Ina Garten's Spinach-Cheddar Souffle _ Barefoot Contessa _ Food Network

"WEBVTTKind: captionsLanguage: ennothing strikes fear in the hearts of cooks more than the word sule well I've got a few tricks that make my spinach and cheddar sule come out perfectly every single time I'll show you first I'm going to make a white sauce just going to heat up one cup of milk this really the base for every sule and it's as easy as making the white sauce for mac and cheese I've got 3 tablespoons of melted butter and 3 tbsp of flour cook them together for about 2 minutes all you really want to do here is just cook out that raw flow taste what is it about making sus I always feel like Audrey heern and Sabrina when the sule comes out of the oven in her cooking class and it's like a pancake but the truth is if you follow a few simple steps comes out perfectly every time when the milk is scalded but not boiling so it's really hot you'll sort of see bubbles around the edge of it somehow when it boils it then it gets a skin it's a whole other thing just pour the whole cup of hot milk right in into the butter and flour and just cook that for a few minutes until it thickens and while that's happening I'm going to add some spices classic sule spice is nutmeg so there's something about it it's just perfect with cheese so about a/4 of a teaspoon of nutmeg just cook the white sauce on a very low heat you don't want it to burn you'll see it gets thick very quickly okay and then little heat just a pinch of cayenne half a teaspoon of salt 1/4 of a teaspoon of pepper turn it off see how nice and thick it gets that's really just for milk and flour and butter okay next I'm going to add four extra- large egg yolks it's really important that they're room temperature just dump them right in it's going to make it nice and thick gorgeous B for sule okay next the cheese I'm going to make it spinach and cheddar sule got to have good cheese so I've got English cheddar which has a really good flavor and it's going to melt really well into the sule so I just need about a half a cup of grated cheddar you can use Vermont cheddar good age cheddar that should do it so just going to put it right into the white sauce you need a whisk and a wooden spoon for this go back and forth and 1/4 of a cup of grated Parmesan cheese that's going to give it some good heat little spice okay next the spinach so I've got one package of frozen spinach that I actually defrosted and then squeezed all the water out of it so just like that and then just put the whole thing right in of course you could use fresh spinach but it would take so much longer and actually frozen spinach is one of those vegetables that perfectly delicious Frozen okay that's the base so I'm just going to put this base right into a big bowl so the reason is sule Rises is the egg whites I've got five room temperature egg whites I'm just going to whisk them up I'm adding an eighth of a teaspoon of cream of tartar which actually stabilizes the egg whites and lets them reach their full volume start beating it on low speed after a minute turn the speed up to medium and beat for another minute then crank up the speed to high and keep it going until the whites form firm glossy Peaks perfect okay so what I'm going to do is I'm just going to lighten it a little bit by just whisking in about a quarter of the egg whites it'll make it easier to fold in the rest this part you can whisk in and not worry about ruining it the second part you want to fold in really carefully CU what you don't want to do is deflate the egg whites so I'll show you how it's done let's put all the egg whites right in the middle and then cut right through the middle of it and just fold them over and just keep folding very carefully without deflating the egg whites until it's completely Incorporated everybody always think thinks you have to make the entire sule while everybody's sitting at the table waiting for dinner but the truth is you can make the base first and let it sit at room temperature for oh up to about 2 hours and then all you have to do is beat the egg whites fold them in and put it in the oven and that's it I'll show you the second tip for making the perfect sule preparing the sule dish this is what I do first take a 6 to 8 cup sule dish butter the sides then sprinkle the dish with grated Parmesan cheese this allows the sule to rise really well if you don't want your sule to come out like a pancake this works just very carefully pour the sule mixture into the dish smooth the top and take your spatula and just do a little line right around the middle of the sule it helps it rise evenly okay into the oven 400° turn it down right away to 375 and no peeking now that's a sule after 35 minutes it's puffed and golden and just gorgeous usually I don't like things say eat immediately but this is really worth doing