Campus Green Gourmet November 2008

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Lacy Cheddar Crisps

Smoked Salmon and Watercress Salad

With Red Onion and Caper Vinaigrette

Roast Rack of Lamb with Vinegar Mint Pan Sauce

Roasted Red Potatoes, Broiled Asparagus

Molten Chocolate Cakes with Sugar Coated Raspberries

LACY CHEDDAR CRISPS

Makes about 2 dozen crisps

Note: For peak freshness, make the crisps no more than 2 days before serving.

1 ½ cups (6 oz.) packaged shredded sharp cheddar cheese

Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper.

Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)

Bake until crisps stop bubbling, 8 to 9 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool. Serve cheddar crisps with salad.

SMOKED SALMON and WATERCRESS SALAD with RED ONION-CAPER VINAIGRETTE

Serves 8

Note: Adding the sliced onion to the dressing instead of directly to the salad wilts it slightly so it loses its bitter bite.

The dressing can be made 1 hour before serving.

Tbsp. Fresh lemon juice
1 ½ Tbsp. rice wine vinegar
1 ½ Tbsp. Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
¾ cup extra-virgin olive oil
8 cups trimmed watercress
2 4 oz. (about 8 thin slices) smoked salmon, torn or cut into bite-size pieces
Mix lemon juice, vinegar, mustard, a big pinch of salt, and pepper to taste in a 2-cup Pyrex measuring cup or small bowl. Add capers and onion and toss to coat. Slowly add oil, pushing onion aside with a small whisk or fork and beating to form a thick dressing.
Mix watercress and half the salmon in a large bowl.
To serve, pour dressing over watercress and salmon and toss to coat. Arrange on salad plates, garnish with remaining smoked salmon, and serve.
Serve cheddar crisps with salad.

ROAST RACK OF LAMB with VINEGAR-MINT PAN SAUCE
Serves 8

Note to Host: Rack of lamb is too small to brown naturally during roasting (it overcooks before it browns), so it's important to sear it first. You can sear it and make the pan sauce early. Then, about 40 minutes before you're ready to serve, pop the lamb into the oven and quickly roast it.

The lamb can be seared up to 2 hours before roasting.
The pan sauce, minus the mint and butter, can be made as soon as the lamb has been seared. Pour the sauce into a Pyrex measuring cup or microwave-safe bowl, and set aside until just before serving.
Please supply 1 loaf of French or Italian bread for the Entrée. Place on table at time the Entrée is served.
A full bodied red wine, such as Cabernet Sauvignon, Merlot, Pinot noir, Syrah, Shiraz, or Zinfandel, can be served with the Entrée. ½ cup chicken broth

½ cup rice wine vinegar

2 Tbsp. mint jelly

3 8-rib each- French trimmed racks of lamb (about 1 - 1 ¼ pounds each) . The racks of lamb will be pre-ordered at Jewel and available for pick-up on Friday, Nov. 14^th, under "Campus Green Gourmet Club".

Salt and freshly ground black pepper

2 tsp. sugar

4 Tbsp. or ¾ oz. package chopped fresh mint

2 Tbsp. butter

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat a 10-12 inch oven proof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave-safe bowl. Set aside. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.

Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb racks to skillet, (3 lamb racks will fit in one 10 or 12 in. pan)-- fat side down, and sear, for about 1-½ minutes. Turn lambs over and sear meaty section of bone side for about 1 minute. Finally, stand lambs up and sear meaty bottoms, about another 1-½ minutes. Transfer lambs to a platter.

Drain fat from pan (if any remains) and set pan over medium-high heat. Add broth mixture and boil until reduced by half, about 3-5 minutes. Return liquid to cup or bowl.

Place a small wire rack in skillet (optional), or transfer to oven roaster that wire rack will fit in (optional) and set lamb racks on wire rack. If you do not have a wire rack that fits in pan or oven roaster, just spray bottom with non-stick cooking spray. Insert oven meat thermometer from one end deep into meaty portion of a lamb rack. Place skillet

(or roaster) in oven and roast until meat thermometer or instant-read thermometer inserted from one end deep into meaty portion registers about 130-135 degrees, 25-30 minutes . Let lamb racks rest for about 5 minutes; the internal temperature will rise 5 to 10 degrees and lamb will be medium-rare to medium.

While lamb racks rest on top of stove (cover pan or roaster with foil), (heat from oven will keep racks warm), heat sauce in the microwave until very hot, about 1 minute. Whisk in mint and butter.

