Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘cheddar’

Super Spinach Soufflé

Posted by Caveman Cooking on December 22, 2011

Super Spinach Soufflé
While you wait for the next episode of C3TV (which is coming next week) we thought we would tempt your taste buds with this delicious dish that works great with any meal, but is especially suited for your Holiday fare. This is also a recipe that we have gotten many requests for since this site came to be. So, before we need to make any more excuses why it hasn’t appeared here yet, please read on … 😉


2 10 Ounce Packages Frozen Chopped Spinach – Defrosted and Drained
2 Cups Cougar Gold Cheese (or another aged white cheddar cheese) – Shredded
2 Cups Medium Cheddar Cheese – Shredded
2 Cups Milk
1 Cup Sour Cream
4 Large Eggs – Beaten Well
6 Tablespoons Butter
1 Tablespoon Garlic – Chopped
1/2 Teaspoon Garlic Salt
1/4 Cup Flour
Salt & Pepper to taste


Defrost and drain spinach.
NOTE #1: You might be tempted to use fresh spinach in this recipe, but we have found that the frozen variety works MUCH better.
Frozen Chopped Spinach

Shred both the Cougar Gold (which you might just have to crumble instead) and the cheddar cheese.
NOTE #2: While you can use another type of aged white cheddar cheese, we highly recommend using Cougar Gold for this dish. It’s unique flavor adds the right amount of zing to the taste of this soufflé. Plus, you can use whatever you have leftover for Stuffed Pork Loin, fondue, cheese puffs, or just served with crackers and grapes … Mmmmm MMMMMMM!
Also, you might want to shred some extra cheese if your brood is anything like the ingredient-stealing, cheese-munching Caveclan.
Shredded Cheese

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.
Spinach, Shredded Cheeses, Sour Cream

In a medium sized sauce pan over a medium-low flame, melt the butter then whisk in the flour. Yes, this is a “roux”.
Making Roux

Now, slowly whisk in the milk. When the sauce becomes evenly smooth and creamy, whisk in the garlic.
The Sauce

Add the sauce to the large mixing bowl with the other ingredients and mix everything together well.
Mixing Ingredients Together

Stir the eggs into the mixture (It is at this point that we would suggest you stop your “taste-testing” of the raw but delicious mixture). Salt and pepper to taste.
HINT: It’s best to have your own beautiful and talented Cavewoman to put this dish together. Besides, it’s her recipe, so I had to give her some props! 😉
The Cavewoman

Place the entire mixture into a large, well buttered, baking dish. Place it, uncovered, into an oven preheated to 400° for about 45 minutes … until the top is slightly caramelized and the soufflé hardly moves when the baking dish is jiggled. As actual oven temperatures my vary, so will cooking times … just make sure it is cooked all the way through!
Mixture In Baking Dish

When done, let the soufflé set up for 10 minutes before serving. Eat your heart out, Popeye!
Super Spinach Soufflé

NOTE #2: It is plainly obvious that this is not a healthy dish. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Prep Time = 30 minutes
Cook Time = 45 minutes
Serves 8-12

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Christmas, Hanukkah, Holidays, Side Dishes, Thanksgiving, Vegetables, Vegetarian | Tagged: , , , , , , , , , | 6 Comments »

The Gift Of (Cougar) Gold

Posted by Caveman Cooking on November 30, 2009

Would you believe me if I told you that Washington State University, affectionately known to locals as “WAZU”, was the maker of one of the best Cheddar-type cheeses you will ever taste? Well, it’s true! Besides, Cavepeople don’t lie. 😉 Since the 1940’s the WSU Creamery has been canning and selling cheese under the Cougar Gold brand that many consider a true dairy gem.
As stated on their website, Cougar Gold is “A rich, white cheddar with a smooth, firm texture. Cougar Gold becomes sharper and more crumbly with age and develops crystals throughout the cheese. This unique cheddar has a depth and intensity most people have never before experienced.” They aren’t lying, either! The cheese ages unbelievably well in those cans and creates a flavor that excels in recipes as well as it does served on a cracker or straight with some fresh cheese-friendly fruit. I’ve utilized it in everything from Fondue to homemade Pizza. It also works great in Spinach Souffle, salads, mac & cheese, bread, and cheese puff recipes, as well as many other possibilities. If you have any questions about how good this stuff really is, I have a friend who dislikes cheese and won’t eat it … except for the Cougar Gold, which he just can’t get enough of.
While the cheese comes aged for 1 year, don’t be afraid to let some age for a bit longer in your fridge. We just cracked open a 7 year old can for our Thanksgiving souffle and it was stupendous. I’ve been fortunate enough to try a 10 year old vintage that was unreal! But, if you just can’t wait, the nubile version is simply phenomenal, too.
Give this unique, flavorful cheese a try and you will never look at Cheddar the same way again. The WSU Creamery also offers several other types of cheese as well. Each offers a distinct and wonderful take on it’s genre. Best of all, you don’t have to travel to Pullman, WA to get your hands on a can. You can order your very own 30 ounce cans through the WSU Creamery website for about $18 a piece. Just be sure to order more than one … trust me, you’ll want it!
NOTE: From time to time, they have a limited supply of  3 year-old Cougar Gold available!

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Ingredients | Tagged: , , , , , | 2 Comments »