HOME > Chowhound > Home Cooking >

Broccoli with Cheetos help please

s
sparkareno Feb 4, 2011 08:00 AM

I want to make the Saveur Broccoli with Cheetos for Stupid Bowl...ooops I mean Super Bowl. The problem is that I need to take it to my friends' house and we are going to the movies before dinner. How can I make this ahead or what parts? The cheese sauce is just cream reduced down and then with cheeses stirred in. Can I make that ahead & how would I reheat it? Also, can I use whole milk instead of heavy cream or make a roux so I don't have to use cream (just trying to cut a few fat grams)? I can blanch and shock the broccoli at home & even do the reheat/frying of it at their house. It's the sauce that has me worried. Does anyone have any experience with this recipe? Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    smtucker RE: sparkareno Feb 4, 2011 10:22 AM

    I have no idea. I simply can't imagine broccoli with cheetos, and then worrying about fat grams. Is this recipe online? How are the Cheetos integrated into the cheese sauce?

    3 Replies
    1. re: smtucker
      s
      sparkareno RE: smtucker Feb 4, 2011 11:06 AM

      No--the cheetos are sprinkled on top. This recipe has been discussed here before. It is from Saveur magazine & is online. I'm not concerned about the cheeto part. It is making a sauce by reducing cream & stirring in grated cheese. Can I make it ahead?
      As far as the fat grams---it's like having a diet coke with a bacon cheeseburger. If I can subsititure without drastically altering the flavor, I do.

      1. re: sparkareno
        Quine RE: sparkareno Feb 4, 2011 11:13 AM

        Maybe if you have a thermos, you could make the cheese sauce, hold it over in the thermos, so it would not break and gently reheat to serve?

        1. re: sparkareno
          p
          piccola RE: sparkareno Feb 4, 2011 07:25 PM

          How about if you partially make the sauce? Reduce the cream/milk/whatever ahead of time. Then, before serving, heat it up and add the cheese.

      2. s
        sparkareno RE: sparkareno Feb 4, 2011 11:23 AM

        Hope it's ok to post this--here is the recipe:
        http://www.saveur.com/article/recipes...

        2 Replies
        1. re: sparkareno
          southernitalian RE: sparkareno Feb 4, 2011 11:32 AM

          I think this recipe would be good even if you had to substitute broccoli for flip flops.

          1. re: southernitalian
            free sample addict aka Tracy L RE: southernitalian Feb 5, 2011 07:13 PM

            ha-ha! I think it is missing bacon.

        2. g
          gfr1111 RE: sparkareno Feb 5, 2011 05:53 AM

          I think that I would go with the suggestion to make the cheese sauce ahead of time and hold it in a thermos, then pour it out into a small saucepan and reheat it gently before serving, never letting it get to a boil. Of course, you would be holding the cheese sauce in the FDA's danger zone of 40 degrees to 140 degrees for the length of the movie, letting the bacteria happily multiply, but I wouldn't worry about it unless you held it that way for over four hours. But that's just my opinion and I'm no FDA expert. (But I think that the FDA is a bit paranoid on subjects such as this--e.g., recommendations for severely overcooked roasts of all types, etc. The FDA doesn't care about food flavor, just safety.)

          Also, this recipe looks interesting and I have printed it out to try it. However, is your "audience" going to like it? Men who drink beer and watch the Stupid Bowling/Super Bowl aren't usually gourmet types who like broccoli.

          5 Replies
          1. re: gfr1111
            s
            sparkareno RE: gfr1111 Feb 5, 2011 09:36 AM

            lol--about my audience. This is for dinner after the game--not really for snaking during. Yeah, I don't think plunking down a bowl of broccoli for game munchies would go over well. For dinner they are making ribs and a rice salad so asked me to bring a veggie & dessert. They will think this is funny.
            Thanks for your suggeton but I think i will do what someone said which is to reduce the cream ahead of time--put it in their fridge & reheat it & add the cheese at the last minute.

            1. re: sparkareno
              p
              piccola RE: sparkareno Feb 5, 2011 04:03 PM

              Let us know how it goes!

              1. re: piccola
                s
                sparkareno RE: piccola Feb 7, 2011 08:58 AM

                Since you asked---it was fantastic & I would make it again for sure. I loved free-sample-addict's suggestion of bacon & was going to do it but I ran out of time. I will add bacon next time. I reduced the cream with the aromatics ahead of time & refrigerated it. Before serving, I reheated the cream ( I used 1/2 & 1/2) & mixed in the cheese. The cheese sauce is delicious and the cheetos add a real nice crunch--I used the crunchy kind not the puffs. Everyone wanted the recipe. Thanks to you all for your good ideas & help!

                1. re: sparkareno
                  p
                  piccola RE: sparkareno Feb 7, 2011 01:35 PM

                  Good to know! This recipe looks like it good go either way -- great or disastrous -- so it's nice to have a guinea pig. :)

                  1. re: sparkareno
                    free sample addict aka Tracy L RE: sparkareno Feb 9, 2011 08:28 PM

                    cool! Bacon would actually make it a one pot meal for me.

            Show Hidden Posts