Cooking Up Holiday Spirit

Over the next few weeks as we gear up for visits with family and friends our minds turn, naturally, to food. Twice a week we will feature recipes from cookbooks we have available at the West Virginia Library Commission Reference Library. Enjoy!

This week's cookbook: The Leftover Gourmet by Jessica L. Weiss and Patricia Rosier

Broccoli Souffle

3 Tablespoons butter
3 Tablespoons flour
1 cup milk, scalded
3 eggs, separated
1/2 cup parmesan cheese, freshly grated
6 oz. cooked broccoli, chopped
a few grinds of nutmeg
salt and pepper to taste

Preheat oven to 425 degrees. Grease a 4 cup souffle dish with butter or margarine. Coat the bottom and sides of the dish with part of the parmesan cheese and refrigerate. In a saucepan, melt the butter. Add the flour and stir until a smooth roux is formed. Cook the roux over a very low heat for 2 to 3 minutes. Do not allow it to brown. Add the scalded milk to the roux in a steady stream, whisking continuously until the mixture is smooth and thickened. Cook the sauce for a few minutes over a low heat, stirring with a wooden spoon.

Beat the yolks until light and lemon colored. Add the yolks to the sauce and stir until the mixture is well combined. Add cheese, broccoli, nutmeg, salt, and pepper to the sauce, stirring well. Beat the egg whites until stiff but not dry. Whisk about 1/4 of the egg whites into the broccoli mixture. Fold the rest of the egg whites in very gently, but thoroughly. Pour the mixture into the prepared souffle dish. Wipe the edges of the dish clean. Bake at 425 degrees for 15 to 20 minutes.