Use and Care Manual

13
GOAT CHEESE AND GREEN
ONION TWICE-BAKED
POTATOES
Makes 4 servings
4 russet or baking potatoes, about
10 to 12 ounces each
1 teaspoon olive oil, divided
3 tablespoons plus 1 teaspoon
unsalted butter
½ cup whole milk (may use lowfat)
3 ounces soft goat cheese or chèvre
1 teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
¼ cup chopped scallions
3 tablespoons chopped chives,
divided
1. Preheat oven to 400°F. Scrub potatoes
and dry well. Prick randomly with the
tines of a fork or point of a sharp knife.
Rub each with ¼ teaspoon olive oil.
2. Place potatoes directly on the rack and
bake for 1 hour, until skins are slightly
crispy and interiors are soft and easily
pierced with a knife. Remove the pota-
toes from the oven and lower the tem-
perature to 375°F.
3. When cool enough to handle, horizontally
cut off the top quarter of each potato and
scoop out the cooked potato, leaving a
¼-inch thick potato shell. Put scooped
potato insides in a mixing bowl and
reserve potato shells.
4. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Begin mixing
on speed 1 and increase to speed 4 to
thoroughly mix all of the potatoes until
smooth. Once potatoes are well mixed,
mix in 3 tablespoons of the butter on
speed 1. Once butter is mixed in, add the
milk, continuing on speed 1. Add the goat
cheese, salt and pepper. When all are
mixed in, add the chopped scallions and
2 tablespoons of the chives. Taste and
adjust seasoning accordingly.
5. Generously fill the potato shells with
potato mixture. (Potatoes may be pre-
pared a day ahead to this point – cover
and refrigerate.) Arrange potatoes on a
baking tray lined with aluminum foil. Melt
remaining teaspoon of butter and drizzle
on potatoes. Bake for 35 to 45 minutes
(add 5 to 10 minutes to baking time if
potatoes were prepared ahead and refrig-
erated), until potatoes are hot and golden
on the tops. Sprinkle hot potatoes with
remaining tablespoon of chopped chives
to serve.
Nutritional information per serving:
Calories 300 (41% from fat) • carb. 35g • pro. 9g
• fat 14g • sat. fat 9g • chol. 35mg • sod. 770mg
• calc. 92mg • fiber 3g
SPINACH AND FETA SOUFFLÉ
Makes 8 servings
6 tablespoons unsalted butter,
divided
½ cup Parmesan, grated, divided
5 large eggs
½ cup unbleached, all-purpose flour
1½ cups whole milk
3 ounces feta
¼ teaspoon plus one pinch sea salt
¼ teaspoon freshly ground black
pepper
1
⁄8 teaspoon freshly ground nutmeg
¼ teaspoon lemon zest
4 cups well-packed fresh spinach
¼ teaspoon cream of tartar
1. Preheat oven to 350°F with the rack in
the middle position.
2. Generously butter a 2-quart (8-cup) souf-
flé dish thoroughly with 1 tablespoon of
the butter. Sprinkle ¼ cup of Parmesan
in the dish so that bottom and sides are
coated. Shake out any excess. Wipe
the rim of the dish with a paper towel to
ensure that no butter or cheese is on it;
reserve.
3. Separate eggs, placing whites and yolks
in separate large mixing bowls. Break
yolks up by quickly stirring with a fork.
Reserve both.
4. Put the remaining butter in a saucepan
over medium-low heat. Once butter
is melted, stir the flour into pan. Stir
together over heat for about 3 to 4 min-
utes in order to cook off any raw flour
taste. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer, and using speeds
2 to 3 mix the butter/flour mixture directly
in the pan while slowly adding the milk.
Once all the milk is added, continue
mixing, increasing speed to 4 until a
smooth and homogenous consistency is
achieved. Once mixture is smooth, beat
in remaining Parmesan, feta, ¼ teaspoon
salt, pepper, nutmeg and lemon zest.
5. Spoon a small amount of the milk mixture
into the yolks while simultaneously mix-
ing on speed 1. Continue mixing in the
remaining mixture, one third at a time.
Stir in the spinach; reserve.