Cheese & Spinach Souffle

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by EncinoMan, Oct 27, 2011.

  1. EncinoMan

    EncinoMan Out Of The Brooder

    73
    0
    29
    Mar 11, 2011
    Encino
    This is one of my favorite recipes, and a great way to use up some of those extra eggs that you've got. It's essentially Alton Brown's "Good Eats" cheese souffle recipe, with some chopped frozen spinach folded in. A link to the associated episode is below. It's worth watching, as there are some critical techniques involved.

    Ingredients
    Butter, room temperature, for greasing the souffle
    2 tablespoons grated Parmesan
    1 1/2 ounces (3 tablespoons) butter
    3 tablespoons flour
    1 teaspoon dry mustard
    1/2 teaspoon garlic powder
    1/8 teaspoon kosher salt
    1 1/3 cups milk, hot
    4 large egg yolks (2 1/2 ounces by weight)
    6 ounces sharp Cheddar and/or Gruyere cheese
    5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
    1/2 teaspoon cream of tartar
    1 lb bag of frozen chopped spinach, thawed and with all the moisture wrung out (wrap in a clean kitchen towel and squeeze!)
    Directions

    Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer while you prepare the souffle mixture.

    Preheat oven to 375 degrees F.

    In a small saucepan, heat the butter. Allow all of the water to cook out.

    In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

    Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

    In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated. Gently fold in the thawed spinach.

    In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

    Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

    Here's a shot of the last one I made.

    [​IMG]

    And a YouTube link of Alton's show.
     
  2. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Beautiful product there EncinoMan, used to live and hang in that area a lot in the 70s... I was a Lake Sherwood hippie back when most of Lake Sherwood was undeveloped.

    Like I was taught in chef school "the customer waits for the soufflé, the soufflé never waits for the customer" (meaning to serve the most gorgeous soufflé you time it's baking so the customer is waiting for it, not the soufflé waiting under a heat lamp slowly deflating). Real nice looking, I haven't had breakfast yet...
     
  3. flowerchild59

    flowerchild59 Chillin' With My Peeps

    1,151
    12
    161
    Apr 25, 2010
    Southern IL
    Gosh does that look great. I think I might make it for dinner tonight. Gluten free version, of course.
     
  4. EncinoMan

    EncinoMan Out Of The Brooder

    73
    0
    29
    Mar 11, 2011
    Encino
    BigMike, you'd be shocked by Lake Sherwood now...the hippies have been replaced with golfers (maybe they morphed into golfers!) and it's all gated communities.

    I usually make this for dinner (it's a lot of work and takes time) but the leftovers do make a spectacular breakfast! The spinach gives it a slightly denser texture, which makes it a much more satisfying meal. Sometimes I'll dice up some Black Forest ham and/or mushrooms and fold that in along with the spinach.
     
  5. chicmom

    chicmom Dances with Chickens

    8,697
    230
    316
    Feb 24, 2009
    Strasburg Ohio
    That looks beautiful. You know, I've never eaten a souffle before. Can you describe it for me? What is the texture like? Is it like a kish (sp) at all?

    Sharon
     
  6. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Souffle relies on the "custard" of cooked flour/milk which you then fold the beaten egg whites into and then add your "garnish" or flavor element: be it grated cheese, vegetables, seafood or chocolate (yes chocolate !!). It's very light and airy because the egg whites and yolks are separated and the whites are beaten to peaks for some airy volume, whereas a quiche is whole eggs not separated and combined with milk for a custard, more like an egg custard pie - think of a quiche as a savory flan in a pie crust. Both very yummy but very different. And it's a bit of a challenge to make a soufflé, but if you follow some basic guidelines it will work. Always butter your ramiken or soufflé dish and then dust with flour, always work in a draft free room, and DO NOT open the oven to check on the soufflé, rather rely on the glass door in your oven - frequent opening or closing of the oven door can deflate the quiche - even a slammed door in the kitchen might jar the poor thing. BUT if you're careful it's really worth it. AND LASTLY do not make the souffle ahead of time, have everyone ready to eat and then pop it in the oven - there is a delicate balance of art/timing in presenting a soufflé.

    Here is a YouTube clip showing Gordon Ramsay making a lovely raspberry soufflé. You'll see him making the "custard" first and then after it's chilled he beats his egg whites, folds it all together and then bakes them off... Good for seeing many tips too such as buttering and dusting the baking vessels, leveling off the soufflé mixture, running your finger around the edge so the soufflé can RISE and gently tapping the baking vessels down to fill the inside bottom up just right. Once you fold that mixture together and pour them get them in the oven quick, don't want those nice peaked egg whites to deflate.

     
    Last edited: Oct 27, 2011
  7. chicmom

    chicmom Dances with Chickens

    8,697
    230
    316
    Feb 24, 2009
    Strasburg Ohio
    Thank you, Bigmike! I'm going to print that recipe off and make my first souffle!
     
  8. chicmom

    chicmom Dances with Chickens

    8,697
    230
    316
    Feb 24, 2009
    Strasburg Ohio
    OH, thanks EncinoMan, for the recipe! [​IMG]
     
  9. TerriLaChicks

    TerriLaChicks Overrun With Chickens

    5,006
    321
    328
    Apr 23, 2008
    Central Louisiana
    Absolutely delicious!
    it's good with chopped broccoli too.
     
  10. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    I've never made or eaten one either but would like to try given the eggs that are backing up here.

    As redneck as it may be, it seems like I could bake one in a bundt cake pan....
     

BackYard Chickens is proudly sponsored by