Mrs Lyndon Johnsons Spinach Soufflé Recipes

SPINACH SOUFFLE SIDE DISH

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

SPINACH-AND-CHEESE SOUFFLE

Steps:

• Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
• Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
• Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.

SPINACH SOUFFLE

Steps:

• Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.

SOUFFLE OF SPINACH AND GOAT CHEESE

Steps:

• Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
• Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
• Crumble cheese or cut into pieces and set aside.
• In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
• Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
• Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
• Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

MRS. LYNDON JOHNSON'S SPINACH SOUFFLé

Steps:

• Sauté onions in small amount of butter. Make white sauce of 2 tablespoons butter, 2 tablespoons flour, 1 cup whole milk (rich or light cream), 1/2 teaspoon salt, and 1/8 teaspoon pepper. Beat yolks until thick and lemon colored. Stir into white sauce and add spinach and cheese. Fold in stiffly beaten egg whites and turn into greased casserole. Set in pan of hot water and bake in moderate oven (350°F) about 50 minutes. Serve at once.

ANNE'S TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Preheat the oven to 400°F. Generously butter six 8-ounce ramekins or one 6-cup jumbo muffin tin or silicone muffin mold.
• To prepare the spinach, in a skillet, heat the oil over medium heat. Add the shallot and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the well-drained spinach and season with cayenne, salt, and pepper. Continue cooking, stirring, until the mixture is well combined and all the moisture has evaporated, 2 to 3 minutes. Set aside.
• To prepare the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, and cook until foaming but not browned, about 1 minute. Whisk in the warmed milk. Bring to a boil over high heat. Once it is at a boil, continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Season with nutmeg, salt, and pepper.
• You will use two-thirds of this sauce as the base for the soufflés. The remaining one-third will be the coating sauce at the end. Transfer one-third of the sauce to a small saucepan. Add the half-and-half and stir to combine. Set aside.
• Stir the spinach into the larger amount of sauce; taste and adjust the seasoning with salt and pepper. Add the egg yolks one at a time, stirring between each addition. Set aside.
• To make the soufflés, in the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes.
• To lighten the soufflé, add about one-fourth of the beaten egg whites to the spinach-sauce mixture and whisk until well mixed. Pour this mixture over the remaining whites and fold together until smooth.
• Fill the prepared ramekins with the mixture. Place them on a baking sheet and bake until the soufflés are puffed and browned, 12 to 15 minutes. Leave the oven on.
• Transfer the soufflés to a rack and cool slightly. Turn out each soufflé into a large gratin dish or casserole. If the soufflés stick, release them by running a butter knife or offset spatula around the rims. Set aside.
• To finish the soufflés, bring the reserved cream sauce to a boil over medium-high heat. Add the mustard and 1/4 cup of the Gruyère cheese. Stir to combine, then taste and adjust for seasoning with salt and pepper. Spoon the sauce over the soufflés to coat, then sprinkle each evenly with the remaining 1/4 cup Gruyère. (The dish may be made to this point and held at room temperature for up to 1 hour or covered in the refrigerator for up 24 hours. However, it is important to bring the dish to room temperature before browning.)
• Bake the sauce-covered soufflés in the gratin dish until browned and bubbling, 7 to 10 minutes. Serve immediately.
• béchamel sauce
• Whether called béchamel (French), balsamella (Italian), or white sauce, this classic sauce is based on a thickener (a roux) made of butter and flour that is whisked together with milk. Simple seasonings include nutmeg, salt, and pepper, but the flavor is improved if the milk is first infused with aromatics like bay leaf and peppercorns. It is as simple as making tea: place the milk and aromatics in a pot and bring to a simmer over medium heat. Remove from the heat and let rest for about 10 minutes; strain out and discard the aromatics.
• Béchamel sauce is the workhorse of cuisine. You can change its consistency by varying the proportions of roux to milk. The more roux, the thicker the sauce, and vice versa. Thin sauces are used as bases for soups and other sauces. Add cheese, for example, and it's Sauce Mornay. A medium béchamel sauce is used for coating and in vegetarian lasagna. Thick béchamel is the base for savory soufflés.

SPINACH SOUFFLé

Steps:

• Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
• Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
• Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
• In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
• Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
• Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.
• Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
• (Per serving)
• Calories: 149
• Fat: 7g
• Cholesterol: 85mg
• Carbohydrate: 11g
• Sodium: 488mg
• Protein: 11g
• Fiber: 2g

GRANDMA'S SPINACH SOUFFLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
• In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
• Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.