Slice racks into chops and arrange three on each plate. Spoon over hot sauce and serve.

ROASTED RED POTATOES

Serves 8 - 12

Potatoes made be prepared up to one hour before arriving at Hosts home.

Note: Roasting potatoes on the bottom rack of the oven as it heats makes them brown beautifully, and they also roast nearly twice as quickly.

3 pounds small red new potatoes, rinsed, dried, and halved

¼ cup olive oil

3 Tbsp. herbes de Provence

1 tsp. salt

Freshly ground black pepper

Toss potatoes with oil, herbes, salt and pepper to taste. Arrange cut side down on a large rimmed baking sheet. Set pan on lowest rack in cold oven, turn oven on to 425 degrees and roast until potatoes are tender and golden brown, about 20 minutes.

Serve along side the Entrée at dinner time.

BROILED ASPARAGUS

Serves 8

The asparagus must be prepared at Hosts home! Stay close by as it doesn't take long for the spears to cook.

There isn't another green vegetable that's as easy to prepare as asparagus. Just snap each spear - it always breaks at the point between tender and tough (wide end) - and discard the tough part.

3 pounds medium to medium-thick asparagus, tough ends snapped off (wide end)

Extra -virgin olive oil

Salt and freshly ground black pepper

Finely grated zest of one large lemon

Adjust oven rack to highest position and preheat broiler.

Drizzle asparagus with enough olive oil to coat and season generously with salt and pepper. Place in a single layer on a rimmed baking sheet and place under broiler. Cook until bright green and just tender, about 4 minutes for medium asparagus turn thicker spears once after 4 minutes and cook about 2 minutes longer.

As the asparagus finishes cooking, toss with finely grated lemon zest.

Serve along side the entrée at dinner time.

MOLTEN CHOCOLATE CAKES with SUGAR-COATED RASPBERRIES
Serves 8

Note: These decadent, oozy cakes are drop-dead terrific and even easier than brownies. They are baked in paper liners in a muffin tin, so you don't have to worry about having matching ramekins. That also means you don't have to un-mold the cakes-just lift them from the muffin pan, peel away the liner and set on the dessert plates. And since the cakes bake for only 8 minutes, you can pop them into the oven as the main course is being cleared from the table and the coffee is being made.

Use extra-large baking cups for the cakes. These liners extend above the muffin cups, making it easy to lift the bakes cakes from the pan. If your baking cups are foil-lined, remove the foil layer and reserve for another use, or discard.

Bring below ingredients pre-measured to Host's home and assemble recipe just before baking.

16 Tbsp. (2 sticks) unsalted butter, cut into pieces

1-1/3 cup (8 oz) chocolate chips or semisweet chocolate, cut into small chunks

5 large eggs

½ cup sugar, plus, ¼ cup more for coating raspberries

Pinch of salt

4 tsp. all-purpose flour

1 pint (about 12 oz.) fresh raspberries

1 can Real Whipping cream

Adjust oven rack to middle position and heat oven to 450 degrees. Line 8 cups of a muffin tin (with ½ -cup-capacity cups) with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer). COAT PAPERS WITH VEGETABLE COOKING SPRAY.

Melt butter and chocolate in a medium microwave bowl 60 seconds on high, remove, stir to blend and microwave 30 seconds more if needed.

With an electric mixer, beat eggs, sugar, and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate.

Divide batter among muffin cups. Bake until batter puffs but centers are not set, 12-14 minutes, check at 12 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.

Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with sugared berries, real whipped cream and serve.

Campus Green Gourmet Club Launches the 2008-2009 Dining Season

Martini tasting was the theme of this years CGGC kickoff event, early in the evening on Saturday September 20th the club met to launch the new season of dining with neighbors. The first order of business, after name tags and introductions was martini tasting. The club was introduced to four different martinis with a half glass of each.

Claude relaxes by the fire














Cate & Joe share a fruit cup














Deb & Sue mix up a batch of martinis














John & Carolyn enjoy some wine














More martinis














Ken "pokes" the fire




















Even more martinis














Sue Polich, Sophia Gabriel, Debbie Gorski














Sue Retterrer, Sophia, Deb & Pam Price














Tim Krope, Sophia, Connie Krope















Bonnie Keiner & Ken Price














Tom Smart & Pam Price relax at the fire pit















Carolyn Smart & Cate Trompeter














Gary Wilks & Carl Keiner















Terri Wilks shows off Leslie Urbaniak's new
shoes















The women of Campus Green Gourmet Club

KICKOFF TIME

CGGC is ready to start a season with our annual kickoff party on Saturday night September 20. This year the Price's have graciously offered their home for the event. This year the planning committee will be offering four signature martinis to start the season right. Please drop off your $20. per couple fee to Sophia by the 9/15. As in past years, please bring an appetizer to feed the guests and wine or beverage of your choice. We look forward to seeing you there.

