garbanzopalooza

A blog by ordinary people about living an extraordinary life

A touch of elegance: Broccoli and goat cheese souffle

During the late fall share from Farmer Dave’s, Meghan and I got more than our fair share of broccoli.  In an attempt to find some new ways to prepare broccoli, I came across a recipe for broccoli and goat cheese souffles.  How could I go wrong?  I love goat cheese.  Add in some eggs.  Bake it to a puffy, light finish.  Serve it with some garlic bread.  Yeah, a pretty perfect and elegant dinner.

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The original recipe can be found at: http://www.eatingwell.com/recipes/broccoli_cheese_souffle.html

I made my usual changes of using less butter and oil, replacing cow’s milk with coconut milk and reducing the amount of cheese, slightly.

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Ingredients

  • 1 1/2 cups of broccoli, chopped florets
  • 1 tablespoon of butter
  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoons of all purpose flour
  • 1 1/4 cups of coconut milk
  • 1 teaspoon of Dijon mustard
  • 1/8 teaspoon of fresh rosemary, chopped very finely
  • 1/4 teaspoon of salt
  • 1/4 cup of crumbled goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • 1/4 teaspoon of cream of tartar

Preheat the oven to 375F and prepare 4 ramekens by spraying them with cooking spray and placing them on a cookie sheet.

Microwave the broccoli for 90 seconds, until tender but still with some bite.

In a large saucepan over medium-low heat, melt the butter and add the oil.  Whisk in the flour to cook, whisking for about 2 minutes.  Add the milk, mustard, rosemary and salt, whisking until thickened, about 1-2 minutes.  Remove from the heat and whisk in the goat cheese and 3 egg yolks.

Using an electric mixer (I used my Kitchen-Aid stand mixer), whip the egg whites until soft peaks form.  Add the cream of tarter and continue whipping to stiff peaks.  Fold in half the whites mixture to the yolk mixture.  Fold in the remaining whites and broccoli.  Transfer to the ramekens.

Bake for 20-30 minutes, until puffed.  Serve the souffles immediately, they will deflate as they sit outside of the oven.

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2 comments on “A touch of elegance: Broccoli and goat cheese souffle

  1. Danny @ 1227 Foster
    December 17, 2012

    I love this — have never seen anything like it before but it sounds sooooo good! I could see adding a variety of different veggies into the base mixture depending on what you have in the fridge. Thanks for sharing this!

  2. Cosmo
    January 29, 2013

    I want one 😦

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This entry was posted on December 17, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , , , , .
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