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This is the chocolate soufflé that my son Eli enjoyed at the restaurant in Jerusalem that only served soufflés. I wonder if it is still there after all these years. He had this all 3 times we went there. He could not believe I would let him order something that is really a dessert for his lunch or dinner entrée. What are holidays for? We stayed a few nights in Tel Aviv. We spent our days at the beachfront at our hotel. The Mediterranean sun is like nothing I've ever experienced. Did we burn!! I remember we ended our Israeli and Egyptian holiday in Tel Aviv and spent a few relaxing days there. We had toured for three weeks nonstop and decided we needed some downtime. It was wonderful basking in the glory of the exceptional hotel beaches, eating at the seaside cafés, sleeping late amidst a vibrant city.
Stretched along the beautiful beach strip of the Mediterranean, Tel Aviv is Israel's second largest city and biggest commercial center. It is a busy metropolis, which inspires its visitors with a unique energetic atmosphere of excitement and fun. Tel Aviv is a global city, Israel's economic hub, and its wealthiest city, home to the Tel Aviv Stock Exchange, many corporate offices, and research and development centers. Its beaches, bars, cafés, upscale shopping, great weather, and cosmopolitan lifestyle have made it a popular tourist destination. It has been dubbed the "Mediterranean metropolis that never sleeps" and the "Mediterranean’s New Capital of Cool."
Visible from a distance with its seafront skyscrapers and exclusive hotels, Tel Aviv presents a lively combination of entertainment venues, shopping malls, exotic markets, nonstop active nightlife, gorgeous golden beaches, and wonderful restaurants of all kinds. It is also the country's greatest cultural center, a home for a variety of museums, galleries, theatres, and concert halls.
By contrast, the nearby ancient port city of Old Jaffa, is medieval in appearance. This special blend of Mediterranean ambience, seaside resort, and modern façade is what makes the city so uniquely appealing.
UNESCO, the United Nations Educational, Scientific and Cultural Organization, proclaimed "The White City", the unique urban and historical fabric of Tel Aviv-Jaffa, as a World Cultural Heritage site. By this proclamation, the world recognized the special architectural qualities of the buildings, streets, squares, and avenues of Tel Aviv.
Tel Aviv, the first Hebrew city in modern times, was founded in 1909 and was built on the sand dunes north of the ancient port city of Jaffa. Its style was innovative, tailored to the needs of its residents, to their lifestyles, and the climatic conditions of the region. "The White City," the world's largest grouping of buildings in the International Style, also known as Bauhaus, was planned by the famous Scot, Sir Patrick Geddes. About 4,000 buildings were constructed in this area, beginning in the 1930s until the establishment of the State of Israel. The "White City" is located between Allenby Street in the south, Begin Road and Ibn Gvirol Street in the east, the Yarkon River in the north, and the Mediterranean Sea in the west.
The buildings of "The White City" were designed by Jewish architects, who had studied in Europe before their immigration to Palestine, which later became the State of Israel. This group created a new architectural language, which is rich and diverse, characterized by its asymmetry, functionality, and simplicity. The balconies, building pillars, flat roofs, and "thermometer" windows became the trademarks of the city.
My daughter Erin in her new Israeli t-shirt relaxing in the hotel in Tel Aviv in July of 1985
Erin and I stopping for some ice cream at an open street café in Tel Aviv in July of 1985
Erin and Eli floating in the Dead Sea in July 1985
Erin, Eli, and I in our mail post photo of Israel
The soufflés we had at the Jerusalem restaurant were individual-sized, and the recipe I use also makes the smaller-sized soufflés. I like this recipe found at About.com by Rebecca Franklin. I hope you do too.
IRISH INDIVIDUAL CHOCOLATE SOUFFLÉ [Makes 6 Individual Soufflés]
Rebecca Franklin: "The first recipe I teach my students is a simple chocolate soufflé. It is a magical, airy, rich, and complex confection that perfectly rounds out any meal. Served fresh out of the oven, it delights young children and impresses dinner guests."
1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
5 ounces bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
Butter for greasing 6 individual ramekins
Powdered sugar
Preheat oven to 375°. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside. Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe as it will seize.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks. Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired."
Again with any soufflé, be very careful removing from oven so it does not drop. Serve immediately. When I make this soufflé, I top each with whipped cream and bittersweet chocolate shavings.
