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By Root 786 0

Cut two strips of aluminum foil to wrap around the dishes—each strip should be at least 6 inches longer than the circumference of the baking dish, and each should stand up 2 inches above the dish’s rim. Butter the shiny sides of the foil pieces. Fold them, butter side in, around the dishes so that the two foil ends meet about 3 inches away from one side of each dish, creating a teardrop shape so that each dish fills out the largest portion of each of the teardrops. Roll and crimp the ends of the aluminum foil together to seal, pressing the crimped ends against the dishes’ sides to hold the collar in place. Place the prepared dishes on a baking sheet and set aside.

2. Mix the chocolate, boiling water, and espresso powder in a medium bowl; stir until the chocolate has melted and the espresso powder is dissolved. Set aside for 5 minutes to cool.

3. Meanwhile, whisk the 1 tablespoon melted butter and milk in a large bowl until well combined; then whisk in the flour until incorporated. Whisk in the two egg yolks, the vanilla, and salt, until uniform. Then whisk in the chocolate mixture until smooth. Set aside.

4. Beat the egg whites in a clean, dry medium bowl with an electric mixer at medium speed until frothy, about 30 seconds. Beat in the 2½ tablespoons sugar in a slow, steady stream. Continue beating for about 2 minutes, or until the sugar has dissolved and soft peaks form.

5. Fold the beaten egg whites into the chocolate mixture with a rubber spatula. Take care not to deflate the whites; simply fold them lightly into the chocolate mixture—there will be streaks of egg white visible. Divide this mixture equally between the two prepared soufflé dishes, taking care to spoon it delicately into the dishes without getting it on the foil collars.

6. Bake for 30 minutes, until puffed high. Serve immediately.

NOTE: The eggs must be separated for this dish—and therein lies the secret to a perfect soufflé. Make sure there is not one speck of yolk in the whites. Let both stand at room temperature for about 20 minutes before proceeding with the recipe. Do not substitute quail eggs or pasteurized egg substitute for the eggs in these soufflés.

ICE CREAM BURRITOS makes 2 dessert burritos

A sundae wrapped in a flour tortilla? Call it a southwestern twist on the banana split with flavors reminiscent of chocolate pecan turtles.

Two 10- to 12-inch flour tortillas

2 ounces semisweet chocolate chips, melted (see page 17)

¼ teaspoon ground cinnamon

4 small scoops chocolate or vanilla ice cream

1½ tablespoons jarred caramel topping, plus additional caramel topping for garnish

2 tablespoons chopped pecans

1. Place the two tortillas on your work surface. Divide the melted chocolate equally between them, spreading it out with the back of a metal spoon; leave a 1½-inch border all the way around the tortillas. Sprinkle each with teaspoon cinnamon.

2. Place two scoops of ice cream in the middle of each tortilla. Divide the caramel topping between the tortillas, drizzling 2 teaspoons over each. Sprinkle each with 1 tablespoon chopped pecans.

3. Fold the burrito closed by bringing the edge nearest you up halfway, then partially cover the ice cream. Fold the sides over to meet in the middle. If they don’t meet, just fold them as far as they can go. Fold the “top” down to encase the filling. Turn over so the seams are down, place one ice cream burrito on each of two dessert plates, and serve immediately, garnishing with additional caramel topping, if desired.

Index

“The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.”

almond (s), 216

and celery root soup with roasted shallots, 24–25

–raspberry cheesecake, 256–57

wafers, chewy chocolate, 219–20

Anaheim peppers, 71–72

apple (s):

–cranberry cobbler, 238–39

and sage, mussels steamed in brandy with, 130–31

smoked pork chops with, 175–76

tart, rustic, 240–41

arroz con pollo, 80–81

artichokes, crawfish stuffed, 132–33

bacon dressing,