A blog by ordinary people about living an extraordinary life
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.
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.
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.