Grilled Ahi Tuna Steaks with Black Sesame Seeds

Serves 8
Cooking spray 8 (5-ounce) tuna steaks Salt and coarsely ground black pepper 1/3 cup honey mustard 4 tablespoons black sesame seeds or regular sesame seeds
Set Grill on high heat if using gas. If using coals, they should be red hot. If cooking on the stove, coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 1 ½ to 2 minutes per side. Use a timer! 3 minutes per side for medium. Do not overcook. Fish should be dark pink in the middle. Serve with orange-pineapple relish.


Asparagus and Mushroom Salad with Shaved Parmesan

Serves 8

Salad
1 pound medium to thick asparagus, snap off fibrous ends
1/2 pound mushrooms, stems trimmed even with caps
8 medium radishes, halved lengthwise and sliced thin crosswise
2 bunches watercress, coarse stems discarded
2 heads of boston lettuce
8 oz freshly shredded Parmesan cheese

Snap off ends of asparagus and discard. With sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Slice mushrooms very thin and add with radishes to asparagus. Separate and wash the lettuce, pat dry and add to the bowl.
Toss salad gently. Cover in airtight container to take to hosts home.

Salad Dressing
4 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
2 T sugar
1 teaspoon salt
2/3 cup extra-virgin olive oil
]
Freshly Ground Black Pepper

In a small bowl, whisk together lemon juice, mustard, sugar and salt.
Add oil in a stream, whisking until emulsified. Store in an airtight container.

To serve, spread watercress nicely around the rims of salad bowls or plates. Drizzle dressing over asparagus salad, toss gently put in serving bowls or plates and top with asparagus salad. Grind pepper over salads. Top with shredded Parmesan.

Herbed Basmati Rice

Serves 8-10

2 cups uncooked long-grain (white) basmati rice
2 cups chicken stock1 1/2 cups water 1 1/2 teaspoons kosher salt 2 tablespoons unsalted butter 4 tablespoons minced fresh curly parsley leaves 2 tablespoons minced fresh dill leaves 4 minced fresh scallions, white and green parts
Freshly ground black pepper

Combine the rice, chicken stock, water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Micro-waved Bacon and Green Beans

Serves 8

8 slices microwave ready-crisp bacon 1 (16-ounce) bag frozen green beans (Trader Joe’s frozen are good)or 1 lb fresh green beans
1 Tablespoon extra-virgin olive oil Salt and pepper

Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 1 1/2 minutes more covered. Remove wrap and top green beans with crumbled bacon and serve.

Orange-Pineapple Relish

(for tuna garnish)
Serves 8

2 limes, juiced 2 tablespoons freshly squeezed orange juice 1/2 teaspoon chili powder 2 teaspoons honey 2 tablespoons extra-virgin olive oil 1/2 ripe pineapple, peeled, cored, and cut into small dice 2 navel oranges, peeled, segmented and diced3 green onions, thinly sliced 3 tablespoons chopped fresh mint leaves ½ teaspoon kosher Salt and freshly ground pepper
Whisk together the lime juice, orange juice, chile powder, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Ice Cream Nutty Pie

Serves 8

1 Quart premium vanilla ice cream 1 ripe banana 1- 2.25 oz. bag of slivered chopped almonds 1 prepared graham cracker piecrust 1/2 cup mini dark or semi-sweet chocolate morsels
1 can Reddi-Whip real cream

16 Fresh Strawberries for garnish

Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Garnish with whip cream.
Freeze the pie until ice cream is very firm, at least 2 hours. Let thaw for about 15 minutes prior to serving to just slightly soften. Cut into wedges, garnish plates with strawberries and serve.

CAMPUS GREEN GOURMET CLUB

JANUARY 19, 2008

CRAB CAKES WITH LEMON BUTTER & PLUM TOMATO SALSA

ROAST BEEF TENDERLOIN WITH MERLOT AND SHALLOTS

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

MIXED VEGETABLE SAUTÉ WITH HERBS AND GARLIC

DOUBLE-CHOCOLATE SOUFFLÉS

CRAB CAKES WITH LEMON BUTTER

AND PLUM TOMATO SALSA

Makes 8

Note to Host: you may serve Champagne (for example: Korbel Brut or Martini & Rossi Asti Spumanti) with the crab cake first course. Budget for the Champagne should be close to the $10.00 range. If you choose to serve wine, a Savignon Blanc or Pinot Grigio are recommended.

