Oh wait I was revealing what the next recipe was going to be. Sorry I get like that when I start thinking about food. But I digress the humble Potato has won the fight and so I bring you...
Twice Baked Blue Cheese and Potato Souffle
Ingredients:
8 oz. Potatoes
2 eggs (separated)
1 1/2 cps Blue Cheese (well crumbled)
1/2 cup self rising flour
2 oz spinach (fresh is best)
1 Stick Butter
Salt & Pepper
Directions:
1) Separate the egg whites from the yolks, and preheat the oven to 400F.
2) Boil the Potatoes in water for 20 min and or until very tender, then drain and mash the potatoes with the egg yolks.
3) Add half of the blue cheese and all of the flour, salt and pepper to taste and and stir until well mixed.
4) Finely chop the spinach and fold into the potato mixture.
5) Whip the egg whites until they start to form soft peaks.
6) Fold the egg whites into the potato mixture.
7) In a large muffin tray (large being the size of the muffins not the tray) grease 4 of the muffin slots, pour the potato mixture into the them and bake at 400f for 20 min. Remove from the stove and allow to cool.
8) Turn the Souffles out onto a baking sheet and sprinkle the remaining blue cheese, and bake at 400f for 5 min, and then serve.
This particular recipe will go well with any cheese you like and makes a great starter dish or side dish. If your short on time you can use frozen spinach, just drain it well to keep excess liquid out of the mix. Again I would go with fresh whenever you can.
I hope you like this dish as much as I do, and it would go well with the Rib-Eye with Gorgonzola butter.
DJ.
(AKA: The Noodle Ninja)
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