Bonus Recipe, September 23rd: Broccoli Gratin with Cheddar Cheese

Seasonal Recipe
Broccoli Gratin with Cheddar Cheese
Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6

Broccoli and cheddar cheese: they're really quite good together. How many kids grew up devouring broccoli under a melted orange - sometimes just cheese-like, perhaps - topping, but unwilling to touch it in its treelike, plain green state? Try upping the ante a bit, adding a roux-thickened Bechamel sauce, enriched with cheddar cheese, and topping with fresh breadcrumbs that brown and crisp int the oven. It's soft and rich with melted cheese, topped with a great crunch for contrast. Served with something homey and reassuring, like a roast chicken, it's the perfect rustic elegance.

Ingredients:

• 2 tablespoons of toasted fresh breadcrumbs
  
• ¼ cup fresh breadcrumbs (untoasted)
  
• 2 lbs. broccoli, stems and florets cut into pieces
  
• 1-¼ cup milk
  
• 4 tablespoons unsalted butter, plus more as needed
  
• 2 tablespoons all-purpose flour
  
• ¼ cup grated cheddar cheese
  
• A few drops white wine or lemon juice, as needed
  
• Salt and white pepper, to taste

Directions:

1. Preheat the oven to 425°F. Blanch the broccoli in salted, boiling water until just tender, about 4 minutes. Drain and rinse under cold water.
   
   
2. In a saucepan over medium heat, melt 2 tablespoons of the butter. When it stops foaming, add the flour, stirring occasionally until the roux becomes fragrant, but not darkened, about 3 minutes. Remove from the heat and whisk in the milk, and place the sauce over medium heat to bring to a simmer. Reduce the heat and cook, without boiling, until it thickens up like a thick cream soup. Add in the cheese and stir. If it becomes stringy, add a little white wine or lemon juice, and remove from the heat. Season with salt and pepper.
   
   
3. Butter a 2-quart casserole or gratin dish, and sprinkle the bottom with the toasted breadcrumbs. Fold the cooked broccoli into the saucepan with the cheese sauce, and pour in the dish. Top with the remaining butter, cut into small pieces, and the untoasted breadcrumbs. Bake until the sauce is bubbly and it's beginning to brown up nicely, about 20 minutes. Serve immediately.