Spinach Soufflé Food

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH SOUFFLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the spinach in a colander to drain, pressing out as much excess liquid as you can.
• Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.
• Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.
• Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.
• Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

CLASSIC FRENCH SPINACH SOUFFLé

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter , or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling.
• Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Let cool, then squeeze out excess liquid. Set aside.
• In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook for 30 seconds, mixing constantly, to cook down the flour.
• Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
• Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper, nutmeg, and more salt if needed.
• Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.
• Add the egg yolk mixture to the pan, stirring to completely incorporate; remove from the heat. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.
• In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form.
• Gently stir 1/3 of the egg whites into the spinach mixture.
• Then fold the remaining egg whites into the mixture.
• Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.
• Serve immediately and enjoy.

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Saute onion in butter.
• Beat egg yolks until thick and lemon-colored.
• Stir into hot white sauce along with spinach and cheese.
• Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
• Set in pan of hot water and bake about 50 minutes.
• White Sauce: Melt butter, stir in flour and heat until bubbly.
• Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
• Season with salt and pepper.
• Makes about 1 cup.
• Serve immediately.

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

SPINACH HERB SOUFFLE

Steps:

• Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish or 6 (1-cup) ramekins and sprinkle with 1 tablespoon of the Parmesan cheese. Set aside.
• In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add the green onions and saute until wilted. Add the spinach, herbs, and a pinch each of salt and pepper. Cook, stirring frequently, until the moisture evaporates. Remove from the heat and reserve.
• In a small saucepan heat the milk over medium heat until small bubbles form around the edges.
• In a medium saucepan, melt the remaining 3 tablespoons of butter over medium-high heat. Stir in the flour and whisk until a smooth paste forms, about 2 minutes. Do not allow the flour to brown. Whisk in the hot milk, a pinch of salt, and a dash of hot sauce. Cook, stirring, until the mixture boils and thickens, about 2 minutes. Remove from the heat and beat in the egg yolks one at a time. Fold in the spinach mixture and stir in all but 1 tablespoon of the remaining Parmesan cheese.
• Put egg whites and a pinch of salt in the bowl of an electric mixer. Beat until stiff peaks form. Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined. Spoon the mixture into the prepared souffle mold or ramekins. Sprinkle the top with the remaining cheese. Bake until puffed and golden, about 30 to 35 minutes for the large souffle or 15 to 20 minutes for the small ones. Serve immediately.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

CHEESE SPINACH SOUFFLE

Steps:

• Preheat oven to 400 degrees.
• White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
• Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
• Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
• Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
• Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
• Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
• Makes about 6 -1 cup servings.
• Serve immediately.

FROZEN SPINACH SOUFFLE

Steps:

• Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
• Thaw spinach.
• Drain and squeeze out excess moisture.
• Melt butter in a medium size frying pan.
• Sprinkle flour on butter and blend in with a slotted spoon.
• Cook until it bubbles and begins to brown just a little.
• Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
• Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
• Beat egg yolks well with a whisk.
• Add about 1/4 cup of the sauce into the eggs and stir.
• Add another 1/4 cup and stir again.
• Remove pan from heat and slowly stir in the rest of the eggs.
• Place well-drained spinach into a blender or food processor and pour sauce over it.
• Blend until smooth, about 5-10 seconds.
• Pour into a bowl.
• Beat egg whites until fairly stiff, but not dry.
• Fold them gently into spinach mixture until all white streaks are gone.
• Pour into souffle dish and sprinkle cheese on top.
• Bake 45 minutes to one hour until set.
• (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.

LITE SPINACH SOUFFLE

Steps:

• Heat oven to 400°F grease the inside of a 6 cup souffle dish.
• Coat the interior of the dish with the crumbs shake out excess crumbs.
• Melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes Whisk in the milk, pepper& cheese, bring to a boil, whisking all the while, until thick Stir in the well drained spinach and set aside.
• Beat egg whites until they form stiff peaks.
• Gently fold the spinach mixture into the egg whites.
• Scrape the souffle into the breaded souffle dish.
• Place in center of the oven and immediately reduce the heat to 375°F.
• Bake for 35-45 minutes until the souffle has puffed and the top is brown.
• Serve immediately.

GRANDMA'S SPINACH SOUFFLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
• In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
• Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.

SPINACH SOUFFLE

Steps:

• Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with breadcrumbs. Tap out excess; set aside.
• Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
• Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
• In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
• Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
• Using a rubber spatula, transfer 1/3 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
• Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.

SPINACH AND GRUYERE SOUFFLE

Steps:

• Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
• In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
• In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
• In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.