This week, I returned to work from the winter break. Happily, I was given an extra class, unfortunately, that means less time experimenting with food. Still, our aim is to post for you all at least three times a week. I have Fridays off, too, and have named Friday, “Fine Dining Friday”. Has a nice ring to it, no?
For our “fancier” dinner, we decided to make some old-school food. We were inspired by television to make some cheese souffle and built the menu around it:
Cream of Broccoli Soup
Iceberg Wedge Salad
Brownie Baked Alaska
To make our meal even more delicious, our friends Mike and Kristin shared it with us! We had a really great time and ended up talking/playing games until two in the morning – something I haven’t done in a very long time.
Since this was our first time making cheese souffle, we consulted the internet and the expert for food science – Alton Brown. You can follow this link to the recipe we used (it turned out perfect, as you can see below).
Brownie Baked Alaska:
Step One: Brownie
- Butter 12 oz
- Dark Chocolate 15 oz
- Sugar 1# 2 oz
- Light brown sugar 9 oz
- Eggs 9
- Instant coffee 1 t
- Vanilla Extract 1 t
- Ap flour 10 ½ oz
- Cocoa powder 1 oz
- Salt ¾ t
- Melt butter and chocolate together over a double boiler on stovetop.
- Whisk eggs, sugars, flavorings in large bowl. Set aside.
- Measure dry ingredients in separate bowl.
- Whisk melted chocolate and butter mix into egg mix.
- Then, whisk in dries.
- Pour into a half sheet pan that has been coated with nonstick spray.
- Bake 350F about 15-20 mins.
- Cool down.
In the meantime:
- Line mold of choice (in this case I used my grandmothers circa 1950 dessert cups) with plastic wrap.
- Press in ice cream of choice (we used mint chocolate cookie), and fill to the top.
- Using appropriate cutter, cut out brownie shape to fit on top of ice cream in mold.
- Wrap in plastic and let freeze at least 2 hours.
- Egg whites 5 oz
- Sugar 4 oz
- Vanilla 1/2 tsp
- Lemon juice 1 tsp
- Combine all ingredients in kitchen aid bowl.
- Place over double boiler wile whisking lightly to dissolve sugar.
- Mixer on medium speed until medium peak, then high speed until stiff peak.
- Unmold and unwrap frozen brownie and ice cream.
- Using a piping bag with a star tip, pipe out the meringue to cover outside.
- Then either using a blowtorch, or your oven broiler, apply fire/heat to meringue to a medium brown color all around. I find the blowtorch achieves the best results, and is much more fun:)
Drizzle with chocolate sauce, and you’re done!