Mmmm, these were yummy. Well, Juliette and I thought so anyway. Jeremiah is of the opinion that certain things should be left as desserts, puff pastry, filo dough and souffles. He agreed they were good, but would rather have a souffle be sweet. That’s ok. Jules and I devoured ours. I got an official, “Eee-yish-us!” from Juliette, so you know it’s good. Plus not only did it taste really great with the Fennel Chicken I made, the timing worked out perfectly for the two dishes to be done at the same time. I like that. (serves 8) Ingredients 1/4 cup (1/2 stick) unsalted butter 6 tablespoons all purpose flour 1 1/4 cups buttermilk 1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry 1 1/2 cups grated parmesan cheese 6 large egg yolks 2 teaspoons coarse kosher salt 3/4 teaspoon freshly ground black pepper 8 large egg whites Preparation Instructions Preheat the oven to 375º. Butter 8 individual ramekins. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until combined. Slowly add the buttermilk, stirring as you add it. Next stir in the spinach, cheese, egg yolks and salt and pepper. Stir until everything is all combined and set aside. In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form. Fold whites into the spinach mixture. Divide the mixture evenly between the 8 ramekins and place them on a baking sheet. Place baking sheet in the oven and bake until the souffles are puffed and golden brown on top, about 20 minutes. Serve immediately. Read More http://www.epicurious.com/recipes/food/views/Spinach-Parmesan-Souffles-362530#ixzz1EdPykKTu
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