Dacor Wall Ovens Manual page 114

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 ⁄ cup sugar plus additional for sprinkling
3
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).
1
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 ⁄ cup
3
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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