Spinach and Swiss Souffles and a Lesson

October 28th, 2012
It is not easy to photograph a souffle.  These babies were over the top of the ramekins when I took them out of the oven.  I clicked and clicked as fast as I could, but the deflation happened just as quickly.  
But there is a story behind these souffles. This is the second time I have made them.  The first time was on the morning of David’s birthday earlier this month.  I wanted to make his birthday special by starting  his day off with a good breakfast. But please don’t say . . . aww, isn’t she special, making her hubby’s day great.  You see, he forgot my birthday 20 days earlier and I think I was reacting by being cloyingly nice.  In other words, “you are a low-down insensitive male who should have remembered and I am a perfect wife who always has your back”.  I hate to admit these feelings but I think  many of you would agree with me.  On top of that, I had an ulterior motive because the pictures would be great to put on my blog.  So my motives were, if not evil, at least questionable. 
Enter Karma, or God, or Gotcha.  When I went to download my pictures, they were not on my memory card.  How could that be?  I am sure I checked while snapping the pictures.  So all I can say is that while you are enjoying taking your pictures of  food or family, design or whatever, keep a good attitude and and a sane head and be committed to what you are doing. Be sure that you are focused on what matters and that you are not distracted by other feelings while you are snapping away. 
For various reasons, I am glad I had the opportunity to make and photograph these souffles again.  The original recipe from Cooking Light called for Parmesan cheese.  Although we liked it, I decided that a more assertive cheese would be better.   The Emmental or Swiss cheese was the answer . The souffles were so good and healthy.  And this time we enjoyed them together on a Sunday morning with a much better attitude.  Guess that’s why the pictures came out as well as they did.    
Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 (6-ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Swiss or Emmental cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
Place a baking sheet in the oven.  Preheat oven to 425 degrees F.
Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
Heat a large nonstick skillet over medium-high heat.  Lightly coat pan with cooking spray.  Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly.  Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach.  Coarsely chop spinach.
Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth.  Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly.  Spoon mixture into a large bowl, and let stand for 10 minutes.  Stir in spinach, cheese, and egg yolks.
Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes.  Beat with a mixer at high speed until medium peaks form (do not overbeat).  Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites.  Gently spoon mixture into prepared dishes.  Sharply tap dishes 2 to 3 times on counter to level.  Place dishes on preheated baking sheet; return baking sheet to 425 degree oven.  Immediately reduce oven temperature to 350 degrees F.; bake souffles for 21 minutes or until puffy and golden brown.  Serve immediately.

12 responses to “Spinach and Swiss Souffles and a Lesson”

  1. Bonnie says:

    They are beautiful Penny! I love souffles and I am thinking I must try my hand at these.

  2. they look amazing to me

  3. Pondside says:

    I have the ramekins, but do I have the nerve???? I’ve never made a souffle. Perhaps I really could do this.

  4. Big Dude says:

    They sound very good Penny and a good start to any day – didn’t realize you had a devilish side 🙂

  5. What is cooking spray? Do you suppose I could use plain old fashioned butter instaed?

  6. I loved this moral to a story Penny….:-)

    Your souffles look scrumptious!

  7. I’m just impressed you can make a soufflé. I’ve never even tried. How could your photos not be on the card? I bet your were so totally miffed.

  8. Oh-ho, I can SOOO identify with your attitude when you were making the first batch of souffles. I love souffles and I really like the photo staging you used. Layered. The photos really tell the story. I usually make a souffle this time of year, and I know I have to make one, but I have the same photo fears. Nice job, Penny!

  9. Christine says:

    Great job with these, Penny! I love that tray they’re on. And good on you for the change of attitude – it sure helps when husbands goof up. 🙂

  10. Barb Bobik says:

    Souffles look wonderful and I’ll leave it at that……such a touchy subject at our house.

  11. Kat says:

    I, too, am guilty of doing the very same thing. My husband is not good with ANY holidays or birthdays, but every once in a while he surprises me. The souffles look so good, and I love swiss cheese so I know I would love these.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.