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Soufflé Roll with Spinach-Mushroom Filling The Frog Commissary Cookbook Thanks to Jayne Yield: 10 servings Soufflé Roll 1-1/2 cups milk 1/4 lb. butter 1 cup flour 1 tsp. salt 1/4 tsp. pepper 1/8 tsp. cayenne pepper 10 egg yolks 10 egg whites Spinach Filling 1 (10 oz.) bag of fresh spinach 3 tbsp. butter 1/4 cup minced shallots 1/2 lb. mushrooms, sliced 1 tsp. dry mustard 3/4 tsp. salt 3/4 tsp. pepper 1/8 tsp. cayenne 12 oz. cream cheese, softened 1 Tbsp. lemon juice Tomato Coulis 4 lb. fresh tomatoes 1/4 cup olive oil 1/4 cup finely minced shallots 2 cups minced onion 1-1/4 tsp. salt 1/2 tsp. Tabasco 2 tsp. minced fresh basil or tarragon or 3/4 tsp. dried Soufflé Roll Preheat the oven to 325o. Grease a 15 1/2"x 10 1/2"x 1" jelly-roll pan, line it with wax paper, and thoroughly grease the paper. Heat the milk. Melt the butter in a saucepan. Stir in the flour, salt, pepper, and cayenne and cook over low heat, stirring occasionally, for 2-3 minutes. Whisk in the hot milk. Bring to a boil, stirring, and simmer 1 minute. Beat the egg yolks in a bowl and whisk some of the hot mixture into them. Stir the yolks back into the sauce and cook and stir 1 minute without letting the mixture boil. Cool to room temperature. Beat the egg whites until stiff but not dry. Whisk 1/4 of the whites into the yolk mixture to lighten it, then gently fold in the remaining whites with a spatula. Turn out immediately into the prepared pan and bake about 25 minutes. Immediately invert the soufflé roll onto a dish towel topped wtih wax paper and peel off the paper lining. Roll up the long way in the towel and wax paper. Let cool. Spinach Filling Wash the spinach well and cook it in the water still clinging to its leaves until just wilted. Drain and squeeze it dry. Coarsely chop the spinach and set aside. In a saucepan, heat the butter. Add the shallots and sauté 1 minute. Add the mushrooms and cook until they are tender and their liquid has evaporated. Add the spinach, dry mustard, salt, pepper, and cayenne. Cook 1 minute more and then remove from the heat. Blend in the cream cheese and lemon juice. Let cool to room temperature. Tomato Coulis Saving the juice and seeds, peel, (cut a small x in the skin of the bottom end and immerse in boiling water to cover for 30 seconds) core and seed (cut in half horizontally and squeeze out the seeds) the tomatoes. Cut into 1/2-inch cubes. Heat the oil in a large saucepan. Add the shallots and onions and sauté, stirring frequently, over medium heat for 10-15 minutes until very tender but not at all brown. Strain the reserved juice and seeds and add the liquid to the cooked onions. Turn the heat to high and cook until very thick so that the mixture mounds up and juices no longer exude (about 5 minutes). Add the tomatoes, salt, and Tabasco. Keep the heat high and bring to a boil for 10-12 minutes, stirring occasionally, until all the excess liquid has evaporated. Remove from the heat. Add the basil and let cool. Assembly Preheat the oven to 325o. Gently unroll the soufflé roll and spread with the filling. Roll back up (without the dish towel and wax paper). Set the roll in a lightly buttered baking pan and cover tightly with foil. Put in the oven for 15-20 minutes. Meanwhile, reheat the Tomato Coulis. To serve cut into 1" slices and top with the hot Coulis. |
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