Cheesy, buttery broccoli served in SOS's sophisticated Oyster Shells© from Chef Frank Brigtsen of Brigtsen’s Restaurant.
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Yield: 15 shells Ingredients: 5 tbsp. unsalted butter 1/2 cup yellow onion, finely diced 1 + 1/4 tsp. salt 1 pinch ground white pepper 1 pinch ground cayenne pepper 1 bay leaf 1 + 1/2 cups milk 1/2 cup cream 3 tbsp. all-purpose white flour 1 cup cheddar cheese, grated 12 tbsp. Parmesan cheese, finely grated 8 cups blanched broccoli florets 15 SOS Oyster Shells© 1/2 cup plain French bread crumbs, finely ground 1 + 1/2 tsp. Spanish paprika 4 tbsp. melted unsalted butter Method:
- Preheat oven to 350°F.
- Make the sauce: Melt 2 tablespoons butter in a pot over medium heat. Add the onions and cook until the onions are soft and clear. Reduce heat to low. Add the salt, white pepper, cayenne, and bay leaf. Cook for 10 seconds. Add the milk and cream and bring the mixture to a boil.
- Make a roux: In a small skillet, melt 3 tablespoons of butter. Gradually whisk in the flour and cook for 1 minute. Add the roux to the boiling milk/cream mixture.
- Reduce heat to low and cook for 3-4 minutes, whisking occasionally. Remove from heat. Add the cheddar cheese and 6 tablespoons of Parmesan cheese. Whisk until the cheese melts into the sauce. Remove the bay leaf.
- In a mixing bowl, add the blanched broccoli florets and the cheese sauce. Stir to coat the broccoli with the sauce. Place the broccoli into the SOS Oyster Shells.
- Make the gratin topping: In a small mixing bowl, add the bread crumbs, 6 tablespoons Parmesan cheese, the paprika, and melted butter. Stir until well blended.
- Top each shell with about 1 tablespoon of the gratin topping. Bake at 350° F. for 30 minutes until piping hot. Serve immediately.
