Let’s celebrate! I finally completed all my requirements; I’m now a PADI-certified Open Water. I went on two beach dives this weekend, which are a bit harder than boat dives because you have to deal with waves and time your entrance and exit. Other than that, the dive conditions were perfec: Great visibility, the water was WARM, low surge, and lots of sea creatures. I held the largest lobster I’ve ever saw. I also octopi, sea slugs, more lobster, and lots of fishies.
This week’s Sweet Melissa Sunday— Fallen Chocolate Soufflé Cake–recipe took a very literal turn for me. I dropped it. Hence, the broken edges you see. Luckily, it was salvgable and edible. I quartered the recipe and baked it in my mother’s mini-corning ware pan. As you can see, even in a wrong pan it rose beautifully.
My Dad has been talking about soufflés for awhile–why? I don’t know. It think he watched a cooking show–so I gave it to him topped with Dorie Greenspan’s Vanilla Ice Cream and fresh berries. He loved it. He thought it was very light and delicious.
Thank you to Sarah of Blue Ridge Baker for selecting a great recipe this week. For the recipe, visit her blog or buy the book.
Oh, and Sweet Melissa Sunday’s was mentioned in an article in this week’s Washington Post Food Section. You can find the article HERE.
For dinner last night, I made a Savory Amaranth Soufflé the next recipe from Heidi Swanson‘s Super Natural Cooking. It was very delicious and light and at the same time a little rustic tasting because the ramekins were lined with toasted amaranth seeds.
Savory Amaranth Soufflé
Adapted from Super Natural Cooking
- heaping 1/2 cup of whole amaranth
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon amaranth flour
- 1 generous pinch of pure chili powder
- 3/4 cup hot milk
- 3 eggs, separated and at room temperature
- 1/2 cup shredded Gruyère
- Preheat oven to 400 F with rack placed towards the bottom. Butter two 10-ounce ramekins.
- In a dry skillet over medium heat, toast whole amaranth until golden and fragrant. Sprinkle 1/4 cup of toasted whole amaranth over the two ramekins to coat the bottom and sides. Shake out excess.
- Boil water, add a pinch of salt, and add remaining toasted amaranth. Reduce heat and cover. Simmer until tender, 20 minutes or so. Drain any remaining water and set amaranth aside to cool.
- Melt butter in heavy saucepan over medium heat. Add flour and chili powder and whisk until foamy, about 1 to 2 minutes. Do not brown. Remove from heat and whisk in milk. Return to heat and while whisking bring mixture to boil and let thicken for a minute. Remove from heat.
- Cool for a minute and whisk in egg yolks one at a time followed by the cheese. Stir until smooth and then mix in cooked amaranth.
- Beat egg whites with a pinch of salt until they form stiff peaks. Fold into soufflé base in three parts. Gently pour into each of the prepared ramekins to just below the rim. Place ramekins on baking sheet and insert into oven. Reduce heat to 375 F and bake for 21 minutes or until puffy and golden. Serve immediately.
Makes 2 single-serving soufflés.