Recipe created by Craig Koketsu
Oprah.com |
June 29, 2011
Chef Craig Koketsu actually trademarked this dish, which is broccoli served atop a Gouda and Parmesan sauce, and garnished with crumbled Cheetos.
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
Ingredients
3 large heads broccoli, flowers cut into small florets, stems peeled and cut into 1/4-inch thick discs
3 Tbsp. extra virgin olive oil
2 cloves garlic, finely chopped
1 tsp. red chili flakes
3 Tbsp. butter
Salt to taste
About 3 cups cheese sauce (see recipe below)
Half of a 9-ounce bag of Original Cheetos
Directions
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.
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.
Cheese Sauce
Ingredients
1 quart heavy cream
2 Tbsp. chopped shallots
2 Tbsp. chopped garlic
10 black peppercorns
1 bay leaf
2 cups grated aged gouda
1 cup grated Parmesan
Salt to taste
Directions
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.
