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Bacon And Spinach Souffle
Ingredients:
1 teaspoon olive oil3 slices bacon cut 1/2" squares1/3 cup freshly-grated parmesan cheese2 tablespoons unsalted butter1 yellow onion diced6 tablespoons all purpose flour2 cups milk5 egg yolks1/2 teaspoon salt1 teaspoon freshly ground black pepper6 egg whites at room temperature1-1/2 cups shredded Gruyere cheese lightly packed2 cups baby spinach leaves lightly packed
Method:
In a fry pan over medium heat warm the olive oil.Add bacon and cook stirring occasionally for 8 minutes.Using a slotted spoon transfer to paper towels to drain.Meanwhile preheat oven to 450 d.Butter a 2 quart soufflé dish and dust with half of the parmesan cheese.Measure out a sheet of aluminum foil long enough to encircle the soufflé dish with an extra 2 inches left over and fold it in half lengthwise.Butter one side of the foil.Wrap it butter side in around the soufflé dish positioning it so that it stands 2 inches above the rim of the dish.Secure in place with kitchen string.In a saucepan over medium low heat melt 2 tablespoons butter.Add onion and sauté stirring occasionally for 10 minutes.Stir in the flour and cook stirring constantly for 2 minutes, allowing the mixture to bubble.Meanwhile pour milk into a saucepan over medium heat and bring it to just below a boil.Remove onions from heat and gradually whisk in the hot milk.Return to medium low heat and cook stirring constantly with a wooden spoon for 3 minutes.Transfer to a large bowl and stir in the bacon.Add egg yolks one at a time stirring well after each addition.Season with salt and pepper and set aside.In a bowl beat the egg whites until stiff peaks form.Using a rubber spatula fold half of the whites into the yolk mixture to lighten it.Top with Gruyere, remaining whites and spinach then fold in just until no white drifts remain.Do not over mix.Pour into prepared soufflé dish.Sprinkle remaining parmesan evenly over the top.Bake for 45 minutes.Remove foil and serve immediately.
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