Kimball published a short history of food magazines and an attack on the myriad food blogs in "The New York Times" recently.
http://www.nytimes.com/2009/10/08/opini ... .html?_r=1
Extract:
To survive, those of us who believe that inexperience rarely leads to wisdom need to swim against the tide, better define our brands, prove our worth, ask to be paid for what we do, and refuse to climb aboard this ship of fools, the one where everyone has an equal voice. Google “broccoli casserole” and make the first recipe you find. I guarantee it will be disappointing. The world needs fewer opinions and more thoughtful expertise — the kind that comes from real experience, the hard-won blood-on-the-floor kind. I like my reporters, my pilots, my pundits, my doctors, my teachers and my cooking instructors to have graduated from the school of hard knocks.
Excellent reading whatever you think about his basic point. But the first hit on Google this morning for "broccoli casserole" isn't too bad:
BROCCOLI & CHEESE CASSEROLE
Printed from COOKS.COM
1/2 lb. cold sliced chicken
1 lb. broccoli crowns
3 tbsp. freshly grated Parmigiano-Reggiano cheese
2 tbsp. unsalted butter plus 1 tbsp. extra virgin olive oil
2 cloves finely minced garlic
1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
1/2 tsp. paprika
3 tbsp. fresh parsley, minced
Preheat oven to 350°F.
Steam or briefly boil broccoli until for about 5 minutes (depends on maturity of the broccoli), or until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.
In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.
Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).
Arrange chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.
Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.
Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.
Sauce:
1 cup milk or cream
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1/2 cup Gruyere or sharp Cheddar cheese
1/2 tsp. Coleman's Mustard
In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add 1/2 cup Gruyere or sharp Cheddar cheese and 1/2 teaspoon dry mustard. Microwave another 1 or 2 minutes or until cheese has melted.
To save on clean-up and extra preparation steps, (an important consideration in the Cooks.com Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.
Haven't made it myself, but there are two positive reviews from folks who have, and the hit offers several recipes that look interesting.
If you search on "broccoli casserole recipe", you get About.com Southern Foods at:
http://southernfood.about.com/od/brocco ... ecipes.htm
That broccoli pudding really sounds good.
I wonder if Kimball shouldn't have done a bit of site checking before supporting his attack with "broccoli casserole"?
