Spinach and Gruyere Souffle

Another cold summer day in Northern Michigan, so I have to content myself with a cool weather recipe. But such a tasty one — puffy, creamy, cheesy, spinachy goodness! Thanks, Martha Stewart, for the secret ingredients list! IMHO, you can use either Gruyere or any aged goat cheese!

You don't need the expensive copper ramekin!


  • 2 tablespoons unsalted butter, room temperature, plus more for baking dish
  • 1/3 cup plain dried breadcrumbs
  • 5 cups (5 ounces) packed spinach, trimmed and washed
  • 2 tablespoons all-purpose flour
  • 3/4 cup plus 2 tablespoons whole milk
  • 1/2 cup grated goat or cow Gruyere cheese
  • Coarse salt and ground pepper
  • 2 large eggs, separated, plus 2 large egg whites


  1. Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
  2. In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
  3. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
  4. In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Cook’s Note

Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that is left is to fold in egg whites and bake.




Dutch Pannekoeken (Pancake) with Goat Gouda

I have loved pannekoeken (a raised, oven-baked pancake/Popover) since we lived in Minneapolis and could get them anytime. This is going to be a favorite recipe, I think!

Puffy, crunchy and creamy -- perfect for brunch, supper or a side dish


4 large eggs, at room temperature

½ cup whole milk, at room temperature
½ cup all-purpose flour
2 ounces goat’s milk Gouda, grated
(1/2 cup)
½ teaspoon sea salt
2 tablespoons unsalted butter

Heat the oven to 450ºF.

Beat the eggs with a whisk until well blended. Whisk in the milk. Combine the flour, grated cheese, and salt in a separate bowl. Stir the flour mixture into the egg mixture just until smooth.

Meanwhile, add the butter to a 10-inch seasoned cast iron skillet and set in the oven to melt. When the butter is melted, remove from the oven and tilt the pan to let the butter coat the sides as well as the bottom. Pour the batter into the hot, buttered skillet.

Bake until puffed, about 10 minutes. Meanwhile, prepare the apple topping (recipe below), if desired.

Reduce the oven temperature to 350°F. Continue to bake the pancake until it is golden brown, about 10 minutes longer. Transfer the skillet to the table and cut the pancake into wedges in the pan. The pancake will gradually sink in the center like a popover. Serve with apple topping.

Makes 2 to 4 servings (DEPENDING ON SIDES)

APPLE TOPPING: Quarter, core, and seed two large apples (preferably HoneyCrisp variety). Cut each into 16 wedges. Melt 2 tablespoons butter in a 10-inch skillet over medium heat; add 1 tablespoon light brown sugar and ½ teaspoon cinnamon. Add the apples and stir to coat evenly. Cook, stirring occasionally, until the apples are tender but not mushy, 10 to 15 minutes. Serve warm.

Thanks to Culture Magazine (my fave publication on cheese!) and Jill Van Cleave for the recipe and photo.