Hot Cointreau soufflé

This dish is from Val de Loire: Anjou.

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Soufflé chaud au Cointreau

Soufflés are actually really not that difficult, but cooking them in a dead oven with no window or oven light makes it a game of prayer.

I also made an Anjou-style stewed trout with braised Boston lettuce in this class, but it was honestly just so unappetizing that I didn’t bother taking a nice photograph of it.

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Laitue braisée, truite étuvée 

Okay yeah, there’s some hand-cut fillets of trout surrounding it on the plate, but smack-dab in the center there is this. This, you see, is an entire head of Boston lettuce, braised down to a sickly-dark green pulp the size of toonie.

In my humble opinion, the soufflé was much more fun to make.

January 19th, 2017

 

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