoodWill, Thrifty Threads, Craigslist, Ebay……and basically any store that has used or gently used items. Most of my hauls consist of kitchen type gadgets but from time to time I score really nice dresses, candles, and clothes for my daughters. Just right after Christmas I scored 2 large bottles(plastic seal attached) of Philosophy brand body wash and lotion for $2.99 each!  They were still in a gift box when I spied them. Anyone who is familiar with Philosophy knows what a steal that was.  I guess someone didn’t like their Christmas gift and decided to donate to GoodWill. O well, their loss…..MY gain!

You would be surprised what people will donate to GoodWill. The wackiest I have seen so far is packaged valentines day candy sitting on the shelf (mind you, this was in June.) Craigslist is also one of my favorite sources to purchase new and gently used items as well. As a matter of fact, earlier this week I was perusing Craigslist and typed in the word “kitchen” under the search menu. Low and behold, someone was trying to sell a name brand, new, in the box, instructions and all, BREAD MACHINE!!! A chorus of angels were singing in my ear. I have been wanting a bread machine for years. He wanted $20.00, I offered $15.00 and it was a done deal. I’m making a loaf of french bread this very minute to go with my pasta e fagioli for dinner tonight.

Thrifters are made, not born. It takes diligence and patience to score that one special thing you have drooled about and maybe even coveted from your next door neighbors house. But folks, trust me, it’s out there, just waiting to be thrown out and picked up by you.

This Week’s Haul:

Marble Rolling Pin-$4.99 

 24k Gold Plated Flat Ware  (41 pieces) – $6.00

Vintage Double Rolling Pin- .99¢ 

Cutting Board with Pastry Guide – $1.99  

Birthday Cake Fit for a King

Tags

birthday, cake, celebrations, family

  I dedicate this blog to my husband who by the way, is celebrating his birthday today. At my house, birthday’s are pretty special. We usually have a really big breakfast in the morning followed by opening gifts. Later that evening, we go out to dinner and celebrate with cake and ice cream at home. Sure, it’s fun to open gifts and cards. But for us, the best part is really just being together to celebrate another year of good times, and maybe even a few struggles, yet here we are another year later, doing it all together as a family. I will share with you my recipe for a White Butter Cake with Swiss Buttercream Icing. I will admit, trying this icing recipe for the first time had me on the edge, but after a few attempts it’s “a piece of cake.” Enjoy!

Love you Babe, Happy Birthday!!

Chocolate Ganache Filling

8 oz package of semi-sweet chocolate squares (make sure to use quality chocolate)

3/4 c Heavy Cream

2 Tsp Vanilla

Chop chocolate squares into small even pieces.

Heat heavy cream in saucepan over medium heat, bring to a boil, but do not scald.

Pour hot milk over chopped chocolate and slowly stir to melt the chocolate but avoid getting too much air into mixture.

Once melted, set aside for 30 min-1 hour to set.

Swiss Buttercream Icing

6 egg whites
pinch of salt
1 cup sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups butter, cut into tablespoon portions and softened
1 Tablespoon Almond extract and 1 Tablespoon vanilla extract

In the bowl of an electric mixer, beat the yolks and salt until thickened (or until soft peaks are formed).

Meanwhile, combine the sugar, water, and tartar in a medium sauce pan and set over medium heat. Cook until the sugar is dissolved and the mixture reaches the 245 on a candy thermometer.

With the mixer still running and beating the eggs, pour the sugar mixture in a slow steady stream down the side of the bowl, being careful to avoid hitting the mixer’s whisk. Continue beating until the egg-sugar mixture is cool and the side of the mixing bowl registers room temperature when you touch it.

Reduce speed to medium and begin beating in the butter one tablespoon at a time. Continue beating until the buttercream holds soft peaks. Add the vanilla (and any other flavorings). Chill until the buttercream is firm but spreadable.

Recipe adapted from: The Kitchn

White Butter Cake

2 large eggs separated

1 3/4 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated white sugar, divided

1 teaspoon pure vanilla

1/2 cup whole milk

1/8 teaspoon cream of tartar

Butter and flour two – 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 -25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes.  Place a wire rack on top of the cake pan and invert, lifting off the pan.

TO ASSEMBLE:

With a serrated knife slowly cut across one of the cake and divide into 2 halves. Ice one of the halves with the chocolate ganache filling. Ice the remaining 2 cakes with the buttercream icing and assemble with ganache filled cake in the middle.

A peek inside:

The Ravenous Kitchen Catering Co.

The Ravenous Kitchen

“A catered event is a fantasy, a kind of living theater in which the guest are the most important members of the cast.”  The Ravenous Kitchen

The Ravenous Kitchen is now offering catering services for small and medium sized events.  The staff at Ravenous Kitchen will work with you to create a delicious menu and will accommodate specific dietary restrictions while keeping in mind your budgetary requirements. We also use local and whenever possible, sustainable ingredients.

The Ravenous Kitchen specializes in catering breakfast, lunch, box lunches, holiday parties or even just a small gathering of family and friends. No event is too big or too small, they are all special to us.

Call us at (317) 443-4138 for a sample menu.

*For your assurance all consumable products are prepared in a Board of Health Certified Kitchen.

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The Ravenous Kitchen Catering Co.

