The New Mayo Clinic Cookbook, Donald D. Hensrud

303 pages; Color Photographs.  Hardcover

Oxmoor House, Menlo Park, CA, 2004

Reviewed by: Sarah Mayer

Winner of the 2005 James Beard Focus on Health cookbook award!

The Review---

A combination of nutritional information and chic recipes, the new Mayo clinic cookbook is a beautifully written guide for the healthy foodie. One hundred and fifty recipes ranging from the delicious baked acorn and pine nut squash to the decedent warm chocolate soufflé. All recipes come partnered with a nutritional guide with detailed information about calories, protein and fiber per serving. The recipes are broken down into menus making it incredibly easy to put together healthy delectable dinners. Pairing lovely pictures with fresh seasonal ingredients makes it difficult for any of these recipes to be anything but delicious. It gives great hope to those who feel elegant food comes with a price tag of fat and calories. The chocolate soufflé is not only charming; it's luscious. However, I must warn you, it does come with a price tag, Your friends and family will want you to bake it often.

Warm Chocolate Soufflé
1/2 cup unsweetened cocoa powder 6 tablespoons hot water
1 tablespoon unsalted butter 1 tablespoon canola oil
3 tablespoon all purpose flour 1 tablespoon ground hazelnuts 1/4 teaspoon ground cinnamon
3 tablespoons firmly packed dark brown sugar 2 tablespoons honey
1/2 teaspoon salt 3/4 cup low fat milk 4 egg whites
3 tablespoons granulated sugar 1 teaspoon confectioners sugar 1 cup raspberries

Preheat the oven to 375F Lightly coat six 1-cup individual soufflé dishes or ramekins with cooking spray, or coat a 6 cup soufflé dish with the spray.
In a small bowl, combine the cocoa and hot water, stirring until smooth. Set aside.
In a small, heavy saucepan over medium hear, melt the butter. Add the canola oil and stir to combine. Add the flour, ground hazelnuts, and cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir into the cocoa mixture. Let cool slightly.
In the large spotlessly clean bowl, using an electric mixture on high speed beat the egg whites until foamy. Add the granulated sugar, 1 tablespoon at a time, and beat until stiff peaks form. Using a rubber spatula, gently fold one-third of the egg whites into the cocoa mixture to lighten it. Then fold the remaining egg whites into the cocoa mixture, mixing only until no white steaks remain.

Gently scoop the cocoa-egg white into the prepared dishes or dish. Bake until the soufflé rises above the rim and is set in the center, 15-20 minutes for individual soufflés or 40-45 minutes for the large soufflé. Using a fine-mesh sieve, dust the top with the confectioner's sugar. Serve immediately, garnish with the raspberries.

© '2005 by Good Cooking, Inc.