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SPINACH SOUFFLE

When I was growing up the closest thing I got to a souffle was the Stouffer's frozen version served in a chic black plastic tray. What has surprised the heck out of me was how easy it is to make a souffle and have it work every time.  What's the secret to a good souffle? HOT milk, room temperature eggs, and finely grated cheese or breadcrumbs to line your ramekin.  In the heart of Winter, a warm souffle, a salad, and if you are so inclined, a nice roast chicken can be the perfect way to end a week, or start the weekend.

Bonus: adding the spinach gives a boost of antioxidants, vitamins and iron and the calcium in the cheese and milk is great for our bones!

january 19, 2018

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  HERE'S WHAT YOU NEED:   - Oven preheated to 400  - Large saucepan  - Whisk and a spatula  - Hand mixer or stand mixer with whisk attachments  - 4-5 1c ramekins or a 6-8 cup souffle dish (this will measure 3 inches high and about 6-7.5 inches across)

HERE'S WHAT YOU NEED:

- Oven preheated to 400

- Large saucepan

- Whisk and a spatula

- Hand mixer or stand mixer with whisk attachments

- 4-5 1c ramekins or a 6-8 cup souffle dish (this will measure 3 inches high and about 6-7.5 inches across)

  INGREDIENTS:   - 16oz bag frozen spinach, defrosted, drained in a colander and squeezed dry (tip: I just mash it with the back of a cup measure)  - 1/2 stick unsalted butter  - 1 medium shallot-chopped finely (can substitute 2 TB finely chopped onion)  - 1/2 cup finely grated parmesan or romano - divided in two  - 3TB all purpose flour

INGREDIENTS:

- 16oz bag frozen spinach, defrosted, drained in a colander and squeezed dry (tip: I just mash it with the back of a cup measure)

- 1/2 stick unsalted butter

- 1 medium shallot-chopped finely (can substitute 2 TB finely chopped onion)

- 1/2 cup finely grated parmesan or romano - divided in two

- 3TB all purpose flour

 -  1 cup milk, heated to boiling and set aside  - 1 cup grated cheddar, Swiss or other firm cheese  - 5 large eggs, separated  - 1/2 tsp cayenne pepper  - 1/4 tsp nutmeg (freshly grated is ideal)  - kosher salt and pepper  - 1/8 tsp (pinch) cream of tartar (sub: rub the inside of your mixing bowl with lemon and add a pinch of salt to your egg whites)

-  1 cup milk, heated to boiling and set aside

- 1 cup grated cheddar, Swiss or other firm cheese

- 5 large eggs, separated

- 1/2 tsp cayenne pepper

- 1/4 tsp nutmeg (freshly grated is ideal)

- kosher salt and pepper

- 1/8 tsp (pinch) cream of tartar (sub: rub the inside of your mixing bowl with lemon and add a pinch of salt to your egg whites)

 HERE'S HOW TO DO IT:  1. Generously butter the insides of your ramekins and dust the entire sides and bottoms with grated parmesan or romano cheese (tip: save any extra cheese for sprinkling on top of your souffle).   

HERE'S HOW TO DO IT:

1. Generously butter the insides of your ramekins and dust the entire sides and bottoms with grated parmesan or romano cheese (tip: save any extra cheese for sprinkling on top of your souffle).

 

 2. Melt 3 TB butter in a saucepan  3. Add the finely chopped onion or shallot and saute on medium heat until translucent and fragrant  4. Add the flour all at once, and stir on medium heat for 2 minutes (you want your flour cooked before adding the milk)

2. Melt 3 TB butter in a saucepan

3. Add the finely chopped onion or shallot and saute on medium heat until translucent and fragrant

4. Add the flour all at once, and stir on medium heat for 2 minutes (you want your flour cooked before adding the milk)

 5. Take the pan off the heat  6. Add the hot milk to the shallot/flour mix and stir with a whisk until smooth.  7. Add the cayenne, nutmeg, 1/2 tsp kosher salt and 1/2 tsp black or white pepper

5. Take the pan off the heat

6. Add the hot milk to the shallot/flour mix and stir with a whisk until smooth.

7. Add the cayenne, nutmeg, 1/2 tsp kosher salt and 1/2 tsp black or white pepper

 8. Add the egg yolks one at a time and whisk in thoroughly  9. Stir in the grated cheddar andthe remaining 1/4 cup of parmesan into the mix.  10. Break up the spinach and mix in next.

8. Add the egg yolks one at a time and whisk in thoroughly

9. Stir in the grated cheddar andthe remaining 1/4 cup of parmesan into the mix.

10. Break up the spinach and mix in next.

 11. Hang in, you are almost there!  12. Put the reserved egg whites into your mixer with that pinch of cream of tartar and a pinch of salt. Add the whisk attachment and beat on low until you have frothy whites with large bubbles (about a minute).  13. Then increase the speed to medium and beat for a minute, then up to high until you have whites that hold their peaks on the whisk. They should look glossy and cloud like.

11. Hang in, you are almost there!

12. Put the reserved egg whites into your mixer with that pinch of cream of tartar and a pinch of salt. Add the whisk attachment and beat on low until you have frothy whites with large bubbles (about a minute).

13. Then increase the speed to medium and beat for a minute, then up to high until you have whites that hold their peaks on the whisk. They should look glossy and cloud like.

 14. Take about 1/4 of the whites and add to the spinach mixture.  15. GENTLY stir them in - this loosens the mixture so that adding the remaining whites is easier.

14. Take about 1/4 of the whites and add to the spinach mixture.

15. GENTLY stir them in - this loosens the mixture so that adding the remaining whites is easier.

 16. Add the remaining whites and fold in by "slicing" your spatula down the middle, and then lifting up the mixture and flipping it gently to the top. Turn the bowl a quarter turn and repeat until all the whites are incorporated. The KEY is not to deflate them by stirring too vigorously.

16. Add the remaining whites and fold in by "slicing" your spatula down the middle, and then lifting up the mixture and flipping it gently to the top. Turn the bowl a quarter turn and repeat until all the whites are incorporated. The KEY is not to deflate them by stirring too vigorously.

 15. Pour your mix into the ramekins and smooth the tops by gently flattening with your spatula or a knife.  16. Be sure to clean any drips on the sides.  17. Top with some remaining cheese and put into the oven. IMMEDIATELY TURN THE OVEN DOWN TO 375 (don't use convection), and cook for 30-35 minutes. DON'T EVEN THINK OF OPENING THE OVEN - Doctor's Orders!

15. Pour your mix into the ramekins and smooth the tops by gently flattening with your spatula or a knife.

16. Be sure to clean any drips on the sides.

17. Top with some remaining cheese and put into the oven. IMMEDIATELY TURN THE OVEN DOWN TO 375 (don't use convection), and cook for 30-35 minutes. DON'T EVEN THINK OF OPENING THE OVEN - Doctor's Orders!

 We enjoyed our souffles with herb-roasted chicken breasts with a spritz of lemon!   I hope you enjoyed this step by step tutorial.  I invite you to write me with any questions (just look on my CONTACT. page).  Made with love, for you!

We enjoyed our souffles with herb-roasted chicken breasts with a spritz of lemon! 

I hope you enjoyed this step by step tutorial.  I invite you to write me with any questions (just look on my CONTACT. page).

Made with love, for you!