Oh My – It’s National Soufflé Day

A long time ago, in a galaxy far, far away, or in what seems a lifetime ago, things were very different. Our lives were very different. We lived in a world surrounded by distractions. The finer things in life, including the finest of dining.

Caviar, Escargot, Foie Gras and Soufflés. Veal Piccata – my favorite dish. So tender, so silky, its delicate flavor kissed by a buttery wine sauce. And wines. Port wines bottled during the Civil War. A taste of history. There is a part of me that will always miss that life, but it’s not one I’d like to return to. No, it’s too easy to loose site of the things that truly matter. When you are surrounded by comforts, God rarely fits in. I’m sure there are good people of means, but I wasn’t one of them. Don’t get me wrong, I wasn’t a bad person. We gave to charity. We attend Mass most Sundays. But I didn’t walk with the Lord or talk with the Lord daily as I do today. We don’t have a bleak life, filled with strife and struggles. It’s a good life, just not one that is so cluttered with earthly distractions.

Our Caviar these days is domestic – and that’s okay because I’m the only one that likes it. I have yet to fully master Escargot, but one of these days. While Foie Gras can’t be had – the sale is banned in this state. Chefs are more than welcome to offer Foie Gras as an amuse-bouche, a complimentary not on the menu appetizer. Perhaps certain patrons are still treated as royalty by the master of the kitchen. But the average Joe is not. And as for Soufflés, I live in the sticks. I love our down home life – would not trade it for the world, but I cannot think of a single restaurant within a hundred miles that has Soufflés on their menu. We have no French Restaurants of any kind, and the Italian Restaurants are, for the most part, casual. That doesn’t mean we cannot enjoy a Soufflé – it just means if we do, I’m the chef in the kitchen. And by gosh, it’s high time I made my guys a Soufflé. Since today is National Soufflé Day, it seems the perfect time to me.

Chocolat Soufflé de Mema
1 Lemon
3 Egg Yolks
4 Egg Whites
6 oz Semisweet Chocolate
Butter for Soufflé Dish
Sugar for dusting Soufflé Dish
6 tablespoons Sugar
4 tablespoons Whole Milk

Adjust oven rack to give the soufflés room to rise as much as two inches without touching the top of the oven. Heat oven to 375-degrees.

Prepare a copper bowl for the egg whites by cleaning with the juice from a lemon. Carefully rinse and dry the bowl completely. Set bowl aside to finish drying. While the bowl dries, separate egg yolks from whites. Since you need 1 more white than yolk, discard one of the yolks. Let the eggs come to room temperature. Coarsely chop the chocolate, set aside until ready to use.

Butter a small soufflé dish (2-1/2 inches deep, 6 inch diameter; this soufflé with not properly rise in a larger dish). Lightly dust dish with sugar. Wipe away any butter and sugar from around the top rim of the dish. Set aside.

Place milk and 4 tablespoons sugar in a small saucepan and stir over a medium-low heat until sugar dissolve, about 45 seconds. Stir in chocolate and simmer until the chocolate melts, about 90 seconds. Transfer to a non-reactive bowl (glass or stainless steel), cool for 5 minutes. Beat egg yolks one yolk at a time into the cooled chocoate. Set aside.

Beat egg whites in a non-reactive bowl until foamy, sprinkle in remaining tablespoon of sugar. Beat until stiff peaks form. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. DO NOT OVER MIX. Spoon batter into soufflé .

Make sure oven rack is low enough to allow soufflé room to rise as much as 2 inches 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.

Soufflés can be enjoyed just the way they are, dusted with a little powdered sugar. You can also warm ice cream sauces such as caramel or chocolate for a rich finish. Fresh whipped cream with a splash of Grand Marnier is also very nice.

---

Into Your hands I commend my spirit;
You will redeem me, O Lord, O faithful God.