Archive for April 19th, 2008

It’s absolutely glorious outside! Spring is finally here. I am just so happy! I have been riding my bike to work for the last 4 days! It’s a little nippy in the morning, but warms up throughout the day. It really is lovely!! Everything is in bud-mode. The bushes I really cut back last year seem to be doing well too! I can hardly wait for everything to flower!

We’re having Kim and Michael for dinner tonight and poor old Kim is going through another allergy diet so my repetoire is very very very (did I mention, very?) limited. No dairy, no soy, organic where-ever possible, no tomatoes, no beef, no wheat, no potatoes no blah blah blah. So JT and I went down to the St. Lawrence Market this morning to pick up the fixin’s for dinner….I had intended on getting organic chicken breasts, I had four picked out…$66.00 !!!! (not the entire chicken, just chicken breasts!!!) So, we went to Loblaw and I bought antibiotic free, animal by-product free chicken breasts (still expensive in comparison, but certainly not $66!!!!)

We will have a crudite plate, bacon wrapped dates for Michael – he just loves them! Then, Herbs en Provence coated chicken breasts on the BBQ, roasted cauliflower puree with roasted garlic, and a quinoa pilaf and garlic bread. Dessert for Kim is fresh strawberries and mango. Michael and JT will get the chocolate souffle below.

Epicurious Chocolate Souffles

These are really lovely AND they look like you’ve really spent a lot of time making them!!!

These soufflés may be made several hours in advance and kept in a refrigerator until just before baking. If refrigerated, bake an additional 2 to 3 minutes. Alternatively, the soufflés may rest at room temperature for up to 1/2 hour before baking with no effect on cooking time.

Servings: Makes 6 servings. I have successfully cut this recipe down to 3!


1 tablespoon unsalted butter, softened
10 1/2 ounces (10 squares) extra-bittersweet chocolate (Eva’s note: add a pinch of cayanne for depth)
1 1/3 cups whole milk
1 tablespoon cornstarch
3 large egg yolks, room temperature, lightly beaten
6 large egg whites, room temperature
1/3 cup sugar (may be cut down without affecting souffle); more for soufflé ramekins


1. Heat oven to 400 F. Butter and sugar six 6-ounce souffle
ramekins. Place on a rimmed baking sheet; set aside.2. In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm. (you may also do this in a microwave, about 5 minutes on 30% power)

3. In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine. Bring the mixture to a boil over medium heat, stirring continuously, until thick.

4. Remove milk mixture from the heat and stir in warm melted chocolate. Let cool slightly. Add lightly beaten egg yolks and stir until well combined.

5. In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.

6. Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined. Using a large rubber spatula, fold in remaining egg whites until just incorporated.

7. Spoon mixture into prepared souffle ramekins; the mixture should come up to the top of the ramekin. Transfer filled soufflé ramekins on rimmed baking sheet to oven. Bake until risen, 12 to 15 minutes. Serve immediately.

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