After a day of roasting, sauteing, mixing and marinading, it was quite nice to just bake up my signature souffle.  70% Dark Ghirardelli Chocolate souffle topped with powdered sugar and paired with chocolate ice cream. 

I messed up some of the eggs earlier, so am going to make a batter for Madelines this Saturday.   It's rare that I have the time to cook a five course meal in one day, so it was a nice treat to be able to eat well on a weekday. 

The souffles I baked are for tomorrow's Thanksgiving dinner. 

On the menu will be an Italian sausage stuffing made with Paesano bread :).  Wish me luck, I'm being quite ambitious. 

The appetizer, a Prosciutto cup stuffed with a sweet potato hash. 

\ from chowmut's posterous