1/6/2005

Inspired by my trip to Cafe Jacqueline, I made this souffle which turned out to be pretty good. It was very light and fluffy (more so than Cafe Jacqueline's savory souffles), but a bit on the undercooked side. It could have used a couple more minutes in the oven. The garlic flavor was a bit raw, too; it should have probably gone in with the butter while it was melting.

1 oz butter
1.25 oz flour
1.5 cups milk
blanched chopped spinach
sliced shiitake mushrooms
2 cloves minced garlic
5 egg whites
5 egg yolks
1.5 oz Parmesan, plus as needed
salt, pepper as needed

1. Brush the ramekins with softened butter and coat with grated Parmesan.
2. Heat about 1 oz butter in a pan over medium heat and stir in 1.25 oz flour. Cook this over low to medium heat and stir for 6-8 minutes to make a blond roux.
3. Add milk, whisk and simmer over low heat for 15-20 min until it is a thick and smooth bechamel. Salt/pepper to taste.
4. Temper the yolks with some of the bechamel. Return the tempered yolks to the pan and cook for 3-4 more minutes. This base mixture should be very thick.
5. Mix in spinach, mushrooms, parmesan, garlic, salt, and pepper into the base.
6. Whip egg whites into soft peaks. Fold the whites into the base in several additions in order to retain maximum volume.
7. Bake souffles on a sheet pan at 425° for about 16 minutes, until puffy and browned on the outside.