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.
SPINACH AND SWISS SOUFFLES
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.