By Rob Feenie, Mark McEwan
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Extra resources for Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends
Cook, stirring for 2 to 3 minutes longer, then gradually whisk in the milk. Continue cooking, stirring constantly, until the sauce coats the back of a spoon, 6 to 8 minutes. Remove from the heat. Beat egg yolks lightly in a medium bowl. Whisking briskly, gradually add half of the hot milk mixture to the beaten yolks. Return the egg mixture to the pot and blend well. Stir in lemon juice, nutmeg and broccoli. Set aside. Preheat the oven to 400˚F. Grease four 1-cup ovenproof ramekins and place them in a large baking pan.
Stir in lemon juice, nutmeg and broccoli. Set aside. Preheat the oven to 400˚F. Grease four 1-cup ovenproof ramekins and place them in a large baking pan. Bring a kettle full of water to a boil. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gently fold egg whites into the broccoli mixture. Fill the ramekins three-quarters full, then carefully fill the baking pan with enough boiling water to reach halfway up the sides of the ramekins. Bake for 45 to 50 minutes, until the soufflés are puffed and golden brown.
And love is shown in the hard work and commitment of the Canadian farmers and producers whose quality local foods and wines are helping make this country one of the best food spots in the world. I’ve always loved simple food prepared with care and quality, made with fresh ingredients and served in a fun, unstuffy, welcoming environment. And I’ve always believed that shopping for the best-quality local products means being able to eat well without spending too much money, and being able to have fun doing it.
Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends by Rob Feenie, Mark McEwan