Yes, I know I have been gone for quite a while. I have reasons, I really do. First, I have an in-home tutoring business (I go to their homes), and summer is my busiest time. Second, when school started and the tutoring dropped off, I was scurrying to find some way to supplement my income. I spent hours running round trying to get paperwork together, fingerprints done, letters of reference from clients, so that I could (shudder) substitute teach. But with the unemployment situation the way it is, I have a suspicion that many other people had the same idea. As of this writing, I have yet to sub. Third, I have been working on a monkey quilt for my grandson. (It's coming along nicely, thank you.) So, I am now finding myself with a little time again, and since cooking and tutoring are my two passions, I turn back to the blog! My goal is to be more consistent in posting. Wish me luck.
This is another recipe from the Farm Journal cookbooks, and my hubby has been after me for months to try it. As I usually do I changed a couple of things. The original recipe called for American cheese. The only excuse I can come up with for that is until the last ten years or so, better cheeses were not readily available at the market. And I remember that when my mother would make a sauce for broccoli or cauliflower she would use Velveeta. At least Velveeta melts nicely...but American? I'm not sure what the thinking was on that one. So I substituted cheddar and Parmesan. Fontina and gueyre would also be delicious in this recipe. Frozen broccoli was also in the original recipe, but I used fresh and first cooked it in my steamer. Make sure it's undercooked.
Ingredients
3 TBS. butter
3 TBS. flour
1 cup milk
1/4 tsp. salt (I use sea salt)
1/4 tsp. garlic powder
1/8 tsp. pepper (fresh ground)
1 1/2 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
2 small heads broccoli slightly cooked and chopped
3 egg yolks, beaten
3 egg whites, stiffly beaten (not meringue stiffness)
Preheat oven to 350 degrees. Melt butter in saucepan; stir in flour. Cook this mixture for a few minutes to eliminate excess starchiness. Add milk, salt, garlic powder, and pepper: cook, stirring constantly, 5 minutes. Add cheese; stir until melted. Fold in broccoli, onion and egg yolks. Gently fold in egg white. Pour into a buttered (I used a cooking spray) 2-qt. souffle dish. Set in shallow baking pan. Add hot water to pan to 1/2 inch depth. Bake 1 hour or until puffy or do what I did...insert a metal skewer and if it comes out clean it's done.
Notes: My souffle did not rise high and puffy over the top of the dish. I have two thoughts on that. 1. My dish was too big. When I make this again I am going to increase the ingredients. If I am not mistaken, I think the mixture should reach the top of the the dish and mine didn't even come close. But it was still yummy. 2. This had a lot of broccoli in it and that, too, may have inhibited it's rising. I welcome any suggestions as to how to make this more puffy. Hubby thought it was great as is, but I am going to continue to tweak it. I'll keep you posted. In the meantime...Enjoy!
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