Broccolini Cheddar Melts Food

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

BROCCOLINI-CHEDDAR MELTS

Steps:

• Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.

ROASTED BROCCOLINI AND CHEDDAR

Steps:

• Preheat the oven to 400 degrees F.
• Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
• Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

BROCCOLINI CHEDDAR MELT

Steps:

• Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
• While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
• Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
• Ingredient Note
• Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don't need to be peeled.
• Serving & menu idea
• For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).

FRESH BROCCOLI AND CHEDDAR SOUP

Steps:

• Chop broccoli into coarse chunks. You can use stems; just be sure to peel the tough outer layer.
• Melt butter in a large sauce pan or dutch oven. Add the onion and saute about 5 minutes, until soft.
• Add the flour and saute one minute longer mixing thoroughly with the butter and onions.
• Add the chicken broth, broccoli, thyme and lemon juice and bring to a boil. Bring the heat down and simmer for about 20 minutes, until the broccoli is tender.
• Puree the soup with an immersion blender (or in small batches in a food processor).
• After pureeing, add the milk and bring the soup to a simmer.
• Sprinkle half of the cheddar cheese into the soup and stir until smooth. Keep the heat on low to prevent curdling.
• Season to taste with salt and pepper and top with remaining shredded cheese.

BROCCOLI & CHEDDAR SOUP

Steps:

• Melt the butter in a medium saucepan over medium-high heat.
• Add the onion, and cook, stirring, for 3 minutes.
• Add the flour and cook until golden, 1 to 2 minutes more.
• Stir in the cheese and stock, and simmer until thickened, 5 to 10 minutes.
• Stir in the broccoli and cook until heated through.
• Season with salt, pepper, and paprika, if desired.