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Fallen Goat Cheese Souffles on Wilted Spinach (Emeril Lagasse) Recipe

Fallen Goat Cheese Souffles on Wilted Spinach (Emeril Lagasse) Recipe

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Fallen Goat Cheese Souffles on Wilted Spinach (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp plus 5 tsp unsalted butter
1 tbsp fine dry bread crumbs
1 tbsp finely grated parmesan
2 tbsp minced shallots
3 tbsp all-purpose flour
1 1/2 cups milk
3 large egg yolks
4 oz goat cheese
1 tsp minced fresh tarragon
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 large egg whites
pinch cream of tartar
1/2 cup dried cherries
1/2 cup lightly toasted pine nuts
wilted spinach , recipe follows
2 tbsp unsalted butter
2 tbsp olive oil
1/2 tsp minced garlic
2 tsp balsamic vinegar
18 oz baby spinach , tough stems removed, well rinsed and spun dry
1/4 tsp salt
1/4 tsp ground black pepper

Directions:

Preheat the oven to 375 degrees F. Lightly butter 6 (3/4 cup/6-ounce) ramekins with 4 teaspoons of the butter. Combine the breadcrumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin. Set inside a roasting pan large enough to hold the cups without touching. Lightly grease a baking sheet with 1 teaspoon of the butter and set aside.
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots and cook until soft and fragrant, about 1 minute. Add the flour and cook, stirring constantly with a wooden spoon, until it thickens slightly and forms a light roux, 2 to 3 minutes. Add the milk, and bring to a boil. Simmer, whisking, until thick, 2 to 3 minutes. Remove from the heat. Add the egg yolks 1 at a time, whisking after each addition. Add the cheese, tarragon, salt, and pepper, and stir to incorporate.
In a large bowl, beat the egg whites and cream of tartar until stiff peaks just form. Stir 1/4 of the egg whites into the egg yolk mixture. Gently fold the remaining egg whites into the yolks in 3 additions. Divide among the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins. Bake without opening the oven door until slightly puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the souffles. (Note: souffles can be covered at this point in plastic wrap and refrigerated overnight.)
Increase the oven temperature to 425 degrees F. Bake the souffles until puffed and heated through, 5 to 7 minutes. Remove from the oven.
Add the dried cherries and pine nuts to the spinach and stir to combine. Divide the wilted spinach mixture among 6 salad plates. Arrange 1 souffle on each plate and serve.
Wilted Spinach:
Heat butter in a wide 6-quart heavy pot over moderate heat until foam subsides, add garlic and balsamic vinegar and cook for 30 seconds. Then cook spinach, stirring, until just wilted but still and bright green, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Cover to keep warm until ready to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	409.52 Kcal (1715 kJ)
Calories from fat	284.02 Kcal
		% Daily Value*
Total Fat	31.56g	49%
Cholesterol	140.25mg	47%
Sodium	447.67mg	19%
Potassium	779.06mg	17%
Total Carbs	15.57g	5%
Sugars	6.22g	25%
Dietary Fiber	2.71g	11%
Protein	18.74g	37%
Vitamin C	25.1mg	42%
Vitamin A	0.1mg	4%
Iron	4.3mg	24%
Calcium	365.9mg	37%

Amount Per 100 g
Calories	155.42 Kcal (651 kJ)
Calories from fat	107.79 Kcal
		% Daily Value*
Total Fat	11.98g	49%
Cholesterol	53.23mg	47%
Sodium	169.9mg	19%
Potassium	295.67mg	17%
Total Carbs	5.91g	5%
Sugars	2.36g	25%
Dietary Fiber	1.03g	11%
Protein	7.11g	37%
Vitamin C	9.5mg	42%
Iron	1.6mg	24%
Calcium	138.9mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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