Food
Marriage has a way of educating. Take, for instance, the Souffle’.
Soufflé : A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
Now I had no clue what these things were in my bachelorhood. But alas, Mollie is educating me. Look what she pulled from the oven last night.
Delectable. Chocolate, coffee, sugar, lotsa butter, and lotsa beaten egg whites. Wow tasty.
Another one of my favorites that Mollie has created a few times is the Fruit Tart.
Tart : A tart is a pastry dish, usually sweet, that is a type of pie with an open top that is not covered with pastry.
Derek and Sara have been chronicling some of Sara’s raw food exploits, so I thought it’d be fitting to throw the gauntlet down for all things sugary, buttery, and ridiculously high in calories/fat/wonderfulness. Hopefully Mollie will keep me stocked with lots of ammunition!
derek on 02 Aug 2007 at 6:22 pm #
Uh oh, this is going to turn into a blog that I sneak off to when Sara isn’t looking and quickly close the browser when she walks in the room…….
Jayna on 02 Aug 2007 at 9:19 pm #
YUM. Gotta keep Marsh marshmallowy!
cara on 03 Aug 2007 at 1:43 pm #
GO MOLLIE! Lucky Marshy Marsh!
siegelsnest on 03 Aug 2007 at 4:41 pm #
GORGEOUS! Very impressive! Would love the recipe for that souffle! Keep those food pictures coming, fun to hear about Mollie sophisticating you!
Marshall on 03 Aug 2007 at 4:53 pm #
I don’t know if ’sophisticating’ is the right word…maybe something more like ‘expanding’.
Amanda on 03 Aug 2007 at 9:53 pm #
Looks like some yummy stuff! We’ll just need to all get together more frequently for volleyball to help you burn off all the goodies! And if Mollie ever needs taste testers…
Keith on 09 Aug 2007 at 9:02 pm #
Come on that souffler kinda looks like a retarded melted chicken, which means I bet it’s awesomesauce.
Mollie on 14 Aug 2007 at 6:15 pm #
Darren, Here’s the chocolate souffle recipe. It is in the Joy of Cooking cookbook. You should give it a whirl–It was great and very easy!
Position the rack to the lower third of the oven. Preheat to 375. Use either a 7 inch or 1 1/2 quart souffle mold that has been coated with softened butter and sugar.
Heat in a heatproof bowl:
-6 oz semisweet of bittersweet chocolate, chopped (I cheated and just used whole chips and just let them melt.)
-6 T. (3/4 stick) unsalted butter
-2 T. rum, coffee, or water
Stir mixture until smooth. Let cool for 10 minutes then whisk in
-3 large egg yolks
Beat in a large bowl on a medium speed until foamy:
-4 large egg whites, at room temperature
Add and beat on high speed until soft peak forms:
-1/4 t. cream of tartar
Gradually beat in:
-1/4 c. sugar
Beat until peaks are stiff but not dry. Stir in 1/3 of egg white into chocolate mixture, then fold in remaining egg white. Pour batter into souffle mold and smooth top. Bake till risen 25-30 minutes.
You can set aside the souffle at room temperature for one hour or if can be made a day ahead if refrigerated.
I hope you like it!