Retro Yum

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:

Cheese Souffle

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

Procedure:

  • 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.

Meringue Topping:

  • Egg whites          5 oz
  • Sugar                    4 oz
  • Vanilla                  1/2 tsp
  • Lemon juice        1 tsp

Procedure:

  • 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!

Enjoy!

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5 Comments

Filed under Family, Food, Recipe

5 responses to “Retro Yum

  1. Mike

    It was an awesome time! The cheese soufflé was fantastic, and the dessert was phenomenal as always! We’re available anytime you need us to polish some food off. Lol

  2. Elise

    Holy freakin’ deliciousness!!!!

  3. Kristin

    We had a GREAT time! Aside from the food, the company was awesome (and the being champs at 2 games of ’80’s Scene It’ was cool too!). Needless to say, we can’t wait to do it again!

    I couldn’t even tell you which was my favorite dish but if I had to choose I would have to go with the cheese souffle. But, I am partial because I am a cheese fiend :oD

  4. Kristin

    LOL – what happened to my smiley face!

  5. Margaret

    looks great! gonna have to try that soup!

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