Posts tagged ‘chocolate’
This kitchen first is one that I have had on the docket (as in, ingredients purchased and ready to go, recipe picked out, no reason not to make it) for several weeks now, and indeed have been more loosely planning on making since before the new year. Given souffles’ reputation for difficulty, and having never made one before (or even eaten one, that I recall), I figured it was a natural choice for a kitchen first.
And yet somehow, the recipe just stayed on the docket for weeks, my extra carton of eggs taunting me from the fridge! It always seemed like too much work, and too many dishes, and in general, too high maintenance. Since you need to eat a souffle straight from the oven, a full 2 qt souffle for a two person household would be completely insurmountable, and most recipes that make individual souffles in ramekins still make at least 6 or 8 souffles (halving is generally difficult because of odd numbers of eggs). We planned on having people over to help us, but the moment was never right, so the souffles never came to be.
Then, thanks to Valentines Day, it finally occurred to me to google souffles for two, and lo and behold! A brilliant solution to all of the above-named holdups to the souffle making process. And so they finally came to be.
I must admit, fudge is one of my absolute favorite candies. Maybe it’s the season, but I really can’t think of any candy I find more delectable, and it is both a shame and a blessing that I only really eat it under two circumstances: when I go to the beach, and at Christmas time.
Despite my seasonal obsession with fudge, until last year I thought that actually making fudge was an impossible feat, requiring mysterious candy tools and magical fudge elves. And as far as I’m concerned most fudge recipes are indeed nearly impossible to the beginner. There are candy thermometers to decipher (and probably purchase, for most of you), delicate balances to monitor, and the ever-tricky question of whether or not the final texture will be all it promises to be–in my experience, even fudge purchased from candy stores can often be grainy, crumbly, too hard, too soft…I even had some recently that I could only describe as mealy, and that was enough to send me straight home to make a batch the foolproof and delicious way.