SALSA

2 cups diced plum tomatoes

¹/2 cup chopped onion

¹/4 cup chopped fresh cilantro 1 Tbs. fresh lime juice

1 garlic clove, finely chopped

CRAB CAKES

2 Tbs. olive oil

¹/4 cup chopped red bell pepper

¹/4 cup chopped green bell pepper

¹/4 cup chopped onion

2 garlic cloves, finely chopped

1 tsp.. Worcestershire sauce

Large pinch of cayenne pepper

1 cup fresh breadcrumbs made from crust less French bread

1 can (16 oz.) fresh crab meat (found at Trader's Joes--refrigerated section) ¹/2 cup chopped green onions

2 large eggs, beaten to blend

LEMON BUTTER

¹/4 cup dry white wine

3 Tbs. fresh lemon juice

2 Tbs. minced shallot

1 small bay leaf

1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces 2 Tbs.. heavy whipping cream

3 Tbs. unsalted butter 3 Tbs. Olive oil

FOR SALSA: Mix all ingredients in bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

FOR CRAB CAKES: Heat oil in heavy large skillet over medium-high heat. Add bell peppers, onion, and garlic; saucé until tender, about 3 minutes. Mix in Worcestershire sauce, cayenne, and then breadcrumbs. Sauté 2 minutes. Remove skillet from heat. Mix in crabmeat and green onions. Season with salt and pepper; mix in eggs. Using 1/3 cup measuring cup, pack, form and shape into 8 crabcakes. Remove from measuring cup and arrange on baking sheet. (Can be made 2 hours ahead. Cover; chill.)

FOR LEMON BUTTER: Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze, about 2 minutes. Discard bay leaf Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling). Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Melt 1-1/2 tablespoons butter with 1-1/2 tablespoons olive oil in 1 heavy large skillet over medium heat. Sauté until cooked through and golden, about 5 minutes per side... NOTE: TURN ONLY ONCE AND TURN VERY GENTLY AS THEY CRUMBLE VERY EASILY.

Re-warm lemon butter over low heat, whisking often (do not boil). Divide lemon butter among base of 8 plates. Arrange crab cake on top of lemon butter and top with salsa.

ROAST BEEF TENDERLOIN WITH

MERLOT AND SHALLOTS

8 SERVINGS

Suggestion for wine served with entree: Cabernet or Merlot

HOST: Have 1-2 loaves of crusty French or Italian bread to serve with the crab cakes and the entree.

^1/4 cup (1/2 stick) unsalted butter

^1/2 cup chopped shallots 11/2 tsp. Minced fresh thyme

2 TSB's. all purpose flour

11/2 cups Merlot or other dry red wine 11/2 cups beef broth 1tsp. tomato paste

2 2-1/2 pound thick-end beef tenderloin roasts, trimmed

Melt butter in medium saucepan over medium-high heat. Add shallots and thyme; sauté until shallots are browned, about 5 minutes. Mix in flour; cook until flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enough to coat spoon, whisking often, about 12 minutes. Whisk in tomato paste; season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)

PLAN ON BAKING ROASTS ONE HOUR BEFORE SERVING TIME.

Preheat oven to 450 degrees. Add t/4 cup water to bottom of roasting pan. Arrange roasts in roasting pan--rack can be used also. Rub each entire roast with olive oil. Sprinkle with salt and pepper. Roast until thermometer inserted into center registers 135 degrees for rare, about 40 minutes. Transfer to platter; let stand 20 minutes.

Add any juices from roasting pan to sauce and bring to simmer. KEEP WARM. Cut roasts into'/2-inch-thick slices (about 2 whole slices per plate). Top meat slices with Merlot sauce (across center of slices). Transfer remaining sauce to serving bowl and serve at the table for additional use.

MIXED VEGETABLE SAUTÉ WITH

HERBS AND GARLIC

8 SERVINGS

3 large carrots, peeled, halved lengthwise, then cut on diagonal into t/4-inch-thick slices 5 TSB's. olive oil

6 garlic cloves, chopped

11/2 TSB's. chopped fresh tarragon

I Tbs. chopped fresh thyme

2 large red bell peppers cut lengthwise into ¹/2-inch-wide strips

2 large zucchini, halved lengthwise, then cut on diagonal into ¹/2-inch-thick slices 2 large yellow squash, halved lengthwise, then cut on diagonal into'/2-inch-thick slices

Cook carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Heat oil in large pot over medium-high heat. Add garlic, tarragon, and thyme; sauté about 30 seconds. Add carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper.

