Julia Childs Spinach Souffle Recipes
CLASSIC CHEESE SOUFFLE (JULIA CHILD)
This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.
Provided by Happy Hippie
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in lower third of oven and preheat to 400 degrees.
- Butter 6-cup (1-1/2 quart) souffle dish.
- Add Parmesan cheese and tilt dish, coating bottom and sides.
- Warm milk in heavy small saucepan over medium-low heat until steaming.
- Meanwhile, melt butter in heavy large saucepan over medium heat.
- Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
- Remove saucepan from heat; let stand 1 minute.
- Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
- Remove from heat; whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition.
- Scrape souffle base into large bowl.
- Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
- Cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
- Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
- Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
- Transfer batter to prepared dish.
- Place dish in oven and immediately reduce oven temperature to 375 degrees.
- Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).
- Serve immediately.
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SPINACH SOUFFLE | COOKSTR.COM
2016-02-23 Instructions. Butter the mold and sprinkle with cheese (see Notes). Preheat oven to 400 degrees. Measure out your ingredients. Cook the shallots or onions for a moment in the butter. Add spinach and salt, and stir over moderately high heat for several minutes to evaporate as much moisture as possible from the spinach.
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Category VegetablesEstimated Reading Time 3 mins
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- Butter the mold and sprinkle with cheese (see Notes). Preheat oven to 400 degrees. Measure out your ingredients.
- Cook the shallots or onions for a moment in the butter. Add spinach and salt, and stir over moderately high heat for several minutes to evaporate as much moisture as possible from the spinach. Remove from heat.
- Prepare the soufflé sauce base: Melt the butter in the saucepan. Stir in the flour with a wooden spatula or spoon and cook over modeate hear until butter and flour foam together for two minutes without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk at once. Beat vigorously with a wire whip until blended. Beat in the seasonings. Return to moderately high heat and boil, stirring with the wire whip, for one minute. Sauce will be very thick.
- Remove from heat. Immediately start to separate the eggs. Drop the white into the egg white bowl, and the yolk into the center of the hot sauce. Beat the yolk into the sauce with the wire whip. Continue in the same manner with the rest of the eggs.
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- Start by bringing a large pot of salted water to boil (about 1 1/2 tsp per quart of water). Add the spinach and boil for 2 minutes or until the spinach is almost tender. Test it by eating a piece. Drain. Rinse in cold water and squeeze as much water out of the spinach as you can, doing so in small amounts at a time. Chop the spinach with a big knife on a chopping board or if you want a fine puree, put it through a blender.
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2017-06-13 Pre-heat the oven to 425 F ( 220 C). Butter the inside of the soufflé dish or 5-6 smaller ramekins. If using the larger soufflé dish, surround the outside of the dish with a double layer of aluminium foil or parchment paper so that a 3-inch collar stands above the rim of the dish.
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