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A classic romantic desert. Nothing says I love you like whipping egg whites into infinity. This recipes breaks with tradition and offers something other than the ubiquitous Valentine’s Day chocolate overload, while still staying on topic ;)
— Recipe by ChefSteps

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Soufflés are based on great meringue. The air you whisk into egg whites will allow the soufflés to obtain their celebrated rise.

Read our guide on the science of meringue before you try this recipe.

Once you have read about the science, follow these guidelines for making meringues and soufflés. Acting on these insights will give you a much better chance of success.

1. Always use clean and dry equipment. Egg whites are likely to deflate if you introduce any fat into the bowl you are using to whisk the meringue, or have fat on your hands or the tool you are using to whisk the egg whites. Even a little drip of water can sink the egg whites. Make sure you use a clean, dry whisk and a clean, dry bowl.

2. For that reason, we suggest using all metal utensils and bowls for making a meringue. It's much easier to see flecks of fat on a metal whisk than a silicone spatula. For the best results, make your meringue in a copper bowl. Copper bowls have historically been used to beat egg whites because copper ions tend to form bonds with the reactive sulfur groups in egg white proteins, preventing them from binding too tightly to other proteins. As a result, the egg white foam is more stable because it's difficult to over whip it.

3. Use older eggs at room temperature to make the meringue. We don't recommend trying to make meringue with just-laid eggs from the farm. Instead, let the eggs sit for a bit in their shells or allow the measured egg whites to stay in a bowl in the refrigerator. Using older egg whites allows moisture to evaporate. Plus, the egg whites also become more alkaline, making it easier to unwind the proteins and whip them into shape. Room temperature egg whites more readily facilitate protein unfolding to form the initial mesh that suspends water droplets and air bubbles.

4. Temper the eggs. Make sure that the egg whites are at room temperature before whipping. As a rule it is easier to separate eggs when they are cold. If aging the egg whites in the refrigerator, then they will need to be brought back to room temperature. Keep separated eggs covered, especially the yolks, as they can form a skin.

Preheat the oven to 375 °F / 191 °C and position the rack near the lower-middle part of the oven.

Melt the butter in the same saucepan you plan to cook the base in later. When the butter is melted, brush down the bottoms and sides of the ramekins. You want a light but thorough coating of butter. Make sure every spot is covered. Any spot that is left without butter or sugar is where the batter will stick, which will make the rise of the soufflé lopsided.

Add a small amount of sugar to one of the ramekins. Turn the ramekin on its side and rotate it slowly, allowing the sugar to adhere to all the buttered surfaces. Sugar the ramekin you are working with over the next ramekin, allowing any excess sugar to fall into that one. Gently tap each ramekin to remove any excess sugar. Repeat until all the ramekins are coated evenly with sugar.

If there is any tiny spot without butter and sugar coverage, brush a bit of butter and add sugar on top.

Use ramekins that have smooth, straight interiors. The straight sides facilitate a more stable rise for your soufflés.

Mix the sugar, flour, and salt in a small bowl.

Pour the cream into the now cool saucepan where you melted the butter. Whisk the flour mixture and vanilla bean paste into the cream. Turn the heat to medium or just one step above medium.

Whisk the mixture constantly to prevent any burning or bits of flour from clumping up. You want consistent, even cooking. At first the liquids will grow thinner. Keep stirring to avoid lumps. Then you will see simmering bubbles around the edge of the pan. At this point, the base will start to steam and thicken. The base should start to turn glossy, shiny, and opaque. Leave no part of the saucepan untouched by your whisk. When the base comes to a boil, whisk and cook it on medium heat until the base starts to thicken and pull away from the bottom of the pan, about one more minute. It should look like a thick caramel sauce at this point.

Add the egg yolks to the hot base and whisk them in. Work quickly to incorporate the egg yolks fully so they don't scramble. Transfer mixture into a mixing bowl and place into the refrigerator for 30 minutes. This allows the base to cool before folding in the meringue.

You can also store the soufflé base in the refrigerator for up to a week. When you are ready to make the soufflés, warm up the base by putting the bowl into a hot water bath. You can also zap it in the microwave, 10 seconds at a time, stirring between and checking the temperature, until the soufflé base is room temperature. Or, you can allow the soufflé base to sit out at room temperature for one hour.

