Recipe: Tangy Cheese Broccoli

TANGY CHEESE BROCCOLI

2 pounds fresh broccoli
2 tablespoon butter
Pinch of salt
FOR THE CHEESE TOPPING:
2 slices American cheese
1 (3-ounce) package cream cheese
1 cup grated cheddar cheese
3 tablespoons whole milk
4 to 5 drops Tabasco

Trim 3-4 inches of heavy stalk from bottom of each broccoli flower with a sharp paring knife. Split each stalk lengthwise through its stem into 3 or 4 pieces. (Keeping florets whole and large stems thin will help broccoli cook evenly.)

Place broccoli in shallow saucepan. Pour in just enough water to cover bottom of pan by 1/2 inch. Season with butter and pinch of salt.

Bring water to full boil over medium-high heat. Place tight-fitting lid over pan; steam broccoli until just tender, 5-6 minutes.

TO MAKE THE CHEESE TOPPING:
Slice American cheese and cube cream cheese; combine with grated cheddar in bowl of food processor fitted with a steel blade. Add milk and a few drops of Tabasco. Blend until it sauce is smooth, 2-3 minutes. (Topping can be transferred to a glass dish, sealed and refrigerated for as long as 2 days. Return to warm temperature before heating.)

Melt cheese topping in microwave for about 30 seconds; or melt over low heat in a small saucepan, stirring constantly, for 3-4 minutes.

TO SERVE:
Drain liquid from cooked broccoli and arrange broccoli in a bowl. Pour melted cheese sauce over vegetable; serve immediately.

Servings: 8
Source: A Return to Sunday Dinner by Russell Cronkhite