Fallen Goat Cheese Soufflés on Wilted Spinach

 from Emeril Lagasse at The Food Network 

via Dick and Mary Lonergan

serves 6 

Fallen Goat Cheese Soufflés

3 tablespoons plus 5 teaspoons unsalted butter

1 tablespoon fine dry bread crumbs 

1 tablespoon finely grated Parmesan cheese 

2 tablespoons minced shallots

3 tablespoons all-purpose flour 

1 1/2 cups milk

3 large egg yolks 

4 ounces goat cheese 

1 teaspoon minced fresh tarragon

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large egg whites

pinch cream of tartar

Preheat the oven to 375 degrees. Lightly butter six 3/4 cup (6-ounce) ramekins with 4 teaspoons of the butter. Combine the bread crumbs and Parmesan cheese and use to dust the bottoms and sides of each ramekin. Set inside a roasting pan large enough to hold the ramekins 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 ramekins and fill the roasting pan with warm water 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 place the individual ramekins on a wire rack. Let rest uncovered for 30 minutes. Run a thin, sharp knife around the edges of the ramekins to release the soufflés and invert them on a greased baking sheet.

Increase the oven temperature to 425 degrees. Bake the soufflés until puffed and heated through, 5 to 7 minutes. Remove from the oven.

Re-invert each soufflé (to have the golden brown top showing) onto its own plate on a bed of warm wilted spinach (see recipe below) and serve immediately.

After they are removed from the ramekins, the soufflés can be refrigerated overnight wrapped in plastic wrap and heated later.

Wilted Spinach

2 tablespoons unsalted butter

2 tablespoons olive oil

1/2 teaspoon (1 clove) minced garlic

2 teaspoons balsamic vinegar

18 ounces baby spinach, tough stems removed, well rinsed and spun dry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dried cherries (tart cherries from Trader Joe's work well)

1/2 cup lightly toasted pine nuts

Heat butter and olive oil 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 bright green, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Add the dried cherries and pine nuts and stir to combine.

This is a great wilted spinach recipe even without the soufflés. You may want to make larger portions if you use it as a side dish.