Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped cooked spinach
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Special equipment needed:
- 2-quart soufflé dish
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly until the mixture thickens.
4. Add the salt, black pepper, nutmeg, and cayenne pepper. Whisk until well combined.
5. Remove the saucepan from the heat and stir in the Parmesan cheese and chopped spinach.
6. In a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
7. In another mixing bowl, beat the egg yolks until pale and thick.
8. Gradually stir the egg yolks into the spinach mixture until well combined.
9. Gently fold in the egg whites until no white streaks remain.
10. Pour the mixture into the soufflé dish and smooth the top with a spatula.
11. Bake for 25-30 minutes or until the soufflé is puffed and golden brown.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 267
Fat: 20g
Carbohydrates: 8g
Protein: 14g
Sodium: 579mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Whole milk can be substituted with skim milk or any other milk of your choice.
- Fresh spinach can be used instead of cooked spinach, but make sure to chop it finely.
Variations:
- Add diced ham or cooked bacon for a meaty version.
- Use different types of cheese, such as Gruyere or cheddar.
- Add chopped herbs, such as parsley or chives, for extra flavor.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and airy soufflé.
- Do not open the oven door while the soufflé is baking, as this can cause it to collapse.
- Serve the soufflé immediately after baking, as it will start to deflate as it cools.
Storage instructions:
Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflé in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the soufflé in the soufflé dish for an elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs or grated Parmesan cheese on top of the soufflé before serving.
Pairings:
Serve the spinach soufflé with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled chicken
Troubleshooting advice:
- If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form.
- If the soufflé collapses, it may have been overcooked or the oven door was opened too soon.
Food safety advice:
- Make sure to cook the spinach thoroughly to avoid any risk of foodborne illness.
- Store leftover soufflé in the refrigerator and reheat thoroughly before consuming.
Food history:
Soufflés originated in France in the early 18th century and were traditionally served as a dessert. However, savory soufflés, such as this spinach soufflé, became popular in the 20th century.
Flavor profiles:
This spinach soufflé is creamy, cheesy, and slightly spicy, with a hint of nutmeg.
Serving suggestions:
Serve the spinach soufflé as a main dish for a vegetarian meal or as a side dish for a meaty meal.
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