Dacor Range Cooking - Manual (Page 47)

RECIPES
43
Spinach Souffle with Shallots and Smoked Cheddar
2 1/2 cups whole milk
6 Tablespoons unsalted butter, divided
1/4 cup all purpose flour
4 large eggs, whites and yolks separated
1 cup chopped shallots
1 (6 ounce) bag fresh spinach
2 cups shredded smoked cheddar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
Adjust oven rack to position 2. Preheat oven to 350° on Convection Bake. Butter then flour a large, 2 1/2 quart ceramic soufflé baking dish. In a
medium saucepan, scald milk. Remove from heat. In another medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes.
Gradually whisk in scalded milk. Increase heat to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks,
one at a time. Cool slightly.
Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix in flour
base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg.
In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and set timer for
40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until 3/4 of the baking time has lapsed. Opening the oven door
sooner may cause the soufflé to fall.
Serves 8.
Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any sautéed and cooled
vegetable, cheeses, or fresh herbs can be added for a savory soufflé.
After Baking: Serve immediately- a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé should be
puffed and browned lightly on top, while moist inside.
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