12
4.
Insert mixing beaters into the Cuisinart
®
Hand Mixer. Begin mixing on speed 1 and
increase to speed 4 to thoroughly mix all
of the potatoes until smooth. Once pota-
toes are well mixed, mix in 3 tablespoons
of the butter on speed 1. Once butter
is mixed in, add the milk continuing on
speed 1. Add the goat cheese, salt and
pepper. When all is mixed in, add the
chopped scallions and 2 tablespoons of
the chives. Taste and adjust seasoning
accordingly.
5.
Generously fill the potato shells with
potato mixture. (Potatoes may be pre-
pared a day ahead to this point – cover
and refrigerate.) Arrange potatoes on a
baking tray lined with aluminum foil. Melt
remaining teaspoon of butter and drizzle
on potatoes. Bake for 35 to 45 minutes
(add 5 to 10 minutes to baking time if
potatoes were prepared ahead and refrig-
erated), until potatoes are hot and golden
on the tops. Sprinkle hot potatoes with
remaining tablespoon of chopped chives
to serve.
Nutritional information per serving:
Calories 300 (41% from fat) • carb. 35g • pro. 9g
• fat 14g • sat. fat 9g • chol. 35mg • sod. 770mg
• calc. 92mg • fiber 3g
SPINACH AND FETA SOUFFLÉ
Makes 8 servings
6
tablespoons unsalted butter,
divided
½
cup Parmesan, grated, divided
5 large
eggs
½
cup unbleached, all-purpose flour
1½
cups whole milk
3 ounces
feta
¼
teaspoon plus one pinch sea salt
¼
teaspoon freshly ground black
pepper
1
⁄
8
teaspoon freshly ground nutmeg
¼
teaspoon lemon zest
4
cups well-packed, fresh spinach
¼
teaspoon cream of tartar
1. Preheat oven to 350°F with the rack in
the middle position.
2.
Generously butter a 2-quart (8-cup) souf-
flé dish thoroughly with 1 tablespoon of
the butter. Sprinkle ¼ cup of Parmesan
in the dish so that bottom and sides are
coated. Shake out any excess. Wipe
the rim of the dish with a paper towel to
ensure that no butter or cheese is on it;
reserve.
3.
Separate eggs, placing each in separate
large mixing bowls. Break yolks up by
quickly stirring with a fork. Reserve both.
4.
Place the remaining butter in a saucepan
over medium low heat. Once butter is
melted, stir flour into pan. Stir together
over heat for about 3 to 4 minutes in
order to cook off any raw flour taste.
Insert the mixing beaters into the
Cuisinart
®
Hand Mixer, and using speeds
2 to 3 mix the butter/flour mixture directly
in the pan while slowly adding the milk.
Once all the milk is added, continue
mixing, increasing speed to 4 until a
smooth and homogenous consistency is
achieved. Once mixture is smooth, beat
in remaining Parmesan, feta, ¼ teaspoon
salt, pepper, nutmeg and lemon zest.
5.
Spoon a small amount of the milk mixture
to the yolks while simultaneously mix-
ing on speed 1. Continue mixing in the
remaining mixture, one third at a time.
Stir in the spinach; reserve.
6.
Replace the beaters in the hand mixer
with the chef’s whisk. Starting on speed
1, begin to whip the egg whites. After 1
to 2 minutes, once the whites begin to
show some bubbles around the edges,
gradually raise to speed 3, mixing for at
least 30 seconds on each speed. Once
the whites begin to foam, add the remain-
ing salt and the cream of tartar. Gradually
increase the speed to 7, not raising it too
fast or the egg whites will get lumpy, until
medium-stiff peaks are achieved.
7.
Mix ½ cup of the egg whites into the
spinach mixture until evenly combined.
Continue by carefully folding in egg
whites with a large rubber spatula. Fold
just until combined.
8.
Pour mixture into prepared dish and gen-
tly smooth the top to ensure an even rise.
Bake in the middle of preheated oven
until golden and just set, about 45 to 50
minutes.
