So this isn’t just broccoli with Cheetos crushed over the top, that would be silly. This is broccoli with a garnish of Cheetos served on top of a rich, garlic-shallot infused sauce made from Gouda and Parmesan cheeses. Perfection.
Now, when I placed this on the dinner table, my kids looked at me like I was half-cracked or had lost my mind. But at the same time they were cheering because Cheetos were going to be a part of dinner. Score.
Apparently this dish is all the rage at Park Avenue Winter, a New York City restaurant that serves this dish up as a side dish on their regular menu. The Cheetos-loving chef, Craig Koketsu, claims this dish sells better than the French fries on the menu. I believe him.
The sauce has depth and complexity and the Cheetos change up the texture in a nice way. It just rocks.
Everyone ate their broccoli last night. First time ever.
Combine heavy cream, 2 Tablespoons garlic, shallots, peppercorns and bay leaf in a 2 quart saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5-7 minutes. Remove pan from heat, stir in cheeses until melted and season to taste with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm.
Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring until crisp but somewhat tender, 3 minutes. Drain broccoli, transfer to a 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, about 30 seconds. Add broccoli and cook, stirring often, until barely browned, about 4 minutes.
To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and Cheetos. Serve immediately and without guilt.
Broccoli with Cheetos
2 cups heavy cream
3 Tablespoons minced garlic, divided
2 Tablespoons minced shallots
6 black peppercorns
1 bay leaf
1-1/2 cups grated aged Gouda
1/2 cup grated Parmesan
Kosher salt to taste
1-1/4 pounds broccoli, cut into small florets
3 Tablespoons extra-virgin olive oil
1 teaspoon crushed red chili flakes
2 cups original Cheetos, crushed by hand
Combine heavy cream, 2 Tablespoons garlic, shallots, peppercorns and bay leaf in a 2 quart saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5-7 minutes. Remove pan from heat, stir in cheeses until melted and season to taste with salt. Set a fine strainer over a small saucepan and strain sauce, discarding solids. Set aside and keep warm.
Bring a large pot of salted water to a boil over high heat. Add broccoli and cook, stirring until crisp but somewhat tender, 3 minutes. Drain broccoli, transfer to a 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, about 30 seconds. Add broccoli and cook, stirring often, until barely browned, about 4 minutes.
To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates. Top sauce with broccoli and Cheetos. Serve immediately and without guilt.
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