Caesar Salad with Baby Romaine
Home-Fried Potatoes with Smoked Paprika
Dessert: Individual Chocolate Souffles
Page 144 January 2011 Living Magazine
My heart was thumping even before I started cooking. Yesterday, I planned on making this menu and was ecstatic when I saw chocolate souffles listed as the dessert. In this months Martha Stewart Living magazine, you can find this meal and prep schedule on page 144. I omitted the New York strip steaks with red-wine sauce (I'm a vegetarian, remember?).
Caesar Salad: The creamy, rich, earthy tasting dressing is made with both egg yolk and anchovies. I added plenty of freshly cracked pepper because, I'm a pepper person. To me, you can't have too much pepper. The dressing, made perfect with the homemade croutons, grounded the palate and prepared it for the earthy, down home fried potatoes.
Who could resist the yummy can of anchovies? I know I couldn't.
The Lovely Chocolate Souffle- Doesn't she sound so beautiful? I have never experimented with the fabulous world of souffle making before. A little nervous, was I indeed. I did have to make two batches, but I feel like it wasn't really my fault. Martha, FYI the directions were a little confusing here. The preparation schedule in the magazine tells you to just go on ahead and make the batter ahead of time and then toast the croutons. BE CAREFUL! The thing I did here was make the batter and then it says to add the egg whites. So I just tossed in three egg whites. Mixed and started freaking out. You were supposed to (in the previous step that was skipped) whisk the egg whites with cream of tartar and sugar and then add to the batter. So what did I do? At this point, I just plopped it all into the mixer and said, hell-with-it. Here they are.
Things were getting a little sketchy and a weird vibe was buzzing around me. So, I got out the can of sea salt and sprinkled it over my left shoulder. I think it helped!
|Milk, Cornstarch and Salt|
|Milk, Cornstarch and Salt thickened.|
|Egg whites, cream of tartar and sugar|
|Egg whites, cream of tartar and sugar whipped and ready to go|
|The souffle batter|
|fill ramekins 2/3 full|
|The best part!|