Monday, June 8, 2015

797. Broccoli with Cheese Sauce

Considered a take on cauliflower cheese, except that it is broccoli, and that it's deconstructed.
I think most kids grew up hating broccoli because it was over cooked. The true beauty of a broccoli lies when it is ever-so delicately stir-fried or steamed.
It must retain its crunch. Mooshy, dull, overcooked broccoli are a definite no-no.
Now take your perfectly steamed broccoli and dunk it in a bowl of molten cheese. That's my kind of food.


1 head broccoli, cut into florets
1 cup whole milk
1 Tbsp butter
1 small clove garlic, optional
1/2 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
250g mixed melty cheese, grated
1 tsp cornstarch


To make the sauce, heat the butter and milk over medium-low heat until hot.
Stir in the garlic (if using), salt, black pepper, and chili powder.
Add the cheese and stir it until it's melted and creamy.
Taste and adjust seasonings.
If not thick enough, dissolve a teaspoon of cornstarch in a tablespoon of water and stir in while heating until desired consistence is achieved.
Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft.
Serve ramekins of cheese sauce with warm broccoli florets.

صحة و عافية

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