Sunday, December 13, 2009

Creamy Spinach Souffle With Grilled Tuna Steaks And Sour Dough Bread With Roasted Garlic

My hubby absolutely loves this recipe for Spinach Souffle so I make it fairly often now. In fact, I think I can make it with my eyes closed at this point. Although I originally got the recipe off the internet, I made a few subtle changes which have, I believe, enhanced the flavor from the original recipe. This one recipe usually covers the two of us for at least two nights of meals and yes, it's perfectly delicious reheated.

Spinach Souffle My Way:

1 large bag of fresh baby spinach (pre-washed) (or you can use two packages of frozen spinach)

4 fresh large eggs, separated and at room temperature

1/2 cup yellow onion, finely diced

1/2 cup celery, finely diced

1 cup of milk (or heavy cream)

3 to 4 Tablespoons of butter

4 Tablespoons all purpose flour

1/2 cup of freshly grated Parmesan cheese

1/2 teaspoon of pepper, freshly ground

dash of Cayenne pepper

1 teaspoon of salt (or to taste)


1. Take the eggs out of refrigerator about 30 minutes prior to starting so they will be room temperature by the time you start. Separate the egg white into a medium mixing bowl and the yolks into a small bowl. Set aside.

2. Steam the spinach until done and set aside to let drain. Since it won't drain out the amount of moisture you need to get out of the spinach, you'll probably have to use paper towels and press the spinach with the towels until no more significant amount of moisture comes through. Chop and set aside.

3. In a medium saucepan make your basic white sauce using the butter and the flour, whisking until smooth and beginning to thicken.

4. Gradually add the milk, stirring until smooth and beginning to thicken. Remove from flame.

5. Beat the egg yolks and very gradually add a little bit of the white sauce into the yolks. Mix and scrape that mixture back into the pan with the white sauce and stir. Set aside.

6. In a small saucepan, cook the onion and celery until just turning transparent.

7. Beat the egg whites with a whisk until they make good stiff peaks.

8. Add everything else except for the egg whites and stir until combined.

9. Last, carefully fold in the egg whites and add the entire mixture to a souffle dish or casserole dish.

10. Place in preheated 325 degree oven for 40 to 50 minutes or until inserted knife comes out clean. Let stand about 5 minutes, then serve.

Grilled Sushi Grade Ahi Tuna Steaks:

I always grill my tuna steaks the same way I grill a ribeye or a New York strip steak. I use the touch method.It's when you make a fist with your thumb inside. Touch the fleshy part of the fist and that is medium rare. Once you get used to it, it's the most accurate measurement of doneness that there is and it's always with you.

When the tuna steaks are cooked to your preference move onto a plate and apply a pat of butter on each.

Serve with sour dough or French bread and roasted garlic, which you can bake at the same time the souffle is baking.


kathyvegas said...

I adore creamed spinach and spinach souffles and this looks like the best of both worlds. You have my idea of a perfect menu here. Great post!

Mags said...

What an elegant dinner! That souffle looks wonderful...and I believe hubby would actually eat it!

Anonymous said...

Tuna is one of my favorites...yum

Beth Dunn said...

Looks divine!



Anonymous said...

spinach souffle is a great idea! I will definitely be making it! Sounds very nice with tuna steaks!

Anonymous said...

That spinach souffle looks to die for!