My all-time favorite color is green, but
I find myself particularly drawn to it at this time of the year with both St. Patrick’s
Day and spring in the offing. It makes
me happy with thoughts of renewal, growth, and plenty. The hunt is always on for green food to serve
at my annual St. Pat’s dinner, so I was pleased to find, in an ancient (1998)
issue of Bon Appetit magazine, this light and delicious spinach soufflé. More an airy, fluffy spinach dish than soufflé,
it makes for a tasty side or delicious light supper with a crusty roll and
side salad of greens or fresh seasonal fruit. The delicious red pepper sauce that accompanies it
makes this dish seem more appropriate for Christmas serving, so I’ll make up a spicy béchamel in addition to the red pepper sauce and
let my guests choose. Either way, they’re
in for a treat. I made a few changes in
the original recipe and feature these in italics.
Spinach
Soufflé with Roasted Red Pepper Sauce
1 10-ounce package frozen creamed spinach, thawed
3/4 cup coarsely grated Gruyere cheese, packed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup coarsely grated Gruyere cheese, packed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Few gratings fresh
nutmeg
2 large egg yolks
3 large egg whites
1/2 of a 15.5-ounce jar of Melissa’s Fire Roasted sweet Red Bell Peppers, drained well, 1 tablespoon of juices reserved
1-1/2 teaspoons balsamic vinegar
2 medium shallots, coarsely chopped
Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated cheese, salt, pepper and nutmeg in a medium bowl; whisk in egg yolks. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.
2 large egg yolks
3 large egg whites
1/2 of a 15.5-ounce jar of Melissa’s Fire Roasted sweet Red Bell Peppers, drained well, 1 tablespoon of juices reserved
1-1/2 teaspoons balsamic vinegar
2 medium shallots, coarsely chopped
Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated cheese, salt, pepper and nutmeg in a medium bowl; whisk in egg yolks. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.
Bake soufflé until beginning to color at edges and center is puffed and softly set, about 18 minutes.
Meanwhile, purée half of roasted red peppers, 1 tablespoon reserved red pepper juices and balsamic vinegar in processor until almost smooth. Add remaining roasted red peppers and shallot and chop, using on/off turns, until chunky purée forms. Transfer sauce to small saucepan. Stir over medium heat until warmed through; season to taste with salt and pepper.
Spoon soufflé onto plates. Serve, passing sauce separately.
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5 comments:
I love spinach soufle and your recipe sounds great, as all you share is! I will copy this. Thank you, my friend and have a good week.
FABBY
Hi Pattie!!!
I am so very bad at Soufflés. I sure would like to give this a try though. I have a feeling Marion would love it!!!
Thank you so much for sharing, Pattie. Hope all is well...
I'm off to the market in a few, so will pick up what is needed to make this lovely sounding recipe...it'll be my dinner tonight. Thanks for this, it looks so pretty.
I would have to eat the whole thing at my house (hubby doesn't like cooked spinach), but it looks so good in the photo I think I could handle that. The gruyere and the nutmeg would make it perfect for me.
This looks amazing! This is definitely going on my "to make" list! :-) Thanks for linking up with "Try a New Recipe Tuesday!" I can't wait to see what you share this week!
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