Broccoli with Cheetos

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From Saveur via Park Avenue Winter

2 cups heavy cream
3 Tablespoons minced garlic, divided
2 Tablespoons minced shallots
6 black peppercorns
1 bay leaf
1-1/2 cups grated aged Gouda
1/2 cup grated Parmesan
Kosher salt to taste
1-1/4 pounds broccoli, cut into small florets
3 Tablespoons extra-virgin olive oil
1 teaspoon crushed red chili flakes
2 cups original Cheetos, crushed by hand

Combine heavy cream, 2 Tablespoons garlic, shallots, peppercorns and bay leaf in a 2 quart saucepan over medium-high heat.  Cook, stirring often, until reduced by half, about 5-7 minutes.  Remove pan from heat, stir in cheeses until melted and season to taste with salt.  Set a fine strainer over a small saucepan and strain sauce, discarding solids.  Set aside and keep warm.

Bring a large pot of salted water to a boil over high heat.  Add broccoli and cook, stirring until crisp but somewhat tender, 3 minutes.  Drain broccoli, transfer to a bowl of ice water and let chill.  Drain and transfer to paper towels to dry; set aside. 

Heat oil in a 12" skillet over medium-high heat.  Add remaining garlic and chili flakes and cook until fragrant, about 30 seconds.  Add broccoli and cook, stirring often, until barely browned, about 4 minutes.

To serve, spoon cheese sauce evenly among 6 warm serving bowls or small plates.  Top sauce with broccoli and Cheetos.  Serve immediately and without guilt.


- Cathy Pollak


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