Monday, February 15, 2016

Chocolate Soufflé for Two

For Valentine's Day dessert after our salmon dinner, I wanted to make something that would make just enough for the two of us.  I had a bar of Lindt dark chocolate with sea salt as a favor from my friend Liz's bridal shower.  And recently I bought these cute fox ramekins (surprisingly, they were from Walmart on sale - set of 4 for $10).  The center ends up being gooey like a molten lava cake.  Topped with raspberries, it was the perfect treat to end our meal (along with some chocolate wine!) 

Chocolate Souffle for Two (adapted from Sally's Baking Addiction

  • 3 oz dark chocolate
  • 1/4 cup half and half
  • 3 T brown sugar
  • 2 T olive oil
  • 2 T egg (crack 1 egg, beat it, and use 2 T)
  • 6 T all-purpose flour 
  • 1/4 t baking powder
  • 1/8 t baking soda 


1. Spray each ramekin with nonstick spray (I use coconut oil spray).  Preheat oven to 350.  

2. Coarsely chop the chocolate.  Set one ounce aside.  Combine the other 2 ounces with the half and half in a medium heatproof bowl.  Microwave 25 seconds, then stir vigorously until melted and combined.  Reheat in 5 second increments if necessary.  Once melted and smooth, whisk in the brown sugar, then the oil, egg, and vanilla until combined.  

3. In a separate bowl, whisk together the flour, baking powder, and baking soda.  Pour the wet ingredients in and fold with a rubber spatula until there are no lumps.  Pour evenly into ramekins - they should be about 3/4 the way full.  

4. Drop the remaining chocolate into the centers of the cakes, using a spoon to fully submerge.  

5. Bake 15-16 minutes, rotating at the half way mark.  The centers will stay slightly gooey.  Top with raspberries and serve immediately.  

Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous

I think I've found my new favorite seafood recipe.  I made this salmon dish for Valentine's Day dinner and it was very easy and tasted incredibly fresh.  I made enough for leftovers, which were great in a salad for lunch the next day.  If you like salmon, definitely try out this recipe! 

Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous (adapted from The Cozy Apron

  • 1-1/2 pounds salmon fillets, skinned 
  • Olive Oil
  • 1 t paprika
  • 1 t garlic powder
  • 1/2 t onion powder
  • 1 t ground cumin
  • 1/4 t salt
  • 1/4 t pepper
  • pinch of red pepper 
  • 1 t grated lemon zest
  • Mediterranean Salsa Fresca (recipe below)
  • Toasted couscous (recipe below) 

1. Cut the salmon into 4 equal fillets.  Place in a bowl and drizzle with 2 T olive oil.  Sprinkle paprika, garlic, onion, cumin, salt, pepper, red pepper, and lemon zest and toss to coat the fillets.  Allow to marinate at least 20 minutes, or as long as overnight. 

2. Place a large cast-iron over medium-high heat.  Drizzle 2-3 T of olive oil.  Once oil is hot, add the salmon.  Sear on one side for about 4 minutes or until deep golden-brown.  Flip and allow to sear on the other side 4 more minutes.  Remove from skillet.  

3. Serve the salmon over a bed of toasted couscous and a side of the Mediterranean Salsa Fresca.  

Mediterranean Salsa Fresca 

  • 1 cup cherry tomatoes, quartered
  • 1 small cucumber, diced
  • 1/3 yellow bell pepper, diced
  • 3 T kalamata olives, diced
  • 1 t fresh dill, chopped
  • 1 t chopped parsley
  • 1/2 t lemon juice
  • Salt
  • Black pepper


1. Combine all ingredients and chill until ready to serve.

Toasted Couscous

  • 1 cup couscous
  • 1-1/4 cup water
  • salt
  • 1 T olive oil
  • 1 clove garlic, pressed
  • 1 t Italian seasonings 


1. Place a medium non-stock sauce pan over medium heat.  Add couscous and stir frequently while toasted.  Pour out of the pan and set aside.  

2. In the same pan, add water, a few pinches salt, olive oil, and garlic.  Stir to combine.  Bring water to a vigorous simmer, pour in the couscous, and stir.  Turn off the heat and cover with a lid.  Allow couscous to soften 5-7 minutes and fluff with a fork.  

Roasted Garlic

  • 1 whole head garlic
  • 1 T olive oil
  • salt
  • pepper
  • Italian seasonings


1.  Cut about 1/4 inch off the garlic so the inside is exposed.  Let soak in olive oil and spices while the oven preheats to 350.  

2. Put the garlic cut-side down in the oven in a muffin tin (you can roast several at once if you'd like).  The garlic turns sweet after being roasted and makes the perfect spread for toasted bread.