3 tbsp. milk
5 1⁄2 tbsp. sugar, plus additional for dusting soufflé
dish
4 ounces semisweet chocolate, coarsely chopped
2 egg yolks
3 egg whites
Confectioners’ sugar

1. Preheat oven to 375°. Place milk and 4 tbsp. sugar in a small saucepan and stir over medium-low heat until sugar dissolves, about 45 seconds. Stir in chocolate and cook until melted, 1–2 minutes. Transfer to a nonreactive bowl (glass or stainless steel), cool for 5 minutes, then beat in egg yolks.

2. Beat egg whites in a nonreactive bowl until foamy, then sprinkle in remaining sugar, beating until stiff peaks form.

3. Butter a small soufflé dish (2 1/2” deep, 6” diameter; soufflé will not rise in a larger dish), then lightly dust with sugar. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do not overmix. Spoon batter into dish.

4. Make sure oven rack is low enough to allow soufflé room to rise as much as 2” above the dish. Bake until puffed, about 25 minutes. Dust with confectioners’ sugar and serve immediately. (Soufflé will begin to deflate after about 2 minutes.)

I am not a huge fan of Squid also known as Calamari. Yes the snot in me prefers it only when I am in Europe. However I finally learned how to cook it properly. Cook it on high heat and sear for about 30 seconds then let it sit. See it becomes rubbery when you over cook it.

3 TBLS of Olive Oil

1/4 cup of finely chopped onion

1 1/2 cups of araborio rice

6 cups of vegetable broth, heated to  a simmer

3 tps squid ink

Coarse sea salt

1 pound of fresh squid, cleaned and cut into 1/2 inch wide rings, reserve the tentacles

1/4 cup roughly chopped flat-leaf parsley

I have a vision to launch the first American Modern and Chic lifestyle brand that brings together the two most important aspects of the home, the way we live and what we eat.

The intention is to redefine the way we live in the modern world referencing the classics mixed with the latest trends the design world has to offer. The basics of the brands are texture, taste, and simplicity. The focus is on great American design, the “joie de vivre” of the French and the sexiness of the Italians.

As we move forward into the next decade we have an opportunity to re-think the way we live, eat, entertain, dine, and decorate. For the past 15 years I have designed several retail companies, many residences in the Hamptons and in Manhattan, and now completed my training at Le Cordon Bleu School for the Culinary Arts.

I will be your Private Chef and Personal Designer.

IAMDANBURNS