Still need ideas for things to do this weekend? We’ve got five for Friday.
It may seem like winter lasts forever, but it won’t be long until our outdoor ice rinks turn into tennis courts. Check the conditions of your closest rink, lace up your skates and earn yourself a hot chocolate. And yes, there’s also an app for that (for android phones only).
The sub-zero temperature is wreaking havoc on your hair. Coax it back to life with a Mythic Oil deep conditioning masque ($30). Technically you only need to leave it in for 3 minutes. But we recommend a long soak in the tub while the moisture soaks into your strands.
Get Ready for Valentine’s Day
Get a jump-start on your romantic plans with our Valentine’s Day Guide. You definitely don’t want to be in the dog house this freezing February, so make sure you’re set up for a day of sweet, sweet love. Keep checking back next week as we’ll be adding helpful new articles every day.
Go see the Oscar Shorts
Make a chocolate Soufflé
You’ve got the time and we’ve got the recipe, courtesy of Thomas Keller and All Clad Cookware (we love the idea of serving individual soufflés in their soup ramekins). Consider it a practice run for your V
-1 tablespoon plus 1 1⁄2 tsp. granulated sugar – 1⁄2 teaspoon cornstarch
-2 large eggs, separated
- 1⁄2 cup whole milk
-1 1⁄2 tablespoons (3⁄4 ounce) unsalted butter
-1 tablespoon plus 2 1⁄2 teaspoons all purpose flour
-1 ounce, 70% chocolate, finely chopped
-Softened butter and granulated sugar for coating the pan
Preheat the oven to 400 degrees Farenheit with the rack positioned in the center of the oven. In a
small bowl, mix 1 tablespoon of sugar with cornstarch. Whisk in the egg yolks and set aside.
For the soufflé base, place the milk in a small Copper Core sauce pan over medium heat to warm.
Melt the butter in another small sauce pan and heat over medium heat. Whisk the flour and a pinch of salt into the butter mixture. Whisk for about 30 seconds.
Remove from heat, whisk in 1/3 of milk to form a smooth mixture without lumps. Whisk in another 1/3 milk and then the final third. Return to medium heat and whisk, bringing to a simmer. Simmer for 30 seconds then remove the pan from the heat and immediately whisk in the chocolate to melt. Whisk in the egg yolk mixture. Place the base in a large mixing bowl.
Brush the Copper-Core butter warmer generously with softened butter. At the end, brush the butter vertically around the sides of the pan, so that the soufflé will rise along the lines. Coat the pan with granulated sugar.
Whisk the egg whites in a large mixing bowl until they foam. Whisk in 1/3 of the sugar until the whites begin to hold a form. Add another 1/3 of the sugar and continue to whisk to hold a bit more of a shape and then whisk the remaining sugar until the whites are shiny and hold a firmer shape. Do not over whisk the whites, they should be glossy and hold a shape but over-whisking can cause them to break down.
Gently stir about 1/3 of the egg whites into the chocolate mixture to combine and lighten the batter. Fold the remaining whites in the batter.
Pipe or spoon the soufflé into the prepared butter warmer pan to reach the top of the pan. Any extra can be placed in a ramekin and baked alongside the pot. Bake the soufflé for about 14 minutes or until it has risen and the top is set.
Serve immediately. Serves 2.