Happy Valentine's Day

There are just a few hours of Valentine's Day left, but I thought I'd post the little bag I knit today. I used the heart pattern from Monika's Scarves from the Heart pattern. I put some wonderful-smelling Soap Opera soap in it to give to a friend. It will be late as a Valentine's present, but that's OK.I was really lazy most of the day, but I finally rallied and worked in the yard a little. Then, I came in and fixed Russ and me a cheese and spinach souffle. It was pretty good. Why shouldn't it have been when it had a 1/2 cup of Parmesan and a cup of cheddar in it; plus, a little chevre. It was bascially a Cook's Illustrated recipe, but I improvised enough to feel like I can share it.

Cheese and Spinach Souffle

Ingredients:
1/4 cup Parmesan
4 Tbsp. butter
1 shallot, minced
3 Tbsp. flour
1 cup Gouda or Cheddar cheese
1/4 tsp. dry mustard
pinch of nutmeg
salt/pepper
pinch of dried thyme
3 eggs, separated
1/2 tsp. cream of tartar
1 cup whole milk
1/4 cup spinach chopped

Prehear oven to 350 degrees. Butter a souffle dish with 1 Tbsp. butter and 1/2 of the Parmesan and set aside.

Saute shallot in 3 Tbsp. butter for about two minutes until shallot softens. Add 3 Tbsp. flour and whisk until smooth, about a minute. Add milk a little at a time until mixture begins to thicken, about a minute. Remove from heat and add eggs yolks, mustard, nutmeg, salt/pepper, thyme and cheese. Set aside.

Beat egg whites and cream of tartar with a handmixer until egg whites form stiff peaks. Fold into egg yolk mixture a little at a time.

Bake for 25-30 minutes.