hot and cheesey


Maybe you can’t tell from the photo, but this broccoli & cheese casserole was still bubbling with melty goodness when I took it out of the oven about an hour ago and snapped a few pics. The recipe comes from a book I edited with an apt title, Bake Until Bubbly by Clifford Wright. The book should be shipping out to stores next week, and it will be well stocked at Barnes & Noble. If you can’t wait to buy a copy, check out their Web site. Another good Web site to check out is the author’s — go here. As for the casserole, that photo doesn’t do it justice. First you boil together some ziti and broccoli florets. Then you toss those with minced garlic and Parmesan (I used Pecorino Romano). If you can stop yourself from just eating that delicious combination right out of the pot before you transfer it into a casserole dish, then you add a layer of cheese on top (I used provolone), make a white sauce out of butter, flour, cream and milk and pour that over the cheese, and finally you sprinkle on some bread crumbs and drizzle olive oil on top of everything. Thirty minutes later, you’ve got a bit of heaven. This book is really worth checking out. Now I’m waiting for some banana bread to finish baking. It doesn’t get much better than this.


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