{"id":454,"date":"2011-04-01T18:11:04","date_gmt":"2011-04-01T18:11:04","guid":{"rendered":"http:\/\/mishka.millefiori.net\/?p=454"},"modified":"2020-12-27T18:05:36","modified_gmt":"2020-12-27T18:05:36","slug":"spinach-and-gruyere-puff","status":"publish","type":"post","link":"https:\/\/mishka.millefiori.net\/?p=454","title":{"rendered":"Spinach and Gruyere Puff"},"content":{"rendered":"<p><em>(Williams Sonoma)<br \/>serves 8<\/em><\/p>\n<p><em>Sun, 9 Jan 2000<br \/>&#8220;Ok we all know I&#8217;m on a limited diet right now. This is producing some interesting experiments for me. In any case, I found this wonderful recipe in the latest Williams Sonoma catalogue and tried it tonight. It came out brilliantly and very yummy. Not to mention full of happy spinach (iron- as i can&#8217;t really eat meat) and very low on the calories. The only fat is in the cheese (and also calcium and protein). I did make some minor adjustments to the recipe as I can eat egg whites (more protein), but not the yolks. I used &#8216;99% egg white&#8217; substitute (the 1% yolk won&#8217;t kill me). Well, this recipe produced the puff that ate Cleveland, next time I think I&#8217;ll try cutting the recipe in half. &#8221; &#8211;Michelle<\/em><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>1 Tbs olive oil<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>1 garlic clove minced<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>12 oz. baby spinach leaved, washed and dried (2 bags prepackaged &#8211; you can also use frozen spinach)<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>salt &amp; freshly ground pepper to taste<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>2 1\/4 cups whole milk (or lactaid)<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>3\/4 cup finely ground cornmeal<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>4 oz Gruyere cheese, rind removed, diced<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>4 egg yolks, lightly beaten (or a little more than 1\/4 cup egg substitute)<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>6 egg whites (i used 5 because i ran out &#8211; worked fine)<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\u00a0\n<ul>(I also threw in 1\/2 a chopped onion)<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Procedure<\/strong><\/p>\n<ol>\n<li>In a large saute pan over medium heat, warm olive oil, add garlic (and onion) sautee. add spinach &amp; sautee until wilted. season with salt and pepper.<\/li>\n<li>Preheat oven to 450F<\/li>\n<li>Lightly oil a 10&#8242; braiser (i used what i had, which is something like a brasier- i suppose a casserole dish will also work fine.)<\/li>\n<li>In a saucepan over medium-low heat, warm milk.<\/li>\n<li>Add cornmeal; cook whisking constantly until thick and stiff (about 8-10 minutes though the recipe says it should take 16-20).<\/li>\n<li>Stir in cheese and season with salt and pepper. Cover and cool 5 minutes.<\/li>\n<li>Fold yolks (or egg substitute) into cornmeal mixture, then fold in spinach.<\/li>\n<li>In a large bowl, beat egg whites to stiff peaks. Stir 1\/2 whites into mixture, fold in remaining whites and transfer to braiser.<\/li>\n<li>Bake 10 minutes, reduce heat to 375 and bake until top is golden and puff is more than double in height 20-25 minutes (my gas oven took 35 -40 minutes for some reason).<\/li>\n<\/ol>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Williams Sonoma)serves 8 Sun, 9 Jan 2000&#8220;Ok we all know I&#8217;m on a limited diet right now. This is producing some interesting experiments for me. In any case, I found this wonderful recipe in the latest Williams Sonoma catalogue and tried it tonight. It came out brilliantly and very yummy. Not to mention full of &#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/mishka.millefiori.net\/?p=454\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-mishka","4":"post-454","6":"format-standard","7":"category-recipes"},"_links":{"self":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=454"}],"version-history":[{"count":5,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/454\/revisions"}],"predecessor-version":[{"id":1121,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/454\/revisions\/1121"}],"wp:attachment":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}