[Jamestown1630]

This week, Souffles - again. Because I tried a new one ;-)

(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)

-JT

[mrs. a]

Here’s my St. Patrick’s Day cooking story.

I am no one’s idea of a cook, but when I was having a St. Patrick’s Day party, I decided to make a beef and barley stew in the crock pot.

No one told me how much barley expands. Did you ever see the movie “The Blob”?

The portion that survived in the crock pot was quite tasty.

[Liz]

This unusual Torte Souffle is a masterful Japanese chef/s creation.
Intensely chocolate; light as air; served w/ chocolate whipped cream.

Chocolate Torte Soufflé

METHOD Elec/mixer 10 min 5 egg whites, tsp sugar using hand-held or
stand mixer. Increase to med--beat to soft peaks, slowly pour in scant 2/3 c
sugar; beat stiff; do not overbeat. Gently fold in chocolate.

PREP CHOCOLATE Melt over bain on med flame 10-12 min 2.5 oz milk
chocolate, 4 oz dark chocolate, 7 tbl butter. Whisk 5 egg yolks; fold gently
into whites.

FINAL Bake in 8" springform lined with buttered/floured parchment 350 deg
25-35 min----pick comes out w/ a few sticky crumbs. Cool on rack til just
warm; unmold.

SERVE slightly warm w/ chocolate whipped cream
(Sprinkle in cocoa and sugar to taste while whipping cream.)

[SkyDancer]

Doing Stroganoff using beef tips. Experimenting. LOL