Mise Recipes: Carrot Ginger Soup and Mexican Chocolate Souffles
I don’t know about you, but I always look longingly at the appetizer and dessert sections of a menu when I’m at a restaurant, and very seldom order from either. Which is a shame, because often the most interesting bits of a menu are located there. (Also the most fattening - think of all the appetizers that are fried!)
The two recipes today are from those sections. I wanted a good wintery soup for the Empire’s menu - something classic with a bit of an unexpected twist, and the Carrot Ginger soup fit the bill. Carrots are easily found in the middle of winter, and the ginger adds a nice fiery kick to it.
Dessert was a bit trickier. Because while I wanted a recipe that sounded delicious - the story dictated that it should be something easily derailed. And what’s more classically prone to disaster than a soufflé? Well, as it turns out, it’s harder to destroy a soufflé than you might think - Molly is either lucky or seriously unlucky - and this one is fiddly, but totally worth it. The “Mexican” spices add a fun twist that is quickly becoming the hallmark of the new and improved Empire.
Enjoy!
Carrot Ginger Soup
based on this recipe
Ingredients:
2 tbsp canola oil
1 small onion, coarsely chopped
1 3-inch piece fresh ginger, peeled and coarsely chopped
1-1/4 pounds carrots, sliced 1/4 inch thick
5 cups low-sodium vegetable stock or broth
1/2 cup fresh orange juice
pinch of nutmeg
salt & pepper
sour cream or crème fraiche for garnish
Instructions:
1. In a large saucepot, sauté the onions and ginger in the oil until soft and fragrant.
2. Add the carrots, stock, and OJ. Bring to a boil, and then reduce heat to low. Simmer, covered, until the carrots are very tender, about 45 minutes.
3. Using that previously discussed most awesome immersion blender (no, seriously, best kitchen tool ever), puree the soup in a saucepan. If you have still not seen the light and purchased yourself one of these, you can transfer the soup to a blender in batches and puree it that way.
4. Add the nutmeg to the soup and season with salt and pepper, if necessary.
5. Serve warm with a dollop of sour cream. Or serve cold with a dollop of sour cream.
Notes:
No, seriously, make sure the broth is low-sodium, because otherwise you end up with a very salty soup.
An interesting note: this recipe is based on one of Gordon Ramsay’s. Well, I couldn’t go an entire crossover and not include a recipe of his, could I?!?
Mexican Chocolate Souffles
based on this recipe
Ingredients:
For the creme patisserie:
2 tbsp flour
2 tsp caster/superfine sugar
1/2 tsp cornflour/corn starch
1 egg yolk
1 whole egg
4 tbsp milk
1 tbsp double cream (or whipping cream for US cooks)
25g dark chocolate (70% cocoa solids if possible)
For the egg whites:
6 egg whites, room temperature
85g caster/superfine sugar
For the ganache:
4 tbsp double cream (or whipping cream for US cooks)
50g dark chocolate (70% cocoa solids if possible)
1 tbsp cocoa
2-3 tsp cinnamon
1 tsp chipotle
½-1 tsp cayenne
4 200-ml soufflé ramekins
unsalted butter, softened for greasing
additional cocoa powder
Instructions:
1. Prepare the soufflé ramekins. Brush the insides with the butter, and then chill to let the butter harden. Coat again with another layer of butter (using your fingers, because otherwise half the butter ends up on the walls of the ramekin, which is entirely too much butter). Sprinkle the extra cocoa powder on the buttered ramekin, exactly like you'd use flour on a cake tin.
2. Make the crème patisserie. Mix the flour, sugar, and cornflour together. In another bowl, lightly beat the egg yolk and whole egg together, and then add about half the flour mix to form a paste. Stir in the rest of the flour and mix well.
3. Heat the milk and cream in a small pot and bring just to a boil. Remove from heat and melt the chocolate in the milk until smooth. Stir the hot chocolate mix into the egg paste, and then return to the pan. Cook stirring constantly, taking care to not be distracted by the three-year-old who has suddenly decided that now is the exact time in which to flood the kitchen sink in an attempt to re-enact the sinking of the dinosaur-laden Titanic. Cook the chocolate (not the child, no matter how tempting) for five minutes until a thick, smooth paste, and then remove from heat. If, by some strange chance, you have been distracted (no idea why)and the paste is not thick and smooth, then press the somewhat lumpy mixture through a sieve, which will at least remove the worst offenders. Leave the bowl of chocolate yumminess until cold, beating occasionally with a wire whisk.
