From Saveur via Park Avenue Winter
2 cups heavy cream
3 Tablespoons minced garlic, divided
2 Tablespoons minced shallots
6 black peppercorns
1 bay leaf
1-1/2 cups grated aged Gouda
1/2 cup grated Parmesan
Kosher salt to taste
1-1/4 pounds broccoli, cut into small florets
3 Tablespoons extra-virgin olive oil
1 teaspoon crushed red chili flakes
2 cups original Cheetos, crushed by hand
Combine
heavy cream, 2 Tablespoons garlic, shallots, peppercorns and bay leaf
in a 2 quart saucepan over medium-high heat. Cook, stirring often,
until reduced by half, about 5-7 minutes. Remove pan from heat, stir
in cheeses until melted and season to taste with salt. Set a fine
strainer over a small saucepan and strain sauce, discarding solids.
Set aside and keep warm.
Bring a large pot of salted water to a
boil over high heat. Add broccoli and cook, stirring until crisp but
somewhat tender, 3 minutes. Drain broccoli, transfer to a bowl of ice
water and let chill. Drain and transfer to paper towels to dry; set
aside.
Heat oil in a 12" skillet over medium-high heat. Add
remaining garlic and chili flakes and cook until fragrant, about 30
seconds. Add broccoli and cook, stirring often, until barely browned,
about 4 minutes.
To serve, spoon cheese sauce evenly among 6
warm serving bowls or small plates. Top sauce with broccoli and
Cheetos. Serve immediately and without guilt.
- Cathy Pollak