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Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend ","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/12/souffle-final-close1000.jpg","width":1000,"height":667}},"fetchFailed":false,"isLoading":false},"bayareabites_56576":{"type":"attachments","id":"bayareabites_56576","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"56576","found":true},"title":"nutella-souffle400x300","publishDate":1360640652,"status":"inherit","parent":56523,"modified":1360640652,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/02/nutella-souffle400x300.jpg","width":400,"height":300}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. 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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_105048":{"type":"posts","id":"bayareabites_105048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105048","score":null,"sort":[1450545885000]},"guestAuthors":[],"slug":"holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle","title":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé","publishDate":1450545885,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.","status":"publish","parent":0,"modified":1450646116,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":935},"headData":{"title":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé | KQED","description":"These light and fluffy yet rich and cheesy spinach soufflés are downright delicious! If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé","datePublished":"2015-12-19T17:24:45.000Z","dateModified":"2015-12-20T21:15:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105048 http://ww2.kqed.org/bayareabites/?p=105048","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/19/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle/","disqusTitle":"Holiday Dinner Side Dish: Rich Spinach and Gruyere Soufflé","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105048/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you can whip an egg white, you have absolutely no reason to be intimidated by a soufflé. It’s truly easier that you might think, and boy is it impressive. So if you want to make a statement this holiday (or, really, any day of the year for that matter), make a soufflé. There’s nothing more grand than having your guests sit down at the table ahead of time, and then pulling this out of the oven and presenting it in regal fashion. \u003c/p>\n\u003cp>But beyond all of the accolades you will receive for making these (plus everyone will truly think you are a brilliant cook), these soufflés are just downright delicious. Rich, creamy, and extra cheesy, I wouldn’t hesitate to serve these as part of a stunning holiday feast, or even as a light lunch for a special gathering. Plus it’s a great way to get anyone to eat their greens.\u003c/p>\n\u003cp>I prefer making these as individual soufflés, as they bake more evenly and they are easier to share. Plus that means each person gets their fair share of the crusty top and bottom (my favorite part).\u003c/p>\n\u003cfigure id=\"attachment_105144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg\" alt=\"Spinach and Gruyere Soufflés right out of the oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-group1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and Gruyere Soufflés right out of the oven.\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spinach and Gruyere Soufflé\u003c/h3>\n\u003cp>\u003cem>Makes 6 individual soufflés\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 1/2 tbsp unsalted butter, plus more for coating dish\u003c/li>\n\u003cli>About 1/4 cup finely grated Parmesan\u003c/li>\n\u003cli>5 oz baby spinach\u003c/li>\n\u003cli>2 shallots, finely chopped\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1 cup milk\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup shredded Gruyere or fontina cheese\u003c/li>\n\u003cli>4 egg yolks, lightly beaten\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>5 egg whites\u003c/li>\n\u003cli>½ teaspoon cream of tartar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Adjust the oven rack to the lower third of the oven, making sure there is room above the oven rack. Preheat the oven to 400F. Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan, set aside.\u003c/li>\n\u003cfigure id=\"attachment_105135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg\" alt=\"Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-cheese-ramekin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter the inside of six 1-cup ramekins, then coat lightly with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. Scrape onto a cutting board and chop very finely. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_105157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg\" alt=\"In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, melt 1/2 tbsp butter. Add the spinach and cook until wilted and dry, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg\" alt=\"Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-squeezed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a colander and press out as much liquid as possible. Transfer to a kitchen towel and again, press out as much liquid as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg\" alt=\"Scrape onto a cutting board and chop very finely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-spinach-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape onto a cutting board and chop very finely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes. Sprinkle in the gruyere, stirring until melted and smooth. Taste and season the sauce with salt.