Spinach Souffle With Shallots And Smoked Cheddar - Dacor Wall Ovens Manual

Cooking Guide Default Mode and Temperature: Surround Bake/350˚
Suggested Time: 40-45 minutes
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Tips: Use 2 ⁄ quart ceramic soufflé dish. Use rack position 2.
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Path to reach this function: DACOR GUIDE-BAKERY-SOUFFLES-#2 Soufflés in Large Ceramic Dish
Types of Soufflés: This cooking guide function is best for homemade soufflés, either sweet or savory.
Spinach Soufflé with Shallots and Smoked Cheddar
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2 ⁄ cups whole milk
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5 Tablespoons butter
1 ⁄ cup all purpose flour
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4 large eggs, separated
Adjust oven rack to position 2. Allow oven to preheat. In Dacor Guide, select Soufflés in Large Dish. Allow oven to preheat.
Butter then flour a large, 2
medium saucepan, melt 5 Tablespoons butter. Add flour and stir for about 3 minutes. Gradually whisk in scalded milk. Increase heat
to medium and continue to whisk until mixture is smooth. Remove sauce from heat. Whisk in yolks, one at a time. Cool slightly.
Melt 1 Tablespoon of butter in a large sauté pan over medium heat. Add shallots and sauté until tender. Transfer to a large bowl. Mix
in flour base, fresh chopped spinach, and grated smoked cheddar. Season with salt, pepper, and nutmeg.
In a large electric mixer, beat egg whites until stiff peaks form. Fold whites into spinach mixture. Pour into prepared baking dish and
set timer for 40-45 minutes or until puffed and set. Do not open the oven to check the soufflé until
Opening the oven door sooner may cause the soufflé to fall.
Serves 8.
Variations: Soufflés can be either sweet or savory. Any fresh fruit, chocolate, or spice can be added for a sweet soufflé; any
sautéed and cooled vegetable, cheeses, or fresh herbs can be added for a savory soufflé.
After Baking: Serve immediately – a soufflé has the tendency to fall or deflate. Slice into wedges or spoon onto a plate. The soufflé
should be puffed and browned lightly on top, while moist inside.
RECIPES
Soufflé-Large Soufflé Dish
1 cup chopped shallots
1 (6 ounce) bag fresh spinach
2 cups shredded smoked cheddar
3 ⁄ teaspoon salt
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1 ⁄ teaspoon ground black pepper
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1
⁄ teaspoon ground nutmeg
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1 ⁄ quart ceramic soufflé baking dish. In a medium saucepan, scald milk. Remove from heat. In another
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⁄ of the baking time has lapsed.
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