Grab your copper bowl, if you have one. If not, you can use any large metal bowl. You want a bowl that you can lift and move around. Make sure the bowl is impeccably clean and dry.

Hold your whisk up into the light to see if there are any flecks of fat or food on it. If so, clean the whisk and dry it. Be meticulous about this part, since one little speck of fat will deflate your meringue. You will see it right away as you whisk. So, if you do not see any larger air bubbles being trapped in the egg whites in the first 30 seconds of whipping, you will have to start again with clean equipment and new egg whites.

Holding the bowl in one hand, quickly whisk the egg whites back and forth in the bowl, which should create a lot of air in there. Switch hands occasionally, if you can. Keep going. If you are quite efficient at this task, it should take you about two to three minutes to have medium peaks in the egg whites. It could take a moment or two longer if you are new at this. However, if peaks are not forming after five minutes of whisking, start again.

Once you have medium peaks of egg whites, fold in the sugar. Beat it in, back and forth, the same way you did with the egg whites. Within a moment or two, lift the whisk. Do the egg whites hold onto the whisk and look glossy? If so, you are ready.

Put one-third of the meringue into the bowl with the base. Using a clean, dry metal spoon, fold the meringue into the base. (Using a whisk here could push out some of the air in the meringue.) Move the bowl with one hand and the spoon with the other. Skirt the edges of the soufflé base with the spoon, then continuously lift up from the bottom.

When the first third of the meringue has been fully incorporated, repeat with the next third of the meringue, then the final third.

You are looking for the batter to be a homogenous color. You don't want big streaks of white but it is okay if there are a few blotches of white. If you keep stirring the soufflé batter until it is completely smooth, you could overwork it. Don't be a perfectionist about this.

Fill the buttered and sugared ramekins evenly with the soufflé batter. Fill almost entirely to the top of the ramekin, leaving one-quarter inch of room at the top.

Clean off the rim of each ramekin with a paper towel or cloth. A clean rim will prevent the batter from sticking to the ramekin, giving the soufflé a chance at an even rise.

Place the filled ramekins onto a sheet pan.

Put the pan of soufflés into the oven. Close the door. Do not open the door until the soufflés are fully baked-You will know they are ready when they have risen, the tops are browned, and the insides are still soft, which should be about 20 minutes.

Cooking with a Smart Oven Air?

Baking pan on rack position 7.

Bake for 23 to 25 min.

Garnish the soufflés right away, then enjoy them with friends. You can garnish them with powdered sugar or make a well in the center of each one and pour in some crème anglaise. You decide.

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Soufflés are based on great meringue. The air you whisk into egg whites will allow the soufflés to obtain their celebrated rise. Read our guide on the science of meringue before you try this recipe. Once you have read about the science, follow these guidelines for making meringues and soufflés.

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Whole Roasted Cauliflower With Almond-Herb Sause

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Whole Roasted Cauliflower With Almond-Herb Sause

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"This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish."
— Recipe by NYT Cooking

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Yield 2 main course servings, or 4 to 6 side dish servings

Time About 2 hours

Ingredients

For the cauliflower:

1 large cauliflower

Olive oil

Salt

For the sauce:

⅓ cup blanched almonds

6 to 10 anchovy fillets (optional)

2 garlic cloves, peeled

2 tablespoons unsalted butter, at room temperature (or use olive oil)

½ cup extra-virgin olive oil, plus extra for basting

2 teaspoons wine vinegar (white or red), more to taste

½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination

½ to 1 teaspoon red pepper flakes (optional)

Salt and ground black pepper

Preparation

1. Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

2. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

3. Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

4. Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

5. Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

6. Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.

7. In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

8. When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

9. Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Adapted from "Kitchen Gypsy" by Joanne Weir

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Whole Roasted Cauliflower With Almond-Herb Sauce Recipe

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This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan

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This bold main course is perfect to share with your partner. Ask your butcher for a steak big enough for two people, then follow the video below. If you have a thermometer I would cook till 130 F at the thickest part. Let your meat rest 5-10 minutes after cooking before cutting!! You can serve it with these dreamy cheesy mashed potatoes and kick-ass chimichurri.

