COOK'S CORNER MAKE BISTRO'S CHOCOLATE SOUFFLE AT HOME.

Byline: Natalie Haughton Food Editor

Deedee Walser of North Hollywood requested a copy of the Chocolate Souffle served at the Bistro Garden in Studio City to make for her granddaughter. Here's the recipe shared by the restaurant more than a decade ago (when the Bistro and Bistro Garden were in Beverly Hills). The same recipe is still served at the Valley location today. The food department tested and adapted it at the time to assure success for home cooks. We hope Walser and her granddaughter enjoy it.

BISTRO CHOCOLATE SOUFFLE

(Shared by Bistro Garden)

5 egg yolks

3/4 cup granulated sugar 

2 teaspoons vanilla

3/4 cup flour

2 cups milk

3 (1-ounce) squares unsweetened chocolate, melted

8 egg whites, room temperature

Powdered sugar

Sweetened whipped cream

In large bowl of an electric mixer, beat egg yolks with 1/2 cup granulated sugar and vanilla on high speed until light and fluffy. Reduce speed and gradually add flour, beating until a paste is formed (mixture will be sticky).

In a 3-quart saucepan, bring milk to a boil; add egg mixture all at once to milk, and with a heavy wire whisk, beat mixture quickly and vigorously until paste is well-incorporated and mixture is smooth. Transfer mixture back into mixer bowl and beat on high speed about 2 to 3 minutes until completely smooth. Add melted chocolate and beat again until well- incorporated. Cool to room temperature.

In large bowl of electric mixer, place egg whites, beat on medium speed until soft peaks form. Increase speed to high and gradually add remaining 1/4 cup granulated sugar and beat until whites are stiff and shiny but not dry. Add about 1/2 of whites to chocolate mixture and fold in with wire whisk to lighten batter; add remaining whites and carefully fold in until well-incorporated but not deflated.

Spoon mixture into 12 buttered and sugar-coated custard or souffle dishes (2/3 cup capacity, 3 3/4 inches in diameter) OR 4 buttered and sugar- coated custard dishes (2/3 cup capacity) PLUS 1 (7-cup) souffle dish, 8 inches in diameter. Fill molds only 3/4 full. Bake in a preheated 350-degree oven about 30 minutes for individual custard dishes and about 45 to 50 minutes for large souffle dish. Dust with powdered sugar and serve immediately topped with sweetened whipped cream. Makes 12 servings.

BAKED BEANS REVISITED: Now that Love's BBQ has deserted the Valley and West Los Angeles, Sheila Cooley of Van Nuys wants a recipe that duplicates the restaurant's baked beans. Last year we featured a few shared by readers - and here's a repeat of a couple of those recipes that readers noted were very close to Love's. In case you don't want to make the beans yourself, head to Valley Ranch Barbecue in Van Nuys. Readers have noted that they taste the same as those at Love's.

BAKED BEANS

(Shared by Bill Roeder, Burbank)

1 extra large (very important) can pork and beans (Van Kamp's preferred)

2 tablespoons molasses 

1 teaspoon liquid smoke

1 cup packed brown sugar

1 small onion, minced

In a medium saucepan, combine all ingredients. Heat over medium heat, stirring occasionally, until hot throughout.

LIKE LOVE'S BEANS

(Shared by Frances Gleim, Acton)

1 1/2 pounds dried small white beans

Water

2 tablespoons molasses

1/2 cup packed brown sugar

Salt and pepper 

1 onion, chopped

1/2 teaspoon dry mustard 

1/4 pound salt pork, cut in pieces

1/4 cup ketchup

1/4 teaspoon liquid smoke OR hickory seasoning

Cover beans with water and soak overnight. Drain and cover with fresh cold water. Bring to a boil, reduce heat and cook 1 hour. Add molasses, brown sugar, salt and pepper to taste, onion, mustard, salt pork, ketchup and liquid smoke. Cover. Bake at 350 degrees 7 hours. Stir occasionally and add boiling water as necessary to keep beans covered. Makes 8 to 10 servings.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

Back in the early '70s, the paper (then called the Green Sheet) ran a recipe called Camper's Chile. I remember it had a square of Baker's chocolate, 1/2 cup rice, a can of tomato paste and tomato sauce. I've lost the recipe. Does anyone have it?

- Dorothy Fee

Moorpark

I'd like a recipe for a sauce like that served on cheese omelets and chiles rellenos at Don Ricardo's at the Northridge Mall. It is so light and delicious. Can anyone help?

- E. Hahn

Northridge