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Old 12-18-2008, 07:21 PM   #1
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Looking for a quick broccoli cheese sauce

I'll list the ingredients I have on hand I think could be used in some form or another. I have whole milk, cream cheese, cheddar cheese, pepper jack cheese, Parmigiano Reggiano, gorgonzola, yellow american sliced cheese and of course, the green can

I'm looking for some kind of cheese sauce I can make fairly easily (quickly) and pour over some brocolli that I have cut up and waiting to steam. I'm looking for something rich, thick and rib sticking. Or as rib sticking as you can get considering it's brocolli
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Old 12-18-2008, 07:58 PM   #2
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Well, thanks anyway.
Maybe for next time.
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Old 12-18-2008, 08:11 PM   #3
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Sorry, Pacanis, it's not that we don't want to help.....I was folding laundry, baking cookies, cleaning the kitchen and moving furniture. I am sorry that I couldn't juggle culinary consulting at the same time.

Um uh, the blue can? Is this another quirky American cheese thing....?

Make a roux of equal parts butter and flour and cook just until melted and combined. Add scalded milk (I infuse mine with peppercorns, bay leaves, a pinch of nutmeg, thyme and some salt and then strain this out as I add my milk to the roux), stirring constantly. Cook until thick and bubbly. You have a basic bechmel and can add whichever of your cheeses you want.

Sorry it was late and you had to eat naked broccoli!
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Old 12-18-2008, 08:17 PM   #4
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Melt grated cheddar into simmering milk, pepper, pour over microwaved broccoli. Takes 4 minutes.
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Old 12-19-2008, 06:34 AM   #5
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Thanks.
So it's basically milk and cheese, maybe with a roux to thicken and seasonings. I can handle that. Something in the back of my mind had me thinking I needed velveeta or some kind of canned cheese sauce.
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Old 12-19-2008, 07:18 AM   #6
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Thanks.
So it's basically milk and cheese, maybe with a roux to thicken and seasonings. I can handle that. Something in the back of my mind had me thinking I needed velveeta or some kind of canned cheese sauce.
Jeeks is right, for the quickest method...I use an aged cheddar and milk with a bit of pepper..couldn't be simpler....no green can or velvetta needed
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Old 12-19-2008, 07:25 AM   #7
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I guess my other question was, do I need to do this in a double boiler?
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Old 12-19-2008, 09:09 AM   #8
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I guess my other question was, do I need to do this in a double boiler?
What?!?!

Use a sauce pan. The cheese will thicken it. Actually, you need to look at it as the milk is thinning the cheese out.
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Old 12-19-2008, 09:12 AM   #9
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I do it in the microwave. I use a glass bowl and stir a small amount of milk into the grated cheese. You need to fuss a bit with the cheese/milk ratio, it does not take much milk. Medium heat.
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Old 12-19-2008, 09:27 AM   #10
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Yeah, I should really work more on making sauces, but then I'll need to look for a short sauce spoon like Jeeks and IC
There was an Emeril on yesterday on sauces, but I didn't pay much attention to it other than seeing him grill up some lobster tails. Come to think of it, it's probably what put the thought in my head of making a cheese sauce for my broc....
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