— Recipe by BON APPÉTIT

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I have a lot of steak puns, guys,

it's gonna be really rough.

(giggles)

Stay calm, get it?

Steak calm?

(upbeat music)

Are you ready?

Alright, this is what's happening.

We're gonna make a perfect steak.

So let's just take it from the top.

Steak it from the top, did you get that?

The first thing you have to do is buy a beautiful steak.

Buy your steak a day or two ahead

of when you actually want to eat it.

Season both sides, pepper too.

If you don't like pepper, don't pepper it,

but you gotta salt your steak.

And put it on a rack like this right in the fridge.

The best thing to do if you

have a cast iron, pre-heat your pan.

Steak with me now.

(laughs)

I can't.

Alright, this is hot, and I really

want to make contact the whole time.

Look at the edge.

The edge is gonna tell you a lot about what's happening.

And now that I can see, I've got some brown edges.

I want to turn the steak several times while it's cooking.

I want that crust on the outside edge,

but when I slice into the steak, I want to see it more

evenly pink all the way through.

And you get that effect by turning the steak back

and forth a couple times on each side.

It steaks a lot of patience.

It's getting really beautiful, even browning everywhere.

I can tell a little bit by pressing that this guy is

already approaching medium-rare.

When you're taking the temperature of a steak,

or any cut of meat, never go in straight top bottom.

What you want to do is get the point of the thermometer

as close to dead center as possible.

Actually, we're at 126,

exactly where we want to be for medium rare.

So, what we're gonna do now is called butter basting.

Unsalted butter, garlic, really nice thyme,

a little rosemary, and we're gonna start spooning

that up and over the steak.

That's a good lookin' steak right there.

This steak looks incredible, and it looks

good enough to eat, but you have to let it rest.

Muscle fibers open up again, they relax,

and it allows the juices in the steak

to redistribute evenly.

So wait.

Steak tuned.

More puns with take or steak or more puns with steak.

Or?

Like steak a claim.

Alright, it's not that complicated.

Start with a great steak, season it,

sear it, cook it to perfection.

That's it, she's a beaut.

Steak a bow!

Oh, somebody put a steak in it.

Steak my word for it, guys.

This steak is gonna steak off!

It doesn't steak a rocket scientist to make a good steak,

you know what I mean?

[Woman] Don't burn it at the steak.

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I have a lot of steak puns, guys, it's gonna be really rough. (giggles) Stay calm, get it? Steak calm? (upbeat music) Are you ready? Alright, this is what's happening. We're gonna make a perfect steak. So let's just take it from the top. Steak it from the top, did you get that?

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Romantic red & passionate
— Recipe by Naturally Ella

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If you are not a beet lover, this beet pasta is not for you (but check below for a good swap). The beets are roasted whole, peeled, then pureed with a bit of cream, lemon, and dill to make a puree. The dill/lemon combination might seem a bit counter to most beet pairings but together, this pasta feels like a winter dish looking forward to spring. As for lunch, I prefer this pasta for dinner and to make extra roasted beets for this avocado salad. Also, if you were hoping for homemade pasta made with beets, check out this recipe.

Roasted Beet Pasta with Dill and Lemon

Beet Pasta

variations

This beet pasta is a bit on the non-traditional side of pasta as the sauce is less of a sauce and more of a puree. Add more pasta water/cream if you want to thin the sauce down. You can also try this pasta with golden beets but the color of the red beets makes this dish for me.

Protein: Not picture, but added quite often- toasted chickpeas are a nice finishing touch to the final dish or occasionally I'll puree chickpeas into the beet puree.

Carrots: It was a toss up on which variation to share but roasted carrots are amazing in place (or in addition to) the beets in this dish. The carrots are slightly sweeter and less earthy (for those who aren't a fan of beets!)

Vegan: Swap out the heavy cream for almond milk- the almond milk adds a nice bit of nuttiness to the puree while increasing the creaminess.

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Roasted Beet Pasta with Dill and Lemon | Naturally.

