Spinach Souffle - xpost

[Guest guest]

This is the recipe for the cover photograph of The Joy of Cooking:

Vegetarian Cooking. It looks delicious.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook *

 

Spinach Souffle - Joy of Vegetarian Cooking

 

Recipe By : Joy of Cooking: Vegetarian Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Eggs & Cheese Vegetables

Vegetarian Want To Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dry bread crumbs OR Parmesan cheese -- to dust

soufflé dish

1 1/2 cups Thick Béchamel Sauce -- see recipe below

3/4 teaspoon salt

1/8 teaspoon ground nutmeg OR red pepper

1 pinch ground white pepper

6 large egg yolks

3/4 cup Parmesan cheese, grated -- or Swiss

1 1/2 cups cooked spinach -- squeezed dry

-- & finely chopped

6 large egg whites

1 pinch salt

 

Preheat oven to 375°F. Generously butter an 8-cup soufflé dish or six

8-ounce ramekins and dust the insides with the dry breadcrumbs or Parmesan

cheese. Shake out excess.

 

Combine in a bowl or large saucepan the Thick Béchamel Sauce (at room

temperature or slightly warmed), salt, nutmeg, and white pepper. Beat 1/2

cup of this mixture into the egg yolks, and Parmesan or Swiss cheese.

Combine this with the rest of the sauce, beating vigorously to blend. Add

the spinach.

 

Beat the egg whites and salt until stiff but not dry.

 

Stir 1/4 of the whites into the soufflé base to lighten it, then fold in the

rest. Pour into the prepared soufflé dish or ramekins.

 

Bake until the soufflé is brown on top, 40 to 45 minutes (20 to 25 minutes

for the individual ramekins). Remove from the oven and serve immediately.

 

Makes 6 servings.

 

Variations:

Carrot Soufflé:

Prepare spinach soufflé substituting pureed cooked carrots for the spinach.

Add 1 T. minced fresh thyme or dill to the base.

 

Mushroom Soufflé:

Prepare Spinach Soufflé substituting sautéed finely chopped mushrooms

(preferably cremini) for the spinach. If desired, 1/2 to 1 cup grated

Gruyere cheese can be substituted for the Parmesan. for additional herbs try

1 1/2 tsp. chopped fresh marjoram or rosemary.

 

THICK BÉCHAMEL SAUCE:

1 1/4 cups milk

1/4 onion with 1 bay leaf stuck to it using 2 whole cloves

pinch freshly grated nutmeg

3 T, butter

3 T. all-purpose flour

salt and pepper

 

Combine the milk, onion and nutmeg in a small saucepan over very low heat.

Simmer gently for 15 minutes, uncovered, to infuse flavor into the milk.

Discard the onion, bay leaf, and cloves.

 

Meanwhile, melt the butter in a medium, heavy saucepan over low heat. Stir

in the flour. Cook, uncovered, stirring occasionally with a wooden spoon or

spatula, over medium-low heat until the roux is just fragrant, but not

darkened, 2 to 3 minutes. Remove from the heat and let cool slightly.

 

Slowly whisk in the warm milk, and return the saucepan to the heat. Bring

the sauce slowly to a simmer, whisking to prevent lumps. Cook, stirring

often and skimming any skin that forms on the surface. Over low heat,

without boiling until it reaches the consistency of thick cream soup, 8 to

10 minutes. Strain through a fine-mesh sieve, if desired. Season with salt

and pepper to taste.

 

Makes about 1 cup.

 

 

 

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NOTES : This is the recipe for the cover photo of this book. It looks

delicious.