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Very like corn and cotija or tomato and mozzarella, tacky broccoli is an iconic veg-and-cheese mixture that we like to tinker with and reimagine. For the most recent entry within the broccoli-and-cheese saga, I wished to create a satisfying vegetarian foremost course that would stand by itself like a steak entrée and really feel simply as indulgent. So it made sense to deal with the broccoli extra like meat, portioning the heads into massive fillet-like items reasonably than florets. These broccoli steaks get paired with a wealthy Taleggio cheese sauce in addition to a no-waste gremolata created from broccoli stems and scraps. Stem-to-floret cooking is simply as cool as nose-to-tail.
An American Taleggio Cheese Sauce
In case you’ve ever made a cheeseburger, fondue, or a heaping pile of game-day nachos, you are most likely conscious that some cheeses are better-suited to melting than others.
With out getting too deep into the science weeds (or curds), the final rule is that youthful cheeses, comparable to Jack and Swiss, soften the perfect as a result of their excessive moisture content material and free protein community. Drier aged varieties, comparable to Parmigiano and Manchego, pack extra taste however have a more durable time turning into molten—makes an attempt at melting them often end in a tragic, greasy puddle of rubbery casein proteins. For sure this isn’t what we wish when making a cheese sauce.
There are a selection of workarounds to the melting paradox, all of which permit us to create cheese sauces that do not sacrifice taste for texture. We will take the processed American cheese route and use emulsifying salts like sodium citrate to create secure emulsions with older cheeses. You may obtain comparable outcomes utilizing extra available elements—like cornstarch and evaporated milk—to make your queso goals come true. However what if I informed you that there’s a fair less complicated resolution? All you want is a stronger-flavored younger cheese and a few heavy cream.
This cheese sauce, which I borrowed from chef Ignacio Mattos’ sensible Estela cookbook, is made with Taleggio, a smelly Italian washed-rind cheese with a yeasty taste and glorious melting capabilities.
Begin by reducing away the pale orange rind after which cube up the cheese into small items. As with bacon, Taleggio is simpler to slice when chilly. Pop it within the freezer for 10 minutes earlier than you begin working with it, and you will have a a lot simpler time. As soon as the cheese is cubed, place it in a high-sided, heat-proof liquid measuring cup or bowl.
Then carry a bit heavy cream to a simmer and pour it over the Taleggio. Instantly wrap the container tightly with plastic wrap. Trapping the steam gently softens the Taleggio, and after the combination has steeped for 20 minutes, all you could do is buzz it right into a easy, gooey sauce with an immersion blender.
At this level, the sauce may be put aside or popped within the fridge, the place it’ll final for a number of days. Earlier than serving, all you could do is nuke it within the microwave for a number of seconds at a time till it loosens again up and is warmed via (simply watch out to not get it too scorching, or it may break).
The one small trade-off with this system is temperature—the strategy is designed to stop the cheese from overheating and breaking, however that additionally means it doesn’t ever get as scorching as another cheese sauces would possibly. Put it on a chilly plate or depart it standing too lengthy, and it’ll attain room temp even sooner. The excellent news is that I believe this sauce tastes finest when served heat, and, because of the already comfortable cheese used to make it, it doesn’t agency up because it cools the way in which different cheese sauces can, so it’s simply as flowing and scrumptious an hour after dinner whenever you’re licking up the remnants within the kitchen.
Choppin’ Broccoli
I like broccoli when it is charred, however I hate when it is mushy. When minimize into commonplace florets, it overcooks simply; in case your pan is not scorching sufficient otherwise you overcrowd it, you’ll find yourself steaming your brassicas earlier than they will tackle sufficient shade. Smaller items additionally make the window for carry-over cooking tighter. Plus, shortly turning dozens of items of broccoli in a pan to verify they’re browning (or blackening) evenly is tedious. So for this recipe, I ditched the floret method.