\u003c/li>\n\u003cfigure id=\"attachment_105158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg\" alt=\"In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-shallots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, melt 1 tbsp butter, then add the shallots. Cook, stirring, until tender and lightly golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg\" alt=\"Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-roux-milk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 3 tbsp butter. When it melts, whisk in the flour. Cook for about 2 minutes, whisking constantly. Slowly add the milk, whisking constantly, and then the cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg\" alt=\"After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-saute-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the sauce thickens, sprinkle in the gruyere, stirring until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\u003c/li>\n\u003cfigure id=\"attachment_105152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg\" alt=\"In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-sauce-spinach-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof mixing bowl, whisk together the egg yolks and spinach. Slowly pour the sauce into the yolks while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg\" alt=\"Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-egg-whites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites and cream of tartar to thick, stiff peaks. Do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add about one quarter of the beaten egg whites to the sauce to lighten it, then gently fold in the remaining whites. Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\u003c/li>\n\u003cfigure id=\"attachment_105146\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg\" alt=\"Add about one quarter of the beaten egg whites to the sauce to lighten it.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add about one quarter of the beaten egg whites to the sauce to lighten it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg\" alt=\"Then gently fold in the remaining whites.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-fold-in-mixture-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then gently fold in the remaining whites. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg\" alt=\"Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finger-on-rim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the prepared dishes; they should be nearly full. Run a finger around the inside edge of the dish to create a shallow groove. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Gently place the dishes on a baking sheet. Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. Serve immediately.\u003c/li>\n\u003cfigure id=\"attachment_105149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-oven.jpg\" alt=\"Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the soufflés are puffed and browned and the center still jiggles when the dish is gently shaken, about 20 minutes. Do not open the oven door during cooking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_105145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg\" alt=\" Serve the Spinach and Gruyere Soufflés immediately.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/spinach-souffle-finish-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Spinach and Gruyere Soufflés immediately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105048/holiday-dinner-side-dish-rich-spinach-and-gruyere-souffle","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_188","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_14750","bayareabites_558","bayareabites_12787","bayareabites_69","bayareabites_15161","bayareabites_3700","bayareabites_2313","bayareabites_9287"],"featImg":"bayareabites_105084","label":"source_bayareabites_105048"},"bayareabites_90902":{"type":"posts","id":"bayareabites_90902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90902","score":null,"sort":[1419363387000]},"guestAuthors":[],"slug":"not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles","title":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés","publishDate":1419363387,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91335,91334\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91309,91331\"]\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91322,91323\"]\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91326,91324\"]\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91325,91336\"]\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91338,91305\"]\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91328,91307,91317,91315,91314\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!","status":"publish","parent":0,"modified":1449093695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":663},"headData":{"title":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés | KQED","description":"These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés","datePublished":"2014-12-23T19:36:27.000Z","dateModified":"2015-12-02T22:01:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"90902 