Early on in Elena Ferrante’s most recent novel, The Lying Life of Adults, the narrator writes about files of family photographs carefully sorted and labeled by her mother.
Ach, I know, who will possibly want pics of my childhood either? But this is a gorgeous reconstruction, filled with sensory delight, even if not visual. Thanks for the recipe, which just went into my newly constructed file!
The recipe is excellent, but I think it's better in the small ramekins. I've never been able to duplicate Mrs. Coogan's rectangular souffle, which I remember vividly was served in a Pyrex dish. I don't think she cared if it rose or not. Nor do I....
What a pleasure to read about your childhood. And, thanks for the generous sharing of the recipe. I'm so sorry you don't have your parents photos. I find the ones I have of my family are immensely interesting to look at. I often even use them as references for paintings.
"charging her parents’ guests a quarter to get their coats back after cocktail parties"...hysterical...and whose entrepreneurial idea was that I wonder. And what became of the stylish Dede? If you said in previous stories I didn't catch it.
Alas, I have not been able to track down Dede (tons of Cogans on social media, no Coogans). I think we collaborated on fleecing our parents' guests. A fat lot of good it did us.
I rather regretted it when the Roman church abandoned Latin: I loved the mystery. But your words here DO give a wonderful sense of how sweet it was at that age with Dede Coogan. And the recipe sounds irresistible....
If you haven’t the time for the recipe noted, or, if , like me, you cannot have flour, I guarantee this quickie version of a chocolate soufflé cake will surprise you!
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Microwave chocolate mug cake/New York Times
* 1 tablespoon unsalted butter
* 1 egg
* A few drops vanilla extract
* 3 to 4 tablespoons granulated sugar, to taste
* 3 tablespoons unsweetened cocoa powder
* A pinch of kosher salt
* 1 teaspoon mini chocolate chips (optional)
* Confectioners’ sugar or vanilla ice cream (optional)
PREPARATION
1. Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
2. Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
3. Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Ach, I know, who will possibly want pics of my childhood either? But this is a gorgeous reconstruction, filled with sensory delight, even if not visual. Thanks for the recipe, which just went into my newly constructed file!
Thanks, Susan!
Wonderful memoir of childhood and can't wait to try the gorgeous recipe.
The recipe is excellent, but I think it's better in the small ramekins. I've never been able to duplicate Mrs. Coogan's rectangular souffle, which I remember vividly was served in a Pyrex dish. I don't think she cared if it rose or not. Nor do I....
I look forward to this chocolate indulgence XOP
What a pleasure to read about your childhood. And, thanks for the generous sharing of the recipe. I'm so sorry you don't have your parents photos. I find the ones I have of my family are immensely interesting to look at. I often even use them as references for paintings.
I have a few photos of my parents, which I will be sharing as I get older!
Such fun to continue reading about you. That Souffle sounds so superb!
"charging her parents’ guests a quarter to get their coats back after cocktail parties"...hysterical...and whose entrepreneurial idea was that I wonder. And what became of the stylish Dede? If you said in previous stories I didn't catch it.
Alas, I have not been able to track down Dede (tons of Cogans on social media, no Coogans). I think we collaborated on fleecing our parents' guests. A fat lot of good it did us.
OH...I see further down in a comment she's a ghost. Would be interesting to know though huh?
I rather regretted it when the Roman church abandoned Latin: I loved the mystery. But your words here DO give a wonderful sense of how sweet it was at that age with Dede Coogan. And the recipe sounds irresistible....
I guess we're not supposed to think of church as fun, but I recall having a very good time. And, yes, the mystery was a big part of it.
Had to smile at your last sentence. Btw does Ob have as many declensions as Finnish?
I'm not sure about declensions. We hadn't even figured out cleavage at that point.
Damn that's funny. You funny Ann Landi.
Memorable and Nostalgic memories……do you still have contact with Dede? And if so, could she possibly have some of those old family photos?
I have no idea where Dede is now. I've tried to find her on social media with no success. Sometimes old ghosts just have to remain that way.
I want to make this--Is Cream of Tarter necessary?
I don't know. You could try googling to see what substitutes would work.
If you haven’t the time for the recipe noted, or, if , like me, you cannot have flour, I guarantee this quickie version of a chocolate soufflé cake will surprise you!
________________
Microwave chocolate mug cake/New York Times
* 1 tablespoon unsalted butter
* 1 egg
* A few drops vanilla extract
* 3 to 4 tablespoons granulated sugar, to taste
* 3 tablespoons unsweetened cocoa powder
* A pinch of kosher salt
* 1 teaspoon mini chocolate chips (optional)
* Confectioners’ sugar or vanilla ice cream (optional)
PREPARATION
1. Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
2. Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
3. Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Looks like a cinch. I will try it!
I love these childhood stories...and the recipes...!