Ingredients: Soufflés
14-ounces bittersweet chocolate
2 1/2 sticks unsalted butter
1 tablespoon all-purpose flour
8 egg yolks
7 tablespoons granulated sugar
Non-stick Cooking Spray
Powdered Sugar, for dusting
Directions
Melt the chocolate and butter in the top of a double boiler or in the microwave at 50 percent power in 30-second increments. Stir in the flour and cool slightly.
Using your electric mixer, whip the egg yolks until pale, then slowly add the sugar until the whisk leaves a thick ribbon that stays on top of the batter when it is lifted out, about 5 minutes. Pour the chocolate into the yolk-sugar mixture and gently fold together.
Spray 10 (½-cup) ramekins with cooking spray. Half-fill each with chocolate batter, place 1 ganache ball in the center and then continue filling to the top with more batter. Place the ramekins on a rimmed baking sheet. (The recipe can be made ahead to this point, up to one hour in advance and stored at room temperature, or one week in advance and frozen, tightly covered.)
Preheat the oven to 375 degrees Fahrenheit. Bake the soufflés until they begin to pull away from the sides of the ramekins, about 12 to 15 minutes or 20 minutes from frozen. Dust with powdered sugar and serve.
Gladis Lizarraga’s Butternut Squash Soup With Green Curry
Serves a crowd
For a comforting twist on a fall/winter favorite, Gladis Lizarraga, executive chef of Trio Restaurant in Palm Springs, adds a touch of green curry to her butternut squash soup.
Ingredients
1 vegan butter sticks
2 tablespoons oil
1 shallot, finely chopped.
1 bunch leaks, diced
2 tablespoons green curry powder or paste
5 butternut squash, diced ½ inch
4 quarts vegetable or vegan chicken stock
¼ cup white wine
1 teaspoon thyme
1 teaspoon pumpkin spice
1 teaspoon cinnamon powder
1 cauliflower head, chopped
2 carrots, diced
¼ cup brown sugar
1 green apple, diced
Black pepper, to taste
Salt, to taste
Directions
Melt the butter with the oil in a large pot. Add the shallots and leak and cook over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in the curry paste and spices and cook until fragrant, about a minute. Add the butternut squash, apples, carrots, cauliflower, stock, and wine, then cover and simmer until all the vegetables are very tender, 20 to 40 minutes. Remove from heat and blend; after blending, return soup to a simmer for another 20 minutes. Season with salt and pepper to taste.