http://blogs.kqed.org/bayareabites/?p=90902","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/","disqusTitle":"Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés","path":"/bayareabites/90902/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91335,91334","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91309,91331","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91322,91323","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91326,91324","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91325,91336","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91338,91305","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91328,91307,91317,91315,91314","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90902/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_147","bayareabites_558","bayareabites_1082","bayareabites_2313"],"featImg":"bayareabites_91311","label":"bayareabites_15122"},"bayareabites_56523":{"type":"posts","id":"bayareabites_56523","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56523","score":null,"sort":[1360642322000]},"guestAuthors":[],"slug":"homemade-nutella-souffles","title":"Homemade Nutella Soufflés","publishDate":1360642322,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg class=\"alignnone size-full wp-image-56526\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like \u003cstrong>chocolate\u003c/strong>. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with \u003cstrong>Homemade Nutella Soufflés\u003c/strong> and bask in the adoration.\u003c/p>\n\u003cp>Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\">\u003cimg class=\"alignnone size-full wp-image-56529\" alt=\"Nutella\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m always looking for an excuse to put my \u003cstrong>homemade Nutella\u003c/strong> to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg class=\"alignnone size-full wp-image-56524\" alt=\"Souffle Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars -- be sure to use kitchen twine to tie them closed, tape won’t work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-56525\" alt=\"Souffles with parchment collars\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Don’t over-beat your egg whites.\u003c/strong> This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.\u003c/li>\n\u003cli>\u003cstrong>A spoonful of sugar.\u003c/strong> Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.\u003c/li>\n\u003cli>\u003cstrong>Fold gently.\u003c/strong> You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.\u003c/li>\n\u003cli>\u003cstrong>No peaking.\u003c/strong> One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.\u003c/li>\n\u003cli>\u003cstrong>Don’t use convection setting.\u003c/strong> The air flow is too disruptive and you may end up with the leaning tower of soufflé.\u003c/li>\n\u003cli>\u003cstrong>Don’t dawdle.\u003c/strong> Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-56540\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984\">Crème anglaise\u003c/a> is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg class=\"alignnone size-full wp-image-56541\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutella Soufflés\u003c/strong>\u003cbr>\n\u003cem>Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon melted butter\u003cbr>\n2 teaspoons sugar for prepping dishes\u003cbr>\n6 ounces (3/4 cup) Nutella (recipe below)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1 large egg yolk\u003cbr>\nPinch of salt\u003cbr>\n3 large egg whites\u003cbr>\n1 tablespoon sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position rack in center of oven and preheat to 400°F.\u003c/li>\n\u003cli>Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.\u003c/li>\n\u003cli>Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.\u003c/li>\n\u003cli>Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.\u003c/li>\n\u003cli>Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>\u003cstrong>Make-Ahead Note:\u003c/strong> The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Homemade Nutella (Vegan + Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from \u003ca href=\"http://www.thekitchn.com/how-to-make-homemade-nutella-166472\">The Kitchn\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups toasted hazelnuts, peeled\u003cbr>\n1/2 cup coconut oil, melted to liquid form\u003cbr>\n1 cup powdered sugar (check that it’s GF if that’s a concern)\u003cbr>\n1/2 cup unsweetened natural cocoa powder\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.\u003c/li>\n\u003cli>Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Note on equipment:\u003c/strong> If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.","status":"publish","parent":0,"modified":1391569978,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1247},"headData":{"title":"Homemade Nutella Soufflés | KQED","description":"Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Nutella Soufflés","datePublished":"2013-02-12T04:12:02.000Z","dateModified":"2014-02-05T03:12:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"56523 http://blogs.kqed.org/bayareabites/?p=56523","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/","disqusTitle":"Homemade Nutella Soufflés","path":"/bayareabites/56523/homemade-nutella-souffles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg class=\"alignnone size-full wp-image-56526\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like \u003cstrong>chocolate\u003c/strong>. