September 18th, 2019 · 33 Comments
So, are there any of you guys out there who haven’t planned your Thanksgiving dessert yet? I mean, pumpkin pie is all well and good, but can you really beat a chocolate soufflé for sheer holiday decadence? As far as desserts go, I’m all for the ‘wow’ factor — which you can sometimes get without a lot of effort! People are so impressed with soufflés, so much that it’s easy to forget that the bulk of the technique just involves whipping some egg whites.
I participated in a chocolate tasting for Green & Blacks this week, and when it was over, I found myself with six almost-full chocolate bars, so I tried to think of recipes to use them in. Soufflés are always a go-to for me, because they don’t require too many ingredients, and they’re a great way to make a little chocolate into something special.
You know what’s even better? Making these at 10 a.m. for late breakfast. Because, um, I had to get all the kinks out in this recipe. For you guys. I swear.
1/2 cup sugar
4 ounces semi-sweet, chopped
2 ounces 70% dark chocolate, chopped
1/4 cup heavy cream
1 tsp vanilla
3 large eggs, separated
Preheat oven to 400 degrees F. Butter and sugar four ramekins, as desired. Beat egg whites with the sugar at medium speed, until they just hold stiff peaks.
Mix chocolate and heavy cream and microwave for 30 seconds. Let sit for another 30 seconds and stir until combined (if chocolate is not fully melted, microwave for an additional 15 seconds). Allow to cool for a minute and then stir in the egg yolks.
Fold the chocolate mixture into the egg whites. Fill 4 ramekins almost to the top. Bake approximately 12-12 minutes, or until the soufflés are puffed and just set. Serve.
Tags: desserts · food
September 16th, 2019 · 15 Comments
I joined a CSA this winter, and my favorite part of it, so far, was an organic, free range chicken. The moment I saw it, I knew I wanted to do something special with it.
But sometimes the best recipes are the simplest, and this was one of those times. This chicken would make an excellent weeknight dinner, and roasting is by far the easiest preparation imaginable.Â Since it also adds a ton of flavor, you really can’t do much better.
So if you want something healthy and easy after a season of elaborate holiday cooking, try this.Â And happy new year, everyone!Â I, for one, am ringing in 2009Â by giving myÂ kitchen a rest for a day or two!
Garlic Roasted Chicken
1 whole chicken, cut into breasts and legs, skin removed
6 large garlic cloves
1/3 cup olive oil
Preheat oven to 450 degrees.
Rub each chicken breast and leg with olive oil, salt and pepper. Finely chop the garlic cloves and cover the chicken with them.
Roast for 25-30 minutes, or until chicken reaches internal temperature of 165 degrees. Serve.
Tags: food · main dishes
September 13th, 2019 · 10 Comments
This month, I’m doing something especially fun with my food posts — I’ve partnered with Noritake China to create some dishes beautiful enough to live up to their gorgeous china!
For my first dish, I created this scallop salad full of colorful, fresh ingredients. Scallops are a personal favorite of mine — more delicate than shrimp, and more bite-size than a full fish fillet. I can hardly ever resist them on a menu. And the craziest part? I made these in our toaster oven — just a slow bake and a quick broil, and you have all the flavor with exactly zero mess.
To bring out the deep brown tone in the Colorwave place setting, I wanted some bright, vibrant ingredients in this salad — crisp, hand-torn romaine, fresh corn, bright green chives, and juicy pomegranate seeds. Can you think of a better combo?
So what do you guys think? What would you pair with this place setting? I can’t wait to show you the other recipes I have lined up!
For step-by-step photos of how to prepare this recipe, check out Noritake’s Facebook page! And if a pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!
Scallop Salad with Fresh Corn and Pomegranate
8 large sea scallops
1 ear corn, husked
2 tbsp pomegranate seeds
1 tbsp chopped chives
10 large leaves of romaine lettuce
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup grated Parmesan cheese
Additional olive oil, ground pepper and sea salt, for scallops
Heat a pot of boiling water and cook corn cobs for approximately 7-8 minutes, or until they are brightly colored and tender. Remove from water and slice kernels from cob (I find corn is easier to cut when you cut the cob in half first, and then rest the cut end on a surface and cut vertically). Reserve.
Preheat oven to 400 degrees. Brush scallops with olive oil and sprinkle with olive oil and sea salt. Bake for approximately ten minutes at 400 degrees, and then broil at 500 degrees for one minute.
While the scallops are cooking, tear the romaine into bite-size pieces by hand. Combine the romaine, corn, chives, Parmesan, olive oil and vinegar into a bowl and toss together.
Divide the salad into two bowls, and arrange the cooked sea scallops so that there are four in each bowl. Sprinkle with pomegranate seeds and serve.
Tags: appetizers · food · salads · side dishes · sponsored