spinach, shallot, and smoked gouda souffle

Hello from me, too--I have been letting Kels do the majority of the cooking and all of the posting since we have been back, so I thought I'd finally do something.

We mostly started this to keep track for ourselves, as it helps us remember what we liked or didn't, or wanted to modify. But as we considered the options for a food diary for ourselves, the fun of putting it online was letting anyone who actually cared (we know you must be out there somewhere, right...?!) see it and trade recipes with us, and also see us cook all of the fun recipes we got as a result of Shelley and Becky's recipe shower.

Tonight, though, I thought that instead of focusing on new recipes, I'd focus on new stuff. And that includes the new souffle pan that Chad and Becky just gave us for Christmas, and the Kitchenaid mixer that I have become a big devotee of (thanks, Van and Karen!). What I didn't anticipate was the additional eleventh-hour frantic consultation of Harold McGee's On Food and Cooking, also a new Christmas present, when the souffle rose too quickly beyond the dish and started cascading over the side. Oops.

For some reason, I started cruising souffle recipes and decided that I was going to combine a couple of recipes and improvise. It turns out that this is not recommended right off the bat with souffles, but how was I to know? So I will say that we have a 2 quart souffle dish and it was not big enough for this dish as I made it. It is also clear, after that 11th hour reading of the Joy and On Food and Cooking, that the non egg white mixture below is too wet. While it was delicious, it was not beautiful and did its share of hemorrhaging innards--if you want to try this, adjust as need be. I will probably work on it again in a few months, as well. Recipe is based on a couple from epicurious and one from cooks.com.

Spinach, Shallot, and Smoked Gouda Souffle

1/4 c. butter
1/4 c. flour
1 tsp. salt
a good share of fresh-ground black pepper
1 1/2 c. milk
3/4 c. chopped shallots
1 1/2 c. shredded smoked Gouda
1 package frozen chopped spinach, cooked and squeezed relatively dry
5 eggs, separated

Preheat oven to 325. Prepare souffle dish (mine was 2 quart, but not big enough, at least for this liquid of a souffle) by buttering it, then coating it with breadcrumbs. (Many sources say that a souffle rises better with this treatment of the dish; OFAC totally dispels that.) Put milk in small saucepan over medium heat; when it approaches boiling, turn it off immediately. Meanwhile, heat butter in cast-iron skillet over medium heat; saute shallots in melted butter til soft and starting to discolor. Add flour, salt, and pepper and make a roux. Slowly whisk in hot milk, stirring constantly, until smooth and thickened (might try less milk, or thickening a lot, or both). Add cheese and spinach, heating over low heat and stirring until cheese melts. Remove from heat, and beat in egg yolks, stirring rapidly. Set aside.

Beat egg whites on high just until stiff peaks form. With rubber spatula, gently fold in cheese mixture in two additions. Pour into prepared souffle dish and bake about an hour, or until puffy and golden. Serve immediately.