{"id":732,"date":"2020-05-24T15:01:14","date_gmt":"2020-05-24T15:01:14","guid":{"rendered":"https:\/\/www.bktrent.org\/?p=732"},"modified":"2020-05-24T15:01:14","modified_gmt":"2020-05-24T15:01:14","slug":"easy-classic-spinach-souffle","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2020\/05\/24\/easy-classic-spinach-souffle\/","title":{"rendered":"Easy Classic Spinach Souffle+"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 1\/2 tablespoons plus 4 tablespoons butter (softened, divided)<\/li><li>3 tablespoons&nbsp;Parmesan cheese (freshly grated)<\/li><li>1 pound spinach (stemmed and chopped)<\/li><li>2 tablespoons&nbsp;<a href=\"https:\/\/www.thespruceeats.com\/all-about-flour-995124\">all-purpose flour<\/a><\/li><li>1\/2 teaspoon salt<\/li><li>1 cup whole milk<\/li><li>1\/8 teaspoon ground black pepper<\/li><li>1\/8 teaspoon grated&nbsp;<a href=\"https:\/\/www.thespruceeats.com\/what-is-nutmeg-1328522\">nutmeg<\/a><\/li><li>3 eggs (<a href=\"https:\/\/www.thespruceeats.com\/how-to-separate-eggs-995520\">separated<\/a>)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Steps to Make It<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Gather the ingredients.<\/li><li>Brush the inside of a large souffl\u00e9,&nbsp;deep casserole dish, or 6 individual ramekins with 1 1\/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with grated&nbsp;Parmesan cheese and put to one side while you prepare the filling.&nbsp;<\/li><li>Gently heat a large saucepan, add the chopped spinach and saut\u00e9 until it wilts and the juices have evaporated\u2014keep a close eye on this as the spinach&nbsp;can catch quite easily and burn.<\/li><li>Preheat the oven to 375 F.<\/li><li>In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, whisking constantly, for 30 seconds to cook out the flour.<\/li><li>Add the milk to the flour while whisking vigorously&nbsp;and cook for about 4 minutes, until the mixture thickens.&nbsp;<\/li><li>Add the chopped spinach to the flour mixture and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.<\/li><li>Whisk 1\/2&nbsp;cup of the hot spinach into the egg yolks.<\/li><li>Then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Do&nbsp;not overheat this mixture or you risk splitting the mixture, and if this happens, unfortunately, there is no way back.&nbsp;<\/li><li>Beat the egg whites on high speed until stiff peaks form in a scrupulously clean bowl (a greasy or dirty bowl will prevent the eggs from stiffening).<\/li><li>Stir one-third of the egg whites into the spinach.<\/li><li>Then fold the remaining egg whites into the mixture.<\/li><li>Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the souffl\u00e9 is puffed up and cooked through.<\/li><li>Serve immediately. The souffl\u00e9 is lovely on its own and with a fresh, green salad on the side and don&#8217;t forget a glass of wine.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 1\/2 tablespoons plus 4 tablespoons butter (softened, divided) 3 tablespoons&nbsp;Parmesan cheese (freshly grated) 1 pound spinach (stemmed and chopped) 2 tablespoons&nbsp;all-purpose flour 1\/2 teaspoon salt 1 cup whole milk 1\/8 teaspoon ground black pepper 1\/8 teaspoon grated&nbsp;nutmeg 3 eggs (separated) Steps to Make It Gather the ingredients. Brush the inside of a large &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2020\/05\/24\/easy-classic-spinach-souffle\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Easy Classic Spinach Souffle+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,6],"tags":[],"class_list":["post-732","post","type-post","status-publish","format-standard","hentry","category-eggs","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=732"}],"version-history":[{"count":1,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/732\/revisions"}],"predecessor-version":[{"id":733,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/732\/revisions\/733"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}