28
29
BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES
Makes 4 servings
4
russet potatoes, about 10 ounces each
1
tablespoon unsalted butter
1
teaspoon extra virgin olive oil
2
green onions, trimmed and chopped
1
broccoli crown, about 6 ounces, trimmed and chopped into
1
⁄
2
-inch pieces
3
⁄
4
cup milk (may use whole milk, reduced fat, or fat-free)
4
ounces sharp Cheddar, shredded
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly ground black pepper
Preheat oven to 400°F on convection bake with rack in position 2.
Pierce each potato with a fork in several places. Place directly on the
rack and bake until potatoes are soft, about 50 minutes.
While the potatoes are baking, melt butter in olive oil in a 10-inch skillet.
Add green onions and broccoli. Stir to coat the vegetables and then
cover the skillet to steam them for 4 to 5 minutes so that they are tender
but still crisp. Uncover, remove from heat and reserve.
When potatoes are cool enough to handle, cut off top third of the
potatoes and scoop out flesh, leaving
1
⁄
4
-inch thick shell. Reserve flesh
and skins; discard tops or reserve for another use.
Using an electric mixer or hand-held potato masher, mash the potatoes.
Add milk, shredded cheese, salt, and pepper. Mash until thoroughly
combined. Add the cooled vegetables and stir by hand to combine.
Generously fill the reserved potato shells with the potato/broccoli
mixture. At this point you can bake them immediately or refrigerate them
until ready to bake (overnight).
Turn oven to 375°F on convection bake with rack moved to position 1
(bottom position).
Arrange potatoes on foil-lined (sprayed with cooking spray) baking tray
only. NOTE: No other parts of the oven may be covered with metal foil.
Bake uncovered until tops are golden brown and the potatoes are
warmed through, 25 to 30 minutes. If potatoes are cold from the
refrigerator, add 5 minutes to baking time.
Remove from oven and serve hot.
Nutritional information per serving:
Calories 369 (25% from fat) • carb. 54g • pro. 17g • fat 10g
sat. fat 4g • chol. 31mg • sod. 498mg
CHEDDAR CORN SOUFFLÉ
Makes one 8-cup soufflé
5
tablespoons unsalted butter, plus extra for soufflé dish
1
⁄
2
cup unbleached, all-purpose flour plus
extra for dusting soufflé dish
5
eggs, separated into two mixing bowls
1
1
⁄
2
cups corn (3 ears with husks; see Note next page)
1
1
⁄
2
cups whole milk
2
cups sharp Cheddar, grated
1
teaspoon kosher salt
1
⁄
2
teaspoon fresh ground pepper
dash of hot sauce
Preheat oven to 350°F on convection bake with baking tray in position 1
(bottom position).
Butter and flour an 8-cup soufflé dish well.
Beat yolks and reserve.
In a blender or food processor, purée 1
1
⁄
2
cups of corn with the milk;
reserve.
Melt butter in a saucepan. Add flour and stir with a wooden spoon until
smooth. Cook over medium heat for 2 minutes, stirring occasionally. Pour
the milk/corn purée into the flour/butter mixture as you whisk
simultaneously. Whisk until the mixture is a smooth consistency. Continue
to heat slowly, whisking occasionally, until the mixture becomes smooth
and thick, about 3 to 5 minutes. Stir in Cheddar until melted and
incorporated. Stir in remaining corn, salt, pepper, and hot sauce. Remove
from heat and reserve.
Spoon a small amount of the cheese mixture into the yolks, whisking at
the same time. Continue adding all of the cheese slowly to the yolks,
whisking the whole time. Reserve.
With an electric mixer, beat the egg whites until peaks form that are stiff
but not dry, about 3 minutes.
Gently fold the whites into the yolk-cheese mixture in three increments,
using a large rubber spatula, so that the two are well incorporated.
Pour mixture into prepared soufflé dish and bake until the soufflé is
golden and puffed over the rim of the dish, approximately 35 to 40
minutes.
Serve immediately.
