|Port Hueneme Beach|
This week’s full moon is undoubtedly responsible for the convergence of Baked Sunday Mornings and French Fridays with Dorie into the makings of a wonderful meal! Dorie’s mineral Lemon-steamed Spinach was a perfect match for Matt and Renato’s creamy, fluffy Cheddar Corn Souffle. We served these remarkable side dishes with pan-fried boneless pork chops.
|An Amazing Meal!|
This week’s Baked Sunday Mornings challenge is for Cheddar Corn Souffle. Although the recipe was methodical, it came together easily and baked up perfectly. I’m not a huge fan of egg dishes, but the sharp cheddar cheese, spices, and corn created enough flavor and texture that I really enjoyed this souffle – I even had seconds. It would be lovely on your Easter brunch table, or perfect with a salad for a light luncheon.
While the Souffle was in the oven, John pan-fried 2 boneless pork chops and I prepared the spinach.
|Light, fluffy, creamy, and delicious!|
I modified the directions for Dorie’s spinach because we make something similar to it all the time and our method is a bit easier. Normally, we add garlic and squeeze lemon juice over the spinach after it’s cooked. But, I really liked the more intense lemon flavor from the zest in Dorie’s method.
Here is our recipe which is Italian versus Dorie’s milder French version, but this is the method we used to cook it. The spinach holds enough liquid that it steams itself, so washing a steamer seems unnecessary.
In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes. When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.
Squeeze fresh lemon juice over top.
Liz Berg says
What a delicious meal, my friend! I will hunt down that corn souffle recipe…it may go on our Easter menu! Happy Easter xo
Cher Rockwell says
DOn’t you just love it when two challenges come together!
Happy Easter, Susan
Paula @ Vintage Kitchen says
A show-stopping meal Susan. I simply love corn souffle and this one looks so inviting! I just bought a wonderful goat´s cheddar, can´t wait to try it in this recipe. Happy weekend!
Karen (Back Road Journal) says
I prepare my spinach the Italian way like you do. Your meal sounds like it was delicious.
I’m not sure I’ve ever done spinach with garlic, but that is something my husband would love. I’ll have to try it sometime. This whole meal looks absolutely delicious!
Diane Balch says
Don’t you just love when the recipes line up well together. Quite an extraordinary meal Happy Easter.
Yum! This looks fantastic.
I usually cook spinach with oil, garlic and crushed red pepper, but this was a nice change. Your whole meal looks
absolutely delicious. Have a happy Easter.
Geraldine Saucier says
Everything looks delicious. The spinach was simple and delicious. Happy Easter.
Mary Hirsch says
An amazing meal is right. This may be one of your best, you two. It was just a perfect dinner and even more special because the two of you got to enjoy it alone, together, just exactly what your Blog picture represents. I love that picture. Thank you for an alternative to Dorie’s method. Both sound delicious and I am anxious to try this/them when I get my kitchen put together. I DO happen to like egg dishes and, if corn is added, so much the better. I am not going to be deterred to trying a souffle at almost 9,000 ft. altitude. And, blackberry ginger balsamic vinegar. Have already been to their website. Happy Easter, Happy Easter, Happy Easter.
What a great meal! It all looks and sounds delicious, especially the corn souffle. Happy Easter!
What a fantastic meal! The souffle looks perfect and must have been delicious with the spinach and pork. Have a great long weekend!
Nice meal, Susan. The spinach was good, but that souffle looks even better. Happy Easter.
That looks like a perfect meal, Susan! I love the beautiful color and fluffy texture of the souffle!
Looks so perfect and fluffy, and such nice browning! Sounds like a really delicious meal.
Have Apron....Will Bake says
It all looks so good!! What a great meal. I really enjoyed the soufflé too.
What an incredible meal! I’ll be right over! ðŸ˜‰
I’ve never had corn souffle before. My mother sometimes makes a baked corn custard and I can only imagine your version as its airier but just as delicious counterpart.
Thank you so much for your comments on writers blocks, ups and downs. Ever since I signed up for IFBC, I want to make sure my blog is up to par with the investment I will be making in it. ðŸ™‚
Virginia Taylors says
Another beautiful and motivating meal!! Thanks. Happy Easter.
Okay, that looks like a really delicious meal! Makin’ me hungry! Great job Susan!
What a great looking meal! Happy Easter!
Yael Even says
Your soufflé looks perfect!
What a fabulous meal. Your souffle looks fluffy and delicious, and the spinach was a perfect accompaniment.
Laura (Tutti Dolci) says
I’d love to dig into that souffle with a spoon – so golden and fluffy!
Looks like a delicious meal. I usually add garlic to my spinach as well and will probably continue to do so. But now, because of Dorie, I will also start adding lemon zest.
Wow, it’s like culinary universes colliding– LOL! Your souffle looks absolutely perfect and gorgeous, Susan! It rose evenly and everything. That is a really lovely meal– nicely done! ðŸ™‚ I just made mine last night (still working on the blog!), and I too was thrilled with how it came out!