13
GOAT CHEESE AND GREEN
ONION TWICE-BAKED
POTA
TOES
Makes 4 servings
4
russet or baking potatoes, about
10 to 12 ounces each
1
teaspoon olive oil, divided
3
tablespoons plus 1 teaspoon
unsalted butter
½
cup whole milk (may use lowfat)
3
ounces soft goat cheese or chèvre
1
teaspoon kosher salt
¼
teaspoon freshly gr
ound black
pepper
¼
cup chopped scallions
3
tablespoons chopped chives,
divided
1. Preheat oven to 400°F
. Scrub potatoes
and dry well. Prick randomly with the
tines of a fork or point of a sharp knife.
Rub each with ¼ teaspoon olive oil.
2. Place potatoes dir
ectly on the rack and
bake for 1 hour, until skins ar
e slightly
crispy and interiors are soft and easily
pierced with a knife. Remove the pota-
toes from the oven and lower the tem-
perature to 375°F
.
3. When cool enough to handle, horizontally
cut off the top quarter of each potato and
scoop out the cooked potato, leaving a
¼-inch thick potato shell. Put scooped
potato insides in a mixing bowl and
reserve potato shells.
4. Insert the 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 potatoes 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 ar
e
mixed in, add the chopped scallions and
2 tablespoons of the chives. T aste and
adjust seasoning accordingly
.
5. Gener
ously fill the potato shells with
potato mixture. (Potatoes may be pr
e-
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 pr
epared ahead and r
efrig-
erated), until potatoes are hot and golden
on the tops. Sprinkle hot potatoes with
remaining tablespoon of chopped chives
to serve.
Nutritional information per ser
ving:
Calories 300 (41% from fat) • carb. 35g • pro. 9g
• fat 14g • sat. fat 9g • chol. 35mg • sod. 770mg
• calc. 92mg • fiber 3g
SPINACH AND FETA SOUFFLÉ
Makes 8 servings
6
tablespoons unsalted butter,
divided
½
cup Parmesan, grated, divided
5 large
eggs
½
cup unbleached, all-purpose flour
1½
cups whole milk
3 ounces
feta
¼
teaspoon plus one pinch sea salt
¼
teaspoon freshly gr
ound black
pepper
1
⁄
8
teaspoon freshly gr
ound nutmeg
¼
teaspoon lemon zest
4
cups well-packed fresh spinach
¼
teaspoon cream of tartar
1. Pr
eheat oven to 350°F with the rack in
the middle position.
2. Gener
ously 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 whites and yolks
in separate large mixing bowls. Br
eak
yolks up by quickly stirring with a fork.
Reserve both.
4. Put the r
emaining butter in a saucepan
over medium-low heat. Once butter
is melted, stir the flour into pan. Stir
together over heat for about 3 to 4 min-
utes in order to cook of
f any raw flour
taste. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer, and using speeds
2 to 3 mix the butter/flour mixture dir
ectly
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 mixtur
e
into the yolks while simultaneously mix-
ing on speed 1. Continue mixing in the
remaining mixtur
e, one third at a time.
Stir in the spinach; reserve.