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:


Ingredients:
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)



Directions:



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.

Quick & Easy Spinach Souffle Deluxe

Today I decided to make something special to go with our Bacon Wrapped Jalapeno Shrimp that I had planned for dinner. I perused the Internet until I located just the right recipe (which included the only ingredients I had on hand, because I hate to go to the grocery store). Yup, if you look hard and long enough, you can find just about any recipe you want, to match the ingredients you have on hand. For this, I adore the Internet. I did change up a few things in order to make it mine, like adding the onion and a dash of cayenne. However, I have a hubby that watches..... food TV. He has become a complete "know it all" since he started watching Alton Brown. I'm not sure which one I'd rather get rid of first... Alton or the hubby!


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 girl lady, thank you very much!


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....

Ingredients:

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
3 tbsp.
Parmesan cheese, grated


Directions:

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.