Looks like cheesy broccoli went to grad school!
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.
Often I kept it simple by melting some Kraft Singles over steamed broccoli florets. The microwave was stacked above the double oven, so, on my tippy-toes, I'd reach blindly into it to feel if the broccoli had attained that perfect crisp-tender texture before removing it for the final gilding. I'd fold each slice of cheese over itself, again and again, until I was left with a perfect stack of neon cubes.
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.
Cooking broccoli fast minimizes the development of unwanted flavors, while the high heat produces sweetness through caramelization. This simple cooking method also yields complex textures that are welcome in an often-overlooked vegetable. A trace of the raw vegetal crunch remains at the core, while the florets develop crackly bits and the edges of the stem grow tender..
Toss the broccoli with olive oil and salt, taking care to massage the seasoning into all the nooks and crannies. An even coat of oil speeds up the browning process, so your stems don't dry out before they char.
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