Spinach and Parmesan Soufflé
Make a soufflé? Scary is all I can say, until I tried a 2011 Cooking Light recipe. Easy, delicious and looks beautiful.
I use my Heath Casserole dish which makes a great outside crust and cooks evenly, but any somewhat tall baking dish will work. Heat your oven, with a baking sheet or pizza stone, to 425F. Grease the baking dish you are using, sprinkle bread crumbs around the inside to help with the crust. Steam about 6 ounces of spinach, squeeze out as much water as possible and chop. Set aside. Make a béchamel with 2/3 cups of milk ( I use full fat), 2 TBS flour, pinch of salt and pepper. Key here is nutmeg...a few good grinds add such a great flavor. Set aside the béchamel to cool for about 10 minutes. When cool, add the chopped spinach, 1/2 cup of grated Parmesan and 2 large egg yolks. Separately, whip until stiff peaks, 4 large egg whites with a pinch of cream of tartar. Gently fold egg white mixture into spinach mixture then spoon into the bread crumb coated baking dish. Pop into the oven and turn it down to 350F and bake for about 30 minutes.
It's done when it wiggles, but does not look runny. Dig in and enjoy!