egg whites -

by Emily

Bake Better in 2016: Tangerine Soufflés

If your 2016 resolution was to be a more accomplished baker, the good people of Paulding & Co. (a cooking school/space that has been featured on Top Chef and more – very cool) have a recipe just for you. (And lots of other good recipes on their site, too.) Soufflés are considered one of the trickier baked goods to pull off… we all have our stories of that fallen soufflé. Personally, I’m scared to even attempt one these days.

Paulding & Co. has some good tips, though:

What’s the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate.

Hmm. Okay. So, no DeflateGate here. (You’re welcome for that year-old sports reference, by the way.) Now that we have unleashed the secrets, it’s time to try the soufflé… with a twist. It’s a sunny tangerine version!

Tangerine Soufflés

by unsightly

What the Hell am I Supposed to Do With All These Egg Whites?

As I mention in the custard-based ice cream recipes, egg whites can be refrigerated or frozen and used later. If you refrigerate them they should be used within a couple days; in the freezer they will last for a couple weeks.

Now there are quite a few ways to use them up. One is to simply beat a couple into your omelet or scrambled eggs in the morning. Another is meringue topping for a pie, or light meringue cookies (like French macarons). Coconut macaroons are always delicious (and easily frozen for a make-ahead dessert). Egg whites are great for sealing homemade pierogies or raviolis. My favorite way to use up a good amount of egg whites is making these utterly awesome friands, or tea cakes, from Ottolenghi.

To say I’m obsessed with Yotam Ottolenghi is a little bit of an exaggeration, but not much. I love that man. The accessibility and ingenuity of his recipes never fails to surprise me. To date, I’ve easily made over 3 dozen of his recipes, and not one has been a flop. This is my favorite of his desserts.

Blackberry and Star Anise Friands

by BS

Cocktail O’Clock: Shibuya Shake

Any drink that combines the exotic (shiso leaf), the extravagant (St. Germain) and the just plain silly (Squirt!) is an A-OK drink as far as we’re concerned.

This one comes from the just-opened Jasper’s Corner Tap and Kitchen in San Francisco. If you don’t have a Japanese grocer around the corner, we’re pretty sure it would work with a couple basil leaves instead of the shiso. Pretty sure the Squirt is essential though.

Shibuya Shake

in Drinks / Eggs / Endless Cocktails / Recipe / Restaurants 0 comments

by BS

Cocktail O’Clock: The Velvet Pith

The Velvet Pith from Bourbon Steak in Washington, D.C. is one of those wintry egg white cocktails, but re-imagined for summer: cointreau, whipped egg whites, freshly grated nutmeg and fresh basil.

More of Bourbon Steak’s summer cocktails, after the jump.

in Drinks / Eggs / Endless Cocktails / Restaurants 3 comments