We’re in a pretty rural area with lots of small family farms around us. I write about the Garlic Farm and Lost Acres Orchard frequently.  But there are so many more than just those. We have goat, alpaca, pork, beef, lamb and hay farms in the area. There’s a few maple sugar houses, an apiary for honey and some farms selling firewood. And I can’t leave out the local vineyard that makes wine. There are at least a dozen families with fresh eggs for sale in the front yard from their chickens in the backyard. Many of these farms are closer to our house than the grocery store. Not a problem! We love farm fresh food and supporting small businesses. We haven’t visited ALL the local farms yet, but we’re trying! Another favored agricultural enterprise is Sweet Pea Cheese. They sell 8 varieties of chevre or goat cheese, plus weekly specialty flavors along with other goat and cow dairy products. Their flavored products are great for snacking on with a nice glass of wine.

A  plain chevre is a main ingredient in my first attempt at a savory soufflé. Many people would consider this a side dish. And we’ll probably use it as a side dish sometimes, too. When we have our meatless meal for the week, we still want to get some protein in, so often go with a meal that has some cheese in it. We are fans of goat cheese. If you are not a big fan but don’t mind it, this is a great dish to try because the goat cheese doesn’t overpower the dish.

Broccoli & Goat Cheese Soufflé   (from EatingWell Magazine)

Active Time:  25 Minutes  Total Time:  45 Minutes  Yield:  4-6 servings

INGREDIENTS

• 1 1/2 cups (1/2 pound) finely chopped broccoli florets
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-fat milk
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/2 cup crumbled goat cheese
• 3 large eggs, separated
• 2 large egg whites
• 1/4 teaspoon cream of tartar

DIRECTIONS

Preheat the oven to 375°F. Coat a 2- to 2 1/2-quart soufflé dish (or 4 10-ounce ramekins) with cooking spray and place them on a baking sheet.

Place the broccoli in a medium, microwave-safe bowl. Cover the dish and microwave the broccoli until it is tender-crisp, about 1 to 2 minutes. Set it aside when it is done.

Melt the butter and oil in a large saucepan over medium-high heat. Whisk in the flour and cook, whisking, for 1 minute. Adjust the heat as needed to prevent the mixture from getting too dark. It should be the color of caramel.

Add the milk, mustard, rosemary and salt and cook, whisking constantly, until it is thickened, about 1 to 2 minutes. Remove the pan from the heat and immediately whisk in the goat cheese and the 3 egg yolks until well combined. Transfer the mixture to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.

Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain.

Transfer to the prepared ramekins or soufflé dish.

Bake until the soufflé  is puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish.

Serve immediately with a nice crisp white wine. The leftovers were just as good for lunch the next day!

Don’t be afraid to try out a savory soufflé!  ~Linda

Broccoli & Goat Cheese Soufflé   (from EatingWell Magazine)

Active Time:  25 Minutes  Total Time:  45 Minutes  Yield:  4-6 servings

INGREDIENTS

• 1 1/2 cups (1/2 pound) finely chopped broccoli florets
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-fat milk
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/2 cup crumbled goat cheese
• 3 large eggs, separated
• 2 large egg whites
• 1/4 teaspoon cream of tartar

DIRECTIONS

Preheat the oven to 375°F. Coat a 2- to 2 1/2-quart soufflé dish (or 4 10-ounce ramekins) with cooking spray and place them on a baking sheet.

Place the broccoli in a medium, microwave-safe bowl. Cover the dish and microwave the broccoli until it is tender-crisp, about 1 to 2 minutes. Set it aside when it is done.

Melt the butter and oil in a large saucepan over medium-high heat. Whisk in the flour and cook, whisking, for 1 minute. Adjust the heat as needed to prevent the mixture from getting too dark. It should be the color of caramel.

Add the milk, mustard, rosemary and salt and cook, whisking constantly, until it is thickened, about 1 to 2 minutes. Remove the pan from the heat and immediately whisk in the goat cheese and the 3 egg yolks until well combined. Transfer the mixture to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.

Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain.

Transfer to the prepared ramekins or soufflé dish.

Bake until the soufflé  is puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish.

Serve immediately with a nice crisp white wine. The leftovers were just as good for lunch the next day!