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with \u003cstrong>Homemade Nutella Soufflés\u003c/strong> and bask in the adoration.\u003c/p>\n\u003cp>Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\">\u003cimg class=\"alignnone size-full wp-image-56529\" alt=\"Nutella\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-11-23-homemade-nutella-27.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m always looking for an excuse to put my \u003cstrong>homemade Nutella\u003c/strong> to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg class=\"alignnone size-full wp-image-56524\" alt=\"Souffle Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-7.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars -- be sure to use kitchen twine to tie them closed, tape won’t work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg class=\"alignnone size-full wp-image-56525\" alt=\"Souffles with parchment collars\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-9.jpg\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Don’t over-beat your egg whites.\u003c/strong> This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.\u003c/li>\n\u003cli>\u003cstrong>A spoonful of sugar.\u003c/strong> Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.\u003c/li>\n\u003cli>\u003cstrong>Fold gently.\u003c/strong> You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.\u003c/li>\n\u003cli>\u003cstrong>No peaking.\u003c/strong> One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.\u003c/li>\n\u003cli>\u003cstrong>Don’t use convection setting.\u003c/strong> The air flow is too disruptive and you may end up with the leaning tower of soufflé.\u003c/li>\n\u003cli>\u003cstrong>Don’t dawdle.\u003c/strong> Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-56540\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-21.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984\">Crème anglaise\u003c/a> is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\">\u003cimg class=\"alignnone size-full wp-image-56541\" alt=\"Nutella Soufflés\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-32.jpg\" width=\"467\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutella Soufflés\u003c/strong>\u003cbr>\n\u003cem>Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon melted butter\u003cbr>\n2 teaspoons sugar for prepping dishes\u003cbr>\n6 ounces (3/4 cup) Nutella (recipe below)\u003cbr>\n1/4 cup heavy cream\u003cbr>\n1 large egg yolk\u003cbr>\nPinch of salt\u003cbr>\n3 large egg whites\u003cbr>\n1 tablespoon sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Position rack in center of oven and preheat to 400°F.\u003c/li>\n\u003cli>Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.\u003c/li>\n\u003cli>Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.\u003c/li>\n\u003cli>Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.\u003c/li>\n\u003cli>Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>\u003cstrong>Make-Ahead Note:\u003c/strong> The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Homemade Nutella (Vegan + Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from \u003ca href=\"http://www.thekitchn.com/how-to-make-homemade-nutella-166472\">The Kitchn\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> About 2 cups\u003c/p>\n\u003cp>\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups toasted hazelnuts, peeled\u003cbr>\n1/2 cup coconut oil, melted to liquid form\u003cbr>\n1 cup powdered sugar (check that it’s GF if that’s a concern)\u003cbr>\n1/2 cup unsweetened natural cocoa powder\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.\u003c/li>\n\u003cli>Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Note on equipment:\u003c/strong> If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56523/homemade-nutella-souffles","authors":["5037"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_1763","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_8343","bayareabites_1727","bayareabites_2313","bayareabites_81"],"featImg":"bayareabites_56576","label":"bayareabites"},"bayareabites_4780":{"type":"posts","id":"bayareabites_4780","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4780","score":null,"sort":[1245857346000]},"guestAuthors":[],"slug":"oola-la-souffle-mondays","title":"Oola la Souffle Mondays","publishDate":1245857346,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_souffle.jpg\" alt=\"Vahlrona Chocolate Souffle, Oola\" title=\"Vahlrona Chocolate Souffle, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4784\">\u003cbr>\n\u003cem>Vahlrona Chocolate Souffle, Oola\u003c/em>\u003c/p>\n\u003cp>\"There is nothing like good food, good wine and a bad girl.\"\u003c/p>\n\u003cp>So says the fine print on the menu at \u003ca href=\"http://www.oola-sf.com/\">Oola\u003c/a>. It sure does set the tone, and on a Monday night at that. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola-couple.jpg\" alt=\"Monday date night at Oola\" title=\"Monday date night at Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4786\">\u003cbr>\n\u003cem>Monday date night at Oola\u003c/em>\u003c/p>\n\u003cp>The strategic lighting, exposed brick, and soaring-ceilings make you feel a little mysterious, a little daring, a little come-hither. