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Subject:
From:
Betsy Linn Bowman <[log in to unmask]>
Reply To:
Betsy Linn Bowman <[log in to unmask]>
Date:
Wed, 4 Feb 2004 22:27:18 -0500
Content-Type:
text/plain
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<<Disclaimer: Verify this information before applying it to your situation.>>

Listmates, with a copy to Bryson Keens at Roy's in Austin:

My apologies.  I forgot that I am registered at statesman.com.  I
have numerous requests for the recipe, as many of you do not want to
register and give out your e-mail information.

I located the recipe on Roy's Restaurant website.  There is a
wonderful picture of the souffle and the title of the recipe appears
in the list of recipes.  BUT, I got a blank black space under
ingredients.  I called the Austin Roy's and talked with Bryson Keens,
Manager.  He graciously checked the website and the entire recipe for
Roy's Melting Hot Chocolate Souffle is there.
http://www.roysrestaurant.com/docs/desserts_frames.html  While you
are at the website you can check and see if there is a Roy's near you
where you can have the souffle in person--it is always on the menu in
Austin.  NOTE:  I have no financial interest in Roy's Restaurants.

Bryson knew about gluten-free meals.  He has a friend who is GF and
eats at the Baltimore Roy's.  When I asked if Roy's had a GF menu, he
indicated that they did not.  He assured me that all of the Roy's
Restaurants have a "can do attitude" about the special dietary needs
of their customers.  It turns out that the Roy's restaurants are part
of a restaurant group that includes Fleming's, Outback Steakhouse,
and Carraba's.  I did tell Bryson about the GF menu at
outbacksteakhouse.com

Christie Hughes is the Pastry Chef at the Austin Roy's and was quoted
in the paper.  I expanded the tips at the end of the recipe with a
few comments in the article and included them at the end of this
post.  Bryson did offer to answer your questions about the
recipe--e-mail at address above or call at 512.391.1500.  He knows
how many of you there are too!  Oh, I do have the recipe on my
computer now--in case you have problems getting it.

Betsy
Austin, Texas

Recipe Tips:
        If you want to bake only two souffles at a time leftover
batter can be refrigerated up to 10 days.
        If baked in 3-inch ramkins souffles can be served directly in
them if desired.  Muffin pans may also be used.  Grease ramkins and
muffin pans well.  (Betsy's note: I would use the parchment paper in
the bottom and on the sides of these containers.)
        Roy's makes its own raspberry sauce, but home cooks can warm
raspberry jam thinned with water or liqueur for sauce if desired.
        There is no baking powder or soda in this recipe.  The eggs
make it rise.
        Chef Hughes said adding a "little flour (to the mixture)
makes killer brownies."
--

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *

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