Spinach Timbale

To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay spinach on a clean kitchen towel, roll up and wring out the rest. One-quarter cup very dry spinach will remain. Set aside.

Coat the inside of a 2-quart soufflé dish with 2 teaspoons butter. Combine cheese and breadcrumbs. Dust prepared dish with crumb mixture; reserve remaining crumb mixture. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.

Melt remaining butter in a 1¾-quart Cuisinart® saucepan over medium heat; add shallots and cook, stirring until softened. Add flour and stir for a minute. Pour in milk; stir occasionally until sauce is thickened. Remove from heat and add Gruyère. Season with salt, pepper and nutmeg. Place egg whites in a large mixing bowl; beat with a hand-held electric mixer or whisk until stiff peaks form. Set aside.

Place egg yolks in another large mixing bowl. Beat with mixer on Low, or whisk, for 1 minute. Gradually incorporate the hot cream sauce; beat 1 minute. Stir in spinach. Scoop ¼ of whites into spinach mixture and stir to lighten mixture. Gently fold in remaining beaten egg whites, taking care not to deflate mixture. Pour the mixture into prepared soufflé dish and sprinkle top with remaining crumbs. Set

the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. Place the rack in the ceramic pot of the Cuisinart® Slow Cooker.

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