Review of last recipe - Realize that this recipe was out of order (I hate when that happens) ... and why is a recipe needed for sweet potato puree? Isn't it just a natural result when mashing sweet potatoes?
TODAY'S RECIPE - BROCCOLI ROULADE
Recipe circa March 11, 1980 from Family Circle magazine
6 tbsp margarine (I will be using butter)
3/4 cup flour
3/4 tsp salt
3 1/2 cups milk
1 1/2 cups (approx 6 oz) shredded swiss cheese
6 eggs, separated
1 lb broccoli
1/4 tsp dry mustard
Grease a 15" x 10" x 1" jelly roll pan, line with foil and grease the foil.
Melt margarine (butter) in saucepan and blend in flour and salt. Slowly add 3 cups of the milk, stirring constantly until the sauce thickens and bubbles. Remove sauce from heat and pour 1 cup into a small saucepan and reserve.
Add 1/2 cup of the cheese to the larger amount of sauce, stirring until the cheese melts.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Beat egg yolks in a large bowl with same beaters until light and thick; about 3 minutes.
Beat a small amount of the hot sauce into the yolks, then slowly stir in the remainder until the mixture is well blended.
Stir a spoonful of the egg whites into the sauce, then fold in the remaining egg whiles until no streaks of white remain. Spread souffle mixture evenly in prepared pan.
Bake in a 325 degree oven for 45 minutes or until top is golden and springs back when lightly touched.
Cut broccoli flowerettes into 3" lengths, then cut into 1/2" pieces, reserving a few for garnish. Save remainder of stems for another meal. Cook broccoli in boiling salted water until tender; drain.
Stir dry mustrard, 1/2 cup of the cheese and the remaining 1/2 cup milk into the reserved sauce in the small saucepan. Stir over low heat until cheese melts.
Remove souffle from oven, loosen around edges with spatula. Cover a cookie sheet with foil; invert over souffle. Invert souffle; remove jelly roll pan and layer of foil carefully.
Spread broccoli evenly over souffle and sprinkle with remaining 1/2 cup cheese. Drizzle with 1/2 cup of the sauce. Starting at the 10" side, roll souffle, jelly roll style, lifting foil to guide it. Lift roll onto heated platter with two wide spatulas.
Spoon some sauce over top. Garnish with reserved broccoli (and cherry tomatoes, if you wish). Cut roll into thick slices and serve with the remaining sauce.
Serves 6.
Sunday, October 24, 2010
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