14
Put the remaining butter in a saucepan over
medium-low heat. Once butter melts, add the
flour to the pan and stir to cook off any raw
flour taste, about 3 to 4 minutes. While
continuously whisking the butter/flour mixture,
slowly add the milk. Once all the milk is added,
whisk until a smooth and homogenous
consistency is achieved. Once mixture is
smooth, beat in remaining Romano and feta
salt, pepper and nutmeg. Stir in the spinach
and lemon zest.
While continuously mixing with a whisk, spoon
a small amount of the milk and spinach mixture
into the yolks. Continue mixing in the remaining
mixture, a third at a time.
Beat egg whites, starting on Speed 1 and
gradually increasing to Speed 12. Whip only
until firm peaks form, about 1½ minutes total.
Mix a third of the egg whites into the spinach
mixture until evenly combined. Continue by
carefully folding the remaining egg whites in
two additions with a large rubber spatula. Fold
just until combined.
Pour mixture into prepared dish and gently
smooth the top to ensure an even rise. Put
soufflé into preheated oven and reduce
temperature to 375°F. Bake until golden and
just set, about 45 to 50 minutes.
Serve immediately.
Nutritional analysis per serving (½ cup):
Calories 207 (64% from fat) • carb. 9g • pro. 9g
• fat 15g • sat. fat 8g • chol. 152mg • sod. 418mg
• calc. 175mg • fiber 1g
Mashed Potatoes
This basic recipe is perfect to serve as is, or be
creative and add different flavors like fresh herbs or
cheese.
Makes about 9 cups
5 pounds Yukon gold potatoes, peeled and
cut into 1-inch pieces
5
1
/
3
tablespoons unsalted butter, cut into
1-inch pieces
1 cup crème fraîche
½ cup milk (any fat variety works)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Put potatoes into a stockpot and cover with
cold water. Bring to a boil and simmer until
potatoes are tender.
Once the potatoes are tender, drain the
potatoes completely and then transfer to the
Cuisinart
®
mixing bowl. Attach the chef’s whisk
and mix on Speed 5 until potatoes are
completely mixed with no lumps, scraping
down the entire bowl as necessary.
Once potatoes are smooth, add the butter,
crème fraîche, milk, salt and pepper. Mix again
on Speed 8, increasing to Speed 12 until
potatoes are light and fluffy. Scrape the bowl
once to make sure all ingredients are evenly
incorporated.
Taste and adjust seasoning as desired.
Nutritional analysis per serving (½ cup):
Calories 172 (42% from fat) • carb. 21g • pro. 3g
• fat 8g • sat. fat 5g • chol. 27mg • sod. 155mg
• calc. 55mg • fiber 3g
Cauliflower Purée
A great, healthy alternative to traditional mashed
potatoes, plus this recipe is dairy free!
Makes 6 cups
1 large head cauliflower, cored, about 3¼
pounds
1 pound Yukon gold potatoes, peeled and
cut into 1-inch pieces
¼ cup extra virgin olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Cut cauliflower into large chunks and put into a
large stockpot with the potatoes. Cover with
cold water and place over high heat until water
comes to a boil. Reduce heat to maintain a
healthy simmer and cook until vegetables are
tender, about 25 minutes.
Once tender, drain all water from the
vegetables and place into the Cuisinart
®
mixing
bowl. Attach the chef’s whisk and mix on
Speed 5 until vegetables are smooth. Scrape
the entire bowl as necessary during the
process. Increase the speed between 8 and 10
to completely smooth out the cauliflower.
Once smooth, decrease speed to 2 to add the
olive oil, salt and pepper, and then slowly
