Spinach Cheddar Souffle With Rouille
serves 4
Use leftover white sauce for blanquette of chicken, coquilles Saint-Jacques aux noix and cheesy meatloaf; leftover spinach mixture for trout florentine; and leftover rouille for cheesy meatloaf.
This recipe is part of Andrew Schloss's Sunday Dinners.
6 tablespoons olive oil
1/2 onion, finely chopped
1 cup flour
5 cups hot milk
1 3/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1 pinch cayenne pepper
20 ounces frozen spinach, defrosted and drained (about 1 1/2 cups)
8 eggs, separated
2 cups shredded cheddar cheese
6 tablespoons finely grated parmesan
2 large roasted peppers, finely chopped
3/4 cup basil leaves, cleaned and finely chopped
1 large garlic clove, minced or pressed
3 tablespoons extra-virgin olive oil
prep: 30 minutes
total: 50 minutes
large heavy saucepan
3-quart soufflé dish
1. In a large heavy saucepan over moderate heat, cook the onion in the olive oil until softened. Add the flour, stir until well blended and cook for 1 minute, stirring constantly.
2. Whisk in the hot milk just until smoothly blended. Stir with a wooden spoon until very thick. Season with 1 teaspoon of salt, 1/4 teaspoon of the pepper, the mustard and the cayenne.
3. Mix 2 cups of this sauce with the spinach, egg yolks, 1/2 teaspoon of salt and the remaining 1/4 teaspoon black pepper. Set aside 1 1/2 cups of this mixture.
4. Add cheddar cheese and 1/4 cup of the parmesan to remaining sauce. Cool.
5. Preheat oven to 400F.
6. While sauce is cooling, grease a 3-quart soufflé dish and dust with the remaining 2 tablespoons parmesan.
7. Beat the egg whites with the remaining 1/4 teaspoon salt until they hold a shape. Stir 1/4 of the beaten egg whites into the spinach mixture. Fold in the remaining whites until well mixed, but still fluffy,
8. Turn the soufflé batter into the prepared soufflé dish and bake in the preheated oven for 15 minutes. Turn heat down to 350F and bake for another 20 minutes.
9. While the soufflé is baking, make the rouille by mixing the roasted pepper. basil, garlic and olive oil. Season to taste with salt and pepper.
10. When the soufflé is finished, serve immediately. Scoop out portions and serve them with 2 tablespoons of the rouille per portion.
