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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Another recipe by Nathan Lyon. This is a good one, nice and healthy too! Ingredients:
3/4 lb baby spinach, washed well, blanched and squeezed of excess liquid |
1 cup parsley |
2 cups milk |
1/3 cup goat cheese, at room temperature |
2 eggs |
2 teaspoons kosher salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon ground nutmeg |
3 ounces extra virgin olive oil (evoo) |
Directions:
1. Preheat oven to 300 degrees F.
2. In a blender, add spinach, parsley, milk, goat cheese, eggs, nutmeg, salt and pepper, and blend until smooth. Pour evenly between 3-ounce ramekins (small soufflé dishes) that have been sprayed lightly with EVOO (or non-stick cooking spray). Place ramekins in a large casserole dish. Slowly add boiling water in one corner, being careful not to spill water into ramekins, until half-way up the sides of the ramekins.
3. Carefully place into oven and cook until the sides are firm and a little wobble remains in the middle of each ramekin.
4. Remove from oven; remove each ramekin from water bath and let cool on cooling rack. When cool, run a sharp knife down the sides of each ramekin and invert onto a warm plate. Serve with the mixed herb salad, a drizzle of EVOO, and a few strips of parmesan.
5. Herb Salad Garnish.
6. 1/4 cup fresh Italian flat-leaf parsley.
7. 1/4 cup fresh tarragon.
8. 1/4 cup fresh basil
9. 1/2 teaspoon freshly squeezed lemon juice.
10. 1 teaspoon extra virgin olive oil (EVOO).
11. Kosher salt and freshly ground black pepper.
12. Combine all ingredients in a large salad bowl. Toss. Enjoy!
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