Spinach And Cheddar Soufflé à La Barefoot Contessa Recipes

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SPINACH GRATIN



Spinach Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
  • Note: This recipe has been updated and may differ from what was originally broadcast or published.

SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA



Spinach and Cheddar Soufflé à La Barefoot Contessa image

This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites.

Provided by Manami

Categories     Spinach

Time 1h5m

Yield 1 9

Number Of Ingredients 15

nonstick cooking spray
1 cup scalded milk
1/4 cup finely grated parmesan cheese, plus extra for sprinkling
1/2 cup grated aged cheddar cheese, lightly packed
3 tablespoons unsalted butter, melted plus extra for greasing dish (or Margarine)
4 extra-large egg yolks, separated at room temperature
5 extra large egg whites, separated at room temperature
1 small onion, diced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
1/4 teaspoon nutmeg
4 tablespoons all-purpose flour
10 ounces frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 400ºF
  • Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
  • If using foil, treat as the pan sides. souffle will double in volume!
  • In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
  • With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
  • OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
  • Cook over low heat, whisking constantly, for one minute, until smooth and thick.
  • OFF the heat, but while still hot, mix in the egg yolks.
  • Stir in the Cheddar, the Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement.
  • Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
  • Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
  • Pour into the prepared souffle dish, then smooth the top.
  • Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
  • Turn the temperature down to 375ºF.
  • Bake for 30 to 35 minutes (don't peek) until puffed and brown.
  • Serve immediately.

Nutrition Facts : Calories 1334.2, Fat 90.4, SaturatedFat 51.2, Cholesterol 1046.2, Sodium 1958.7, Carbohydrate 60, Fiber 10.9, Sugar 7.8, Protein 75.9

SPINACH AND CHEDDAR SOUFFLE



Spinach and Cheddar Souffle image

Provided by Ina Garten

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all - purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra - large egg yolks, at room temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra - large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6- to 8 - cup souffle dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SOUFFLE A L'ORANGE



Souffle a L'orange image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 15

1/2 tablespoon unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup whole milk
1/4 cup granulated sugar
4 extra-large egg yolks, at room temperature
2 tablespoons orange liqueur
2 teaspoons pure vanilla extract
1/2 teaspoon grated orange zest
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1/4 cup granulated sugar
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
  • Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
  • Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
  • Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
  • Sift a light dusting of the confectioners' sugar on top and serve immediately.

BLUE CHEESE SOUFFLE



Blue Cheese Souffle image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

BLUE CHEESE SOUFFLE (BAREFOOT CONTESSA) INA GARTEN



Blue Cheese Souffle (Barefoot Contessa) Ina Garten image

Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.

Provided by Manami

Categories     Cheese

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter or 3 tablespoons unsalted margarine, plus extra for greasing the dish
1/4 cup finely grated fresh parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
kosher salt
fresh ground black pepper
1 pinch cayenne pepper
1 pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped (Stilton)
5 extra large egg whites, at room temperature
1/8 teaspoon cream of tartar
fresh fruit or frozen fruit

Steps:

  • Preheat oven to 400ºF.
  • Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
  • Melt the butter or margarine in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
  • Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
  • Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
  • Serve immediately with Chambord and fresh or/& frozen fruit.

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