GRAND MARNIER SOUFFLé - WILLIAMS SONOMA
A soufflé, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Soufflés should be served directly from the oven, before they have any chance to deflate. The soufflé dish, a ceramic dish with tall, straight sides, is usually greased and then dusted with sugar (or, for savory soufflés, bread crumbs) to help the batter "climb" the sides of the dish. For some high-rising soufflés, a collar is fashioned out of parchment paper to give more support.
Provided by WILLIAMS-SONOMA.COM
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- To make the pastry cream, in a saucepan over medium heat, warm the milk until small bubbles appear along the edge of the pan. Remove from the heat.
- In a bowl, whisk together the egg yolks, 1/3 cup of the sugar, the flour, orange zest and salt until pale and well blended. While whisking, slowly add the hot milk.
- Pour the mixture back into the saucepan and place over medium-low heat. Cook, whisking constantly, until the mixture comes to a boil. Continue to cook, whisking constantly, for 1 minute. Remove from the heat and whisk in the liqueur and vanilla.
- Pour the pastry cream into a large bowl and gently press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature or refrigerate until ready to bake.
- Preheat an oven to 375°F. Lightly butter a 6-cup soufflé dish and dust with sugar.
- Remove the plastic wrap from the pastry cream and whisk until smooth. In a deep, spotlessly clean bowl, using an electric mixer, beat the egg whites on medium-high speed until they are foamy and soft peaks form when the beaters are lifted. While beating, gradually add the remaining 1/3 cup sugar and continue to beat until stiff peaks form.
- Scoop about one-fourth of the egg whites onto the pastry cream and, using a rubber spatula, fold in gently to lighten the mixture. Then fold in the remaining whites just until no white streaks remain. Scoop into the prepared dish. Run a thumb around the inside rim of the dish to keep the batter from sticking and help the soufflé rise.
- Bake until the soufflé is puffed and the top is browned, but the soufflé still jiggles slightly when the dish is gently shaken, about 30 minutes. Serve immediately with the crème anglaise. Serves 6 to 8.
COQ AU VIN - WILLIAMS SONOMA
<p>A traditional dish of Burgundy, coq au vin is perfect for both cozy Sunday suppers and small dinner parties. This version calls for bone-in chicken thighs and drumsticks, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 215 minutes
Prep Time 70 minutes
Cook Time 145 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat an oven to 350°F (180°C).
- In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.
- In a Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.
- Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.
- Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.
- Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately. Serves 4 to 6.
- Adapted from <i>Canal House Cooking, Vol. 2</i>, by Christopher Hirsheimer & Melissa Hamilton.
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