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21
6.
Replace the beaters in the hand mixer
with the whisk. Starting on Speed 1,
begin to whip the egg whites. After 1
to 2 minutes, once the whites begin to
show some bubbles around the edges,
gradually raise speed to 3. Once the
whites begin to foam, add the remaining
salt and the cream of tartar. Gradually
increase to Speed 7, until medium-stiff
peaks are achieved.
7.
Mix ½ cup of the egg whites into the
spinach mixture until evenly combined.
Continue by carefully folding in egg
whites with a large rubber spatula. Don’t
over-fold.
8.
Pour mixture into prepared dish and
gently smooth the top to ensure an even
rise. Bake in the middle of preheated
oven until golden and just set, about 45
to 50 minutes.
9.
Serve immediately.
Nutritional information per serving:
Calories 208 (64% from fat) • carb. 9g • pro. 9g
fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg
calc. 175mg • fiber 1g
Sweet Potato Biscuits
Sweet potato lends moisture for supremely
light and tender biscuits.
We love these warm with butter and a simple
drizzle of honey or maple syrup.
Makes 12 biscuits
2 cups unbleached, all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons granulated sugar
1 teaspoon kosher salt
6 tablespoons cold, unsalted butter,
cut into ½-inch cubes
²
⁄
³
cup cooked mashed or puréed
sweet potato (about 1 small
sweet potato)
½ cup buttermilk, cold
Nonstick cooking spray
Heavy cream, for brushing biscuits
1. Preheat oven to 400°F with the rack in
the middle position.
2.
Sift the flour, baking powder, baking soda,
sugar, and salt into a large mixing bowl.
Add the cold butter. Using the beaters,
begin to mix on Speed 1, pressing the
beaters into the cubes of butter to cut
them into the flour. Gradually increase to
Speed 3. Mix until only pea-sized pieces
of butter remain.
3.
Add the sweet potato and buttermilk.
Continue to mix until just combined, 15 to
30 seconds. The dough will be shaggy.
4.
Turn out the dough onto a lightly floured
surface. Roll out the dough, or press
with floured hands, into a rectangle.
Fold the dough in half and roll/press out
again, repeating this process 3 or 4 times
(folding creates layers in the dough). At
last, roll the dough into a rectangle of
¾-inch thickness. Use a 2½-inch round
cutter to cut out 12 biscuits, pressing
together scraps if necessary.
5.
Arrange the biscuits tightly in 3 rows
of 4 on a parchment-lined sheet pan.
Brush the tops with heavy cream. Bake
biscuits until puffed and golden, 20 to 22
minutes.
6.
Allow biscuits to rest for 5 minutes. Pull
apart and serve warm.
Nutritional information per biscuit:
Calories 145 (36% from fat) • carb. 19g • pro. 3g
fat 6g • sat. fat 4g • chol. 15mg • sod. 197mg
calc. 470mg • fiber 1g
Popovers
Light and airy, these are best served hot
out of the oven.
Makes 6 popovers
Softened butter for greasing the pan
3 tablespoons unsalted butter
1 cup whole milk
3 large eggs, room temperature
1 cup unbleached, all-purpose flour,
sifted
½ teaspoon kosher salt
1. Preheat oven to 450°F with the rack in
the lower third position. Heavily butter
a popover pan with softened butter.
Reserve.
2.
Put the 3 tablespoons of butter and milk
in a small saucepan set over medium-
low heat. Warm until butter has melted;
remove and cool to room temperature.
3.
Put the eggs into a large mixing bowl.
Add the cooled butter/milk mixture. Using
the beaters, begin to mix on Speed 1,
gradually increasing to Speed 3, until well
combined. Add the flour and salt and mix,
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