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Friday, March 1, 2013

Cheddar and Spinach Souffles

This recipe originally called for parmesan instead of cheddar.  I made them, and the flavor was lacking a little bit.  So, I altered them by adding onions and subbing cheddar for parmesan.  These are very interesting, light and unique.  They pair beautifully with steak and red wine!

Serves 4


Cooking spray
1/4 Cup dry breadcrumbs
1 (6 oz) package fresh baby spinach
1/2 Medium yellow onion, chopped
2/3 Cup fat free milk
2 Tbsp all-purpose flour
1/8 Tsp salt
1/8 Tsp ground nutmeg
1/8 Tsp fresh ground pepper
1/2 Cup (2 oz) finely grated, good quality sharp cheddar cheese
2 Large egg yolks
4 large egg whites
1/4 Tsp cream of tartar


1.  Place a baking sheet in the oven.  Preheat to 425.
2.  Coat 4 (6 oz) ramekins with cooking spray; sprinkle evenly with half of the breadcrumbs, tilting and turning ramekins to coat.  Leave some breadcrumbs for later use.
3.  Heat a large nonstick skillet over med-high.  Spray pan with cooking spray.  Add onions and cook until tender.  Add spinach, cook for 2 minutes until it wilts.  Place spinach in a colander and let stand for 5 minutes.  Squeeze excess liquid from spinach and onion mixture and coarsely chop.
4.  Combine 2/3 Cup milk and the next 4 ingredients (through black pepper) in a small saucepan over med-high heat, stirring with a whisk until smooth.  Cook for 2 mins or until mixture is thick and bubbly, stirring constantly.  Spoon mixture into a large bowl, let stand for 10 mins.  Stir in spinach, onions, cheese and egg yolks.
5.  Combine egg whites and cream of tartar in a large bowl and let sit at room temp for 15 mins.  Beat with a mixer at high speed until medium peaks form.  Do not overbeat.  Gently stir one-fourth of egg whites into spinach mixture and gently fold in the remaining egg whites.  Gently spoon mixture into prepared ramekins.  Tap dishes 2-3 times on counter to level.  Sprinkle each with remaining breadcrumbs.  Place ramekins on baking sheet and return to oven at 425.  Immediately reduce temp to 350.  Bake souffles at 350 for 21 minutes or until puffy and golden brown.  Serve immediately.

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