Monday, January 18, 2016

Hip, Chocolate Volcanoes, A to Z, National Geographic Photo,

Now isn't that interesting, having been to the doctor, been told to go see the orthopaedic surgeon, I went to exercises on Friday and mostly had no problems and then I spent the whole of Saturday hardly using my cane at all. It seems highly possible to me that the surgeon will say still too early, unless the pain comes back to what it was. I think the inflammation has finally subsided so that my hip is getting back to what it was before my fall. Fingers crossed anyway. I do take anti-inflammatories so this may have done the trick.

Saturday dinner I tried another "packet" recipe. My peers will be ashamed of me, however, in Zehrs, our local grocery store, I came across Chocolate Volcanoes in a box and couldn't resist trying them which we finally did last night. They were very good. We had one problem, you know that cream I froze? Well I added a dollop on each cake but despite being told that they would, they didn't defrost. Odd because they defrosted on the mincemeat pie a week ago. Anyway, I guess I should have taken them out of the freezer in advance. This store does a Decadent Chocolate cookie too which is to die for. They really get their chocolate right. This is a dessert I will be keeping on hand for the future, mind you the calorie count is pretty high, 390 for one cake.

Oh, by the way, if you didn't catch it anywhere, this year's A to Z Challenge sign up starts on January 25th. I am still dithering. It's fun but it's also a lot of work. Not, for me, so much the writing as the visiting which is essential during this period. It is a great way to meet new blogging friends and to discover new and interesting blogs, but it does take up a lot of time.

I had an email from the National Geographic today showing some of their prize winning photographs. Their photographers are brilliant, but this picture particularly caught my attention.

The photo is by Stephen Wilkes and he took a series of photographs at different times during the day and then "stitched" them together to make Day to Night - Serengeti. I now have this as my wallpaper.

To be honest, I cannot imagine making these, but I couldn't resist sharing the recipe, they sound so delicious. They would be so impressive at a dinner party


Blood Orange Soufflés


Pastry chef Jen Yee of NYC's Lafayette Grand Cafe and Bakery uses blood oranges at the height of their season to make her tangy warm souffles in orange cups.


SERVINGS: 8

INGREDIENTS
8 medium blood oranges
1/4 cup granulated sugar
3 large eggs, separated
1 tablespoon cornstarch
1 tablespoon blood orange marmalade
Confectioners’ sugar, for dusting


HOW TO MAKE THIS RECIPE
Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut a very thin slice off the bottom of each orange so it stands upright; be careful not to pierce the pith. Slice 1 inch off the tops to expose the fruit. Using a superfine citrus zester, such as a Microplane, grate 1/2 teaspoon of zest from the tops and reserve; discard the remaining tops.

Using a sharp paring knife or grapefruit spoon, scoop out the fruit into a medium bowl. Hollow out the oranges, being careful not to pierce through the skin and collecting all the juice in the bowl. Arrange the orange shells on the prepared baking sheet.

Squeeze the juice from the fruit and strain into a bowl. Transfer 1/2 cup of the juice to a medium saucepan; reserve the rest for another use. Add 2 tablespoons of the granulated sugar to the saucepan and bring to a simmer over moderate heat; cook until the sugar is dissolved.
Meanwhile, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth. Whisking constantly, slowly drizzle in the hot orange juice. Add the mixture to the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute. Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade. Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.

In a medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form. Fold the whites into the cooled orange mixture until well blended. Spoon the filling into the orange shells, leaving 1/4 inch at the top. Run the tip of a sharp paring knife just around the inner rim of the oranges to help the soufflés rise evenly.
Bake for 12 to 13 minutes, until the soufflés are risen and golden on top. Transfer to serving plates, dust 
with confectioners’ sugar and serve immediately.


MAKE AHEAD

The souffles can be prepared through Step 6 and kept at room temperature for 1 hour before baking.

Have a great day
 

20 comments:

  1. I was just going to say that doesn't look like a real photo. he Photoshopped it big time.
    You have to join us for the Challenge! You're posting daily anyway.

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    1. Well I'm not sure about Photoshop but it is certainly a combination of many pictures.

      It's not the posting daily Alex, its all the visiting which takes up such a lot of time. You should know that. It's far worse for you with all the people who comment on your blogs.

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  2. I think I found your blog through A to Z. I love Nat Geo. I'm probably one of thousands who dreamed of working for them when I was growing up.
    Hope that hip keeps getting better.

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    1. Same here Susan. I love National Geographic although we don't take the magazine. We used to, not sure why we don't know. I simply love this picture.

      Thanks, I hope so too.

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  3. I'm surprised they would allow a manipulated photo in the contest, let alone select it as one of the winning shots.

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    1. Well it was intended as an amalgamated series of shots. As for winners, I am not 100% sure about that Diane. I think it's fabulous picture.

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  4. Hi Jo - yes .. love the photo - cleverly done. Glad the hip is improving - but it needs to be completely checked out etc ... and establish what's going on ... so that will happen.

    I really don't like packet food - so I'll give this a miss ... I do use risotto - but preferred the stuff I brought back from Italy - it's not the same here: I guess I need to go to a proper Italian.

    Cheers and good luck with knee - Hilary

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    1. I agree, it is clever Hilary. Oh, I will go see the surgeon alright. I don't normally like packet food but both the risotto and the chocolate volcanoes were excellent. Just as good as made from scratch.

      Thanks.

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  5. Glad to hear the hip is feeling a bit better! That was a yummy recipe for the orange soufle; a lot of work but I bet delicious! A/Z is always fun, but you are right, it can be a bit taxing to keep up with it all.

    betty

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    1. Trouble is, it went off again today Betty and then whilst bowling my back started playing up. The delights of old age.

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  6. That picture is so beautiful! Thanks for sharing.
    I do hope the pain goes away for good, can't imagine a hip replacement. Decadent desserts! Yum!

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    1. I loved it too Yolanda although you don't get the full pic on this blog. Hip replacements aren't too bad. Knees on the other hand, not that I've had one but Matt and several friends have.

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  7. So if the pain subsides, are you going to skip the surgery?

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    1. I will see what the surgeon says JoJo. I have seen him before about this hip and he has said the operation wouldn't give me much relief because I wasn't in that much pain. We'll see what it's like when I eventually get to see him.

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  8. That's great about your hip, Jo. Probably the longer you can put the operation the better. 390 calories per cake!!! They must be worth it :)

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    1. You're right Pinky, if I can. Will be up to the doc though.

      They were worth it. Certainly not much difference between them and the home made ones.

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  9. I hope the improvement with the hip keeps on.
    I know what you mean about the A-Z Challenge. It's difficult to find the time to visit other blogs. There were times last year when I felt quite guilty that I wasn't doing enough but eventually I decided on how much I could cope with and stuck to that.

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    1. Bit of a set back today Helen. Yes, that's all you can do really isn't it? what you can cope with.

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  10. It might be too early for the surgery or...maybe not. My mom was in a very bad way and could hardly walk with her cane. When the surgeon saw her, he was amazed she wasn't in a wheelchair because there was nothing left of her hip. It could be that you have a high tolerance for pain. The inflammation is easing which is good. I have seen those lava cakes and have been tempted. I am doing the A to Z but, yes, it takes a lot of time to visit everyone

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    1. The surgeon has seen this hip a couple of times over the years and previously said it wasn't bad enough that doing the op would give me any relief. The pain has certainly subsided again but... Don't fear to give into the temptation Birgit, the lava cakes are very good. PC seems to be producing some excellent stuff these days. It does take a lot of time sadly.

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