i don’t know what the weather is like in your neck of the woods, but here it’s been hot – so hot that we actually went for a refreshing dip in the freezing cold pacific ocean last weekend!
when it gets this hot, i start craving light (but filling) dinners, like this spinach souffle. ironically, this souffle is normally a vegetarian entree at our thanksgiving table, but it’s light enough and versatile enough to be enjoyed any time of the year.
the basis of the souffle is a standard white sauce. i love white sauces, because they can be the base of so many different and delicious meals, and they’re quite easy and quick to make. you just start with a little butter in a pan, add flour, stir, slowly pour in some milk, and then vigorously stir until it thickens. at this point, if you were going to make a white sauce for pasta, i’d add some garlic and salt and pepper and some more milk, and then let it thicken up a bit more.
but if you’re making this souffle, you add some cheese, then take it off the heat and add the spinach. after that, temper beaten yolks. (temper = put some of the hot white sauce into the egg yolks, then put some of the yolk mixture back into the white sauce, then add all the yolks – the goal is to ensure the yolks don’t scramble.) then, you just fold in the egg whites, dump into a souffle dish, and throw it in the oven. serve it with some salad and good bread, and you have a dish that is perfect all year round!
one year ago: vegetable pancakes
spinach souffle
- 4T butter
- 4T flour
- 1/2t salt
- dash cayenne
- dash nutmeg
- 1c (soy) milk
- 6oz jack cheese, grated
- 1 bunch spinach, rinsed well and chopped (or 10oz frozen spinach, thawed)
- 4 eggs, separated
______________________________
- preheat the oven to 350º
- grease an 8″square pan or a 9″ souffle dish
- melt the butter in a large sauce pan over medium heat
- stir in the flour, salt, cayenne, and nutmeg, whisking to combine
- slowly add the soy milk, whisking constantly until mixture is smooth and has thickened
- add the grated cheese, and continue to whisk until the mixture is smooth again
- take the mixture off the heat and add the spinach, stirring well to combine
- beat the egg whites in a large bowl until stiff
- beat the egg yolks in a separate bowl until light yellow
- add a spoonful of the yolks to the spinach mixture, stirring well
- stir a spoonful of the spinach mixture back into the yolks
- then, add all the yolks to the spinach mixture and stir until incorporated
- fold the whites into the spinach/yolk mixture, using a gentle figure-8 motion
- pour the souffle into the greased pan and bake for 45 minutes, until the souffle has risen and is golden brown
- serve with a salad and bread and enjoy!