Chef Koketsu served this dish at Park Avenue Winter, a seasonal restaurant in New York, earlier this year. Due to popular demand, he will be bringing it back again in the fall.
Serves 6 to 8
Open bag of Cheetos and pour half into a bowl. Freely snack on bowl of Cheetos during the preparation of this dish. Crush the other half of Cheetos in the bag into 1/4-inch bits using a rolling pin or small pot.
Blanch broccoli florets and stems in boiling, salted water for 3 minutes. Remove from water and shock in ice water to set color. When cool, drain broccoli well.
Heat a large sauté pan over medium-high heat. Add olive oil, garlic and chili flakes to pan and sweat to infuse flavor into oil. Be sure not to brown the garlic. Add butter and let it melt fully into oil. Let butter start to bubble and then add broccoli to pan and gently sauté until it is heated through. Adjust seasoning with salt. Pour broccoli onto a large plate lined with a double layer of paper towels.
Pour warm cheese sauce into the bottom of a large, heated serving dish. Carefully arrange broccoli on top of sauce. Top liberally with crushed Cheetos and serve immediately.
In a heavy-bottomed sauce pot, reduce cream with shallots, garlic, peppercorns, and bay leaf until it reaches a thick nappe (until it thickly coats the back of a spoon). Remove from heat and whisk in cheeses until they are fully melted. Adjust seasoning with salt. Strain sauce through a fine-meshed strainer and keep warm in a bain marie. Do not put sauce directly over heat or it will curdle.
Published on June 29, 2011