My mother visited us for three days, arriving by train from Tuesday afternoon, and flying to New Orleans this afternoon. We mostly just visited quietly, except Wednesday we went out to dinner at Cafe Barada, in Cambridge, which has good Lebanese food and a good outdoor patio (a real patio, which has been there since long before the pandemic). It had been hot earlier in the day, but cooled off by the time we went to dinner.
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adrian_turtle made chocolate souffles Monday night, and we liked them enough to immediately order proper straight-sided ramekins, so she could make puffier souffles. Those arrived yesterday, and Adrian used them to make more chocolate souffles, which we ate at about 6:00. Very good, but next time we should either make and eat the souffles after dinner, make savory souffles as dinner, or just have a large green salad for supper. Neither my mother nor I had much appetite for asparagus and baked fish a couple of hours after the souffles.
[more later, probably]
adrian_turtle made chocolate souffles Monday night, and we liked them enough to immediately order proper straight-sided ramekins, so she could make puffier souffles. Those arrived yesterday, and Adrian used them to make more chocolate souffles, which we ate at about 6:00. Very good, but next time we should either make and eat the souffles after dinner, make savory souffles as dinner, or just have a large green salad for supper. Neither my mother nor I had much appetite for asparagus and baked fish a couple of hours after the souffles.[more later, probably]
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souffles
A lot of souffle recipes contain dairy. I'm not sure if this recipe was an exception, or if she had to adjust/substitute; I also don't remember whether that's a problem for you or your household.
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Re: souffles
Also, you might be amused to know I first read souffles as truffles (maybe because I can't read it accurately without the accent? But that's on me!), and then saw the bit about ramekins. And I was fascinated that truffle-making, apparently, starts with making a souffle?
As you might imagine, my brain was like, "Just go back and read it all again!" So I did.
Yum!
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Re: souffles
Preheat oven to 350F
Prepare 4 ramekins as described below.
Melt and cool 1 cup chocolate chips.
Mix 3 egg yolks with cooled chocolate.
Beat 4 egg whites with pinch cream of tartar, add 0.25 cup sugar and beat until very stiff.
Fold into chocolate.
Bake 25 min.
Admire immediately, because unmolding them will make them deflate a little.
Prepare ramekins: coat bottom and sides very well with good margarine. Sift sugar over bottom and sides and tip out extra. We don't know if granulated sugar or icing sugar works better. Put on cookie sheet and have ready before whipping egg whites.
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Re: souffles
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Re: souffles
Is there a suggestion for ramekin height? I feel like there is what I think of as "usual" height, but I have also seen some that are taller, looking more like a mini crock than a ramekin, if that makes sense.
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Re: souffles