Spinach and Gruyere Soufflé

Ingredients:

• 2 tablespoons unsalted butter
• 5 cups (5 ounces) packed spinach
• 2 tablespoons all-purpose flour 
• 3/4 cup, plus 2 tablespoons whole milk 
• 1/2 cup, plus a bit grated Gruyere cheese 
• Coarse salt and ground pepper 
• 2 large eggs, separated, plus 2 large egg whites

Preheat oven to 375 degrees.


Directions:

Set out your eggs to bring them to room temperature.

Fetch a small metal paper clip.  Cut some cooking twine, long enough to go around the dish and tie off.  Cut some parchment paper into a six-inch strip long enough to go around the dish with a bit of overlap.  Set these aside.

In a large skillet, heat two tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted (~ 4 minutes). Transfer to a strainer to cool, press to release the liquid.

In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms.  Continue to cook until pale blond in color (~2 to 3 minutes). Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened (~3 to 5 minutes).  Remove from heat. Stir in cheese until melted.  Season with salt and pepper.  This is your soufflé base.  Transfer it to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base and then pulse until blended. Stir spinach mixture into remaining soufflé base. [If needed, you can press plastic wrap against surface and keep at room temperature, to store the base up to 4 hours.]

In a large bowl, using an electric mixer, beat four egg whites and pinch of salt on until stiff peaks form.  You will want to start the mixer slowly, then move to a medium speed after you see a lot of air. And then finish on medium high.  Be sure not to over beat the eggs.  (~3 minutes).

You want to add the egg whites in two batches. First add a third of them into the souffé base, folding the egg whites until they are mixed thoroughly.  It is best if you cut down with your spatula as if you are using a knife, then rotate the spatula to lift up the mixture and fold it over.  Rotate the bowl a quarter turn, cut, lift, and fold.  Repeat until mixed.  This first step will lighten your base.  Then, gently, gently add in the remaining egg whites, cutting, lifting and folding until just mixed.  Do not over mix.

Pour the soufflé batter into a one quart, high-sided soufflé dish.  Wrap the parchment paper around the dish, using the paper clip at the top where it overlaps to hold it into a cylinder shape.  Use the twine to tie the paper to the dish.  Carefully transfer the dish to the oven.  

Bake until soufflé is tall, browned, and firm to the touch (~ 35 minutes).  Do not open the oven during the first 25 minutes of baking.  Serve immediately.

Myrtle's Note:  I watch a lot of the Great British Bake Off, so I have learned a bit about soufflés.  I used that knowledge on my changes to this recipe.  Use room temperature eggs.  Do not grease the dish so that the soufflé can climb.  Use parchment paper, a paperclip, and twine to help the soufflé hold its shape in the oven whilst it is cooking.   I learned the egg whites folding technique, especially about lightening the base first with a third of the egg whites from many, many YouTube videos on egg whites and batters.  The other change I made to the recipe was to add a bit more gruyere than a half cup.  A heavily mounded half cup.  I love cheese and took the risk to add just a bit more to this recipe.  It is tasty, for sure.  And seeing your own soufflé all tall and risen is a mighty proud culinary moment!


Yield: 4 servings

Source:  http://www.marthastewart.com/317933/spinach-and-gruyere-souffle

Goat Cheese, Spinach, & Sun-Dried Tomato Quiche

Ingredients:

• 1/2 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 packed cups fresh spinach 
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 4 ounces goat cheese (and a bit extra)
• 1/2 teaspoon Redmond's® Real Salt, or to taste
• 1 teaspoon McCormack's® Peppercorn Medley, or to taste

Preheat the oven to 350 degrees.


Directions:

Prepare the pie crust the night before to save yourself some time.

On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and crimp the edges. 

Using pie weights, blind bake pie crust for 20 minutes.  Remove the pie crust from the oven, remove the pie weights, and cook an additional 10 minutes, until golden brown.

While the pie crust is baking, drain and chop the sun-dried tomatoes and set aside.  Mince the garlic, and set aside.  Rough chop the spinach and set aside.  Crumble the goat cheese, divide in half, and set aside.

Remove the pie crust from the oven and let cool.

Whisk the eggs, milk,  cream, salt, and pepper together until combined. Stir in the sun-dried tomatoes, 1/2 goat cheese, and the spinach. 

Pour the egg mixture into the cooled pie crust.  Top with the other half of the goat cheese.  Use aluminum foil or a pie shield to prevent the pie crust from over browning, 

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 55 minutes. 

Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers for breakfast, lunch, or dinner! Store tightly covered in the refrigerator for up to 4 days.

Myrtle's Note:  I loved the combination of these ingredients, but I followed the process a bit more from the method source article.  However, my step-father, who has made quiche, had me not cook the spinach in advance.  Since the quiche turned out to be pretty much the best thing I have ever tasted, I think he was right in his methodology.  The sweetness of the sun-dried tomatoes and the tanginess of the goat cheese is just lovely.


Yield:  6-8 servings

Adapted from:  http://sallysbakingaddiction.com/2016/03/11/goat-cheese-spinach-sun-dried-tomato-quiche/

Method from:  http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459

Red and Green Stuffed Shells

Ingredients:

• 1 tablespoon olive oil
• 1/2 whole onion, diced
• 2-3 cloves garlic, minced
• 10 ounces, weight Fresh Baby Spinach
• 4 tablespoons butter
• 1/4 cup all-purpose blour
• 2-1/2 cups whole milk, More If Needed
• 2 dollops Gourmet Gardens® Fresh Basil Paste
• 2 dollops Gourmet Gardens® Fresh Parsley Paste
• Redmond's Real Salt, to taste
• McCormack's® Peppercorn Medley, to taste
• 30 ounces, weight whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup grated Romano cheese, plus more for sprinkling
• Mozzarella cheese, grated, for topping
• 1 whole large egg
• 12 ounces, weight Jumbo Pasta Shells cooked until slightly firmer than al dente
• 1 jar marinara sauce

Preheat oven to 375 degrees.


Directions:

Chop onions and set aside.  Mince garlic and set aside.   Start the pasta shells.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze out as much liquid as you can. Give it a rough chop and set it aside.

In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.

To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan.

Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.

Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with mozzarella, more Parmesan, and more Romano.

Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

To freeze, cover the unbaked shells tightly with heavy foil and freeze for up to 6 months. To bake the frozen casserole, place it in a 375 degree oven for 1 1/2 hours, then uncover and continue baking for 10 to 30 minutes, depending on how frozen it was.

Or thaw the pan in the fridge for 24 to 48 hours, then bake as directed.
Myrtle's Note:  I changed the cheese to half The original recipe photo is more attractive because it is cooked.  I hope to update it once I do, but wanted to show that the recipe makes 1.5 pans ... unless I did not pack the stuffed shells close enough in the first pan (it has 27).  My one question was how do you sneeze out the liquid from the spinach without having some of the garlic and onions sticking to the paper towel?  I very much look forward to cooking this! The roux smelled just wonderful!

Yield:  12 servings

Source:  http://thepioneerwoman.com/cooking/red-and-green-stuffed-shells/