Broccoli and Goat Cheese Souffles

This was a little difficult to prepare and make.  Lots of food preparation, mixing, and blending. 

1 1/2 cups 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

Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer 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 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 souffle dish. Bake until 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 souffle dish. Serve immediately.

Poppy Seed Rolls

 I made half a recipe.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 teaspoon plus 1/4 cup sugar divided
1 cup warm milk (110° to 115°)
1/2 cup shortening
1-1/2 teaspoons salt
1 egg, beaten
3-3/4 to 4 cups all-purpose flour
Melted butter
Poppy seeds

Directions

1. In a large bowl, dissolve yeast in water. Add 1 teaspoon of sugar; let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch the dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape into balls. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes.

4. Brush tops with butter; sprinkle with poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Remove from pans to wire racks. Yield: 1-1/2 dozen.

http://www.tasteofhome.com/recipes/poppy-seed-rolls

Pasta Crema di Porri e Zafferano

Facebook friend Lena posted this recipe.

12 oz/350 g di pasta corta/penne
2 porri
6 oz/150 ml di panna da cucina/heavy cream
1/4 cup chicken broth/60 ml brodo di pollo
1/2 bustina di zafferano/sachet of saffron
sale/salt
Pepe nero/black pepper
Burro/butter
olio evo/olive oil evo
granella di pistacchio/chopped pistacchio

Clean the leeks passing them under the water and eliminating the most part green and the outer leaf. Cut everything washers.

Heat a large frying pan a tablespoon of butter and olive oil, add the leeks and brown them. Add a pinch of salt, 1/4 cup chicken broth, and saffron. Cover with a lid, reduce the heat and simmer for about twenty minutes, until the leeks are cooked well. If necessary add a little more water during cooking.  Add the cream.  Simmer 5 min. more.

With a hand blender purred the leeks mixture until smooth and creamy.

Cook the pasta in salted water, drain it al dente and toss with the sauce. Serve bit of chopped pistachios.