Spinach And Gruyère Soufflés
Spinach And Gruyère Soufflés
Chef Donatella Arpaia is not only a celebrity judge on Food Network’s Iron Chef America, but has been nominated for a James Beard Foundation Award for her talents at restaurant Mia Dona. Her restaurant Anthos was awarded a Michelin star, while her restaurant davidburke & donatella (now David Burke Townhouse) was awarded four stars by Forbes.
Servings
6
Ingredients
- 3/4 cup unsalted butter, melted
- 1/4 pound gruyère, grated, plus more for dusting the ramekins
- 1/4 cup all-purpose flour
- 1 1/2 cup milk
- 4 large eggs separated
- 6 ounce fresh spinach, washed, steamed, squeezed dry, and finely chopped
- 1/8 teaspoon freshly grated nutmeg
- kosher salt and freshly ground black pepper to taste
Directions
- Preheat the oven to 375 degrees with a baking sheet on a rack in the middle of the oven. Brush the insides of six 8-ounce ramekins with a little of the melted butter followed by a dusting of Gruyère.
- Put the remaining melted butter in a medium saucepan over medium heat. When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture, about 3 minutes.
- Whisk in the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream.
- Turn off the heat and whisk in the egg yolks until incorporated. Stir in the spinach and ¼ pound Gruyère and season with the nutmeg, and salt and pepper. Set aside.
- Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry. Stir ¼ of the egg whites into the spinach mixture to lighten it. Fold the remaining egg whites into the spinach mixture.
- Divide the mixture evenly among the ramekins, filling them to just below the rim. Run your finger around the inside rim of each ramekin to make a groove in the mixture.
- Bake about 20-25 minutes, until risen and golden brown on top. Serve immediately.