Last night I just wanted to thank the Academy but tonight I want to thank the Internet. Today I decided to make something special to go with our Bacon Wrapped Jalapeno Shrimp I had planned for dinner. I perused the Internet until I located just the right recipe (which included the only ingredients I had on hand, because I hate to go to the grocery store). Yup, if you look hard & long enough, you can find just about any recipe you want to match the ingredients you have on hand. For this, I adore the Internet. However, I have a hubby that watches..... food tv. He has become a complete "know it all" since he started watching Alton. I'm not sure which one I'd rather get rid of first... Alton or the hubby, LOL! Anyway, in my constant effort to to "Wow" the hubster, I peruse recipes. But I'm not a total tramp. At least I go with recipes that call for the only items I have on hand, LOL! Frankly, I consider myself a rather resourceful girl, thank you very much!
So.... I made the most divine Spinach Souffle that was absolutely the easiest recipe ever. I've tried to make it in the past but hubby always said it was a nice try or a good effort. Tonight, he was blown away, and actually I was too. Since I basically FLUNKED home economics in school, who woulda thunk I could tackle something as difficult as a souffle with so little effort? Well, my friends, I'm here to tell you that it's all thanks to the Internet. (Oh - and Mrs. Richardson, if you're still alive, I just want to say that I'm not the complete idiot in the kitchen that you said I'd be... WITCH!) I could out-cook, out-broil, and out-grill your sorry ass any day of the week. (so sorry... just shaking loose a bit of baggage there).
The picture of my finished product is above & the recipe lies below. ENJOY....
SPINACH SOUFFLE DELUXE
1 tbsp. butter
2 tsp. all-purpose flour
1/2 c. milk
1/4 tsp. salt
Dash of pepper
2 eggs, separated
1/2 c. cooked, chopped spinach, pressed dry
3 tbsp. Parmesan cheese, grated
Melt butter in a heavy saucepan over low heat; blend in flour, stirring until smooth. Cook 3 to 4 minutes, stirring constantly. Gradually stir in milk, and cook over low heat, stirring constantly 6 to 8 minutes, or until thickened. Stir in salt and pepper.
Beat the egg yolks. Gradually stir about one-fourth of the hot mixture into the beaten yolks, stirring well. Then stir the yolk mixture into the white sauce. Add the spinach and cheese; stir well.
Beat the egg whites (at room temperature) until stiff, and fold into the spinach mixture. Spoon into a lightly greased 1 quart souffle dish.
Bake at 325 degrees for 40 to 50 minutes, or until firm. Serve immediately.
Serves two generously.
So.... I made the most divine Spinach Souffle that was absolutely the easiest recipe ever. I've tried to make it in the past but hubby always said it was a nice try or a good effort. Tonight, he was blown away, and actually I was too. Since I basically FLUNKED home economics in school, who woulda thunk I could tackle something as difficult as a souffle with so little effort? Well, my friends, I'm here to tell you that it's all thanks to the Internet. (Oh - and Mrs. Richardson, if you're still alive, I just want to say that I'm not the complete idiot in the kitchen that you said I'd be... WITCH!) I could out-cook, out-broil, and out-grill your sorry ass any day of the week. (so sorry... just shaking loose a bit of baggage there).
The picture of my finished product is above & the recipe lies below. ENJOY....
SPINACH SOUFFLE DELUXE
1 tbsp. butter
2 tsp. all-purpose flour
1/2 c. milk
1/4 tsp. salt
Dash of pepper
2 eggs, separated
1/2 c. cooked, chopped spinach, pressed dry
3 tbsp. Parmesan cheese, grated
Melt butter in a heavy saucepan over low heat; blend in flour, stirring until smooth. Cook 3 to 4 minutes, stirring constantly. Gradually stir in milk, and cook over low heat, stirring constantly 6 to 8 minutes, or until thickened. Stir in salt and pepper.
Beat the egg yolks. Gradually stir about one-fourth of the hot mixture into the beaten yolks, stirring well. Then stir the yolk mixture into the white sauce. Add the spinach and cheese; stir well.
Beat the egg whites (at room temperature) until stiff, and fold into the spinach mixture. Spoon into a lightly greased 1 quart souffle dish.
Bake at 325 degrees for 40 to 50 minutes, or until firm. Serve immediately.
Serves two generously.
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6 comments:
That looks excellent!
OMG! I cannot believe I got a thumbs up from the queenmother!!!
Truly, it was a thing of beauty. However, the hubster did say it wasn't quite creamy enough, LOL! Then, looking back over the recipe I realized that somewhere in the making of the souffle, I had a serious brain fart. Instead of 2 tsp of flour I inadvertently used 2 Tbls... DUH! I promised hubby it would be creamier once I learn to FOLLOW DIRECTIONS, lol.
Hah. I once put 4 TABLEspoons of baking powder in a cake. It looked fine and mostly tasted OK, almost there was the faintest weird aftertaste.
This souffle looks delish. I might have to try it.
BTW: I assume you're familiar with epicurious? If you're not, they have a great recipe search function on their site, which includes gourmet, a couple of other magazines and reader recipes.
I do that "search for recipes that use what you have in the house" thing all the time there.
Well, it certainly wasn't my first dish screwed up, lol! Funny, but I was just looking around epicurious for something to fix tonight. I also like foodtv and cooks.com. I'll usually beg, borrow & steal to keep from having to go to the store.
Honestly, in spite of my ever-so-slight mistake, it was literally the easiest recipe I've tried. It took about 25-30 minutes to assemble everything, then 45 in the oven, which was the exact amount of time I needed to make everything else.
Thanks for stopping by...
Ummm... how many eggs? You mention eggs in the description, but not in the recipe list. *chuckle*
I know that was mighty risky for me to point out an error to a menopausal woman - hey, I live life on the edge.
BTW, this dish looks simply delish and I think I actually have the ingredients also! Ya think a little bit of chopped or cubed leftover ham would work in it also?
So, now do you see HOW EASILY I was able to add 2 Tbls instead of 2 tsp of flour??
Jesus - I'm really getting to be a feeble minded broad.
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