Spinach Cheese Souffle

Friends, I know it’s been a week or so since I’ve posted, and boy have missed you, but I was so busy with my first Cooking with Elise LIVE show at The Matthews House in Cary, North Carolina, but what a night it turned out to be! My first show evolved into a combination of great food and comedy. You’ll be able to see more about that event when the video and pictures are done.

My family, who helped me immensely last week, has enjoyed a quiet weekend. Last night we sat by the fire and our Christmas tree (which of course were no where next to each other —  lol) and enjoyed an evening eating our family’s favorite multigrain pizza recipe while listening to the Prairie Home Companion on NPR. Today my family and I enjoyed a lovely Sunday brunch of cajun-style turkey, spinach cheese souffles, fresh fruit and orange banana strawberry juice. It was glorious!

My three guys and I enjoyed stepping lightly around our kitchen, the heart of our home, while watching the souffles puff up in the oven. We were sure not to open the oven because we knew the souffles would fall.They came out beautifully! See…

The souffles will come out of the oven really puffed up and then will collapse a bit as they should. Don’t panic, friends!

That’s my wonderful hubby and best friend, Mike. He’s ready to dig in –and so was I! We do not have time to cook together during the week and so on the weekends we enjoy spending time together in the heart of our home. Although this recipe had a few extra steps, working together made it super easy and fun!

You’re gonna love this one — I promise!

Be sure to preheat your oven to 400 degrees F. Butter the inside of 6 ramekins and sprinkle the bottoms evenly with grated Parmesan. Place your buttered ramekins on a baking stone or sheet and set aside.

In a large saute pan, add 6 big handfuls of fresh spinach leaves and about 1/2 cup of water. Close with a lid and cook for about 32 minutes or until your spinach has wilted. You can also use a 10-ounce box of frozen spinach, thawed and squeezed out, but we prefer the fresh spinach leaves. It’s really easy, too.

Place your cooked spinach leaves in a colander and let cool. Squeeze out the excess water with your hands.

Melt three tablespoons of salted butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Take off the heat and whisk in the egg yolks. Stir in your four cheese blend, 1/4 cup of freshly grated Parmesan and the spinach.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Fold in one half of the egg whites into the cheese sauce to lighten and then fold in the rest. You will most likely be able to use the same saute pan you wilted your spinach in and then made your cheese sauce in, but if it is too small to add your egg whites simply transfer the cheese and spinach mixture to a large mixing bowl before folding in your fluffy egg whites. Spoon your souffle mixture into the ramekins and use your spoon to draw or create an even circle around each one. This will help the souffles rise evenly. Place your souffles/baking stone in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Enjoy immediately!