Thursday, November 12, 2009
A combination of vegetables and cheese. Also a classic meal from yesteryear. You can't go wrong with that. Broccoli and cheese. Broccoli with cheese. Broccoli topped with cheese. A cheese sauce.
They seem at odds with each other, yet they taste so good. A simple steaming of the broccoli cook it until it's tender. I was tempted to add some pasta into the dish, but...actually I don't have an excuse why I didn't add the pasta. Come to think of it, why didn't I? Laziness maybe? Whatever the reason while the broccoli steamed away, I made a simple cheese sauce. Making a simple roux and adding a Mexican blend of shredded cheese with ricotta. It added an extra creaminess to the sauce.
Broccoli with Cheese Sauce
2 heads broccoli (chopped in sizable pieces) or 1 package frozen broccoli
1 Tbsp Butter
1 Tbsp flour
1 c milk
1/2 c shredded cheese
1/2 c ricotta cheese
salt and pepper to taste
Place the broccoli pieces in the steamer and steam until tender.
Note: To steam in the oven. Place the broccolie in a cake pan or pie tin. add a small layer of water at the bottom and cover with foil. Place in a preheat 350˚F oven and bake until tender.
For the cheese sauce:
In a sauce pan, melt the butter and add the flour. Combine until like a dough-like substance. Then add the milk and stir until milk becomes slightly thicker. Add the cheese and stir again to combine.
Once the broccoli has been cooked through, serve on a plate and top with the cheese sauce.