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Chocolate Souffle
Palo
Yield 6 servings
3 tablespoons butter, plus more for greasing the souffle cups
6 tablespoons sugar, plus more for dusting the souffle cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Method
1. Preheat over to 350ºF. Set a full kettle of water on to boil.
2. Butter six 4-oz. souffle cups and coat with sugar; set aside.
3. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for one minute.
4. Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for five minutes, then stir in egg yolks.
5. Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
6. Pour the batter into prepared cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
7. Bake for 20 minutes. Serve immediately with warm vanilla sauce.
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Grilled Portobello Mushrooms and Polenta
Palos
Yield 6 Servings
Polenta
2 cups milk
¾ cup finely ground cornmeal
2 tablespoons mascarpone cheese
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped, mixed, fresh herbs (such as rosemary, thyme, and marjoram)
Salt, to taste
Freshly ground black pepper, to taste
1. Heat milk to a simmer in a pan.
2. Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
4. Add salt and pepper to taste. Cover and keep in a warm place.
Su’s Make-ahead tip: Polenta can be made ahead up to 48 hours in advance and stored in the refrigerator. Gently rewarm over the stove just prior to serving or place in a Crock-Pot on low for 2-4 hours to reheat.
Shallot Sauce
3 portobello mushrooms, stems only (caps will be grilled)
2 cups water
1 cup white wine
2 cups shallots, peeled and finely chopped
1 teaspoon finely chopped garlic
2 tablespoons butter or olive oil
1 cup balsamic vinegar (1 tablespoon used in sauce, remaining reduced for Grilled Mushroom Caps)
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 cups heavy cream
Salt, and freshly ground black pepper, to taste
Parmesan cheese, shaved (for garnish)
1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
2. Bring the water to boiling with ½ cup of the white wine in a small saucepan. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
3. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
4. Strain the liquid from the mushrooms and add to the shallot mixture.
5. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
6. Add the cornstarch mixture. Cook about 5 minutes. Stir in the cream.
7. Add salt and pepper to taste. Keep the sauce warmed on the side.
Su’s Make-ahead Tip: Sauce can be made up to 48 hours in advance and stored in the refrigerator. To reheat, bring to simmer on a stove top, or microwave on high approximately 2 minutes or until hot.
Grilled Mushroom Caps
1. Cut Portobello mushrooms caps in half and season with salt and pepper. Brush with olive oil and grill on both sides over medium-high heat until tender.
2. While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.
Su’s Make-ahead Tip: Mushroom Caps can be made up to 24 hours in advance and stored in the refrigerator. To reheat, rewarm in 300 degree oven for approximately 15-20 minutes or until heated through. Mushrooms will be darker if made ahead of serving.
To serve:
1. Place a scoop of Polenta in the center of each plate.
2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta, then garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
