Copy Constant

One of my favorite people in the world writes one of my favorite food blogs in the world, The Hungry Hippo.  Her resolution for 2013 is to make more of the recipes from the cookbooks she owns.  These are cookbooks I love and I will sit for hours and browse them when I visit her (I can do this because she’s the one playing with my kids while I do).  She posted this recipe a few weeks ago (from a Parisian cookbook, no less!) and I could not wait to try it.

Broccoli and Cauliflower Gratin

Ingredients:
2 cups of broccoli
2 cups of cauliflower
2 Tablespoons butter
2 Tablespoons plus 2 teaspoons of flour
1 1/3 cups milk (I used whole)
2 egg yolks
2/3 cup cheese (according to the Hippo, the recipe called for gruyere, she used 1/3 C cheddar, 1/3 C parm and I used what I had in my fridge.  I think it was jack and cheddar, maybe?) plus some extra for sprinkling
about 1/4 cup bread crumbs (I used panko)
salt and pepper
sprinkle of nutmeg (I skipped this)

Directions

Wash and chop your veggies into same size florets.

IMG_4732 Put some water on to boil and once it has come to a rolling boil, add the florets.  Cook them for 1-2 minutes.  Take them out immediately- you don’t want them to get mushy, just slightly less crisp.  IMG_4734Set them aside and work on the sauce.  Melt the butter in a saucepan.  When it has melted, add the flour and whisk together, letting it cook for a minute to get the raw flour taste out.  Slowly whisk in the milk and let it thicken. Take your pan off the heat and add the egg yolks one at a time, whisking while you do.  Try to avoid making scrambled eggs in your sauce.  Add the cheese, again, whisking while you do so that it will melt evenly.  Season with salt, pepper and nutmeg (if using).

IMG_4736I used ham in mine, even though the Hippo did not.  I cubed a ham steak.

IMG_4733Then I added it to a hot frying pan to brown and crisp it over medium high heat.

IMG_4735Butter a casserole dish and add your veggies.

IMG_4737Sprinkle the ham around to fill in the spaces.

IMG_4738Pour your sauce over this.

IMG_4739Mix your breadcrumbs with some of the cheese and sprinkle on top.

IMG_4740Bake at 400 until the top is golden brown and it’s heated through and bubbly, about 30 minutes.

IMG_4741This could be a side dish but with the added meat, it can also be a lovely main dish.  The egg yolks add a silkiness to the sauce that isn’t there in a basic white sauce.

IMG_4742It was good for a cold night.

IMG_4743

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4 thoughts on “Copy Constant

  1. Yum! I will tell you I made a two-potato gratin side for New Year’s Eve (sweet & Russet) that used gruyere and that cheese is EXPENSIVE. It was something like $7.99 for 1/3 of a pound, and the recipe didn’t use much, so we ate slices of it that cost $0.40 apiece. The point of this very long comment is: good call on the cheese substitution. There is nothing magical about gruyere, especially not at that price.

  2. That gratin looks delicious. When I visit my parents and their broccoli & cauliflower is ready to harvest, I’ll have to make them this! I can relate to spending hours looking at cookbooks. My mom has a collection and I would spend lots of time looking at them when I was a teenager. When I am at the bookstore, I spend quite some time in the cooking section too! 😀

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