SPINACH GOAT CHEESE SOUFFLé
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.
Provided by Deborah Madison
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
- When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
- Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
SOUFFLE OF SPINACH AND GOAT CHEESE
Provided by Florence Fabricant
Categories sauces and gravies, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
- Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
- Crumble cheese or cut into pieces and set aside.
- In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
- Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
- Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
- Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESE SPINACH SOUFFLE
Make and share this Cheese Spinach Souffle recipe from Food.com.
Provided by chef 1034096
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cook spinach.
- Mix cheeses, butter, spinach, and egg yolks.
- Add flour and baking powder and mix.
- Beat egg whites until stiff and fold them inches.
- Pour into a buttered 2-quart souffle dish.
- Bake 1 hour.
Nutrition Facts : Calories 361.5, Fat 26, SaturatedFat 15.8, Cholesterol 141.9, Sodium 720.3, Carbohydrate 8.8, Fiber 3, Sugar 1.4, Protein 25.1
SPINACH AND GOAT CHEESE SPREAD
This is another recipe from Recipes for Life II.This cookbook has wonderful recipes and I have never been disappointed in any that I have tried.I have gotten to know many of the people that have submitted recipes,( me included ) for this fundraiser cookbook. I just did the Relay for Life walk last week-end got to know the faces with the names !!
Provided by Polly W
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In food processor while running, add all ingredients and process until well blended.
- Let stand at room temperature 1 hour before serving.
- Spread can be made one day ahead. Cover and refrigerate if so but make sure it stands out for 1 hour before serving.
- Serve on crackers, baguette slices or vegetables that you can dip with.
Nutrition Facts : Calories 75.9, Fat 5.3, SaturatedFat 3.5, Cholesterol 13.1, Sodium 315.4, Carbohydrate 2.7, Fiber 1.5, Sugar 0.8, Protein 5.5
EASY SPINACH SOUFFLE
This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.
Provided by Jennifer
Categories Side Dish Vegetables Greens
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
- Bake in preheated oven for 20 minutes, or until lightly set.
- NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!
Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g
GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLES
Categories Egg Garlic Tomato Breakfast Brunch Bake Vegetarian Goat Cheese Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature.
- Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat.
- Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes.
- Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
GRANDMA'S SPINACH SOUFFLE BAKE
This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!
Provided by FRKLS4D
Categories Side Dish Casseroles Spinach Casserole
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
- In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
- Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 4.3 g, Cholesterol 67 mg, Fat 8 g, Fiber 2.1 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 406.5 mg, Sugar 0.7 g
GARLIC AND GOAT-CHEESE SOUFFLé
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
- Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
- Preheat oven to 450 degrees.
- Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
- Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
- Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
- Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
- Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams
GOAT CHEESE SOUFFLES
The airy souffles make for a great start to any dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
- Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
- Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.
TWICE-BAKED GOAT CHEESE SOUFFLE
Top recipe of 2000 in the San Francisco Chronicle, from Zax Tavern in Berkeley, California. Serve it alone or surrounded by lightly dressed greens such as arugula. It also shines with baby spinach dressed with an apple cider vinaigrette, apples, celery and fennel.
Provided by evelynathens
Categories Cheese
Time 57m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs.
- Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding.
- Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper.
- Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites.
- Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top.
- Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins.
- Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes.
- Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking.
- When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.
Nutrition Facts : Calories 251.8, Fat 15.2, SaturatedFat 9.3, Cholesterol 94.3, Sodium 335.7, Carbohydrate 14.3, Fiber 0.7, Sugar 1.4, Protein 13.9
TWICE-BAKED GOAT'S CHEESE SOUFFLéS WITH APPLE & WALNUT SALAD
These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
Provided by James Martin
Categories Dinner, Lunch, Starter
Time 1h20m
Number Of Ingredients 18
Steps:
- Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat's cheese, season with salt and pepper, then transfer to a large bowl.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
- Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
- About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
- Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.
Nutrition Facts : Calories 572 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 0.97 milligram of sodium
SPINACH AND GRUYERE SOUFFLE
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
- In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g
SPINACH AND GREEN GARLIC SOUFFLé
Provided by Deborah Madison
Categories Cheese Egg Garlic Side Bake Vegetarian Goat Cheese Parmesan Spinach Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
- 2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
- 3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
- 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
- 5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.
SPINACH & GOAT'S CHEESE PUFF
Top shop-bought puff pastry with wilted greens, flavoured with nutmeg and some salty cheese - a great-value supper or lunchbox option
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
- Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.
Nutrition Facts : Calories 633 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium
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