After my book came out on Skincare & Weight loss, I was very surprised at how many requests I had for more recipes. I have over 21 pages of recipes inside, some for skincare and some for meals- and let’s face it- everything we eat is “skincare.” By helping people with dosha or constitutional specific diets, they can alleviate a lot of chronic issues. In this recipe I do not give dosha specifics, you can read my book and fine tune that if you would like. However, this recipe.does keep with my books philosophy which is stop demonizing food and start choosing better quality and compatability. Which is why people are pleasantly surprised when they find out they can have some bread, butter, milk and…cake!
When my children went to L’Ecole de Francais of Detroit, I had attained some coveted French cooking skills and recipes-this is one of them. However, my husband is Italian so I often make Frittata, which is fairly easy. Souffle takes twice as long, but in total honesty, it is twice as good. Mine don’t rise as much as others because although I don’t skimp on ingredients-one thing I try not to deviate from is grain-I use my own freshly grounded grain, usually multi and often sprouted (more information on grain in my book). So in this souffle, the 3 tablespoons of flour are an organic sprouted whole wheat. Had I used pastry, white flour, it would have been puffier. You choose!
In most of these specialized recipes-you cannot skimp, if it calls for cream-use cream, not 2% etc. Please, also see my book for the importance of adding raw milk to your diet, I either use no milk or raw milk, but in recipes like these it is better to use the pasteurized organic milk if you cannot find raw milk. The same goes with the heavy pan!
I named this Souffle after the region of Italy where my husband is born, Emilia, in the Province of Parma- which is known for their delicious food.
Here are a list of ingredients:
3 Tbs finely grated Parmesan cheese, (I use the Parmesan my husband gets at an Italian grocery store that sells real Parmesan from Italy)
1 cup whole raw milk (you’ll see in the picture I have organic Horizon cream, which you can use in place of raw milk)
2.5 TBS of unsalted organic butter, (grass fed is the best and its dark yellow!)
3 TBS of all purpose flour (you already know I use freshly ground, organic and sprouted, if you don’t have a grain grinder Whole Foods carries some unbrominated organic sprouted flour-which will lose alot of enzymes and vitamins after grinding but is still much better than anything else).
1/4 Tsp of fresh grated nutmeg
2 bags of Tazo Smokey Russian Tea
1/2 Tsp of celtic sea salt
5 large egg whites
3 large egg yolks
1/4 lb of prosciutto de Parma
1 cup of grated Gruyere cheese raw is best!
1/2 Tsp of fresh ground black pepper
- notice emphasis here on FRESH! Grind and grate what you can! Choose raw and organic-That’s healthy cooking!
- this makes 4-6 servings, can be made for breakfast, lunch…or dinner!
- For prep you will need a 6 cup souffle dish, heavy cast iron sauce pan, whisker and electric mixer
I took these pictures as a type of graph of the process:
- Use lower third of oven and preheat to 400F.
- Butter the souffle dish (or dishes) 1 1/2 quart
- Add Parmesan cheese and coat bottom and sides by tilting it (bottom right pic)
- The sprinkle cut chunks of prosciutto over the Parmesan cheese, along the bottom
- Warm milk, pepper and 2 smoky teabags in a saucepan on low for 10 min, should be steaming. (top left pic)
- At the same time, melt butter in large cast iron pan over medium, add the flour slowly and whisk. Mixture should foam about 3 min- DON’T let mixture burn or brown!) -(top right pic)
- Remove pan let stand 1 min
- Pour in warm milk, whisk until smooth consistency.
- Return pan to heat, cook & whisking- constantly until very thick 2-3 min
- Remove from heat; whisk in nutmeg and salt.
- Add egg yolks 1 a time, whisking between-Let stand to room temp (bottom left pic)
- Use electric mixer now to beat the egg whites in a large bowl, they should be stiff but NOT dry
- Fold the egg whites into the lukewarm flour/egg base-sprinkling in the Gruyere cheese.
- Transfer ingredients to the buttered souffle dish.
Once you place the dish in the oven, immediately lower temp to 375F and don’t open the oven for at least 20 min! Bake for approx. 25 min, souffle should be puffed, golden on top and when you shake the dish the center should move only slightly. Serve immediately, and enjoy!
Looking for more recipes and ideas for healthy eating? Dr. Aurore’s diet recommendations are highly individualized and based on Ayurveda, Weston-Price and Anthroposophy. You can check out her books here or schedule an appointment on-line or in office to find out what diet and dosha is right for you!