A satisfying broccoli gratin made with a creamy custard of eggs, cream, milk and parmesan cheese. Perfect as a meal with a simple salad or served as a side with a roasted meat.
Tonight we made a simple broccoli gratin. I saw the recipe in the February issue of Gourmet and thought it would be an easy dinner addition to our series. The recipe is very simple and very simple in taste. It is basically blanched broccoli that is covered with a custard made with eggs, cream, milk and Parmesan cheese. Right before baking you sprinkle breadcrumbs over the top. I made the breadcrumbs from a left over baguette that I seasoned with olive oil, salt and hot paprika. The paprika was a nice addition to the dish. This recipe would be great served along side a roasted chicken as well.
We had a simple but classic frisee salad with fennel. I drizzled it with a shallot and Meyer lemon dressing. Very filling but light dinner for a rainy night in.
$ for 6 servings. Two dinner portions and leftovers for lunch the next day.
We also wanted to give a shout out to Anthony Bourdain – not that he needs it – remember Augusto from the Fanatic contest. He had a great little piece on the Philippines? Well, Anthony liked him so much that they are going. This should be good as they will be gnawing on some PIG. We had hoped to make a meal to correspond with the show on Monday, February 16 but have not had time nor have I found any recipes. So, instead check out this little clip!
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