This meal went from my google reader screen to my dinner table in about 25 minutes. That is my kind of meal! I was struck with a bad case of bakers block (inability to decide what to bake/cook for a meal) so I turned to the Internet to “inspire” me. This dish was made with ingredients I knew I had on hand and it looked good….So, I made it.
I had never had roasted broccoli before so I wasn’t sure if it was intended to be cooked from frozen or fresh-so I went ½ way and partially thawed the broccoli in the microwave before putting it in the oven to roast. While the broccoli was roasting I made the cheese sauce and fried up some spiral ham slices. When it was all done I called the family in for dinner, got everyone settled with their food and just before I was about to put a bite in my mouth, Boy initiates the following conversation.
“Are you going to style this?” He innocently inquired.
“Nope. It’s late I’m going to eat this.” I quickly quibbled back.
“Are you sure?” he, asked.
“YOP! Pretty darn.” I responded
“Why aren’t you going to plate this?”
“Because I don’t want to. I want to enjoy a hot dinner with the family tonight.” I retorted as my meal began to cool and I observed the kids licking up the last bites from their bowls.
“I think you should plate this. I mean it’s all here and ready.” Said Boy resolutely.
“I don’t have anything to style it with.” I responded. “I haven’t put a single thought into styling this dish.”
“I think as a general rule, you should plate everything you make. You never know when you are going to need a picture in a hurry so it’s better to be prepared.”
- Fine -
Day’s like today, when my culinary plans have been foiled. (Teacher appreciation treats will be delivered a week late.) I’m grateful for Boy. For without his wisdom and insight, I’d be up a creek without a post, I mean a paddle, today.
Roasted Broccoli & Cheese Sauce
with fried ham
4 cups broccoli florets (thawed)
1 tsp kosher salt
3 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons flour (I used whole wheat)
1/2 teaspoon dry mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper
2 cups milk
2 cups cheddar cheese, shredded (I used extra sharp)
- Preheat oven to 400 degrees. Toss broccoli florets, olive oil, and salt together. Spread in a cookie sheet in a single layer. Bake for 15 – 20 minutes, or just until color is vibrant.
- Melt butter in skillet, and whisk in flour. Add spices. Whisk well and cook for 2 – 3 minutes while constantly whisking. Add milk and bring to a boil while whisking. After it boils, let it thicken and then turn burner off. Add cheese and whisk in to melt, remove from burner and don’t bring to a boil again because it may separate.
- Spoon over broccoli before serving.