Recipes 10.20.16

Childhood Favorites

Here is the recipe for broccoli and Cheetos from chef Craig Koketsu of Park Avenue restaurant in Manhattan.

 

Broccoli With Cheetos

Serves six.

2 cups heavy cream

3 Tbsp. garlic, minced

2 Tbsp. shallots, minced

6 whole black peppercorns

1 bay leaf

11/2 cups grated aged Gouda

1/2 cup grated Parmesan cheese

Salt to taste

11/4 lbs. broccoli florets, steamed for 3 minutes, then shocked in ice water,         then drained

3 Tbsp. olive oil

1 tsp. red pepper flakes

2 cups original Cheetos, crushed by hand

 

To make cream sauce, combine cream, 2 Tbsp. of the garlic, shallots, peppercorns, and bay leaf. Bring to boil and simmer until reduced by half, about 6 minutes. Take off heat and stir in cheeses. Strain, taste for seasoning, set aside and keep warm.

In large skillet, heat olive oil, then add remaining garlic, chili flakes, and broccoli florets. Sauté until broccoli is lightly browned.

To serve, divide cream sauce in bottom of small, heated bowls or plates, top with broccoli, and sprinkle with Cheetos. Serve immediately.

 

Lemonade Stand Pie

I served a homemade version of this pie all summer. Instead of Cool Whip, make your own slightly sweetened whipped cream. Instead of Breyer’s ice cream, use a good premium ice cream. Instead of frozen lemonade, make a simple syrup and tart it up with as much lemon juice as you like. Add a drop of red food coloring to make pink lemonade pie. Make your own graham cracker pie crust with one sleeve of graham crackers, crushed and mixed with 5 Tbsp. melted butter, and press into pie tin. Now here’s the junky version from the people who bring you Cool Whip:

 

1 six-ounce can frozen lemonade, partially thawed

1 pint Breyer’s vanilla ice cream, softened

1 tub (8 oz.) Cool Whip non-dairy topping (blergh), or substitute 2 cups       whipped cream

 Prepared graham cracker crust

 

Beat concentrate in large bowl for about 30 seconds. Blend in ice cream. Gently fold in whipped topping until smooth. If it’s too soft to mound into a pie tin, freeze it briefly until mixture will mound.

Spoon into crust and freeze for 4 hours or overnight.  Leave out for 30 minutes before cutting and serving.