|Egg whites beat until stiff|
|Buttered pan with parmesan cheese sprinkled on|
My family loves quiche and souffle, and they love fresh spinach. There really isn't anything like fresh spinach. Frozen spinach is disgusting, but fresh is delightful. Tonight's dinner was spinach souffle (how do I get the accents in my text?), and it did not disappoint. My boy, who is super picky and can hardly eat anything healthy, LOVED this meal. In fact, after he ate his piece, he stated the obvious: there was no more souffle.
|Free range eggs|
True to this Julia's fashion, I did manage to mess up this recipe just a tad. I was supposed to add the boiling milk to the butter/flour mixture, but I jumped ahead in the recipe and started adding the egg yolk first. I only got one yolk in, but it was enough to scramble it with the hot butter/flour mixture. My daughter had to jump up and pop a cup of milk into the microwave while I continued to stir the butter/flour/egg mixture. I added the boiling milk, then the eggs. This got a little thick, so then I was able to follow the rest of the recipe. Although my souffle did not rise above the top edge of the dish, it still tasted fabulous. Ahhh, I'm so happy to be cooking French food again!
|It fell fast!|