Good Food...Tuesday

How many husbands do you know would do all the following (at the same time):

A: Encourage their wife to go on vacation
B: Without them
C: Instead of attending a conference they had already paid for her to attend
D: During a week when they had visitors coming
E: Over Valentines Day weekend

Answer: Mine!!

My parents and little brother had planned a week-long trip to Naples, Florida to play golf. Of course, when I found out about this trip, I had to go out on a limb and ask if they would fly me down to join them. Wonder of wonders, they agreed! And when I proposed the idea to Rob, he graciously told me to have fun, knowing that I was suffering from a little bit of the Early February Winter Doldrums.

I had a blast and when I came home I decided to surprise Rob with a belated Valentines Day Dinner. We had steak, mashed potatoes, and for dessert, ....

A Chocolate Souffle (courtesy of Mark Bittman at the NYTimes)

This was my first attempt at a souffle and it turned out absolutely beautifully. And the (minimal) effort required is definitely rewarded with the ultra decadent, delicious results.

Time: About 45 minutes

About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet, melted
Pinch salt
1/4 teaspoon cream of tartar.

Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately....because you will be very happy you did!

Yield: 2 servings