Tuesday, January 25, 2011

This was pretty easy Spinach-Gruyere Soufflé

This was not too hard to try .. Make sure to post your recipe on Cooking on FB:)

Spinach-Gruyere Soufflé

2 tablespoons plus 1/2 teaspoon grapeseed or canola oil, divided
2 tablespoons dry breadcrumbs
1 (13-ounce) bunch fresh spinach, washed and tough stems removed
...1 garlic clove, minced
1 cup low-fat milk
...3 tablespoons unbleached all-purpose flour
Sea salt and freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg yolks
5 large egg whites, at room temperature
3/4 cup (3 ounces) shredded Gruyere cheese

Preheat oven to 425. Position rack on lowest level in oven.

Oil a 1.5-quart soufflé dish with 1/2 teaspoon oil. Dust sides and bottom with breadcrumbs and chill.

Heat a large nonstick skillet over medium-high heat. Add spinach, with water clinging to it from washing, in batches. Sauté 2 minutes, or until wilted. Dry spinach thoroughly in a clean kitchen towel, squeezing out any excess moisture. Chop finely.

Heat milk in small saucepan over medium heat to 180 (until tiny bubbles form around edge); do not boil.

Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, or until fragrant. Add flour and cook 2 minutes, or until flour loses its raw taste, stirring constantly. Remove from heat and whisk in warm milk. Whisk constantly over medium heat for 1 minute, or until very thick, then mix in salt and nutmeg. Whisk in egg yolks, one at a time. Stir in spinach. Scrape yolk mixture into a large bowl.

Using electric beaters, beat egg whites until stiff, satiny peaks form; do not overbeat. Using a rubber spatula, gently fold one-fourth of whites into yolk mixture. Repeat with remaining whites, sprinkling in a handful of cheese at a time. Gently scrape mixture into prepared dish.

Place dish in oven and reduce heat to 375F. Bake 35 minutes or until puffy and lightly browned.