Tuesday, January 1, 2013

Spinach souffle

This was really good tasting, easy, and grain free.  Don't get too caught up in exact measurements.  Don't chop the spinach to fine, it feels more manly if it has a few larger bits in it.  Arrowroot powder is obtained cheaply from Penzy's spices or Asian markets, it is a good thickener to replace flour in many things.

1 T Butter
1 T Cream
3 to 4 cups chopped raw spinach
1/2 t Salt and pinch pepper
4 eggs separated
1 T arrowroot powder
1/4 c water
1/4 c cream
1/2 c grated asiago cheese

Preheat oven to 400 and butter a 1 quart casserole dish.  Saute the butter, cream, salt, pepper, and spinach covered while you whip your egg whites by hand.  This passes for aerobic exercise here.  Whip them to soft peaks.

Now mix arrowroot powder with water and cream and add to the spinach.  Cook till thick which is less than a minute.  Temper your egg yolks with 1/4 of this, then mix egg yolks and spinach together.   Add 1/4 of this to egg whites and fold in.  Add the rest of the spinach and cheese to whites and gently fold in.  Pour into casserole dish and bake for 15 to 20 minutes, till it is puffed and golden brown.

To serve gently separate into quarters with two forks just like Julia C.

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