{"id":1222,"date":"2015-01-03T14:41:09","date_gmt":"2015-01-03T21:41:09","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1222"},"modified":"2016-02-11T15:05:05","modified_gmt":"2016-02-11T22:05:05","slug":"the-untemperamental-spinach-and-cheese-souffle-2","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/the-untemperamental-spinach-and-cheese-souffle-2.html","title":{"rendered":"Untemperamental Spinach and Cheese Souffl\u00e9"},"content":{"rendered":"<p><em>This will make everyone think you are a real gourmet cook! \u00a0You can set this all up way before dinner time and just pop them in the oven.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>\u00be c flour<\/li>\n<li>2 c milk<\/li>\n<li>6 egg yolks (save the whites)<\/li>\n<li>1 c Gruy\u00e8re or Swiss cheese, grated<\/li>\n<li>\u00bd c cooked chopped spinach, well drained (about 4 c fresh leaves)<\/li>\n<li>1 \u00bd tsp dried rosemary, crumbled<\/li>\n<li>dash of hot pepper sauce<\/li>\n<li>salt and freshly ground pepper<\/li>\n<li>freshly grated nutmeg<\/li>\n<li>8 egg whites, room temperature<\/li>\n<li>\u00bc c Parmesan cheese, freshly grated<\/li>\n<li>2 \u00bd c whipping cream<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 375\u00b0.<\/li>\n<li>Butter 10 &#8211; 12 half cup custard cups or ramekins.<\/li>\n<li>Place flour in heavy medium sauce pan.<\/li>\n<li>Add \u00bd c milk and whisk until smooth<\/li>\n<li>Slowly add remaining milk and whisk until smooth.<\/li>\n<li>Whisk over medium heat until thick and smooth, 3 \u2013 4 minutes.<\/li>\n<li>Remove from heat and cool slightly, whisking constantly.<\/li>\n<li>Add yolks 1 at a time, beating well after each addition.<\/li>\n<li>Stir in Gruy\u00e8re, spinach and rosemary.<\/li>\n<li>Season with hot pepper sauce, salt, pepper and nutmeg.<\/li>\n<li>Beat egg whites until stiff but not dry.<\/li>\n<li>Fold into spinach mixture.<\/li>\n<li>Spoon spinach mixture into prepared molds.<\/li>\n<li>Place molds in baking pan.<\/li>\n<li>Add enough boiling water to pan to come halfway up sides of molds.<\/li>\n<li>Bake until tester inserted in center comes out almost clean, about 20 minutes.<\/li>\n<li>Remove from oven.<\/li>\n<li>Can be prepared 1 day ahead. Cover, refrigerate.<\/li>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Butter pan large enough to hold ramekins.<\/li>\n<li>Sprinkle bottom of pan with Parmesan.<\/li>\n<li>Invert souffl\u00e9s in baking pan, remove molds.<\/li>\n<li>Pour cream around souffl\u00e9s.<\/li>\n<li>Bake until souffl\u00e9s are heated through and puff \u2013 15 \u2013 20 minutes.<\/li>\n<li>Serve with cream sauce from pan.<\/li>\n<\/ol>\n<p><strong> Serves<\/strong>: 10 &#8211; 12<\/p>\n<p><strong>Source:<\/strong> Leslie in Texas, Food.com<\/p>\n<p style=\"text-align: center\">\n","protected":false},"excerpt":{"rendered":"<p>This will make everyone think you are a real gourmet cook! \u00a0You can set this all up way before dinner time and just pop them in the oven. Ingredients: \u00be c flour 2 c milk 6 egg yolks (save the whites) 1 c Gruy\u00e8re or Swiss cheese, grated \u00bd c cooked chopped spinach, well drained &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/the-untemperamental-spinach-and-cheese-souffle-2.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Untemperamental Spinach and Cheese Souffl\u00e9&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[18],"tags":[67],"class_list":["post-1222","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-vpwl-oct-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1222"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1222\/revisions"}],"predecessor-version":[{"id":2960,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1222\/revisions\/2960"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}