SPINACH AND PARMESAN SOUFFLES
The Italian-Parmigiano- Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives.
Provided by weekend cooker
Categories Lunch/Snacks
Time 55m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 425 degrees.
- Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
- Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
- Add spinach, cook 2 minutes or until wilts, tossing constantly.
- Place spinach in collander, and let stand 5 minutes.
- Squeeze excess liquid from spinach, and coursely chop.
- Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
- Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
- Spoon mixture in a large bowl, and let stand 10 minutes.
- Stir in spinach, cheese, and egg yolks.
- Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
- Beat with a mixer at high speed until medium peaks form(do not overbeat).
- Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
- Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
- Place dishes on prepared baking sheet, and return to a 425 degree oven.
- Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
- Serve immediately.
THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE
Steps:
- Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.
SPINACH-PARMESAN SOUFFLéS
Provided by Jill Silverman Hough
Categories Mixer Egg Side Bake Christmas Vegetarian Parmesan Spinach Winter Christmas Eve Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
- Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
- Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- 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.
SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA
This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites.
Provided by Manami
Categories Spinach
Time 1h5m
Yield 1 9
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF
- Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
- If using foil, treat as the pan sides. souffle will double in volume!
- In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
- With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
- OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
- Cook over low heat, whisking constantly, for one minute, until smooth and thick.
- OFF the heat, but while still hot, mix in the egg yolks.
- Stir in the Cheddar, the 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 attachement.
- Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
- Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
- Pour into the prepared souffle dish, then smooth the top.
- Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
- Turn the temperature down to 375ºF.
- Bake for 30 to 35 minutes (don't peek) until puffed and brown.
- Serve immediately.
Nutrition Facts : Calories 1334.2, Fat 90.4, SaturatedFat 51.2, Cholesterol 1046.2, Sodium 1958.7, Carbohydrate 60, Fiber 10.9, Sugar 7.8, Protein 75.9
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
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!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
SPINACH AND GREEN GARLIC SOUFFLé
Provided by Deborah Madison
Categories Cheese Egg Garlic Side Bake Vegetarian Goat Cheese Parmesan Spinach Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
- 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
- 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
- 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
- 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.
CREAMY PARMESAN SPINACH
This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.
Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
SPINACH PANTRY SOUFFLE
We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. -Diane Conrad, North Bend, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside., In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly. , In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. , Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 453mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
SPINACH SOUFFLE
Start your day off right with this Spinach Soufflé recipe. The spinach, parmesan and Swiss add color and flavor to this impressive egg dish.
Provided by My Food and Family
Categories Meal Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Lightly grease 2-qt. souffle dish. Add Parmesan cheese; gently shake dish until side and bottom of dish are evenly coated with the cheese. Set aside. Bring milk just to boil in large saucepan on medium heat. Gradually add cereal, stirring constantly with wire whisk after each addition until well blended. Cook 1 min., stirring constantly. Remove from heat; cover. Let stand 4 min. Stir in spinach and Swiss cheese.
- Beat eggs in medium bowl with electric mixer on high speed 5 min. or until foamy. Add to spinach mixture; stir gently until well blended. Pour into prepared souffle dish.
- Bake 30 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
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SPINACH-PARMESAN SOUFFLéS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Total Time 1 minServings 8
- Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
- Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
SPINACH AND PARMESAN SOUFFLéS RECIPE | MYRECIPES
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5/5 (12)Total Time 57 minsServings 4Calories 163 per serving
- Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
- Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
- Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
SPINACH AND PARMESAN FALLEN SOUFFLE RECIPE | MYRECIPES
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Calories 92 per serving
- Lightly coat an 11 x 7–inch baking dish with cooking spray, and dust with breadcrumbs. Set aside.
- Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add garlic and cook 20 seconds, stirring constantly. Add spinach and cook 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool slightly. Place spinach mixture on several layers of heavy-duty paper towels, and squeeze until barely moist. Place spinach mixture in a blender. Add milk and cornstarch; process until smooth. Add cheese and next 3 ingredients; pulse until well blended. Pour into a large bowl.
- Place egg whites and egg in a large bowl; beat with a mixer at high speed 5 minutes or until tripled in volume. Gently fold one-fourth of egg mixture into spinach mixture; gently fold in remaining egg mixture (mixture will seem slightly thin). Spoon spinach-egg mixture into prepared baking dish, and smooth top with a spatula.
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