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Feb. 9th, 2012

Spinach and Gruy?re Soufflés

Chef Donatella Arpaia is not only a celebrity judge on Food Network’s Iron Chef America, but has been nominated for a James Beard Foundation Award for her talents at restaurant Mia Dona. Her restaurant Anthos was awarded a Michelin star, while her restaurant davidburke & donatella was awarded four stars by Forbes.

  • ? cup (1 ? sticks) unsalted butter, melted
  • ? pound Gruy?re, grated, plus more for dusting the ramekins
  • ? cup all-purpose flour
  • 1 ? cups milk
  • 4 large eggs separated
  • 6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • Preheat the oven to 375 degrees with a baking sheet on a rack in the middle of the oven
  • Brush the insides of six 8-ounce ramekins with a little of the melted butter followed by a dusting of Gruy?re
  • Put the remaining melted butter in a medium saucepan over medium heat
  • When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture, about 3 minutes
  • Whisk in the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream
  • Turn off the heat and whisk in the egg yolks until incorporated
  • Stir in the spinach and ? pound Gruy?re and season with the nutmeg, and salt and pepper. Set aside
  • Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry
  • Stir one quarter of the egg whites into the spinach mixture to lighten it
  • Fold the remaining egg whites into the spinach mixture
  • Divide the mixture evenly among the ramekins, filling them to just below the rim
  • Run your finger around the inside rim of each ramekin to make a groove in the mixture
  • Bake about 20 to 25 minutes, until risen and golden brown on top. Serve immediately

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