The classic side dish of broccoli and cheese, made sophisticated.
My childhood was filled to the brim with sunny American cheese. Kraft made many appearances in my early days of recipe development. I'd zap slices with milk in the microwave for a cheese"soup" that I'd eat while sitting cross-legged on the carpeted floor, dunking coldinto it and dodging the dog. At one of my mother's many elaborate dinner parties, I proudly served hors d'oeuvres of banana and Kraft Single sandwiches spiked with frilly toothpicks.
I also like to give broccoli a more adult treatment by charring it hot and fast under a broiler, so it inches toward the point of bitter blackness. Broccoli can handle all the heat you throw at it. That's because some of the enzymes in broccoli, as well as its other cruciferous cousins, are activated by heat, releasing a pungent sulfurous aroma. This effect is worsened when you cook it low and slow.
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