COMMENT:
The word soufflé will often scare the cook! However, this
is one soufflé recipe that can be accomplished by even the
most inexperienced chef. Since spinach is available all year long,
fresh or frozen, there is no excuse not to attempt this recipe.
Make it a part of your special occasion table.
INGREDIENTS:
- 3 pkgs frozen leaf spinach
- 1 cup minced andouille
- 1/4 cup butter
- 1/4 cup minced onions
- 1/4 cup minced celery
- 1/4 cup minced red bell pepper
- 1 tbsp minced garlic
- salt and cracked pepper to taste
- pinch of nutmeg
- 1 ½ cups milk
- 8 eggs, beaten
- 1 cup bread crumbs
- 1 cup grated Swiss cheese
METHOD:
Preheat oven to 350 degrees F. Butter a six cup soufflé mold
and line the bottom with wax or parchment paper. Set aside. Thaw
spinach in refrigerator overnight, drain and squeeze out all excess
liquid. This is best done in a colander to make sure all liquid
is removed. Place the spinach on a cutting board and using a sharp
French knife, chop until almost pureed. You may wish to do this
in a food processor. Do not over-chop. In a large sauté pan,
melt butter over medium high heat. Add onions, celery, bell pepper
and garlic. Sauté three to five minutes or until wilted.
Add andouille sausage and continue to cook an additional two to
three minutes.
Add spinach, blending into the vegetable mixture. Cover and cook
five to ten minutes until done, stirring occasionally. Season to
taste using salt, pepper and nutmeg. Remove from heat, blend in
milk and add eggs slowly, stirring constantly. Once all is well
blended, add bread crumbs and cheese. Continue to stir until all
is well incorporated. Pour soufflé mixture into buttered
mold and place in baking pan with three inch lip. Pour one inch
of water into pan to form a water bath around the soufflé
mold. Bake forty-five minutes to an hour or until a knife inserted
into the soufflé comes out clean. You may make the soufflé
and freeze it uncooked. Then cook in the same fashion but allow
one and a half hours in the oven. |
