Saturday, September 26, 2009

Spinach Souffle

I've been making souffles about once a week ever since we checked out Mastering the Art of French Cooking from the library. Here's my own version of Julia Child's Spinach Souffle recipe, I hope it makes sense... You will need the following:

1 pkg frozen chopped spinach (thawed)
1 TBL Minced Shallots or onions
4 TBL Butter
3 TBL Flour
1 cup of Milk
4 eggs (Yolks and Whites separated)
1/2 cup Shredded Cheese
Seasonings: Salt, pepper, cayenne pepper and nutmeg to taste

You will need: Souffle mold or square glass dish will do as well. Hand mixer, stainless steel saucepan, mixing bowl, whisk, wooden spoon.

-Preheat oven to 400 degrees. Measure out all your ingredients and grease the souffle mold.

-Melt 1 TBL butter and cook the shallots for a moment, then add spinach and some salt, stir over med-high heat for several minutes to evaporate as much moisture from the spinach as possible. Set aside and return empty sauce pan to medium heat.

-Melt 3 TBL butter in the saucepan. Stir in flour and cook for about 2 min, without browning.

-Remove from heat, when the mixture stops bubbling, pour in milk and whisk until blended. Mix in seasonings. Return to heat for 1 minute. Sauce will be very thick.

-Remove from heat and whisk in the egg yolks. Add the cheese and spinach mixture.

-Beat the eggs whites with a pinch of salt until stiff. Stir ¼ of egg whites into the sauce. Fold in gently the rest of the egg whites and pour into greased mold. Turn the heat down to 375 degrees and bake for 20-25 minutes. Enjoy!


cabin + cub said...

I have never tried to make a souffle before... I am a little intimidated... is it as hard as they say?

Nancy said...

Give it a try, it's not that hard, just have everything measured out and ready to go :) I make it so often I know it by heart hehe.

Christie said...

wooowwww, that was sooo tasty!! I just made it for breakfast, and it was delish!! I undercooked it a bit in the center, but it was still really good, thanks!