4. Make the ganache. Warm the cream in a pan - don't boil. Once very hot, remove the pan from the heat and stir in the chocolate, cocoa, and spices until smooth. Allow to cool.
5. Preheat oven to 190C/375F.
6. Whisk the egg whites to soft peaks, adding sugar a tablespoon at a time. Continue whisking until the whites are at hard peak.
7. Mix the crème patisserie and the ganache together. Stir in 2 tbsp of the egg whites, and then fold in the rest by thirds. Try not to lose any of the volume. (I have always believed this to be the funniest joke in any recipe.)
8. Fill the ramekins with the mixture, being careful to fill all spaces and leave no pockets of air. The mixture should be even with the rim of the ramekins; use a straight edge to ensure that the top is absolutely flat.
9. Bake the soufflés for 15-17 minutes. They will rise about two-thirds of their original height. They'll jiggle when moved but be set on top.
10. Make a small dip in the center of each soufflé with your spoon, eat the yummy chocolate on the spoon, and pour in however much cream makes you happy. (Think tablespoon, but then keep the cream handy if you like.) Serve immediately.
Notes:
To my utter surprise, soufflés are not that difficult. I admit the recipe is intimidating to read, but it’s actually not hard to do, just a bit time-consuming.
For American cooks: double cream and whipping cream are not actually interchangeable. Whipping cream in either the US or the UK will have around 36% fat. Double cream, however, has 48%. It’s also extremely hard to find fresh double cream in the States, although sometimes you can find a jar of it in World Market or a grocery store with a really good International Section. I ended up finding whipping cream that hadn’t been homogenized, which means the fat separated from the milk, so I tried to stick to the fattiest bits of the milk when cooking, and that seemed to work. If all you can find is regular whipping cream, you should still be all right.
For British cooks who can get fresh double cream: GRRRRR in your general directions. Lovingly, but still. (I also envy you your clotted cream and balsamic-vinegar-and-sea-salt crisps.)
I baked these two ways - I made one soufflé immediately per the instructions, but put the rest in the fridge for about 90 minutes. This worked really well, but the chilled soufflés didn’t rise quite as dramatically as the fresh one. And note that they all deflate fast; I couldn’t photograph them fast enough!
The two recipes today are from those sections. I wanted a good wintery soup for the Empire’s menu - something classic with a bit of an unexpected twist, and the Carrot Ginger soup fit the bill. Carrots are easily found in the middle of winter, and the ginger adds a nice fiery kick to it.
Dessert was a bit trickier. Because while I wanted a recipe that sounded delicious - the story dictated that it should be something easily derailed. And what’s more classically prone to disaster than a soufflé? Well, as it turns out, it’s harder to destroy a soufflé than you might think - Molly is either lucky or seriously unlucky - and this one is fiddly, but totally worth it. The “Mexican” spices add a fun twist that is quickly becoming the hallmark of the new and improved Empire.
Enjoy!
Carrot Ginger Soup
based on this recipe
Ingredients:
2 tbsp canola oil
1 small onion, coarsely chopped
1 3-inch piece fresh ginger, peeled and coarsely chopped
1-1/4 pounds carrots, sliced 1/4 inch thick
5 cups low-sodium vegetable stock or broth
1/2 cup fresh orange juice
pinch of nutmeg
salt & pepper
sour cream or crème fraiche for garnish
Instructions:
1. In a large saucepot, sauté the onions and ginger in the oil until soft and fragrant.
2. Add the carrots, stock, and OJ. Bring to a boil, and then reduce heat to low. Simmer, covered, until the carrots are very tender, about 45 minutes.
3. Using that previously discussed most awesome immersion blender (no, seriously, best kitchen tool ever), puree the soup in a saucepan. If you have still not seen the light and purchased yourself one of these, you can transfer the soup to a blender in batches and puree it that way.
4. Add the nutmeg to the soup and season with salt and pepper, if necessary.
5. Serve warm with a dollop of sour cream. Or serve cold with a dollop of sour cream.
Notes:
No, seriously, make sure the broth is low-sodium, because otherwise you end up with a very salty soup.
An interesting note: this recipe is based on one of Gordon Ramsay’s. Well, I couldn’t go an entire crossover and not include a recipe of his, could I?!?
