Cointreau Soufflé

This is a great basic soufflé recipe. Review my video, it will help you!

Preheat oven to 375F

Ingredients:

3TBS Unsalted Butter

3TBS Flour

1 Cup Whole Milk

1tsp Vanilla

1oz Cointreau

1/2 Cup Sugar

5 Egg Yolks

5 Egg Whites

1/2 tsp Tarter

(Extra Room Temp Butter and 1/4 Cup of Sugar for prepping the soufflé dish and meringue.)

Throughly brush the inside of the soufflé dish* with the room temp Butter.  Add the Sugar to the dish and tip it around so the sugar covers it in its entirety. Put it aside until needed

Melt unsalted Butter in medium sauce pan over medium heat. Whisk in the Flour to make a blond roux. Let it cook for a couple of minutes. Now add the milk and whisk until it starts to thicken, add the 1/2 Cup Sugar and whisk until smooth. Let the mixture just start to bubble and take off heat. Whisk in the Vanilla and the Cointreau. Now slowly whisk the egg yolks into the mixture.  Set aside for a moment while you whip the egg whites.

Put Egg whites and Tarter into mixing bowl with a whip attachment. Turn up to high and whip until you get to soft peak stage. At this time, add in a couple of tablespoons of sugar and continue to whip to stiff peak stage. Stop the mixing.

Take a large scoop of the egg whites and put into the roux mixture and stir it in with authority. Then take all the roux mixture and pour it into the egg whites. Now you need to gently fold the mixtures together. Gently, gently so as not to deflate the egg whites. It doesn’t have to be homogenous.

Pour mixture into the soufflé dish, fill about 3/4 full. Put it into the hot oven and bake for about 20 minutes, maybe more.

When it has puffed up, browned a bit and smells amazing, take out of oven and serve right away.

*This recipe will work for 6 to 8 portion size ramekins or 2 larger sizes.

No Knead Bread Recipe

This is an awesome recipe, simple, tasty and elegant. I have it in both metric and US.

No Knead Bread

3 Cups (430g) All Purpose Flour

.25 Tsp Yeast

1.75 Tsp Salt

1.5 Cups (354ml) Water

Mix all ingredients together in a bowl, it will be a sticky dough. Cover, and let sit on the counter for 18 to 24 hours.

After the allotted time, preheat over to 475F. Take a heavy pot with lid, such as an enameled cast iron, and put into the oven as it heats up to temp.

Meanwhile, take the dough and “pour” it on to a floured surface. It is sticky, dust with flour and shape.

When pot is hot, take out of oven and put in the dough, cover, place back into the oven and bake for 30 minutes. After 30 minutes, take off lid and cook another 10 minutes.

Take pot out of oven, put on counter and take the bread out of pot.

Eat well!!

Fudge Pie Recipe

From the Joy of Cooking

This is a wonderful, simple recipe for a single layer chocolate cake. I made some changes from the original recipe in the Joy of Cooking. A bit easier to make.

1 Cup of Sugar

1/2 Cup of Butter (1 Stick) Room Tempreture

2 Eggs

2 Ounces Melted and Slightly Cooled Chocolate

1/3 Cup All Purpose Flour

1 tsp Vanilla

1/8 Tsp Salt

1 Cup Broken Nutmeats (Pecans measured after breaking)

Oven at 325F, Cook for around 30 minutes, check with toothpick, should come out clean.

Cream Sugar and butter, add the eggs, stir, add the chocolate, stir, add the flour, stir, Vanilla, salt and pecans, stir. Put in an oiled 9in round cake pan . Pop in oven and bake for 30 minutes or so. Must be served with Whipped Cream