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while we're being naughty, let's start with dessert first. Our \u003cstrong>Vahlrona Chocolate Souffle\u003c/strong> served with a Chambord ice cream sauce, fresh berries, and a cute little puff of meringue was an absolute treat. \u003cstrong>Pastry chef Alicia Montalvo\u003c/strong> has a good thing going here. Our souffle was everything I wanted it to be. Light, airy, rich, and downright sexy. Montalvo is planning on featuring a new souffle special every Monday, only on Mondays. I'm already looking forward to finding out what creative concoctions she has up her sleeve. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_oysters.jpg\" alt=\"Hama Hama Oysters, Oola\" title=\"Hama Hama Oysters, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4782\">\u003cbr>\n\u003cem>Hama Hama Oysters, Oola\u003c/em>\u003c/p>\n\u003cp>From one aphrodisiac to another, bring on the oysters. Oola had \u003cstrong>Hama Hamas\u003c/strong> and \u003cstrong>Marins\u003c/strong> on the menu, both served on the half shell with a mignonette and cocktail sauce on the side. We preferred the hama hamas which had a more buttery texture and cleaner, fresh sea taste. Mmm, I could eat a whole pirate chest of good oysters. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_shortribs.jpg\" alt=\"Baby Back Ribs, Oola\" title=\"Baby Back Ribs, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4783\">\u003cbr>\n\u003cem>Baby Back Ribs, Oola\u003c/em>\u003c/p>\n\u003cp>If you've never tasted \u003cstrong>Chef Ola Fendert’s\u003c/strong> famous \u003cstrong>Baby Back Ribs\u003c/strong>, you must. Glazed in a soy sauce, cilantro, ginger sauce, they are the perfect flavor and texture. Eat them with your hands and lick the tangy, salty, sweet, stickiness off your fingers. The outer layer is beautifully caramelized and slightly charred, while the inner bites are falling-off-the-bone tender. The red cabbage-apple slaw on the side provides a nice fresh crunch and a touch of mellow creaminess. They dutifully perform their supporting role in this highly delicious act. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_foie-gras-ravioli.jpg\" alt=\"Foie gras and chicken ravioli, Oola\" title=\"Foie gras and chicken ravioli, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4781\">\u003cbr>\n\u003cem>Foie gras and chicken ravioli, Oola\u003c/em>\u003c/p>\n\u003cp>For my main, I went with the \u003cstrong>Foie Gras and Chicken Ravioli\u003c/strong> served in a roasted chicken and truffle broth. The ravioli had me at foie gras. When the dish arrived at the table, I was momentarily intoxicated by the unmistakable earthy, pungent, woodsy aroma of black truffle. The al dente pasta had great chew and flavor, and the foie gras/chicken filling was meaty and full-flavored, but texture wise, I wish it was more velvety, molten-foie gras-like, and less meat-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_tomato-risotto.jpg\" alt=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" title=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4785\">\u003cbr>\n\u003cem>\"Farmer’s Market Special\" Bruins Farms Heirloom Tomato Risotto\u003c/em>\u003c/p>\n\u003cp>The \"Farmer’s Market Special,\" part of Oola's new summer menu dedicated to showcasing seasonal, local-sourced organic ingredients, was an \u003cstrong>Heirloom Tomato Risotto\u003c/strong> made with chunks of heirloom tomatoes, stewed cherry tomatoes that burst in my mouth, and oven-dried tomatoes that added a touch of smokiness. The combination made for a complex and bright sweetness. The risotto was topped with a creamy, mild goat cheese, and seasoned with fragrant lavender – the perfect complementary accents. \u003c/p>\n\u003cp>(In a way this dish reminded me of a way fancier version of what I used to eat as a child. Surprisingly, for a period in my life, I was a picky eater, and the only way my parents could get me to eat rice was if it was doused in ketchup. OK, you may or may not think less of me now. What's done is done.)\u003c/p>\n\u003cp>Parenthetical aside, Oola may just have what it takes to make Monday the new date night. Nothing like a souffle and some footsie to take the edge off a new week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oola-sf.com%20\">Oola Restaurant & Bar\u003c/a>\u003cbr>\n860 Folsom Street\u003cbr>\n(between 4th St & 5th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 995-2061 \u003c/p>\n\n","blocks":[],"excerpt":"Oola may just have what it takes to make Monday the new date night. Nothing like a chocolate souffle and some come-hither ambiance to take the edge off a new week.","status":"publish","parent":0,"modified":1359582881,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":620},"headData":{"title":"Oola la Souffle Mondays | KQED","description":"Oola may just have what it takes to make Monday the new date night. Nothing like a chocolate souffle and some come-hither ambiance to take the edge off a new week.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oola la Souffle Mondays","datePublished":"2009-06-24T15:29:06.000Z","dateModified":"2013-01-30T21:54:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4780 http://blogs.kqed.org/bayareabites/?p=4780","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/24/oola-la-souffle-mondays/","disqusTitle":"Oola la Souffle Mondays","path":"/bayareabites/4780/oola-la-souffle-mondays","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_souffle.jpg\" alt=\"Vahlrona Chocolate Souffle, Oola\" title=\"Vahlrona Chocolate Souffle, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4784\">\u003cbr>\n\u003cem>Vahlrona Chocolate Souffle, Oola\u003c/em>\u003c/p>\n\u003cp>\"There is nothing like good food, good wine and a bad girl.