Dacor Wall Ovens manual Roasted Baby Vegetables, Individual Chocolate Souffles

Roasted Baby Vegetables

8 baby carrots, rinsed, peeled and trimmed

4 baby zucchini, quartered

8 pattypan squash

4 baby yellow squash, quartered

1 red bell pepper, fine julienned

1 Tablespoon olive oil

Sea salt and cracked black pepper, to taste

In a 9 x 13 x 2-inch baking dish, combine carrots, zucchini, pattypan squash, yellow squash and red bell pepper. Drizzle with olive oil and season with salt and pepper. Set aside until ready to roast.

Individual Chocolate Souffles

1 Tablespoon butter

1⁄3 cup sugar plus additional for sprinkling

5 ounces chopped bittersweet chocolate (not unsweetened)

3 large egg yolks at room temperature

6 large egg whites

Accompaniment: lightly sweetened whipped cream

Special equipment: (6) 4-ounce glass or ceramic soufflé dishes

Generously butter soufflé dishes and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1⁄3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon evenly into soufflé dishes and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Set aside until ready to bake.

RECIPES

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