Tags

catering, corporate events, events, food, luncheons, weddings

“A catered event is a fantasy, a kind of living theater in which the guest are the most important members of the cast.”  The Ravenous Kitchen

The Ravenous Kitchen is now offering catering services for small and medium sized events.  The staff at Ravenous Kitchen will work with you to create a delicious menu and will accommodate specific dietary restrictions while keeping in mind your budgetary requirements. We also use local and whenever possible, sustainable ingredients.

The Ravenous Kitchen specializes in catering breakfast, lunch, box lunches, holiday parties or even just a small gathering of family and friends. No event is too big or too small, they are all special to us.

Call us at (317) 443-4138 for a sample menu.

*For your assurance all consumable products are prepared in a Board of Health Certified Kitchen.

Secrets and Sirloin Beef Tips

Tags

beef tips, secrets, sirloin, wild rice

T.G.I.F……..No, it’s not what you’re thinking. “Thank God its Finally” under 90 degrees outside!! I’ve been itching to turn on my oven and cook a meal without feeling the towering inferno inside my house. Don’t get me wrong, out of the four seasons we have here in Indiana, summer is my absolute favorite. But geesh!! 98 degrees plus humidity?? I’m not even going to go there about my recent bad hair days. In other news….

One of big daddy’s (my husband) favorite meals is sirloin beef tips served with wild rice or potatoes. He’s a real meat and potatoes kind of guy and pretty much loves anything I cook, but this one is exceptionally delicious in his book. Shhhhh… I have a secret that I have been keeping from him for years now.  I don’t really use sirloin in my recipe. Gasp!! I know communication is the secret to a good marriage. But trust me girls, if you make this for your man, he’ll be smacking his lips and you will be crowned “wife of the year.”

Recipe for “Sirloin” Beef Tips 

2 lbs stew beef

1 medium onion

8 oz pkg white mushrooms

4 cups beef broth

4 garlic cloves

4 Tbsp butter

3 Tbsp vegetable oil (for pan)

1 c dry white wine

4 Tbsp flour

salt, pepper

DIRECTIONS:

Mix salt, pepper and flour in shallow pan.  On medium high, heat oil in dutch oven or large pan. Dredge (coat) pieces of meat with the flour mixture and saute in pan making sure not to crowd the pan with too many pieces of meat.(do this in batches if necessary). The meat should be evenly browned on all sides but still pink inside. Remove meat from pan and place on paper towel to absorb excess oil.

Slice onions, garlic and mushrooms in medium size pieces.  Add 2 Tbsp of butter to the hot pan and saute onions until golden brown.  Add 2 more Tbsp of butter to pan and add garlic and mushrooms and saute until mushrooms turn light brown color. Remove mushrooms, garlic and onion mixture and set aside.

At this point, the bottom of your pan should be coated with brown bits from the meat mixture. This is called “Fond” and should not be removed. This fond is what actually helps to season the meat and will cause the liquid to thicken.

Turn heat down to medium low and deglaze the pan by adding the white wine while scraping the bottom of the pan to loosen the bits of fond. Reduce the liquid for approximately 5 minutes.

Add beef broth, meat and vegetable mixture back to the pan, cover and simmer on medium low for approximately 1 hour or until meat is fork tender.

Note: Check on meat every 20-30 minutes and stir to make sure meat is not sticking to bottom of pan. If so, reduce the heat on the burner and continue to simmer until tender.

Serve the tips over a steamy bowl of wild rice or mashed potatoes. Enjoy!

Low Carb Bruschetta Spaghetti

Tags

healthy, heart healthy, low carb, pasta, sodium, tomatoes, whole grain

Although I am keenly aware that many of my recipes are not what you would consider low carb or heart healthy, I do try to fit in healthy recipes for my family on a regular basis.  I recently made this dish for my dad who by the way, is brutally honest and he gave me the thumbs up (thanks Daddy!). Just because you may have been advised to watch your sodium and cholesterol intake, doesn’t mean your food has to be flavorless. Substitute butter for olive oil and other flavored oils such as grapeseed, peanut or even walnut oil. Another way to season food without sodium is to use different herbs and spices in place of seasoned salts and high sodium condiments. One I personally like to use is Herbs de Provence. I know it sounds fancy but it’s just a combination of rosemary, thyme, basil, marjoram and savory. Another salt substitute is fresh lemon juice and garlic. On your next trip to the grocery store, take a stroll down the spice aisle and pick up a few new spices and experiment with them at home. Your tastebuds and your ♥ will thank you!

Note: I served my with grilled skinless chicken breast, for added protein.

DIRECTION

1 pkg Whole Grain thin spaghetti

2 Tbsp olive oil

2 Tbsp garlic, minced

1 shallot, minced

2 Tbsp balsamic vinegar

3 cups fresh San Marzano tomatoes, diced

4 Tbsp Herbs de Provence, or to taste

Fresh basil

Parmesan Cheese (optional: use sparingly, contains sodium)

Cook pasta according to package directions or Al dente’ (still slightly firm)

Heat a large saute’ pan over medium high heat with olive oil. Saute shallots until golden, then add garlic and saute’ for another 5 minutes. Add tomatoes, balsamic vinegar and herbs de Provence. Heat until warmed (about 2 minutes). Combine pasta and tomato mixture and heat until warm. Sprinkle with fresh basil and parmesan cheese. (approximately 2-3 min) Makes 4-6 servings.