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Anyone who has worked with souffles knows how quickly they “fall’. Robert put each of the 4 souffles in the oven placed 5 minutes a part. As each souffle came out of the oven, we were able to get about 6 camera clicks each. Just as the top began to fall. Robert was pulling another souffle out of the oven for photographing. It was sheer genius. The Canadian Bacon was a joy to work with.

Ham and Grits Soufflé with Maderia Chanterelle Sauce

Serves: 4

Madeira Chanterelle Sauce Ingredients:

2 tbls. Butter
1 tbls. Shallots (minced)

1/2 cup Chanterelle Mushrooms (julienne)

1/2 cup of Madeira

1 cup Glace deVeau

TT Salt

TT Fresh Ground Pepper Blend

Procedure:

Saute mushrooms and shallots until tender. Deglaze with Madeira. Reduce to two ounces. Add Glace deVeau. Simmer until thick Season to taste. Reserve.

Soutfle Base Ingredients:

1 oz. Butter
1 oz. All Purpose Flour

1 cup Milk

4 oz. Gruyere Cheese (grated)

1 oz. Parmesan Cheese (grated)

1/2 tspn. Dilon Mustard

TT Salt

TT Cayenne Pepper (ground)

4 Egg Yolks

8 oz. Grits, Cooked

4 oz. of Canadian Bacon (brunoise)

2 tbls. Chives (minced)

Procedure:

Separate eggs and set aside. Egg whites will be used in last step. Melt. Butter Stir in flour. Cook over low heat for 2 minutes. Add milk stirring constantly until thick Simmer 5 minutes. Stir in cheeses and mustard, and season to taste. Remove pan from heat. Beat in egg yolks one at a time. Transfer mixture to a bowl. Let cool to room temperature, stirring occasionally so that a “skin” does not form. About 10 minutes, stir in ham, grits and chives. Reserve.

Folding in Egg Whites Ingredients:

4 Egg Whites

1/4 tspn. Salt

2 oz. Butter

1/4 Cup Parmesan Cheese (grated)
Ramekins (or your preferred baking cup for souffle)

Procedure:

Butter the ramekins. Sprinkle inside of ramekins with parmesan cheese. Set aside Whip egg whites and salt until stiff peaks. With a balloon whip, blend in one egg white with ham batter. Fold in remaining egg whites. Fill ramekins. Rim edge with your thumb. Bake at 400 degrees F for 12 minutes. Serve with Madeira Chanterelle Sauce.

By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Neusky’s Canadian Bacon 

Ham and Grits Soufflé with Maderia Chanterelle Sauce

This necipe yields 4 souffles. Anyone who has worked with souffles knows how quickly they “fall’. Robert put each of the 4 souffles in the oven placed 5 minutes a part. As each souffle came out of the oven, we were able to get about 6 camera clicks each. Just as the top began to fall. Robert was pulling another souffle out of the oven for photographing. It was sheer genius. The Canadian Bacon was a joy to work with.

Made with:
Neusky’s Canadian BaconServes: 4

Madeira Chanterelle Sauce Ingredients:

 

2 tbls. Butter
1 tbls. Shallots (minced)

1/2 cup Chanterelle Mushrooms (julienne)

1/2 cup of Madeira

1 cup Glace deVeau

TT Salt

TT Fresh Ground Pepper Blend

Procedure:

 

Saute mushrooms and shallots until tender. Deglaze with Madeira. Reduce to two ounces. Add Glace deVeau. Simmer until thick Season to taste. Reserve.

Soutfle Base Ingredients:

 

1 oz. Butter
1 oz. All Purpose Flour

1 cup Milk

4 oz. Gruyere Cheese (grated)

1 oz. Parmesan Cheese (grated)

1/2 tspn. Dilon Mustard

TT Salt

TT Cayenne Pepper (ground)

4 Egg Yolks

8 oz. Grits, Cooked

4 oz. of Canadian Bacon (brunoise)

2 tbls. Chives (minced)

Procedure:

 

Separate eggs and set aside. Egg whites will be used in last step. Melt. Butter Stir in flour. Cook over low heat for 2 minutes. Add milk stirring constantly until thick Simmer 5 minutes. Stir in cheeses and mustard, and season to taste. Remove pan from heat. Beat in egg yolks one at a time. Transfer mixture to a bowl. Let cool to room temperature, stirring occasionally so that a “skin” does not form. About 10 minutes, stir in ham, grits and chives. Reserve.

Folding in Egg Whites Ingredients:

 

4 Egg Whites

1/4 tspn. Salt

2 oz. Butter

1/4 Cup Parmesan Cheese (grated)
Ramekins (or your preferred baking cup for souffle)

Procedure:

 

Butter the ramekins. Sprinkle inside of ramekins with parmesan cheese. Set aside Whip egg whites and salt until stiff peaks. With a balloon whip, blend in one egg white with ham batter. Fold in remaining egg whites. Fill ramekins. Rim edge with your thumb. Bake at 400 degrees F for 12 minutes. Serve with Madeira Chanterelle Sauce.

By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada