pages

Translate

Sunday, June 14, 2015

Spinach And Parmesan Souffles

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

  • cooking spray (for coating)
  • 1 1/2 tablespoons dry breadcrumbs
  • 1 (6 ounce) package baby fresh spinach
  • 2/3 cup nonfat milk
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 2 ounces freshly grated parmigiano-reggiano cheese
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Recipe

  • 1 place a baking sheet in the oven and preheat to 425 degrees.
  • 2 coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
  • 3 heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
  • 4 add spinach, cook 2 minutes or until wilts, tossing constantly.
  • 5 place spinach in collander, and let stand 5 minutes.
  • 6 squeeze excess liquid from spinach, and coursely chop.
  • 7 combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
  • 8 cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
  • 9 spoon mixture in a large bowl, and let stand 10 minutes.
  • 10 stir in spinach, cheese, and egg yolks.
  • 11 combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
  • 12 beat with a mixer at high speed until medium peaks form(do not overbeat).
  • 13 gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
  • 14 gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
  • 15 place dishes on prepared baking sheet, and return to a 425 degree oven.
  • 16 immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
  • 17 serve immediately.

No comments:

Post a Comment