How was everyone’s weekend? In the US, Sunday was Father’s Day and it was a beautiful day, a bit hot for my liking but nice nevertheless. What did you all do for the special fathers in your life?
We had a bit of a late and lazy start but eventually when everyone was ready, we headed out to one of the many State parks we have and walked/hiked around, well, I mainly hobbled but it was still really nice to get out in the open and enjoy nature. I have missed being outside.
We took a ride up to Golden Gate Canyon State park, about 40 minutes from where we live in Broomfield. It’s not very mountainous as such, but a beautiful canyon with a river carving through, lush green vales and hills and a few precarious rock formations.
We drove through to the open space and it was just perfect. We could see the plains of Denver on one side and rocks and hills on the other, and we were standing in the middle surrounded by an endless prairie. It was beyond beautiful and peaceful.
We didn’t do anything fancy for dinner; came home and slapped some burgers on the grill, chips on the side and warm brownies for dessert. I think it was perfect and the man of the hour thought so too.
Today’s post is nothing new but definitely an old favourite classic of many. This one particularly so, because it’s an adapted Julia Child recipe. You can’t get more classic than that. My first experience with soufflé probably wasn’t the greatest because it was the frozen, throw in the oven kind. It wasn’t bad and I rather enjoyed it. As time’s gone on, I have of course, made my own from scratch. Apart for the dessert kind, my favourite is the spinach soufflé.
Over the winter, the only thing that was available at the farm was the over wintered spinach. I wasn’t familiar with the term and come to find out it basically a hardy variety of spinach that can be grown, covered, in the winter time. It is SO good. So good that I went back many, many times to stock up on this sweet, sweet green. I made lots of Spinach and Potato curry, I made Spinach and Feta cheese borek, I sautéed it with garlic and I made soufflé.
Julia Child’s recipe is made in one big soufflé dish, but I wanted to make mine in individual ramekins as a side dish to serve with my kefta kebabs. My ramekins were a bit small and I recommend a 1 cup or 1½ cup ramekins, otherwise you may have batter leftover (which you can put in a dish and bake).
They were light, fluffy and delicious. Mine did rise nicely but deflated before I could photograph them.
Serves: 1 large dish or 8 ramekins
- 3½ tablespoons butter
- 4½ tablespoons flour
- 1½ cups/355ml milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- a pinch of cayenne pepper
- a pinch of nutmeg, ground
- 6 egg yolks
- 1 cup blanched and cooked spinach
- 2 tablespoons red onions, finely chopped
- 2 tablespoons butter
- ¼ teaspoon salt
- 7 egg whites
- pinch of salt
- ½ cup Swiss cheese, grated
- 2 teaspoons butter
- 2 tablespoons Parmesan cheer, grated
- 1 8 cup soufflé mould or
- 8 1 cup ramekins
- Preheat the oven to 400F/200C
- Start by buttering and sprinkling cheese on the moulds.
- Put aside.
- Melt the butter in a saucepan on medium heat
- Add the flour and mix until a thick paste forms.
- Drizzle in the milk and whisk out the lumps.
- Beat vigorously and add the seasonings.
- The sauce will be very thick.
- Add the egg yolks and mix until combined thoroughly.
- Cook the red onion sin the butter until softened.
- Add the cooked spinach and the salt and stir over moderately high heat to evaporate as much water as possible.
- Remove from the heat.
- Add the spinach to the egg yolk/white sauce soufflé base.
- Put to the side while preparing the egg whites.
- Beat the egg whites and salt until stiff, using a hand or stand mixer.
- Stir in ¼ of the whipped egg whites into the spinach mixture to lighten it .
- Stir in all but 2 tablespoons of cheese.
- Fold in the rest of the egg whites, gently but thoroughly.
- Pour the batter into the prepared mould or divide amongst the 8 ramekins.
- Fill the ramekins pretty full, almost to the top.
- They will sink when cool.
- You may have some batter left over.
- This can be baked off in a small dish also.
- Sprinkle with the remaining cheese over the top.
- Place in the middle rack of the oven and lower the heat to 375F/190C.
- Bake for 25-30 minutes without opening the oven door.
- If you like the centre creamy, remove it at this point.
- If you prefer a well cooked soufflé, cook for another 5 minutes.
- If you are using ramekins, they will be ready at 30 minutes.
I hope everyone’s had a good week. It’s been a bit hectic for me with cooking demos, and then the World Cup. It was disappointing to see England lose their first game but I am still hoping for the best. I had the best time watching the game with a bar full of other Englishmen and it was like being home 🙂 I had a blast.
Have a great week everybody!