Spinach Souffle

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     Finally, our new living space feel like home.  In spite of the depressing weather, and having got over a bout of cold/flu, I still feel good sitting at my desk, and knocking away on the key board.  Blissful! Back in my groove, so to speak!  It's more like relief, to finally stop worrying about packing, moving and putting up with a cartons strewn all over the living room.  I am glad it's behind me now.

  It's back to cooking, photographing, writing and sharing.  Without further ado about the recipe of the day, souffle.  I made souffle after listening to my friend rant and rave about the souffle from Panera Bread.  Now, hold your horses this recipe is nothing like the one from 'Panera Bread but it's good in it's own right.  Another day I shall crack the Panera Bread recipe, I told you I am feeling good!

  Making a souffle always seemed daunting, and I never tried.  It could be because when my brother was taking classes in catering, a zillion years ago, I distinctly remember him trying it at home.  It was a disaster in short.  In fact, the darn thing would not set when baked, and the ensuing cursing, from my brother, still rings in my ears.  I never knew I remembered that incident so well until I just wrote it now, and that must be the reason I trod with trepidation when it came to souffles.  However, may not any of these anecdotes deter you.  They are not as hard to make as it's cracked up to be, this one worked just fine.  Have it as a side dish with meat and it's great!
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Ingredients:

Butter                            -  5 Tbspn

Parmesan Cheese        -  3 Tbspn grated

Spinach                         - 1 lb baby spinach chopped
All-purpose flour            - 2 Tbspn

Salt                                - ½ tspn

Whole milk                     - 1 cup

Ground Black Pepper    - 1/8 tspn

Garlic Powder                - 1/8 tspn

Eggs                              -  3 separated

Method:

1. Butter 6 ramekins with butter and sprinkle cheese and set aside.

2.  Heat ½ tspn of butter and sauté the spinach until the juices run clear and set aside. 

3. In a medium saucepan, melt the remaining butter at low heat and stir in the flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add the milk gradually, stir constantly to avoid clumps and cook this mixture until it thickens about 5 minutes. 

4. Add the spinach and continue cooking for 1 minute. Season with black pepper and nutmeg.

5. Set aside to cool the mixture and once cool add beaten egg yolk and stir well to incorporate

6. Whisk egg whites until stiff and fold into the above mixture. 

7. Pour into ramekins and bake in 375 D preheated oven for 18 minutes .

Contributor: Sunitha

Adapted from about.com