Google Analytic Tracking Code

Wednesday, June 4, 2014

Herb Spring Water and a Broccoli Souffle


The garden is coming together, little bits at a time. There has been a few setbacks and a lesson learned. Today I went to a plant stand in the town of Waldport to pick up some kale and chard. While there I met an interesting woman named C heart. She was tall and thin and wore a wonderful pink floppy hat. She helps run the community garden in town and was at the stand to help teach and advise. She had two large jars of spring water and in each jar she had different herbs and flowers. She would pour the water through a strainer and then hand you a little glass cup. The one I liked the best had basil, parsley, rosemary, nasturtiums, borage and a few other things. The borage flower (picture below) is edible, when eaten it taste like a cucumber and adds a crisp like taste to the water. Anyway, the jars were left a few hours to steep in the sun and then it was done, ready to enjoy. The smell was wonderful and the taste so fresh with delightful earthy tones. In the summer I will use citrus or berries in our water when we have guest over so this was different for me and a truly great find.


Last night I had dinner at a friends house and she made the most wonderful spinach souffle. The souffle was served with salmon that had been marinated in soy sauce and oven roasted. She finished the meal with homemade short cakes loaded with several types of berries and a dollop of whip cream. She is a exceptional cook and a fantastic baker. Today's recipe is my attempt to mimic her version adapting a Deborah Madison recipe from her cookbook "Vegetarian Cooking For Everyone". Here I substituted broccoli and cheddar cheese for her spinach and Parmesan cheese that she had in the souffle. The instructions were easy to follow and the recipe is such that you can completely change the flavor by switching out the veggies and complimentary herbs and spices. This was my first souffle and I was very pleased with the outcome. Though I do need to buy the proper pan.


Ingredients:

1/2 cup cheddar cheese
1 cup finely diced broccoli (wash first)
1/4 cup butter
2 teaspoon Dijon mustard
1/2 teaspoon salt, extra salt to taste and pepper
1/4 cup all-purpose flour
1 cup milk, heated
4 eggs separated

To prepare:

Preheat oven to 375F. Butter a shallow gratin dish.

In a medium sized sauce pan, bring 4 cups water to a boil, then add broccoli, cook for 1 minute. Remove from heat, drain and then add cold water to stop cooking. Salt and pepper to taste.

Next is the batter, melt the butter in a medium saucepan over medium heat, stir in the flour and cook about 2 minutes. Whisk in the hot milk and cook, stirring frequently until sauce has thickened about 3 to 5 minutes. Season with salt. Add Dijon mustard and broccoli.

Place yolks in a bowl and whisk, add 1/2 cup of the sauce slightly to warm them. Then add the rest of the sauce and the cheese.

By hand or with mixer beat the egg whites until stiff. Stir in a quarter of them into the souffle base, then fold in the remainder, just until no white streaks show.

Bake on rack set in middle of oven until golden, until mostly firm, 25 to 30 minutes.






45 comments:

  1. Don't you just love experiencing something so wonderful as the herbal/floral spring water? What a great idea. And soufflé? Wow. I have never tried to make one and now I'm very inspired to give it a try. I used to have borage growing in my garden...I think I'll have to put some seeds out again! I need to catch up with your posts...

    ReplyDelete
    Replies
    1. You are so right, the water was something like this, it's a great way to use herbs and reap the benefit. As for the souffle, I was always intimidated, not so with this recipe.

      Delete
  2. I love borage flower...they taste so sweet and delicious..fantastic over some summer salads.
    Can't wait to give broccoli souffle a go too. It looks so good.
    Have a lovely day!
    Angie

    ReplyDelete
    Replies
    1. Hi Angie, borage flowers taste like cucumber to me, I grew them last year but never tasted them before. Thanks for stopping by.

      Delete
  3. I love making soufflé! Herb water is a great way to get in some essential nutrients as well :)

    ReplyDelete
    Replies
    1. HI Tandy, your right this is a great way to get nutrients, though I have not thought about that yet.

      Delete
  4. I definitely hope herb-infused water plays a large part of my summer! And souffles as well. Love your filling!

