FD: Dixie Burmeister Column November 19, 2008

Broccoli souffle a draw during Thanksgiving

Say it isn’t so! Can Thanksgiving really be next week?

The answer, of course, is a resounding “yes!”

The Fasken family from Palisade is going over the mountains and through the hills to grandmother’s house for a traditional broccoli souffle that the grandchildren say is a must for the perfect Thanksgiving dinner.

In fact, every year at this time, all the grandkids double check with grandma to make sure she’s having her broccoli souffle.

Jill Fasken says it’s a sturdy soufflé and won’t fall, so don’t be afraid of it. Just make plenty of it as the kids “gobble” it up.

Happy Thanksgiving, from the Burmeisters.


Grandma’s Broccoli Souffle

By Alyce Kaehler

Note: Even broccoli haters love broccoli souffle, proven by my grandchildren.

Preheat oven to 400 degrees.

•  Generously butter 6-cup soufflé mold or casserole dish.  Sprinkle with cheese and/or bread crumbs to generously cover bottom of dish.

• Cook 1 pound fresh or frozen broccoli (artichokes, asparagus or spinach work).
Drain very well, finely chop or puree.

•  White sauce: Melt 3 tablespoons butter in a sauce pan. Add 3 tablespoons flour. Stir over medium heat until mixture bubbles. Slowly add 1 cup milk, stirring constantly with whisk until thick. Add 1/2 teaspoon salt, 1/8 teaspoon black pepper, a pinch of cayenne pepper and grated nutmeg.

•  Separate whites and yolks of five eggs. Put yolks into a small bowl, whites into a beater bowl. Beat yolks with fork. Add a little of the hot white sauce to the egg yolks. Mix well. Stir into hot white sauce.

•  Add 1 cup grated Swiss or cheddar cheese to the sauce mixture. Stir well. Add prepared vegetable. Correct seasonings.

•  Add pinch of salt to egg whites. Whip until stiff. Fold a large dollop of egg whites into the sauce mixture.

•  Gently fold remaining beaten egg whites into sauce mixture. Pour into prepared mold. Tap bowl on the bottom to release large bubbles. Smooth top. Place in center of the 400 degree oven. Turn heat down to 375 degrees. Bake 20 minutes without peeking. Check the soufflé after the 20 minutes. Souffle should be lightly brown and about 2 inches above mold. Bake 4–5 minutes more.

Serve immediately. Serves four to six. 

Sweet Potato Buttermilk Cornbread

From: North Carolina Sweetpotato Association (I say yum!)

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/4 cup butter

1 egg

1 cup buttermilk

1 1/2 cups peeled/grated sweet potatoes (yams to me)

Preheat oven to 425 degrees. In large bowl, combine flour, cornmeal, sugar, baking powder and salt.

Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potato. Pour sweet potato mixture into flour mixture, stirring just until blended. Pour batter into greased 9-by-9-by-2-inch square baking dish. Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack.


Jean Talley’s Famous “Louisiana Cornbread Dressing”

Jean and Richard Talley will be serving this at their traditional Thanksgiving Dinner served at their new Palisade Wine Country Inn

1 batch Jean’s Skillet Cornbread (see this recipe with my column on gjsentinel.com)

Stuffing:

5 cups crumbled cornbread

2 cups white bread cubes

4 teaspoons salt (or to taste)

1/2 teaspoon black pepper

1 teaspoon rubbed sage or 1 tablespoon fresh

2 cups chopped celery

1 and 1/2 cups chopped green onions

1/2 cup finely chopped yellow or white onions

1 large can unsalted chicken broth

2 large eggs, beaten

Preheated oven to 350.

Combine cornbread, bread cubes, herbs and spices. Cover with enough chicken broth to moisten well.

Mix thoroughly. Add parsley, all onions, celery and mix some more. Add broth if needed. Taste for seasonings.

Add eggs (don’t taste) and mix. Pour dressing into large casserole dish or baking pan. Bake in 350–degree oven for about one hour or until done. Enjoy!


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