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Tuesday, July 31, 2007

Coral Broccoli Gratin with Chipotle Gouda cheese

As I promised here is the recipe for Coral Broccoli .

I don't have to go too far to find a decent way to cook my favorite veggies n stuff. Cheese is the number one ingredient on my list of ingredients to pair with something else.
Well I am trying to avoid it as I have seriously gained 30 pounds in 10 years of my living in US. Though my hubby refers to it as slightly overweight!!!!! He is truly in love hahahah!!
Yes I am sooooooooooooo in love with cheese. I love all kinds of cheese that isn't made with animal rennet.


All cheeses made with vegetarian rennet and culture is fine with me.

If someone would ask me to write a meme this would be the first random fact. And if someone would ask me about; if I were on deathbed, what would be my final meal, and I would say a block of cheese sounds perfect !!!!! I know some of you must be raising your eyebrows, but that is how I am. I am not sure from whom I inherited this trait, as my mom is kind of okay with cheese, and my Dad loves it but in a decent way, not going bananas like me.



So here is the dish with Chipotle Gouda cheese, it's a cheese that is mixed with smoked Jalapenos called Chipotle and hence the Chipotle Gouda cheese.


But the good thing about Gratin is that you can use any cheese from semi-firm to semi-soft and you can pair almost any vegetable.

Ingredients for Gratin vary from region to region. Like french gratin has creme fraiche and Gruyere, Emmental or Comte cheeses, where as English Gratin has single cream and cheddar cheese. Nowadays you can find all sorts of Gratins with flavored cheeses like pepper flavored,

smoked flavored, with bacon, salami etc.

To the recipe: (you can look at the pictures to follow the recipe)

One head of Coral Broccoli, about 2-3 pounds, trimmed and separated into florets
1 medium potato parboiled (optional)
Freshly grated nutmeg about 1/4 tsp
2/3 cup freshly grated Chipotle Gouda
2 tbsp unsalted butter
3 tbsp flour
1- 1/3 cup milk
salt to taste
freshly ground pepper
1 to 2 tbsp bread crumbs


Prepare the béchamel (white sauce). Have the butter, flour, and milk measured and ready. Melt the butter in a saucepan over medium-high heat. When the butter starts to sizzle, add the flour all at once and stir it into the butter with a wooden spoon Cook for 3 minutes without coloring, stirring continually until the mixture turns creamy. Pour in the milk and whisk it into the flour , making sure you don’t leave any clumps on the bottom and sides of the pan. Bring to a simmer and cook for a few minutes, stirring with the wooden spoon or the whisk as the mixture thickens.
Set aside to cool for a few minutes.Season the béchamel with salt, pepper, and a whisper of nutmeg.
Sprinkle the Coral Broccoli with salt and steam for 15 minutes, until soft.

Preheat oven to 180°C 350°F. Now slice the parboil potato thinly and layer it in the greased gratin dish.

Transfer the Coral Broccoli in a medium gratin dish. At this point, you can add strips of brine-cured ham or leftover chicken, if you have some lying around in the fridge. I didn't as I am a vegetarian.

Pour the béchamel evenly over the Coral Broccoli, top with the Chipotle Gouda cheese, sprinkle with bread crumbs, and pop into the oven to bake for 20 minutes, until heated through and well gratinéed at the top; you can switch to the broiler setting for the 5 final minutes. Let rest for five minutes and serve.





















Warning!
Any effort on making or reproducing this recipe can cause a serious blogging disorder!
Enjoy folks!!

9 comments:

Asha said...

Gratin is absoultely delicious!!! I love spiced up cheese too.I have Habanero cheddar in the freezer and use it often in small quantity!!:))
Oh! Wish I could dig right in that with a fork!!;D

Tee said...

Wow! So sinfully good! :) I have never seen Coral Broccoli before...does it taste like the regular brocolli?

Foodie said...

Ashaji now you can use that Habanero cheddar for the gratin. Don't forget to invite me!!

Tee the taste of Coral broccoli is in between partly of cauliflower and partly of broccoli, But it's more nuttier than both. And it doesn't smell like the way cauliflower smells after steaming.

bee said...

this is a great party dish, especially popular with kids. we love gratin too, and broccoli is a great candidate.

Roopa said...

this is sure a kids winner dish:) thanks dear for sharing a lovely dish :)

musical said...

Wow, now this is something that i just want to really hog! and what a pretty salute to the gorgeous coral borccoli!

Lulu said...

the chipotle gouda sounds so flavourful..really makes me miss the u.s. where so many cheeses are available. things are getting better in india as well but not yet to the stage where such delicacies are available even in a big city like bombay..

Kajal said...

WOW....work hard my dear....prepare very delicious dish…Great going.....tu to ek dam US ni recipe banave chhe...great dish from Gujarati Girl.:)

Rachna said...

i love bakes with potatoes and cauliflower....with brocolli must be very nice, bookmarked to try