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| photo credit: Mango Tango |
My Grandmother, Betsy, was a woman of very few dishes. In fact all that I can remember were three chicken curry, tandoori leg of lamb and souffle. The later of the three is one that she was most proud of. for the fact that she could always make it from memory using anything that she found in the ice box or in the cupboards and it would always rise to perfection and taste amazing.
While last night I took my turn at making a Spinach, Roasted Tomato and Cheese Souffle. Inside her old copy of Larousse Gastronomique I had found her notes on souffle making and decided I would take them to task.
Spinach, Roasted Tomato & Cheese Souffle:
Ingredients
cooking spray
3egg yolks
3 egg whites at room temperature
2 tablespoons of butter
1/2 teaspoon cornstarch
1/4 cup flour
1/2 cup 1% milk
1.5 cups of grated Atwells Gold Cheese
1 cup of sauteed spinach*
1/2 cup of oven roasted grape tomatoes*
1 shallot diced
Directions
Preheat the oven to 350.
Spray a 1.5 quart souffle dish with cooking spray and dust with flour.
Melt the butter in a medium pan. Add flour, stir constantly till it's combined, smooth and bubbly. Add in milk and continue to cook until the mixture is smooth and thick. Add cheese, stir to melt. Add spinach, tomatoes and shallots. Combine. Remove from heat and let cool
In a separate bowl. Beat the egg yolk until they become a pale yellow and frothy. Add to the cooled spinach, cheese and tomato mixture.
Using a hand mixer or counter top mixer beat the egg whites and cornstarch to medium/ stiff peaks (about 4-5 minutes.) Do not beat them until they are dry.
Using a silicone spatula gently fold the egg whites into the spinach, tomato, cheese combination. Transfer the mixture to the coated souffle bowl and bake for 30 to 35 minute at 350*f or until the the souffle has expanded and the top is golden brown.
* It is very important not to bang your spatula on the side of the mixing bowl or to drop the souffle pan on the counter. This can cause your souffle not to rise! Also leaving the door of the oven closed during baking is equally important.
Sauteed Spinach
Ingredients
cooking spray
1 package of Whole Spinach (rinsed)
2 cloves of garlic crushed
1 tablespoon of Olive Oil
Salt and Pepper to Taste
In a large saute pan over medium high heat add the olive oil and garlic. Once the olive oil is warm add the rinsed spinach. Using a pair of tongs turn the spinach in the pan to ensure that it cooks evenly and does not brown and become bitter.
Drain and set aside.
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| photo credit: GastroPig |
Oven Roasted Grape Tomatoes
Ingredients
1 package of Grapes Tomatoes, cut in half
1 tablespoon of Olive Oil
1 tablespoon of Herbs d'Provence
Salt and Pepper to Taste
Preheat the oven to 250*f
Ina large bowl combine the toamtoes, herbs, salt, pepper and olive oil. Toss together evenly coating all of the toamtoes.
On a lined sheet pan spread out the tomatoes cut side up. Place in oven and roast for 40 - 45 minutes or utill the tomaotes are brown at the edges and semi dehydrated. Be carefull not burn them as they will become bitter to the taste.
Store extra toamtoes in a ziploc bag int he freezer or in a jar with olive oil in the fridge.
