Spinach and Roquefort Souffles

Recommended pairing with a fruity beaujolais such as deboeuf morgon. Make ahead: prep through step 2 and refrigerate overnight. Souffles can be assembled up to one hour in advance. Cooked souffles can be reheated in oven.

• Ready In: 1 hr 5 mins
• Serves: 6-7

Ingredients

• 4  tablespoons unsalted butter
•  softened butter, for brushing
• 1⁄4 cup  freshly grated parmigiano-reggiano cheese
• 1⁄4 cup  plus 2 tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne
• 10  ounces  drained frozen chopped spinach
• 1  tablespoon chives
• 6  large eggs, separated
• 5  ounces Roquefort cheese
• 1⁄2 teaspoon cream of tartar

Directions

1. Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
2. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
3. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
4. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.