This is the chocolate soufflé that my son Eli enjoyed at the restaurant in Jerusalem that only served soufflés. I wonder if it is still there after all these years. He had this all 3 times we went there. He could not believe I would let him order something that is really a dessert for his lunch or dinner entrée. What are holidays for? We stayed a few nights in Tel Aviv. We spent our days at the beachfront at our hotel. The Mediterranean sun is like nothing I've ever experienced. Did we burn!! I remember we ended our Israeli and Egyptian holiday in Tel Aviv and spent a few relaxing days there. We had toured for three weeks nonstop and decided we needed some downtime. It was wonderful basking in the glory of the exceptional hotel beaches, eating at the seaside cafés, sleeping late amidst a vibrant city.
Stretched along the beautiful beach strip of the Mediterranean, Tel Aviv is Israel's second largest city and biggest commercial center. It is a busy metropolis, which inspires its visitors with a unique energetic atmosphere of excitement and fun. Tel Aviv is a global city, Israel's economic hub, and its wealthiest city, home to the Tel Aviv Stock Exchange, many corporate offices, and research and development centers. Its beaches, bars, cafés, upscale shopping, great weather, and cosmopolitan lifestyle have made it a popular tourist destination. It has been dubbed the "Mediterranean metropolis that never sleeps" and the "Mediterranean’s New Capital of Cool."
Visible from a distance with its seafront skyscrapers and exclusive hotels, Tel Aviv presents a lively combination of entertainment venues, shopping malls, exotic markets, nonstop active nightlife, gorgeous golden beaches, and wonderful restaurants of all kinds. It is also the country's greatest cultural center, a home for a variety of museums, galleries, theatres, and concert halls.
By contrast, the nearby ancient port city of Old Jaffa, is medieval in appearance. This special blend of Mediterranean ambience, seaside resort, and modern façade is what makes the city so uniquely appealing.
UNESCO, the United Nations Educational, Scientific and Cultural Organization, proclaimed "The White City", the unique urban and historical fabric of Tel Aviv-Jaffa, as a World Cultural Heritage site. By this proclamation, the world recognized the special architectural qualities of the buildings, streets, squares, and avenues of Tel Aviv.
Tel Aviv, the first Hebrew city in modern times, was founded in 1909 and was built on the sand dunes north of the ancient port city of Jaffa. Its style was innovative, tailored to the needs of its residents, to their lifestyles, and the climatic conditions of the region. "The White City," the world's largest grouping of buildings in the International Style, also known as Bauhaus, was planned by the famous Scot, Sir Patrick Geddes. About 4,000 buildings were constructed in this area, beginning in the 1930s until the establishment of the State of Israel. The "White City" is located between Allenby Street in the south, Begin Road and Ibn Gvirol Street in the east, the Yarkon River in the north, and the Mediterranean Sea in the west.
The buildings of "The White City" were designed by Jewish architects, who had studied in Europe before their immigration to Palestine, which later became the State of Israel. This group created a new architectural language, which is rich and diverse, characterized by its asymmetry, functionality, and simplicity. The balconies, building pillars, flat roofs, and "thermometer" windows became the trademarks of the city.
My daughter Erin in her new Israeli t-shirt relaxing in the hotel in Tel Aviv in July of 1985
Erin and I stopping for some ice cream at an open street café in Tel Aviv in July of 1985
Erin and Eli floating in the Dead Sea in July 1985
Erin, Eli, and I in our mail post photo of Israel
The soufflés we had at the Jerusalem restaurant were individual-sized, and the recipe I use also makes the smaller-sized soufflés. I like this recipe found at About.com by Rebecca Franklin. I hope you do too.
IRISH INDIVIDUAL CHOCOLATE SOUFFLÉ [Makes 6 Individual Soufflés]
Rebecca Franklin: "The first recipe I teach my students is a simple chocolate soufflé. It is a magical, airy, rich, and complex confection that perfectly rounds out any meal. Served fresh out of the oven, it delights young children and impresses dinner guests."
Prep Time: 15 minutes/Cook Time: 15 minutes
Ingredients:
1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
5 ounces bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
Butter for greasing 6 individual ramekins
Powdered sugar
Preparation:
Preheat oven to 375°. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside. Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe as it will seize.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks. Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired."
Again with any soufflé, be very careful removing from oven so it does not drop. Serve immediately. When I make this soufflé, I top each with whipped cream and bittersweet chocolate shavings.
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