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