Mexican Chocolate Souffles
based on this recipe
Ingredients:
For the creme patisserie:
2 tbsp flour
2 tsp caster/superfine sugar
1/2 tsp cornflour/corn starch
1 egg yolk
1 whole egg
4 tbsp milk
1 tbsp double cream (or whipping cream for US cooks)
25g dark chocolate (70% cocoa solids if possible)
For the egg whites:
6 egg whites, room temperature
85g caster/superfine sugar
For the ganache:
4 tbsp double cream (or whipping cream for US cooks)
50g dark chocolate (70% cocoa solids if possible)
1 tbsp cocoa
2-3 tsp cinnamon
1 tsp chipotle
½-1 tsp cayenne
4 200-ml soufflé ramekins
unsalted butter, softened for greasing
additional cocoa powder
Instructions:
1. Prepare the soufflé ramekins. Brush the insides with the butter, and then chill to let the butter harden. Coat again with another layer of butter (using your fingers, because otherwise half the butter ends up on the walls of the ramekin, which is entirely too much butter). Sprinkle the extra cocoa powder on the buttered ramekin, exactly like you'd use flour on a cake tin.
2. Make the crème patisserie. Mix the flour, sugar, and cornflour together. In another bowl, lightly beat the egg yolk and whole egg together, and then add about half the flour mix to form a paste. Stir in the rest of the flour and mix well.
3. Heat the milk and cream in a small pot and bring just to a boil. Remove from heat and melt the chocolate in the milk until smooth. Stir the hot chocolate mix into the egg paste, and then return to the pan. Cook stirring constantly, taking care to not be distracted by the three-year-old who has suddenly decided that now is the exact time in which to flood the kitchen sink in an attempt to re-enact the sinking of the dinosaur-laden Titanic. Cook the chocolate (not the child, no matter how tempting) for five minutes until a thick, smooth paste, and then remove from heat. If, by some strange chance, you have been distracted (no idea why)and the paste is not thick and smooth, then press the somewhat lumpy mixture through a sieve, which will at least remove the worst offenders. Leave the bowl of chocolate yumminess until cold, beating occasionally with a wire whisk.
4. Make the ganache. Warm the cream in a pan - don't boil. Once very hot, remove the pan from the heat and stir in the chocolate, cocoa, and spices until smooth. Allow to cool.
5. Preheat oven to 190C/375F.
6. Whisk the egg whites to soft peaks, adding sugar a tablespoon at a time. Continue whisking until the whites are at hard peak.
7. Mix the crème patisserie and the ganache together. Stir in 2 tbsp of the egg whites, and then fold in the rest by thirds. Try not to lose any of the volume. (I have always believed this to be the funniest joke in any recipe.)
8. Fill the ramekins with the mixture, being careful to fill all spaces and leave no pockets of air. The mixture should be even with the rim of the ramekins; use a straight edge to ensure that the top is absolutely flat.
9. Bake the soufflés for 15-17 minutes. They will rise about two-thirds of their original height. They'll jiggle when moved but be set on top.
10. Make a small dip in the center of each soufflé with your spoon, eat the yummy chocolate on the spoon, and pour in however much cream makes you happy. (Think tablespoon, but then keep the cream handy if you like.) Serve immediately.
Notes:
To my utter surprise, soufflés are not that difficult. I admit the recipe is intimidating to read, but it’s actually not hard to do, just a bit time-consuming.
For American cooks: double cream and whipping cream are not actually interchangeable. Whipping cream in either the US or the UK will have around 36% fat. Double cream, however, has 48%. It’s also extremely hard to find fresh double cream in the States, although sometimes you can find a jar of it in World Market or a grocery store with a really good International Section. I ended up finding whipping cream that hadn’t been homogenized, which means the fat separated from the milk, so I tried to stick to the fattiest bits of the milk when cooking, and that seemed to work. If all you can find is regular whipping cream, you should still be all right.
For British cooks who can get fresh double cream: GRRRRR in your general directions. Lovingly, but still. (I also envy you your clotted cream and balsamic-vinegar-and-sea-salt crisps.)
I baked these two ways - I made one soufflé immediately per the instructions, but put the rest in the fridge for about 90 minutes. This worked really well, but the chilled soufflés didn’t rise quite as dramatically as the fresh one. And note that they all deflate fast; I couldn’t photograph them fast enough!