Very often, sadly actually far too often, there really isn’t the time to cook a dinner that way I would like. I try to make a large quantity of something on Sundays that is loaded with our vegetable, and is great for leftovers, that way I know we’ve got something for those really busy nights. Last week I made the short rib stew on the cover of Food & Wine’s February issue. It had daikon, potatoes, carrots, chicken stock and was topped with kimchi. I loved it because most of these items were in that week’s box. I have some homemade sauerkraut which I cooked in smokey chili oil from our friends at Damn Fine Bacon. The dish was absolutely incredible and it fed us for a week! I am finally finishing it up as a miso soup with roasted butternut squash and soba noodles. But that’s not the recipe for this week, if you are interested and don’t have a copy of the magazine email me and I will send it to you - firstname.lastname@example.org. This week I thought to do two recipes, an Orange Soufflé that takes some time to make which my Mother made when I was a little girl and the other is a savory dish and has no name but is something I make when I have no time.
Orange Souffle 2 Envelopes Unflavored Gelatin 1 Cup Fresh Orange Juice 6 Pasture Raised Eggs separated Grated Rind of 1 Orange and 1 Lemon 1/2 Cup Fresh Lemon Juice 1 1/2 Cups Sugar 3/4 tsp Salt 2 Cups Heavy Cream Semi Sweet Chocolate to shave on the top
Sprinkle gelatin over 1/2 cup of orange juice and set aside. Combine in a heavy bottom saucepan: egg yolks, orange and lemon rind, remainder of orange juice plus the lemon juice, 1 cup of the sugar and the salt. Stirring constantly heat until it thickens and coats spoon. Remove from heat and stir in gelatin orange juice mix. Refrigerate for 30 minutes until it mounds but is not yet set.
Beat egg whites until soft. Add remaining 1/2 cup of sugar to the egg whites and beat until stiff. Beat 2 cups of cream until thick. Gently combine the cream and the orange mix together, then fold in the eggs whites. Pour into a 2 qt souffle pan, smooth surface with a spatula. Before serving shave some dark chocolate on top.
I found this recipe in my old recipe folder some time last year. When I saw it I was reminded of many delicious dinners my mom would make for our guests and this was one of our favorite desserts. Nigel loved it so much but could not understand why it took me almost 5 years before I made it for him!