As a substitute, I portioned broccoli heads into thick-cut cross-sectioned steaks for searing. Broccoli and cauliflower steaks have been a restaurant development lately, and that development has led to recipes designed for folks at dwelling, however the fact is it is a approach that does not simply lend itself to dwelling cooking. That is as a result of making huge planks for searing inevitably means numerous waste from trimming the vegetable down. That is waste a very good restaurant can often discover a means to make use of, even in a distinct dish or household meal, however a house cook dinner does not have as many shops to funnel such scraps. My resolution for that is to design this dish with the intention of utilizing up all these broccoli scraps. On this case, I chop them as much as make a punchy gremolata that may garnish the seared broccoli.
To make the vegetable steaks, begin by separating the primary stalk from the broccoli’s crown slightly below the place the floret stalks converge. The secret is to maintain the florets linked—minimize too near the florets they usually’ll separate into too-small items.
Subsequent, minimize the crowns lengthwise into 3/4-inch-thick planks. Precisely what number of planks you get out of a crown will rely on the broccoli; smaller crowns may be merely minimize in half, whereas greater ones may be portioned into thirds. It doesn’t matter what, I trim every bit to make sure it has two flat sides, reserving the scraps for the gremolata.
Together with the stray florets, broccoli stems are filled with taste and have a beautiful crisp texture. They need to by no means go to waste. For this dish, minimize away their fibrous exterior after which minimize the stems right into a advantageous cube (minimize them into planks, then matchsticks, and at last into small cubes that the French or your know-it-all foodie good friend would name a brunoise). Run your knife over the floret scraps, and pop them in a bowl with the diced-up stems.
Little Waste, Gremolata Taste
On the subject of sauces and condiments, you would be hard-pressed to search out one that’s less complicated than gremolata. Chopped recent parsley and garlic, stirred along with lemon zest and olive oil—that is just about it. You might be most conversant in it as a topping for osso buco.
This model tones down the garlic a bit, in order that it does not blow away the Taleggio sauce and brings the broccoli scraps into the fold (whereas this is not essentially conventional, it does converse to the waste-nothing method of Italian peasant cooking, often called cucina povera) in addition to minced jalapeño for a bit warmth. I like to combine every part collectively and let the gremolata hang around at room temperature to let the flavors marry.
Within the Lower I am Charring Up My Broccoli
The final order of enterprise is cooking the broccoli steaks. Sure, it’s a little foolish to name a vegetable a steak, nevertheless it’s not that far off right here, seeing as I sear the broccoli a lot in the identical means I might a rib eye. I get a big forged iron pan screaming scorching, add a beneficiant quantity of vegetable oil, after which go in with the broccoli. It is essential to not overcrowd the pan; relying on the dimensions of your broccoli and pan, chances are you’ll must work in batches.
To advertise a fair browning and cooking price, I like to position a weight on prime of the greens. A heavy skillet or Dutch oven (with its backside wrapped in aluminum foil to stop any undesirable carbon residue from being transferred to the floor of the roast) will do the trick, however I additionally actually love the design of the Chef’s Press weights pictured above. They’re compact and stackable, they usually have a deal with, which makes them straightforward to maneuver throughout cooking.
As soon as the broccoli items are well-browned on the primary aspect, I flip them over, including a bit extra oil to the skillet. Do not be afraid to rotate the items round within the skillet to account for warm spots and uneven burner flames, particularly in forged iron, which is infamous for uneven heating.
As I discussed earlier, I’m not a fan of sentimental and mushy broccoli. In case you’re in the identical camp as me, cook dinner the broccoli items on the second aspect simply till the underside stem part is tender sufficient to be pierced with a paring knife or cake tester with out a lot resistance. In case you desire broccoli extra cooked via, you may hold the items within the pan; simply flip down the warmth a bit to stop them from scorching. There’s a distinction between charred and burnt to a crisp.
Take into account that, as with a steak, there will likely be some carry-over cooking when you get the broccoli out of the skillet. I am not saying you could be checking greens with an instant-read thermometer, however do not wait too lengthy to get them off the warmth.
As soon as your broccoli steaks are completely cooked, it is time to plate. It is as much as you whether or not you serve this dish in particular person parts or family-style. Both means, begin with a fair layer of Taleggio sauce on a warmed plate, adopted by the broccoli items, after which end by spooning the gremolata on prime. Identical to that, one other chapter within the broccoli-and-cheese love story is within the books.

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