    ReplyDelete
  5. This soufflé sounds fantastic. I have never tried to make one and now I feel as though I'm really missing out! I will have to give it a try! Yum!

    ReplyDelete
    Replies
    1. Hi Grace, it's really easy, this was my first time as well.

      Delete
  6. the lady pouring natural teas sounds neat! :)

    ReplyDelete
    Replies
    1. She really was, and she had so much to share.

      Delete
  7. I want to try borage. The Souffle sounds delicious and I adore the plate with flower pattern.

    ReplyDelete
    Replies
    1. Borage taste like cucumber, very surprising. Thanks!

      Delete
  8. Hi there! I have never tried broccoli souffle! Your looks so tender and tasty!

    ReplyDelete
    Replies
    1. Thanks you, it was delicious, thanks for stopping by.

      Delete
  9. I have been craving a cheese souffle for so long now...and this broccoli and cheddar one sounds so good! What a nice meal.

    ReplyDelete
  10. Totally loving this recipe.. cheese and broccoli are the keys to my heart! Can't wait to give it a taste! ;)

    ReplyDelete
    Replies
    1. Hi Pam, mine too broccoli is one of my favorites.

      Delete
  11. I agree, cheese and broccoli...major yum! Great recipe to put them together to make many happy!

    ela h.
    Gray Apron

    ReplyDelete
  12. Dear Cheri, compliments on your lovely soufflé - it looks so nice and fluffy and the recipe sounds utterly delightful - what a perfect treat for early summer! Cheddar cheese and broccoli are such a winning combination!

    ReplyDelete
    Replies
    1. Thanks Andrea! it is a fairly simple recipe. Happy week-end to you!

      Delete
  13. Your souffle looks wonderful...and I love the idea of the herb water. Must try! D

    ReplyDelete
    Replies
    1. Thanks Dena, the herb water was really fantastic, wish I would of noted somewhere exactly the combination she used. Thanks for stopping by.

      Delete
  14. The souffle looks so good! I bet the cheddar and broccoli were great together, and the touch of dijon mustard sounds like a great addition.

    ReplyDelete
    Replies
    1. Hi Agos, your right, the cheddar and broccoli is a good combination with egg dishes. Have not had that combo in a while. Happy week-end!

      Delete
  15. Such a great sounding souffle, and I love the garden updates Cheri! I know first hand how hard-yet-rewarding gardening can be, so it's always nice to see what others are doing :)

    ReplyDelete
    Replies
    1. Thanks Phi, I've only been gardening a few years and have so much more to learn. Most of the time it is very rewarding. Thanks!

      Delete
  16. I did not find borage this year ..last yr it was the star:-) for me as far as gorgeous went herb wise..
    It makes a dish shine like a work of art.
    Love the idea of a lovely clear bottle with herbs and water.Thanks for the idea.

    ReplyDelete
    Replies
    1. I agree borage is such an underrated herb, love the flavor. Enjoy the rest of your week-end!

      Delete
  17. ahh ... souffles are the best - perfect for my daydreaming in lavender feels and doing all things French. Looks delicious!

    ReplyDelete
  18. ahh ... souffles are the best - perfect for my daydreaming in lavender feels and doing all things French. Looks delicious!

    ReplyDelete
    Replies
    1. Hi Francesca, souffles are the best, thanks!

      Delete
  19. The water sounds so refreshing and delicious! As does the souffle! I don't think I ever made a proper one so I'm adding it to my list. I love that you can switch out the vegetables and change up the cheese.

    ReplyDelete
    Replies
    1. Hi Reeni, I have not made the water myself but I will soon as soon as my herbs start really growing. Thanks!

      Delete
  20. Cheri - the need for a proper pan is simply a shopportunity! The soufflé looks wonderful - I am definitely going to give it a whirl. And the herb water sounds so refreshing!

    ReplyDelete
    Replies
    1. Hi David, love the word shopportunity, that's my kind of language.

      Delete
  21. Hmmmm. don't think my comment posted. I think this looks wonderful, Cheri - and can't wait to try the soufflé. The herb water sounds so refreshing, too!

    ReplyDelete
    Replies
    1. Hi David, received your comment, the souffle was surprisingly easy, and the water I have not made myself but will soon.

      Delete