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If you are not a beet lover, this beet pasta is not for you (but check below for a good swap). The beets are roasted whole, peeled, then pureed with a bit of cream, lemon, and dill to make a puree.

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Treat yourself—it’s caviar, but it won’t break the bank! Make these bilini and serve with cut and rinsed red onion, lemon wedges, sour cream, hard boiled eggs, and fish roe of your choice. (I like salmon or trout roe).  — Recipe by ChefSteps
Serving tips

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Our version of the traditional Russian snack is a tiny, one-bite pancake loaded with buckwheat flavor and softened with Yukon Gold potatoes and crème fraîche. We love to top these blini with savory ingredients like beets and caviar for a delicate amuse-bouche, but the possibilities are pretty much endless. Serve them with jam and maple syrup for brunch; top them with smoked salmon and dill for lunch; or spread Nutella on them for dessert.

Traditionally, blini are Russian pancakes made from buckwheat flour leavened with yeast and lightened with beaten egg white and whipped cream. They're often made individually in small cast iron pans and served with caviar and sour cream. Though your babushka's blini may have looked more like a crepe folded into quarters, we liked the idea of creating a more refined, bite-sized version. Riffing on the traditional version, ChefSteps Development Chef Nick Gavin came up with a recipe that incorporates Yukon Gold potatoes, buckwheat flour, and crème fraîche for a soft, springy pancake that holds up well under delicious toppings.

At ChefSteps, we hadn't yet tapped into Eastern European cuisine, and we thought blini would be a great place to start. We used a few different recipes for inspiration, including ChefSteps's own Michael Natkin's Buckwheat-Buttermilk Pancake and Thomas Keller's Potato Blini recipe. The result is an incredibly soft blini with all the traditional buckwheat flavor and a nice, springy bite.

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Our version of the traditional Russian snack is a tiny, one-bite pancake loaded with buckwheat flavor and softened with Yukon Gold potatoes and crème fraîche. We love to top these blini with savory ingredients like beets and caviar for a delicate amuse-bouche, but the possibilities are pretty much endless.

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Oysters with Shallot Mignoette & Champagne

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Oysters with Shallot Mignoette & Champagne

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Two aphrodisiacs are always better than one!
— Recipe by Elise Bauer
Oyster Shucking Tips & Tricks

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Do you like raw oysters? My brother Matt lives in Point Reyes and has access to wonderful oysters from Tomales Bay.

Lately he's been bringing a few dozen with him when he comes to visit. The oyster eaters among us gather and have quite the feast when he arrives.

My favorite accompaniment to fresh, raw oysters is this mignonette-a piquant sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice.

It's a lovely balance to the briny, somewhat creamy oysters.

The recipe comes by way of my French sweetheart, who grew up on oysters in the South of France. This is his cherished mignonette recipe which he makes every time we have a gathering to enjoy oysters.

By the way, according to him, "mignonette" translates roughly into "cute, small, and tasty", and that's exactly what this is.

Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.

1/2 cup minced shallots (about 2 1/2 ounces)

1/4 cup white vinegar

1/4 cup clear, unseasoned rice vinegar*

1/8 teaspoon of sugar

1/8 teaspoon of salt

1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)

*If using seasoned rice vinegar, omit the sugar and salt

1. Finely mince the shallots

Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

2. Stir in white vinegar, rice vinegar, sugar, salt

Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork.

Add the freshly crushed white pepper. Stir with a fork.

3. Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.

The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.

The mignonette will last up to a month in the refrigerator.

To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving.

Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

Links:

The Big Oyster: History on the Half Shell - a fascinating book about the history of New York City, from the perspective of the oyster trade. By Mark Kurlansky.

Asian mignonette, with rice vinegar, ginger, shallots, and coriander from Jaden at SteamyKitchen.com

Mignonette granita - a lot like our mignonette, but in shaved ice form, from Umami Girl

Sparkling rosé mignonette from Peter of Kalofagas

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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Mignonette Recipe, Mignonette Sauce for Oysters

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Do you like raw oysters? My brother Matt lives in Point Reyes and has access to wonderful oysters from Tomales Bay. Lately he's been bringing a few dozen with him when he comes to visit. The oyster eaters among us gather and have quite the feast when he arrives.