Winners All Around

As I sit in my little office (aka sunroom) I was just about to write up the souffle and the giveaway winner.

But I am interrupted by the beauty out the window.

It is one spectacular morning in Maine!

The colors across the river are brilliant and vivid in the sunlight. Russet and gold balanced with evergreen, crimson and pumpkin against a blue-gray sky. Every now and then I catch a quick glimpse of the eagle that makes its home in a nearby tree. Seagulls laze in the shallow water of low tide.

As the saying goes...the way life should be.

The photos don't really do it justice. You'll just have to come visit me.

And now  - back to your regularly scheduled food blog post.

.

So where's that EASY button?

I need it 'cause I made a souffle last night and I can't get over how little effort (and skill) it took.

Just goes to show that sometimes the things you fear the most aren't really scary. Maybe it's because they sound fancy and French. Or it's just because you've never done them before. 

Either way, don't fear the souffle!

(Which, by the way, means "breath" in French.)

It was magically light and puffy. I could have eaten the whole thing but was nice enough to share. 

If you've never made a souffle before, I urge you to give this one a try soon.

And there's no need to wait for a special occasion. 

Spinach and Gruyere Souffle

from Martha Stewart's Everyday Food

2 Tbsps. unsalted butter (plus more for use in the baking dish)

1/3 cup plain dry breadcrumbs

5 oz. fresh spinach, washed and trimmed if necessary

2 Tbsps. all purpose flour

3/4 cup plus 2 Tbsps. whole milk

1/2 cup Gruyere cheese, grated

2 large eggs, separated plus 2 more egg whites

sea salt and freshly ground pepper

Preheat oven to 375. Butter a round 1-quart tall-sided baking dish (mine was slightly larger and it didn't make a difference), then dust with breadcrumbs, shaking out any excess. Set aside.

In a large skillet, heat 2 Tbsps. water over medium-high heat. Add spinach and cook, stirring, until wilted, about 4 minutes. Transfer to a strainer or colander. Press to release liquid.

In a medium saucepan, melt butter over medium heat, until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2-3 minutes. Gradually add the milk, whisking continually until lumps are gone and the mixture thickens, 3-5 minutes. Remove from heat and stir in cheese until melted. Season with salt and pepper. Transfer souffle base to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup of the souffle base into spinach mixture. Pulse until blended. Stir spinach mixture into remaining souffle base.

In a medium bowl, using an electric hand mixer, beat 4 egg whites and a pinch of salt on medium high speed, until stiff peaks form, about 3 minutes. In 2 additions, gently fold egg whites into souffle base.

Pour batter into prepared baking dish and bake until souffle is tall, lightly browned and firm to the touch, about 35 minutes. Avoid opening the oven during the first 25 minutes of baking.

Serve immediately.

Then pat yourself on the back.

I want to thank everyone who left a comment (or two) during my blog-i-versary week. Regulars and lurkers - I love hearing from you all. It makes me feel like I'm not writing into void. Thanks for sticking with me!

I wish I could give you all a prize. 

But there's just one reader who won the Fresh From Maine cookbook and Mignardise apron. 

The winner is...

Jayne! 

Send me your address in an email or a message on Facebook and I'll have the goods shipped to you as fast as I can. Readers, Jayne lives in Sweden and from what I understand, is a phenomenal bread baker and cake maker. Maybe she should have her own blog.