\"\u003c/p>\n\u003cp>So says the fine print on the menu at \u003ca href=\"http://www.oola-sf.com/\">Oola\u003c/a>. It sure does set the tone, and on a Monday night at that. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola-couple.jpg\" alt=\"Monday date night at Oola\" title=\"Monday date night at Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4786\">\u003cbr>\n\u003cem>Monday date night at Oola\u003c/em>\u003c/p>\n\u003cp>The strategic lighting, exposed brick, and soaring-ceilings make you feel a little mysterious, a little daring, a little come-hither. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while we're being naughty, let's start with dessert first. Our \u003cstrong>Vahlrona Chocolate Souffle\u003c/strong> served with a Chambord ice cream sauce, fresh berries, and a cute little puff of meringue was an absolute treat. \u003cstrong>Pastry chef Alicia Montalvo\u003c/strong> has a good thing going here. Our souffle was everything I wanted it to be. Light, airy, rich, and downright sexy. Montalvo is planning on featuring a new souffle special every Monday, only on Mondays. I'm already looking forward to finding out what creative concoctions she has up her sleeve. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_oysters.jpg\" alt=\"Hama Hama Oysters, Oola\" title=\"Hama Hama Oysters, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4782\">\u003cbr>\n\u003cem>Hama Hama Oysters, Oola\u003c/em>\u003c/p>\n\u003cp>From one aphrodisiac to another, bring on the oysters. Oola had \u003cstrong>Hama Hamas\u003c/strong> and \u003cstrong>Marins\u003c/strong> on the menu, both served on the half shell with a mignonette and cocktail sauce on the side. We preferred the hama hamas which had a more buttery texture and cleaner, fresh sea taste. Mmm, I could eat a whole pirate chest of good oysters. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_shortribs.jpg\" alt=\"Baby Back Ribs, Oola\" title=\"Baby Back Ribs, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4783\">\u003cbr>\n\u003cem>Baby Back Ribs, Oola\u003c/em>\u003c/p>\n\u003cp>If you've never tasted \u003cstrong>Chef Ola Fendert’s\u003c/strong> famous \u003cstrong>Baby Back Ribs\u003c/strong>, you must. Glazed in a soy sauce, cilantro, ginger sauce, they are the perfect flavor and texture. Eat them with your hands and lick the tangy, salty, sweet, stickiness off your fingers. The outer layer is beautifully caramelized and slightly charred, while the inner bites are falling-off-the-bone tender. The red cabbage-apple slaw on the side provides a nice fresh crunch and a touch of mellow creaminess. They dutifully perform their supporting role in this highly delicious act. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_foie-gras-ravioli.jpg\" alt=\"Foie gras and chicken ravioli, Oola\" title=\"Foie gras and chicken ravioli, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4781\">\u003cbr>\n\u003cem>Foie gras and chicken ravioli, Oola\u003c/em>\u003c/p>\n\u003cp>For my main, I went with the \u003cstrong>Foie Gras and Chicken Ravioli\u003c/strong> served in a roasted chicken and truffle broth. The ravioli had me at foie gras. When the dish arrived at the table, I was momentarily intoxicated by the unmistakable earthy, pungent, woodsy aroma of black truffle. The al dente pasta had great chew and flavor, and the foie gras/chicken filling was meaty and full-flavored, but texture wise, I wish it was more velvety, molten-foie gras-like, and less meat-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_tomato-risotto.jpg\" alt=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" title=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4785\">\u003cbr>\n\u003cem>\"Farmer’s Market Special\" Bruins Farms Heirloom Tomato Risotto\u003c/em>\u003c/p>\n\u003cp>The \"Farmer’s Market Special,\" part of Oola's new summer menu dedicated to showcasing seasonal, local-sourced organic ingredients, was an \u003cstrong>Heirloom Tomato Risotto\u003c/strong> made with chunks of heirloom tomatoes, stewed cherry tomatoes that burst in my mouth, and oven-dried tomatoes that added a touch of smokiness. The combination made for a complex and bright sweetness. The risotto was topped with a creamy, mild goat cheese, and seasoned with fragrant lavender – the perfect complementary accents. \u003c/p>\n\u003cp>(In a way this dish reminded me of a way fancier version of what I used to eat as a child. Surprisingly, for a period in my life, I was a picky eater, and the only way my parents could get me to eat rice was if it was doused in ketchup. OK, you may or may not think less of me now. What's done is done.)\u003c/p>\n\u003cp>Parenthetical aside, Oola may just have what it takes to make Monday the new date night. Nothing like a souffle and some footsie to take the edge off a new week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oola-sf.com%20\">Oola Restaurant & Bar\u003c/a>\u003cbr>\n860 Folsom Street\u003cbr>\n(between 4th St & 5th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 995-2061 \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4780/oola-la-souffle-mondays","authors":["5037"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_709","bayareabites_2312","bayareabites_2313"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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