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Tag: spinach souffle

spinach souffle! . . .


souffle-5I’ll admit that making a spinach souffle sounds daunting. . . but it’s really not when you break up the process into sections. I bought some beautiful fresh spinach yesterday at the market and thought that cooking it down with onions, adding it to a bechamel sauce and then adding eggs for a souffle would be a nice dish to enjoy for supper.

I used Ina Garten’s recipe for the most part. Here are my steps:

Preheat oven to 400 degrees:souffle-1

  1.  SPINACH PREP: Rinse and clean half a bunch of fresh spinach; chop off the stems and coarsely chop the leaves
  2. Melt a tablespoon of unsalted butter, brown half a chopped vidalia onion and add the chopped spinach
  3. Stir gently as it cooks down until everything is soft and cooked through; sprinkle with grated nutmeg (yum!)
  4. Drain it of all the juices, place on a cutting board and chop with a cleaver alternately crosswise until it resembles frozen chopped spinach (just kidding!) You could also use frozen chopped spinach, draining it of all the water, but I like the idea and taste of fresh spinach!souffle-2
  5. CHEESE: Grate half a cup of parmesan cheese. I have a gorgeous chunk of it and grated it on the large holes of a box grater. It will give a nicer lift to the cheese than Ina’s recipe (cheddar and fine parmesan.)
  6. SAUCE: Making the bechamel sauce and incorporating the eggs:   Melt unsalted butter (2 Tablespoons) in a skillet; add 3 tablespoons more or less of flour and incorporate it into the melted butter. Add 1 cup scalded milk into the mixture, slowly incorporating 4 egg yolks one at a time, mixing gently. Add the grated parmesan and the chopped spinach. Combine and let the whole mixture cool.
  7. EGG WHITES: With an electric mixer, beat the egg whites until stiff. A little at a time, fold the egg whites into the spinach mixture, making sure that it remains light and airy. Butter a souffle dish well and sprinkle with parmesan cheese. Lightly fold the mixture into souffle-3the prepared souffle dish.
  8. Make a circle in the top of the souffle with a knife to encourage the souffle to rise more. When you know everyone will be ready to eat in about a half an hour, place the souffle in the oven and turn the heat down to 375 degrees (nothing is more exasperating when the souffle is done and people take 10 minutes to get to the table!)
  9. Bake the souffle for 35-45 minutes until done. Let it rest in the oven after turning off the oven with the door open; move immediately to the table when everyone is ready to eat!souffle-6

This is a truly delectable meal! . . . Bon Appetit!


spinach souffle galore! . . .

spinach souffle 1There’s been some fresh spinach in the fridge waiting its turn to make it to the dinner table. So this afternoon, I washed it and took the stems off. Dried it and finely chopped up a large shallot. Into some butter in a hot skillet, the shallot and spinach cooked until the greens were wilted. Minced it up and let it cool.

Then made the bechamel sauce for the cheese part of the souffle:

  1. Melted 3 tablespoons of unsalted butter
  2. Added 2 1/2 tablespoons of flour and blended it into the butter with a fork
  3. Heated up a cup of whole milk until bubbles appeared and slowly added the scalded milk into the roux
  4. Mixed in 1/2 cup of shredded cheddar cheese and 1/4 cup of shredded romano cheese and stir well; let cool before adding egg yolks.
  5. Added 5 egg yolks, one at a time and mixed well
  6. Stir in finely chopped cooked spinach mixture creating a creamy spinach-cheese bechamel sauce. Let this cool to room temperature before beating the egg whites and folding them in.
  7. Preheat oven to 400 degrees at least an half an hour before dinner time.
  8. Meanwhile with an electric mixer, beat 5 egg whites until stiff
  9. In 4 increments, gently fold in the stiff egg whites into the spinach mixture folding them in with a gentle down, up-and-over movement of a rubber spatula.
  10. When all the egg whites are incorporated, add a little salt and stir gently.
  11. In a prepared souffle dish (buttered and sprinkled with grated cheese), carefully add the spinach cheese souffle mixture.
  12. Before putting it in the oven, turn it down to 375 degrees and run a sharp knife in a circle around the top of the souffle mixture. This will allow the top to rise higher than the rest like a chef’s toque (see photo above.)
  13. Place the souffle in the middle of the oven set at 375 degrees and leave it in for 35 minutes. Keep the oven door shut the whole time and peer through the glass front with the oven light on if you want to see how it’s doing in there.
  14. When the souffle has risen, turn the oven off and open the door but leave the souffle there to rest for a few minutes.
  15. When everyone is seated at the table and ready to eat, move the souffle to the table on a hotpad. Slice the top of the souffle with a serrated knife (like serving a pie wedge) and gently scoop out the souffle on to dinner plates. The idea is to treat the souffle very gently while serving in order not to cause it to fall anymore than it has to.                                                                                                             I’ve made souffles before but this one turned out to be the most gorgeous one perhaps due to the graceful fluted porcelain baking dish that I used for the first time. It tasted pretty good too! Bon Appetit!