Dwight’s Cheese and Spinach Souffle

Screen shot 2013-03-13 at 18.30.53

This group pushes me to try new stuff like this week’s entry:

For the spinach, sauté 2tbsp of diced guanciale and 2 tbsp of diced red onions in a small amt. of olive oil over medium heat until the onions are tender and add spinach, cooking until soft.

Pre-heat oven to 350°


Butter and flour a large baking dish.


Prepare your basic roux. (Ie. melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color.)


Heat milk (in microwave) until hot, but not boiling.


Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux.


Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well.


Reduce heat to the lowest setting and keep the sause only warm enough to continue melting cheesese or other items.
Slowly add cheese and mix until it is melted into the sauce.


Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until they are “stiff but not dry”.
Add 1/4 of the egg white to the sauce and mix.


FOLD the sauce into the egg whites. FOLD does not mean mix! This is important: you just barely mix the two together. It is perfectly okay that you see bits of white. The mixture does not need to be homogenous.


Place mixture in baking dish and bake for 30-35 minutes.


Adapted from Murray’s homepage recipe for 2 egg soufflé

Salmon, Cointreau & Spinach Crepes by Ingrid

SALMON, COINTREAU & SPINACH CREPES BY INGRID


Crepes
110g Flour – I used Buckwheat flour today which is gluten free but white is good too
Pinch of Salt
1/2pt or 300ml milk & Water – about 50:50 ratio
2 eggs
Sift flour & Salt into a large bowl – make a well in the centre
Add eggs & liquid & mix together – beat well for 2 minutes
Leave to stand if you have the time.
Cook crepes in a hot pan trying to make them as thin as possible.

Creamed Spinach
500g frozen Spinach – I defrost this and squeeze out the excess H20 and use this in the sauce.
1oz/30g Butter
1/2 tsp Cayenne Pepper (if desired)
1TBSP Flour
1/2pt or 300ml of Milk or milk/spinach water
@ 2oz or 50g grated tasty cheese

Melt butter over a gentle heat with seasoning add flour and ensure this is properly blended with the butter. Allow to cook for a minute or two without burning then slowly add your liquid until you reach your desired consistency – don’t use all at this point add the spinach and grated cheese and bring to a simmer.

Salmon
4 x 150-175g fillets (boneless & skinless)
@ 6TBSPN Cointreau or Grand Marnier
Seasoning – salt, pepper & cumin to taste
In a hot pan sear each fillet on both sides – no more than 2 or 3mins each then add cointreau and flambé – should take about a minute.

Assemble as per the picture – I garnished with a little salad and some cubes of deep fried potato to add additional texture to the dish

Buon apetito

(NB: my own recipe)