I have a little secret that I have been waiting to write about…I took my older daughter to Paris this past April. We went to visit with my mother and step-father who were there for an extended vacation. It was more than amazing, it was just spectacular. It was the everything I imagined it would be, and much more. I love Paris, have always loved Paris, since studying in France during college – but it was so special sharing it with my daughter – and my parents, who love their food as much as I do. She was the best traveller ever – she let me march her all around the city, eating everything in sight, and she loved it. We had wonderful meals every day that my parents chose, and they were just so happy to be our tour guides.
For lunch one day, we went to a wonderful restaurant near the Bon Marche that serves souffles called La Cigale Recamier – and they were out of this world. I ordered an asparagus souffle (picture above) for my lunch that was incredible – the flavor was just outrageous and oh so creamy – it melted in my mouth. For dessert my daughter and I shared a vanilla souffle with caramel, again, it just kept getting better and better….
I saw this recipe in Cooking Light, and I figured I would give it a try. My younger daughter, who is now yearning to go to Paris, needed to try one. The final product was nothing like in Paris (aside from the fact that it was much healthier I’m sure), but it was still delicious, and both my girls ate them up – even though they had bits of spinach. I would say that is definitely a win – and now she thinks she is definitely ready for a trip to Paris…I know I am.
- 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 (2 ounces) freshly grated Parmigiano-Reggiano 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°.
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 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.
For a printer-friendly version of this recipe, please click here: Spinach and Parmesan Souffles