Anyway, in my constant effort to to "Wow" the hubster, I peruse recipes. But I'm not a total tramp. At least I go with recipes that call for the only items I have on hand. Frankly, I consider myself a rather resourceful
So.... I made the most divine Spinach Souffle that was absolutely the easiest recipe ever. I've tried to make it in the past but hubby always said it was a "nice try" or a "good effort". Tonight, he was blown away, and actually I was too. Since I basically FLUNKED home economics in high school, who woulda thunk I could tackle something as difficult as a souffle with so little effort? Well, my friends, I'm here to tell you that it's all thanks to the Internet. (Oh - and Mrs. Richardson, if you're still alive, I just want to say that I'm not the complete idiot in the kitchen that you said I'd be... you WITCH!) I could out-cook, out-broil, and out-grill your boring ass any day of the week. So sorry... just shaking loose a bit of baggage there. The picture of my finished product is above & the recipe lies below. ENJOY....
1 tbsp. butter
2 tsp. all-purpose flour
1/2 c. milk
1/4 tsp. salt
Dash of pepper
Dash of Cayenne
2 eggs, separated
1/2 cup onion, finely diced
1/2 c. cooked, chopped spinach, pressed dry
Parmesan cheese, grated
1. Melt butter in a heavy saucepan over low heat; blend in flour, stirring until smooth. Cook 3 to 4 minutes, stirring constantly. Gradually stir in milk, and cook over low heat, stirring constantly 6 to 8 minutes, or until thickened. Stir in salt and pepper.
2. Saute the onion and spinach until desired doneness and set aside to cool. Once the mixture has cooled, put it on a chopping board and press paper towels to the mix, until most of the moisture has been soaked up by the towels.
3. Beat the egg yolks. Gradually stir about one-fourth of the hot mixture into the beaten yolks, stirring well. Then stir the yolk mixture into the white sauce.
4. Add the spinach and cheese; stir well.
5.Beat the egg whites (at room temperature) until stiff, and carefully fold into the spinach mixture. Spoon into a lightly greased 1 quart souffle dish.
6. Bake at 325 degrees for 40 to 50 minutes, or until firm. Serve immediately. Serves 4 generously.