Valentines Day Souffle!

Feb 14

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I never get to have a regular Valentines Day. My husband, Matthew, was born on February 14th. He’s been taught that as long as I get a card and chocolates (Moonstruck usually, though today I sampled a Salted Caramel from Pearl Chocolates that set me back on my heels), I’m okay with that. He, the lucky guy, gets to request whatever cake he wants. I am a great baker, so that’s no little thing. The last few years, he’s asked for Lemon Poppy Seed.

 

This year, Ross suggested Chocolate Souffle. I’ve never made a souffle, but I love anything chocolate! Cooking with Ross is always an adventure. We do well together, especially when it’s something one or the other of us is unfamiliar with. We’re pretty good at getting out of each others way when one of us is more confident. So, though I’m the baker, Ross is the souffle maker. I bought some really good chocolate and we were off!

 

Though the souffle dish we used was a little big for the recipe we chose, the flavor was incredible! I would have loved if we could have had it rise with that beautiful collar you see on great souffles, but, oh well. If you have someone in your life you want to impress this Valentines Day, make this souffle! I bought Dagoba Semisweet Chocolate. It was all I could find that had a size I wanted…. without any extra left over. Semisweet isn’t my favorite snacking bar, but it worked great for the souffle.

Classic Chocolate Souffle
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Serve with favorite ice cream or a vanilla sauce .
Ingredients
  • ½ cup sugar plus 1 Tbsp.
  • 6 oz. dark chocolate,chopped
  • ¼ cup unsalted butter
  • 4 large eggs,separated
  • ⅓ cup unbleached all purpose flour
  • 1 Tbsp. pure vanilla
  • powdered sugar for garnish-dust top as you remove from oven
  • OPTIONAL: 1 ounce dark rum, cognac, or liqueur

Instructions
  1. Preheat oven to 375 degrees
  2. grease 4 cup souffle dish,dust with 1 tbsp. sugar
  3. Melt chocolate and butter in microwave gradually,stirring until smooth
  4. In med bowl and electric mixer on med speed- beat egg whites until foamy
  5. Slowly add ½ cup sugar gradually until soft peaks form
  6. In large bowl, whisk egg yolks, vanilla (and liquor if using) and flour until smooth
  7. Slowly whisk in melted chocolate mixture until smooth
  8. Gently sir in ¼ of egg white mixture,add all until mixture is smooth-do not deflate
  9. With spatula spoon into dish evenly
  10. With thumb,run around edge of dish a channel so souffle will rise properly
  11. Bake 25-30 min until nicely risen and lightly browned-do not open until 25 min.
  12. Souffle may deflate if before,make sure door is not slammed shut
  13. Dust top with powdered sugar
  14. Serve immediately and ENJOY!

 

About that Pearl Chocolate Caramel I tried. It reminded me of the caramel ice cream I make. It’s a recipe that was given to me by a co-worker literally 2o years ago. I still have the original copy on a little torn corner of paper. I told the Pearl people who were sampling the chocolates about my ice cream and they started talking about making a chocolate caramel Popsicle type of thing for the summer. So, if you see something like that at Pearl Chocolates, you know where it came from!  Thanks for listening to my Valentine’s Day story….. and I hope you will try the souffle. JULIA!

 

PINEAPPLES! If you do not buy fresh pineapples in the winter, you are missing out! Too difficult to trim? Not so! I’ll show you an easy way to always have fresh pineapple in your fridge, ready for any use. Have some in your fruit smoothies with bananas and some frozen strawberries; just add a nice gob of honey, some Greek yogurt, a bit of lime juice or orange juice or coconut milk…..turn on the power. Yum!

Have you ever had some fresh pineapple with a cup of dark coffee or espresso? Marvelous things happen to your taste buds. I just love pineapple pie, pineapple preserves, and fresh pineapple for an island touch in your favorite Asian stir fry dishes. Please….none on my pizza. Who thought that up? The legend of the pineapple in the Phillipines is a wonderful story about a little girl named Pina. You will enjoy it! There are also many interesting stories about this fabulous fruit. First introduced by Columbus when he brought them back from the Carib people from the islands off the coast of the New World. It is known around the world as a symbol of hospitality and welcome. I just know that I received a commendation letter from our ship’s Chief Commisayman when I was on a summer cruise to Mexico on the U.S.S.C.G. Ponchatrain….it seems that he had not had a lowly ship’s trim a fresh pineapple for such a nice presentation.it impressed him! I get impressed every time I have a nice piece of chilled sweet pineapple. I know you will too, if you don’t already.

Trimming Pineapples: Choosing a ripe pineapple is easy,but you must follow the rules! Cut the fruit in half with a sharp knife- use one that feels good in your hand. Sometimes a large chefs knife is too big for this job. Next cut them in wedges from top to bottom, at least a total of six to eight pieces…depending on how large the pineapple. Now lay each piece flat on your cutting board, and trim the tough core (set aside and save). Lay the each piece with the skin side down and starting at one end, trim as close to the skin as possible, making sure your spears have little or no eyes in them. You now can use these , however you choose, as I suggested above. The spears will keep in a container with a tight lid for a week or so. Be sure to check daily and drain any juice from the container. REMEMBER! You can not freeze fresh pineapple easily. Must be cooked before hand. Those tough cores? Chop them and put in a jar and fill with vodka. Leave it in the fridge for a week or two( or longer), drain and you have a great refreshing mix for a tropical drink. You might try adding a 1 in. piece of fresh ginger at the start …..very nice! (I think this way is better than trying to cut the skin from a whole fruit. Too many eyes are left and they are not easy to chew!)

Cut into wedges

Trim tough cores

 

“After all the shouting is over,take a good look at the results. Is there anything different? Good! Hug……make up and have a nice dinner, and maybe a glass of a good vintage wine. You both are very fortunate! “  Ross Pullen 2013

 

 

 

 

 

 

 

 

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