Spinach has always been given a bad rap. If it wasn’t for Popeye when I was growing up I never would have touched the stuff. Now days I can’t get enough of it. Funny how our tastes change as we get older. It’s a good thing too; spinach is easy to grow and as my mother would say,”It is good for you and will make you nice and strong”.
Spinach and Parmesan Souffles make great use of this delicious and healthy green. Souffles can be a little intimidating to some, but the worse that can happen is they fall a bit after coming out of the oven (as mine did in the pictures). So it’s important to be ready to dig right in.
Tim attested to the fact that the Spinach and Parmesan Souffles are still delicious, even when a bit deflated. He went out on a limb last night and gave this raving review, ” Not bad for a foo foo meal.” Apparently, to Tim, anything without meat is a girlie meal. Poor misguided soul.
- 2 tbsp butter, divided (plus additional for buttering souffle ramekins)
- 6 tsp dry breadcrumbs
- 2 cups packed, fresh baby spinach (about 6 oz)
- ⅔ cup milk
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon fresh rosemary, finely chopped
- ¼ teaspoon freshly ground black pepper
- ½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks (room temperature)
- 4 large egg whites (room temperature)
- ¼ teaspoon cream of tartar
- Place a baking sheet in the oven. Preheat oven to 425°.
- Generously coat 6 (4-ounce) ramekins; in each ramekin sprinkle evenly 1 tsp breadcrumbs, tilting and turning dishes to coat sides completely.
- Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of butter. Once butter has melted, add spinach; cook for 2 minutes or until spinach wilts and turns bright green, stirring constantly. Place spinach in a colander; set aside.
- Mix together in small bowl flour, salt, rosemary, and pepper.
- In a small saucepan over medium-high heat, add 1 tbsp butter. Once melted, add flour mixture to pan and stir for a minute until mixed with melted butter and a chunky paste is formed. Slowly add milk and whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, set aside to cool for about 10 minutes.
- Press any liquid from spinach, and coarsely chop.
- Stir in spinach, cheese, and egg yolks into cooled flour mixture. Set aside.
- Combine egg whites and cream of tartar in a large bowl. Beat with a mixer at high speed until medium peaks form (whites should fall slightly from the beaters when lifted, be careful not to over beat . Gently stir a large spoonful of whites into spinach mixture to loosen the flour mixture up.Then carefully fold in the remaining egg whites. The idea is to retain as much of the fluffy egg white as possible while still incorporating everything together.
- Gently spoon mixture into prepared dishes. Lightly tap ramekins a few times on the counter to level. Place dishes on preheated baking sheet and return to the oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 22 minutes or until puffy and golden brown. Serve immediately.
Recipe adapted from Cooking light: Spinach and Parmesan Souffles
Spinach Parmesan Souffles recipe shared with:
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