Monday, June 13, 2005

Spinach Parmesan souffle

Aha! You thought this was turning into a pregnancy blog, didn't you?

Well, I may post about my pregnancy sometimes, I will still be posting about my first love - food. And now that I have my appetite and energy back, I'm back in the kitchen.

Last night, I made my first souffle - a Spinach Parmesan souffle from the June Cooking Light. Here's what I remember from the recipe.

  • cooking spray

  • 2 Tbsp dry breadcrumbs

  • 2 cloves garlic, minced

  • 10 oz fresh spinach

  • 1 cup milk

  • 1 Tbsp corn starch

  • 1/3 cup freshly grated Parmesan cheese

  • salt, pepper, dash of nutmeg

  • 1 large egg and 3 large eggwhites

Spray a 7x11" baking dish with cooking spray, then coat with breadcrumbs and set aside. Saute garlic in a large pan with cooking spray for 20 seconds, then add spinach. Cook spinach for 3 minutes, or until wilted. Set aside to cool. When spinach is cool, squeeze out excess moisture. Put spinach mixture in a blender or food processor with milk and corn starch and puree. Add cheese and seasonings and pulse until blended. Put spinach mixture in a large bowl.

Whip egg and eggwhites at high speed (got to use my Kitchenaide, yeah!) for 5 minutes or until tripled in size. Gently fold eggwhites into spinach mixture and spoon mixture into baking dish. Bake at 375 degrees for 35 minutes. Allow to cool for 5 minutes before cutting.

This was my first souffle. I wasn't very fluffy, but boy, was it tasty! Kind of labor intensive for the results, but I would make this again. It would be good for a brunch. It also doesn't make that much, so it would be good for a side dish. This was our main dish and we could have easily finished it all at once (two of us), if not for self control and saving precious room for dessert (maple walnut ice cream).


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