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| Gourmet Recipe |
| Broccoli and Cauliflower baked in a Cheesy Wine Sauce |
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Ingredients:
1/2 lb cauliflower
1 lb broccoli florets
2 TBSP butter
1/3 cup finely chopped shallots
1 clove garlic, crushed
1 TBSP all-purpose flour
1 cup white wine
1/2 cup whipping cream
2/3 cup grated Tillamook Special Reserve Extra Sharp Cheddar Cheese
1 Tsp paprika
1/2 tsp dried mustard
salt and freshly ground black pepper to taste
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From the exquisite cookbook, Cooking with the Wines of Oregon by Troy & Cheryl-Lynn Townsin
Serve this simple, tasty dish as a side or make a meal by using it as a topping for baked potatoes. You can substitute broccoflowers, a cross between broccoli and cauliflower, which looks like a green cauliflower with a texture more like broccoli.
Directions:
1. Preheat the oven to 375. Bring a large pot of salted water to a boil. Add the cauliflower and cook for about 2 minutes before adding the broccoli. Cook together for about 5 minutes, until just tender. Drain and transfer to a deep ovenproof dish.
2. Melt the butter in a saucepan over medium heat. Add the shallots and garlic, sauteing for 1 minute. Add the flour and stir well for about 1 minute. Reduce the heat to medium-low. Gradually add the wine, stirring continuously. Add the cream, 1/3 cup of the cheese, paprika and dried mustard. Continue stirring until the cheese has melted and you have a thick creamy sauce. Season with salt and pepper.
3. Pour the sauce evenly over the broccoli and cauliflower mixture, sprinkle with the remaining cheese and bake for 25-30 minutes, until the cheese is golden brown and bubbling. Serve immediately.
Serves 4-6
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