Spinach, Sun-dried Tomato and Goat Cheese Souffle

Saturday night Peter and I attended a couples only French Dinner Cooking Class at Chef Jean Pierre’s Cooking School in Ft. Lauderdale.  The menu consisted of Shrimp and Scallop Sambuca on Mediterranean Couscous, Saffron Broth Poached Salmon with a Champagne Mustard Sauce and a Spinach Souffle.  Dessert was Cherry Jubilee Crepes with Vanilla Ice Cream.   Delicious!

We truly had a fun, informative evening.  Chef Jean Pierre with his wit and wisdom kept us all entertained and wanting to learn and hear more.  Each dish was superb as he stresses the importance of quality ingredients and correct cooking techniques.  I picked up a lot of very useful and new tips along with these fabulous recipes to use and recreate at home.  It would be hard to pick a favorite as I adored each one.

The Spinach Souffle was absolutely wonderful.  Chef Jean Pierre shared variations to his recipes thereby proving a basic method that can be changed up with different ingredients.  And, that I love!  Which leads me straight to my version.  Basically I added roasted garlic and omitted the potatoes, which were heavenly in his dish, but just as good (different) without.  I will probably make these many more times and with many different ingredients.  In another post, I will definitely share how he cooks his potatoes as it’s a great method!

Spinach, Sun-dried Tomato and Goat Cheese Souffle

adapted from Chef Jean Pierre’s Cooking School

Non stick spray
1/2 cup grated Reggiano Parmesan cheese
2 tablespoons sweet butter
1 tablespoon olive oil
1 cup onion diced small and cut even in size
1/2 bag fresh spinach leaves, chopped
1/2 cup chopped sun-dried tomatoes
1 bulb roasted garlic
1/2 cup white cheddar cheese grated
1/2 cup goat cheese
6 whole eggs (1 egg per ramekin)
about 12 ounces cream (2 ounces per person, per 6 ounce ramekin)
salt and pepper

6  –  6 ounce ramekins

Preheat oven to 350 degrees.  Spray individual souffle dishes with a non-stick spray.  Coat each ramekin with parmesan cheese and set aside on a baking sheet.

In a saute pan, heat the butter and the oil.  When hot, add the onion and cook for a couple of minutes.  Add the sun dried tomatoes, roasted garlic (removed from papery cloves) and spinach.  Continue to cook for a few more minutes to soften the spinach and release some of the water.  Divide the mixture into each ramekin make sure not fill more than 1/2 of each dish.  Tope the mixture with the cheeses.

In a saucepan, add the cream, salt and pepper.  When hot, temper the eggs very slowly to avoid cooking the eggs by slowing adding the eggs into the cream while whisking.  Chef used an immersion blender.  Pour the cream mixture on top of the cheese to fill each ramekin.  Gently mix each ramekin to submerge all ingredients.

Bake in oven for about 15 to 20 minutes or until golden brown.  They will puff up, but will deflate as they cool.  The souffles can be baked ahead and reheated in a warm oven prior to serving.

Remove from ramekin for serving.  Serves 6.

Note:  Recipe can be increased/decreased by estimating one egg per ramekin and 2 oz cream per ramekin.

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