I am getting back to the point…
I realized that at some moment in history (the recent history) I might have drifted away from the point. I have been blogging wonderful treats and family favorite dishes but I forgot that I had really set out to cook my way through my grandmother’s recipe box.
To be fair, I have been cooking lots of her recipes but I haven’t been making a big of enough deal out of it. I mean come on folks! I am literally cooking my way through the 1970’s and 80’s in my kitchen and I act like it’s just no big deal. When was the last time you made your own rice pudding?! Yup that’s coming.
Most of the recipes I come across are things that are familiar and then again, not. Since my grandmother didn’t leave these recipes in a book I go into the kitchen blind and pray that there is goodness at the other end of those recipe cards. So far I have been pleasantly surprised. I am trying to avoid any recipe that might prominently feature liver, not because I don’t like it, but because I might freak out trying to make something with liver. Hopefully I’ll overcome this fear since word is some of her dishes with liver with the all time best.
There have been some let downs, mostly when I was impatient or thought about all the shortcuts I should take i.e. Sauerbraten. I have learned a valuable lesson when making her dishes. I have learned that I need to just follow the recipe at first. Try it, embrace the classic elements or those that are so clearly reminiscent of another time and then figure out the way to improve it. Sometimes they don’t need improving and other times they are good and can stay just that way until I want to be mad scientist in the kitchen.
This casserole is great. I love any veggie you can smother in sauce, cheese, butter… bacon? Sadly, Grandma did not think to add bacon in her version so perhaps I’ll have to revisit this and bring it to the modern-day kitchen. Until then you can enjoy this classic home cooked comfort. I sure did!
Ingredients
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 3 Oz. Cream Cheese Softened
- 1/4 Cup Bleu Cheese (any cheese would do)
- 1 Cup Milk
- 2 Heads of Broccoli Chopped
- 1/3 Cup Ritz Crackers Crushed or Bread Crumbs
- Salt and Pepper
Instructions
- Pre-heat oven to 350. Melt your butter in a medium saucepan. Sprinkle in the flour and stir until the flour is combined with the butter to create a roux. Add the cream cheese, bleu cheese and milk to the pan and stir. Allow your sauce to come to a boil. Remove from heat and season with salt and pepper to taste. Stir in your chopped broccoli and pour mixture into a casserole dish. Top the casserole with the crushed crackers or bread crumbs. Bake in the oven for 30 minutes or until the top begins to brown.
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