now that's a cheddar and spinach sule that's so goodnothing strikes fear in the hearts of cooks more than the word sule well I've got a few tricks that make my spinach and cheddar sule come out perfectly every single time I'll show you first I'm going to make a white sauce just going to heat up one cup of milk this really the base for every sule and it's as easy as making the white sauce for mac and cheese I've got 3 tablespoons of melted butter and 3 tbsp of flour cook them together for about 2 minutes all you really want to do here is just cook out that raw flow taste what is it about making sus I always feel like Audrey heern and Sabrina when the sule comes out of the oven in her cooking class and it's like a pancake but the truth is if you follow a few simple steps comes out perfectly every time when the milk is scalded but not boiling so it's really hot you'll sort of see bubbles around the edge of it somehow when it boils it then it gets a skin it's a whole other thing just pour the whole cup of hot milk right in into the butter and flour and just cook that for a few minutes until it thickens and while that's happening I'm going to add some spices classic sule spice is nutmeg so there's something about it it's just perfect with cheese so about a/4 of a teaspoon of nutmeg just cook the white sauce on a very low heat you don't want it to burn you'll see it gets thick very quickly okay and then little heat just a pinch of cayenne half a teaspoon of salt 1/4 of a teaspoon of pepper turn it off see how nice and thick it gets that's really just for milk and flour and butter okay next I'm going to add four extra- large egg yolks it's really important that they're room temperature just dump them right in it's going to make it nice and thick gorgeous B for sule okay next the cheese I'm going to make it spinach and cheddar sule got to have good cheese so I've got English cheddar which has a really good flavor and it's going to melt really well into the sule so I just need about a half a cup of grated cheddar you can use Vermont cheddar good age cheddar that should do it so just going to put it right into the white sauce you need a whisk and a wooden spoon for this go back and forth and 1/4 of a cup of grated Parmesan cheese that's going to give it some good heat little spice okay next the spinach so I've got one package of frozen spinach that I actually defrosted and then squeezed all the water out of it so just like that and then just put the whole thing right in of course you could use fresh spinach but it would take so much longer and actually frozen spinach is one of those vegetables that perfectly delicious Frozen okay that's the base so I'm just going to put this base right into a big bowl so the reason is sule Rises is the egg whites I've got five room temperature egg whites I'm just going to whisk them up I'm adding an eighth of a teaspoon of cream of tartar which actually stabilizes the egg whites and lets them reach their full volume start beating it on low speed after a minute turn the speed up to medium and beat for another minute then crank up the speed to high and keep it going until the whites form firm glossy Peaks perfect okay so what I'm going to do is I'm just going to lighten it a little bit by just whisking in about a quarter of the egg whites it'll make it easier to fold in the rest this part you can whisk in and not worry about ruining it the second part you want to fold in really carefully CU what you don't want to do is deflate the egg whites so I'll show you how it's done let's put all the egg whites right in the middle and then cut right through the middle of it and just fold them over and just keep folding very carefully without deflating the egg whites until it's completely Incorporated everybody always think thinks you have to make the entire sule while everybody's sitting at the table waiting for dinner but the truth is you can make the base first and let it sit at room temperature for oh up to about 2 hours and then all you have to do is beat the egg whites fold them in and put it in the oven and that's it I'll show you the second tip for making the perfect sule preparing the sule dish this is what I do first take a 6 to 8 cup sule dish butter the sides then sprinkle the dish with grated Parmesan cheese this allows the sule to rise really well if you don't want your sule to come out like a pancake this works just very carefully pour the sule mixture into the dish smooth the top and take your spatula and just do a little line right around the middle of the sule it helps it rise evenly okay into the oven 400° turn it down right away to 375 and no peeking now that's a sule after 35 minutes it's puffed and golden and just gorgeous usually I don't like things say eat immediately but this is really worth doing now that's a cheddar and spinach sule that's so good\n"