Ending a Night of Noms With a Sweet Treat
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After a day of roasting, sauteing, mixing and marinading, it was quite nice to just bake up my signature souffle. 70% Dark Ghirardelli Chocolate souffle topped with powdered sugar and paired with chocolate ice cream.
I messed up some of the eggs earlier, so am going to make a batter for Madelines this Saturday. It's rare that I have the time to cook a five course meal in one day, so it was a nice treat to be able to eat well on a weekday. The souffles I baked are for tomorrow's Thanksgiving dinner. On the menu will be an Italian sausage stuffing made with Paesano bread :). Wish me luck, I'm being quite ambitious. The appetizer, a Prosciutto cup stuffed with a sweet potato hash.\ from chowmut's posterous