Spinach and Roquefort Souffles |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 7 |
|
Recommended pairing with a fruity beaujolais such as deboeuf morgon. Make ahead: prep through step 2 and refrigerate overnight. Souffles can be assembled up to one hour in advance. Cooked souffles can be reheated in oven. Ingredients:
4 tablespoons unsalted butter |
softened butter, for brushing |
1/4 cup freshly grated parmigiano-reggiano cheese |
1/4 cup plus 2 tablespoons all-purpose flour |
1 1/2 cups milk |
3/4 teaspoon salt |
1/4 teaspoon cayenne |
10 ounces drained frozen chopped spinach |
1 tablespoon chives |
6 large eggs, separated |
5 ounces roquefort cheese |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
2. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
3. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
4. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.
|
|