Saturday, January 1, 2011

Broccoli with Cheetos

Baby and I spent a wonderful New Year's weekend at a friend's beach house in Ocean City, on the Jersey Shore--without a whiff of that reality show darling Snuggie or whatever she's called. However, taking a cue from her spray tan, we did make a dish which featured the similarly preternaturally colored orange Cheetos. Mere coincidence?

Here's the situation, gentle readers: this is a dish that delighted all and unlike reality television actually had some substance to it. I like to take a cookbook or food-related magazine with me whenever I go to a friend's house for a holiday or simple overnight when we plan to cook. I then choose something to make and there we suddenly have a page or two of food-spattered memories. Here's what came up so far this year and on an even more personal note, I now want to put Cheetos on everything. My comments below in italics.

Broccoli with Cheetos
Adapted from Saveur, Number #135
Serves 6
"Chef Craig Koketsu of New York City's Park Avenue Winter, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses."

Ingredients
2 cups heavy cream less is fine
3 tbsp. minced garlic
2 tbsp. minced shallots
6 black peppercorns I used more
1 bay leaf
1 1/2 cups grated aged Gouda
1/2 cup grated Parmesan
Kosher salt, to taste
1 1/4 lbs. (about 2 large heads) broccoli, cut into small florets, stems cut crosswise into 1/4" slices this chopping needn't be too overwrought
3 tbsp. extra-virgin olive oil
1 tsp. crushed red chile flakes
2 cups original Cheetos, crushed by hand not too finely crushed

Method
I did step 2 first, see below!
1. Make the cheese sauce: Heat cream, 2 tbsp. garlic, shallots, peppercorns, and bay leaf in 2-qt. saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 6 minutes. Remove pan from heat, stir in cheeses until melted, and season with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm. We didn't have a fine strainer at the beach house so I just plucked out the bay leaf and it was fine. The peppercorns bend to the heat and didn't threaten to crack anyone's fillings.
2. Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring, until crisp-tender, about 3 minutes. Drain broccoli, transfer to bowl of ice water, and let chill. Drain and transfer to paper towels to dry; set aside. Heat oil in a 12" skillet over medium-high heat. Add remaining garlic and chili flakes and cook until fragrant, 1 minute. Add broccoli and cook, stirring often, until just subtly browned, about 6 minutes. I did this step first and instead of all the bother of the ice bath, I just rinsed the broccoli in cold water to retain the color and put it in a covered bowl in the refrigerator several hours before I needed it, so it would be ready and would save time in the eventual preparation.
3. To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and a generous sprinkling of Cheetos. Serve immediately.

2 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  2. Wow! Now this I have to try! Thanks for the tip :)

    ReplyDelete