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.
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!