The latest addition of the
Everyday Food Magazine published by Martha Stewart featured broccoli. I enjoy eating broccoli but sometimes a little cheese helps it down the hatch! When I saw this recipe I knew I had to make it. It was simple to prepare. It called for only 1 cup of shredded cheddar cheese, but coming from someone who professes to LOVE cheese I needed to add a little extra! This was a perfect side dish and a great way to use broccoli that is headed towards its last viable days in your fridge. Enjoy!
Ingredients
Serves 6
3 slices white sandwich bread (I used about 1.5 cups of Panko breadcrumbs instead)
3 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup all-purpose flour
3 cups whole milk (I used 2 cups whole milk and 1 cup skim)
2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped
1 cup shredded white cheddar (4 ounces) (I added about 3/4 cup Parmesan cheese)
Directions
Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper (I melted a tablespoon of butter and mixed in the Panko, this saved me from having to get out the food processor). Set aside.
In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese (plus the Parmesan).
Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.
And here's a picture of my tired sous chef...long day in the kitchen buddy??
This week's challenge for the Barefoot Bloggers was chosen by Kelly of Baking with the Boys. She chose Ina's simple and delicious Herb Roasted Onions. I had every intention of making these yesterday and actually posting them on the "due" date, however, when I got home from the grocery store I realized, much to my dismay, that I had forgotten a bag of food at the store. I frantically called the store...as this bag also contained a few new spice containers which cost a pretty penny....they had my bag...phew! So, I went back today and retrieved my bag, which also contained the onions and lemon. So, there you have it, one day late! Moving on...I want to thank Kelly for picking such a great, easy recipe. These smelled great and now so does my house.
The onions are tossed in a marinade consisting of lemon, mustard (I used a stone ground variation), fresh thyme, garlic, salt, pepper and oil. Then the onions are roasted in a 400 degree oven for 30-45 minutes. After removing them from the oven, drizzle with left over marinade. We had already eaten dinner by the time I made these, but we did still snack on a few bites. Thanks, Kelly!
