Tuesday, June 20, 2017

Spinach and Cheese Soufflè and a Giveaway #DairyMonth

Welcome to day 2 of our weeklong Dairy Month celebration.  We are sharing all things dairy all week long.  Some of us were provided a wonderful selection of cheeses from Cabot Creamery to use in the development of our recipe.  They are also sponsoring a very generous giveaway for our readers.  You will have the opportunity to enter at the bottom of this post.  Thank you to From Gate to Plate and Cooking With Carlee for hosting this event.

I, personally, love Cabot cheeses and am always happy when I see that they are sponsoring one of the many events in which I partake.  You can't have a Dairy celebration without including cheese!!

I decided that I wanted to make a Soufflè for Dairy Month.  I made my first one, a Crab Soufflè, last year for Brunch Week.  I was so very excited at how well it turned out that I have been wanting to make another.  I found this recipe for a Spinach and Cheddar Soufflè by Ina Garten.  I always have great luck with her recipes.

This recipe was no exception.  The soufflè could have risen a bit higher but I didn't have the exact size called for in the recipe.  I adapted this very slightly using crushed red pepper instead of cayenne and Cabot Alpine Cheddar.

This is a perfect dish for a Meatless Monday meal which is when we enjoyed it.  It would also make an elegant brunch presentation served up with fresh fruit and croissants, especially if you made individual portions instead of a large souffle to share.  This souffle will feed 3-4 people.

The inside was light and fluffy and the outside was crispy, cheesy goodness.  I think I will add another 1/4 cup of cheese to this recipe the next time I make it.  

Make sure you stop by and see what the others cooked up for you today and then scroll past their links to the great giveaway from Cabot Creamery.

Spinach and Cheese Soufflè
slightly adapted from Ina Garten

3 T. butter + more for greasing the dish
1/4 c. grated parmesan cheese + more for sprinkling
3 T. flour
1 c. hot milk
pinch of freshly grated nutmeg
small pinch of crushed red pepper flakes
salt and pepper to taste
4 egg yolks, room temperature
1/2 c. grated Alpine Cheddar cheese (I would make it 3/4 c.)
1 pkg. frozen chopped spinach, defrosted and squeezed dry
5 egg whites, room temperature
1/8 t. cream of tartar

Butter the inside of a 6-8 c. soufflè dish and sprinkle with grated parmesan cheese.  

Melt the butter in a small saucepan over low heat. Stir in the flour and cook, stirring constantly for 2 minutes.  Remove from heat and whisk in the milk. Stir in the nutmeg, crushed red pepper, salt and pepper.  Return to heat and whisk constantly until smooth and thickened.

Remove from heat and whisk in the egg yolks, one at a time.  Transfer to a large bowl and stir in the cheese and spinach.  Set aside.

Place the egg yolks and cream of tartar in the large bowl of a stand mixer fitted with the whisk attachment.  Start mixing at low speed increasing the speed as the whites thicken until you are at high speed.  Continue whisking until they form firm, glossy peaks.

Whisk about a quarter of the egg whites into the spinach mixture and then lightly fold in the remaining egg whites.  Pour into the prepared dish and flatten with a spatula.  Make a ring around the egg mixture with the spatula.  This will help it to rise evenly.

Place the souffle in an oven that has been preheated to 400*,  Lower the temperature to 375* and bake for 30-35 minutes until fluffy and golden brown.  Serve immediately.  Print Recipe

More Dairy Delights

Cabot has graciously donated a $25 gift box for one lucky winner.  They would like you to know the following things about their product.  I agreed to share this information and use their product in a recipe.  I received no monetary compensation and all opinions are my own.

"Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop"

 a Rafflecopter giveaway

Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment.


  1. This looks delicious and I, too, LOVE Cabot Cheese. Thanks for sharing this recipe. As soon as I get a working oven again, I'm definitely giving this a try.

  2. What a great looking souffle. I haven't made many souffles, I really need to change that!

    1. This is only my second if you don't count the chocolate souffle that was a fail.

  3. The Vermont Sharp is my favorite. And I love Whole Foods is carrying it, too!

    1. Yes, our local grocer carries it as well which makes me very happy, Rose-Marie.


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