What a
treat
it
was
to find
a
whole bunch
of
food pictures
on
my
camera!
I
took
a moment
took
a moment
to
reminisce
about
the
deliciousness
of
each
dish
in
each
dish
in
each
picture
New Year's Eve
was
just
one
of
the
favorite
food
memories
****
for the longest while
I
have
had
this
craving
craving
for
a
souffle
(actually, I have never had a savory souffle before)
but
I
had
a
crazy
craving
nonetheless
New Year's Eve 2012
-champagne
in hand-
John and I
made
a
MOST
delicious
light
fluffy
p.e.r.f.e.c.t.
light
fluffy
p.e.r.f.e.c.t.
souffle
......and it was so easy
especially
when
you
use
Ina Garten's
recipe
(and
when
you
have a
cooking buddy)
pretty, huh?
and
I mean - really
any
recipe
by
Ina
is
always
delicious
(I secretly want to be Ina's BFF and go to her house for dinner......once a week)
to save
you
the
google
search
here
is
Ina's
recipe
for
her
perfectly
delicious
Spinach and Cheddar Souffle
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Directions
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.
Thank you,
Ina!
Happy 2013
