Baking Dish Cheese Souffle with Spinach; Romaine and Tomato Salad

By Ira

This souffle has a creamy and velvety texture. It is baked in a baking dish so you don’t need to have a souffle dish to make it.

Baking Dish Cheese Souffle with Spinach

Serves 8 – Adapted from Cover and Bake by America’s Test Kitchen

  • 4 ounces frozen chopped spinach
  • 6 1/2 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 1/2 cup Parmesan cheese (separated, 1/4 and 1/4)
  • 2 shallots, minced
  • 2 cups milk
  • 8 ounces Gruyere or Cheddar cheese
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme
  • pinch nutmeg
  • 6 eggs, yolks and whites separated
  • 1/2 teaspoon cream of tartar
  • Ciabatta bread to serve (optional)

In a small bowl, defrost the spinach with 1 tablespoon water in a microwave. Drain it then add it to a clean kitchen towel. Wring the kitchen towel until the spinach is dry. Transfer it to a plate and set aside.

Preheat the oven to 350F with the rack in the middle position.

Butter the bottom and sides of a 9 x 13 inch baking dish with the 1/2 tablespoon butter. Then sprinkle 1/4 cup of the Parmesan cheese. Shake to coat the set aside.

In a small saucepan, heat the milk over medium low heat and keep warm (be careful so it doesn’t spill).

In a medium saucepan over medium heat, melt the remaining butter. Add the shallots and cook, about 2 minutes until softened.

Add the flour and stir for 1 minute.

Add the hot milk all at once and whisk vigorously for about 1 minute until it thickens. Take it off the heat, and add the Gruyere or Cheddar cheese, a bit less than 1/2 teaspoon salt, 1/4 teaspoon black pepper, mustard, and nutmeg. Whisk to combine.

Add the mixture to a large bowl, then add the egg yolks, spinach, and thyme. Whisk again very well then set aside.

We now need to beat the egg whites. You can do this in a bowl of a standing mixer fitted with a whisk attachment, or with a handheld electric mixer. Beat it at low speed for 10 seconds, add the cream of tartar,

then increase the speed to medium high and beat for about 2 minutes until stiff peaks form.

Add one quarter of the egg whites into the milk/egg mixture, and stir well with a rubber spatula until you don’t see any white streaks.

Add the rest of the egg whites

and gently fold until you see some of the egg whites.

Pour the mixture into the prepared pan, sprinkle with the remaining Parmesan cheese,

and bake in the oven until the top is nicely browned, about 30 to 40 minutes. This will puff up and will look impressive as soon as it comes out of the oven, but it will slowly start to deflate.

While the souffle is baking in the oven, you can make the salad.

Romaine and Tomato Salad

  • 1 head Romaine lettuce, thinly sliced
  • 1 medium tomato, diced into 1/4-inch pieces
  • 3 scallions, thinly sliced
  • 2 tablespoons mince parsley
  • juice of half a lemon
  • 1 tablespoon olive oil
  • salt to taste

Mix all the ingredients in a large bowl, and add salt to taste.

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