Tip: Blanch the carrots and cut up the other vegetables a day ahead and chill them in a plastic bag overnight.

FRESH SPINACH GRATIN WITH

PARMESAN AND BLUE CHEESES

8 SERVINGS

It is recommended this recipe be made 6 hours ahead of serving.

6 TSB's. butter, divided

4 9-10 oz. packages fresh spinach leaves 1 large white onion

¹/4 cup all purpose flour ¹/2 tsp. ground nutmeg 1 ¹/4 cups whole milk 1 cup whipping cream

1 cup (packed) freshly grated Parmesan cheese, divided 2 tsp. salt

¹/2 tsp. ground black pepper ¹/2
cup crumbled blue cheese

Butter 10- to 12- cup shallow baking dish. Melt 1 ¹/2 TSB's. butter in heavy large pot over high heat. Add I package spinach. Toss until volume is slightly reduced, about 1 minute. Add I more package spinach; toss until wilted but still bright green, about 2 minutes longer. Transfer to colander set over large bowl. Repeat with 1 ¹/2Tbsps. butter and the two remaining spinach bags. Turn all spinach in colander, pressing to release all liquid. Use paper towels to remove any remaining liquid.

Melt 3 TSB's. butter in same heavy large pot over medium heat. Add onion; sauté until beginning to soften, about 10 minutes. Mix in flour and nutmeg. Stir 2 minutes to cook flour (do not brown). Whisk in milk and cream. Cook until sauce thickens and boils, whisking often about 5 minutes. Mix in ¹/2
cup Parmesan, the salt and pepper. Mix in spinach. Transfer to dish. Sprinkle with remaining Parmesan and blue cheese. Preheat oven to 425 degrees. Bake gratin until bubbling and brown on top, about 20 minutes (or 25 minutes if refrigerated).

DOUBLE-CHOCOLATE SOUFFLÉS

8 SERVINGS

Super do-ahead: Make these a week ahead and freeze them, or two days ahead and refrigerate them.

2 TSB's. (1/4 stick) unsalted butter

2 TSB's. all purpose flour

1 cup whole milk

8 oz. bittersweet chocolate, (2 Ghirardelli 4 oz. bittersweet bars) 6 TSB's. sugar, divided

1 oz. unsweetened chocolate, chopped

4 large eggs, separated

1/4
tsp.. salt

Lightly sweetened whipped cream: 1 cup heavy or whipping cream

1 to 2 TSB's. sugar

1/2
tsp.. vanilla

Directions: I bowl, with hand mixer at medium speed, beat cream, sugar, and vanilla extract until soft peaks form. (Over beating causes cream to curdle and turn to butter).

Butter eight ³/4-cup ramekins or custard cups; dust with sugar. Arrange dishes on rimmed baking sheet.

Melt 2 TSB's. butter in heavy medium saucepan over medium heat. Add 2 TSB's. flour; whisk until mixture is bubbling, about 1 minute. Increase heat to medium-high. Gradually whisk in 1 cup milk. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Add bittersweet chocolate, 4 TSB's. sugar, and unsweetened chocolate; whisk until melted and smooth. Pour soufflé base into large bowl. Cool to room temperature, stirring occasionally.

Whisk egg yolks into soufflé base. Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add remaining 2 TSB's. sugar, beating until stiff and glossy. Fold in remaining whites in 2 additions. Divide soufflé mixture among prepared ramekins. (Can be prepared ahead. Cover and refrigerate up to 2 days or freeze up to 1 week; do not thaw frozen soufflés before baking.)

TIP: Bring refrigerated or frozen soufflés to Host's home. Continue to keep refrigerated, or frozen until about a half hour before dessert is to be served. At that time bake the soufflés.

Preheat oven to 400 degrees. Bake soufflés uncovered on rimmed baking sheet until puffed and centers move slightly when baking sheet is shaken gently, about 17 minutes, for fresh or chilled soufflés or 22 minutes for frozen.

Serve chocolate souf3Eles immediately with a heaping Tablespoon dollop of the sweetened whipped cream on top. Whipped cream will slowly melt on soufflés.