Turning now to cooking with cheese, here’s a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsIngredients
Directions
Preheat your oven to 350℉ (180℃). Butter the bottom of a 2-qt round soufflé dish and place it on a cookie sheet. Squeeze the liquid out of the spinach. In a bowl mix the spinach and the cheeses. Beat the egg yolks until slightly thickened, about two minutes. Sweat the shallots in some butter in a skillet until soft. Stir in the flour and cook one minute. Add the cream and bring to a boil for one minute, stirring constantly. Remove the cream from the heat. Temper the egg yolks by stirring in a small amount of the cream mixture into them, (this will prevent them from scrambling).
Then pour the egg yolks into the cream mixture stirring constantly until blended. Now stir in the spinach and cheese mixture, nutmeg, and salt and pepper to taste. Whip the egg whites until soft peaks form. Fold the egg whites into the egg yolk mixture. Pour the mixture into the soufflé dish and bake in the oven until set, puffed, and slightly browned. About 45 to 50 minutes.
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