“Fatherhood is telling your daughter that Michael Jackson loves all his fans, but has special feelings for the ones that eat broccoli.” -Bill Cosby, American comedian & author

This is a family recipe I am especially proud to share, as it comes from my paternal Grandma Rose.  She (as you may know if you’ve read my welcome post) is a significant culinary inspiration to me as I explore the story of my family through food.  It is important to me that her classics are passed down for generations to come, and it’s an honor to share them here with my readers too.

Although this recipe is not an exact facsimile of the way she transcribed it, it absolutely captures its essence, and I’ve just updated it with a few of my own nuances.  True to the humble, comforting Americana roots of this dish, Grandma Rose called this “Broccoli Casserole.”  I’ve added Gruyere, Parmigiano-Reggiano, and nutmeg to create more of a classic gratin.  I kept her tasty topping of seasoned bread crumbs and chopped toasted walnuts, which creates a wonderful depth of flavor alongside the broccoli and cheese.  While this dish is a bit labor-intensive, it’s by no means difficult, and your efforts are rewarded with ooey-gooey cheesy goodness with a toasty, crunchy topping.  Yum yum.  I love you Grandma Rose, and thank you so much for all of the yummy memories!  You have no idea how many stories come from your kitchen.

Ingredients:

2 bunches fresh broccoli, trimmed down to florets and rinsed thoroughly in a colander

4 tablespoons butter

3 tablespoons flour

2 cups warm milk

1/4 teaspoon freshly grated nutmeg

3/4 cup freshly grated Gruyere cheese, divided into 1/2 cup & 1/4 cup portions

1/2 cup freshly grated Parmigiano-Reggiano cheese, divided into 1/4 cup & 1/4 cup portions

1/2 cup walnut halves

1/4 cup seasoned breadcrumbs (we used Progresso Italian Style)

Kosher salt

Freshly ground black pepper

Extra Virgin Olive Oil for drizzling

Instructions:

1.  Preheat oven to 375º.

2.  First we want to blanch, or “flash boil” the broccoli florets.  To do this, you’ll want to bring a saucepan full of water and a handful of kosher salt to a rapid boil on the stove.  While you’re waiting for the water to boil, prepare a large bowl of water and ice cubes, and set aside.  Once the salt water is boiling, drop in the broccoli florets and stir lightly for about 2 minutes, or until very green.  Lift the florets out of the boiling water with a spider or perforated spoon and transfer immediately to the ice water to stop the cooking.  This will preserve the bright green color and leave a bit of a crunch in the broccoli so it doesn’t become a soggy nightmare.  Drain from ice water and set florets aside in a bowl.

3.  Next, let’s work on the sauce.  Melt the butter in a saucepan over medium heat.  As soon as butter melts completely, whisk in the flour vigorously until a paste forms.  Keep whisking quickly for about 30 seconds, and then add the warm milk, continuing to whisk vigorously until a smooth, lump-less sauce is formed.  Allow mixture to come to remain on the flame until it thickens and begins to boil lightly, and then remove from flame.  Whisk in 1/2 cup of the Gruyere, 1/4 cup of the Parmigiano-Reggiano, and nutmeg.  Season with salt and pepper to taste.

4.  Arrange broccoli florets evenly in a casserole dish, and pour sauce over them.  You may want to use a rubber spatula to lightly stir the florets and sauce around so that everything is coated nicely.  Set casserole dish aside.

5.  In a small, dry frying pan, toast the walnut halves over low heat.  Watch closely and stir often, until the fragrance of the walnuts really comes out.  You don’t want to burn them.  Remove walnuts from heat when toasted and chop into small pieces with a chef’s knife, or in a food processor.  Mix together with the breadcrumbs and spread the mixture evenly over broccoli florets and sauce.

6.  Sprinkle remaining cheeses over the casserole dish, and drizzle with olive oil.

7.  Bake in pre-heated oven on middle rack for about 30 minutes, or until bubbly and browned on top.

Yield:

A casserole dish full of cheesiness that’s good for you, sort of!