Use and Care Manual

14
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.
9. Serve immediately.
Nutritional information per serving:
Calories 208 (64% from fat) • carb. 9g • pro. 9g
• fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg
• calc.175mg • fiber 1g
BACON AND GRUYÈRE
SOUFFLÉ
Soufflés are not difficult, but require
attention. This recipe is easy enough
for those new to cooking.
Makes 8 servings
4 tablespoons unsalted butter,
softened and divided
¼ cup grated Parmesan
¼ pound bacon, cut crosswise
into
1
⁄3-inch strips
3 tablespoons unbleached,
all-purpose flour
1
⁄8 teaspoon sea salt
¼ teaspoon freshly ground
black pepper
pinch ground nutmeg
¾ cup whole milk
¼ cup dry white wine
3 large egg yolks, lightly beaten
1 cup shredded Gruyère, plus 2
tablespoons for topping soufflé
5 large egg whites,
room temperature
¼ teaspoon cream of tartar
1. Preheat oven to 400°F with the rack in
the middle position.
2. Generously butter a 2-quart (8-cup) souf-
flé dish with 1 tablespoon of the softened
butter. Add Parmesan to evenly coat bot-
tom and sides of dish. Wipe the rim of
the dish with a clean towel to ensure that
no butter or cheese is on it; reserve.
3. In a medium skillet set over medium-high
heat, sauté the bacon to desired done-
ness. Reserve.
4. Melt the remaining butter in a medium
saucepan set over medium-low heat. Stir
in flour, pinch of salt, pepper and nutmeg
over heat for about 3 to 4 minutes to
cook off any raw flour taste. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Using speed 2, mix the butter/flour
mixture directly in the pan while slowly
adding the milk. Cook until thickened,
about 4 minutes.
5. Once all the milk is added, continue to
cook and mix until thickened, another 2
to 3 minutes. Mix in the wine, gradually
increasing speed to 4 until a smooth and
homogenous consistency is achieved.
Continue to mix, cooking an additional
3 to 5 minutes. Remove saucepan from
heat and allow to cool slightly.
6. Put the yolks in a large mixing bowl.
Slowly spoon a small amount of the milk
mixture into the yolks while simultane-
ously mixing on speed 1. Continue mixing
into the remaining mixture,
1
⁄ 3 at a time
until combined; stir in the cheese and
reserved bacon; reserve.
7. Put the egg whites in a large mixing
bowl. Replace the beaters in the hand
mixer with the chef’s whisk. Starting on
speed 1, begin to whip them. After 1 to 2
minutes, once the whites begin to show
some bubbles around the edges, gradu-
ally raise to speed 3, mixing for at least
30 seconds on each speed. Once the
whites begin to foam, add the remaining
salt and the cream of tartar. Gradually
increase the speed to 7, not raising it too