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cooking class Old School: Chef Ian teaches Elizabeth the benefits of whisking egg whites by hand. “You can use an electric mixer, but when you do it by hand you can feel the whites getting firmer, which prevents you from overmixing.” rise up Inspired reader Elizabeth Touchie gets a one-on-one soufflé class with our very own Chef Ian Dowsett. Burlington, Ontario resident and small business owner Elizabeth Touchie loves to cook and experiment with new recipes but had never attempted to make a classic soufflé. When we brought her down to the Compliments Culinary Centre at George Brown College in Toronto, she couldn’t wait to start cooking. “I’m really looking forward to having a professional show me how,” she said. Chef Ian began by walking Elizabeth through the steps. “A soufflé is actually a very easy recipe once you get the hang of a few techniques, like folding,” he explained. After trying out the steps herself and finally tasting her creation, we had to ask: Would you make it again? “Definitely,” said Elizabeth. “My favourite part of the experience was all the great tips I got from Chef Ian. He was an excellent teacher.” BAKER’s HELPER Every great dish starts with high-quality ingredients such as these large eggs from Compliments. back to school: Have a dish you’ve always wanted to try? Email us at editor@compliments.ca to be our next Cooking Class student and you could get a one-on-one lesson with one of our chefs. 56 Inspired | winter 2009
Caramelized Shallot & Sage Soufflé You can use a thermometer to check if your soufflé is ready, just be gentle so it doesn’t deflate. When the temperature reaches 165 ° F (74 ° C), the eggs are cooked and the dish is ready. Prep Time: 30 min. Total Time: 55 min. Serves: 8 4 tbsp (60 mL) unsalted butter, at room temperature, divided 1 tsp (5 mL) Compliments Pure Olive Oil 2 large shallots, thinly sliced 3 tbsp (45 mL) flour 1 1 / 2 cups (375 mL) milk 2 tbsp (30 mL) fresh sage, chopped 6 Compliments Large Eggs, separated 1 / 4 tsp (1 mL) salt Dash of pepper 1. Preheat oven to 425 ° F (220 ° C). Using 1 tbsp of butter, grease a 7- or 8-in. (18- to 20-cm) soufflé dish. Place on a parchment paper-lined baking tray and set aside. 2. Heat oil and remaining butter in a small skillet on medium-high heat, add sliced shallots and caramelize, stirring frequently, for about 5 min. or until golden brown. Add the flour and stir to reach a paste-like consistency (called a roux). Slowly pour in milk while whisking to prevent lumps. Add sage and cook gently until thickened, about 10 min.; remove from heat. 3. In a bowl, combine 6 egg yolks with salt and pepper and beat with a whisk until mixed thoroughly. Stir into the milk mixture, a little at a time, to prevent the eggs from scrambling. Set aside to cool to room temperature. 4. With an electric mixer or by hand, whisk egg whites to stiff peaks and gently mix (fold) into the cooled soufflé mixture. Be careful not to overmix. Fill prepared dish 3 / 4 full with soufflé mix and bake for about 25 min. 5. Carefully remove from oven, gently place on a plate and serve immediately. per serving ( 1 / 8 of the recipe): 150 calories, 7 g protein, 11 g total fat, 6 g saturated fat, 160 mg cholesterol, 6 g carbohydrates, 0 g fibre, 180 mg sodium, 105 mg potassium the class: Chef Ian’s top tips for a perfect soufflé. “I always separate eggs when they’re really cold, so the yolk is firm. Cup your palm and crack the egg into your hand. Let the egg white drip through your fingers into a bowl and transfer the yolks to a separate bowl. Allow the eggs to come to room temperature before starting your recipe.” tip A soufflé dish has high sides, giving stability to the delicate soufflé. The shape of the dish also lends the finished recipe a more dramatic flair. “Be patient and go slowly when adding the roux to the yolks so you don’t cook the eggs. This is a key step and a potential danger zone. You can use a mixing cup with a spout to make pouring a little easier.” go online To get our heavenly Irish Cream Soufflé recipe, visit compliments.ca/inspired “You need to fold egg whites into the mixture gradually. I like to divide the eggs whites into four with a wooden spoon and then add them in four batches. It’s also important not to overstir the mixture at this point.” compliments.ca/inspired 57
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Page 9 and 10: shop Flaky bites The Compliments Ph
Page 11 and 12: one-stop shopping We’ve ramped up
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