Spinach and Feta Soufflé

4.Insert 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 pota- toes 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 is 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

Makes 8 servings

6tablespoons unsalted butter, divided

½cup Parmesan, grated, divided

5 large eggs

½cup 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 each in separate large mixing bowls. Break yolks up by quickly stirring with a fork. Reserve both.

4.Place the remaining butter in a saucepan over medium low heat. Once butter is melted, stir flour into pan. Stir together over heat for about 3 to 4 minutes 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 to 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.

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.