Broccoli, Black Bean, and Cheddar
Source: Joey Altman, Pier 23 Cafe
This recipe, featuring Point Reyes Farmstead Cheese Co., was demonstrated for CUESA’s Market to Table program on October 12, 2019.
Makes 8 servings
2 large heads broccoli
Bring a large pot of salted water to boil.
Remove stems of broccoli and reserve for later use in cheese sauce. Cut the heads into large florets. Add broccoli florets to salted water and blanch for 30 seconds, remove and cool on baking sheet. Once cooled, cut into small, bite size pieces.
Broccoli Cilantro Chimichurri
3 tablespoons garlic, finely diced
2 cups shallot, finely diced
5 cups broccoli stems, peeled and finely diced
1 cup finely diced jalapenos
5 cups carrots, peeled and diced finely
6 cups water
2½ tablespoons salt
1 bunch cilantro, chopped
1 bunch green onion, thinly sliced
2 limes, juiced and zested
½ cup extra virgin olive oil
2 tablespoons champagne vinegar
Combine all and cover with plastic wrap in a sealed container. Ferment in a cool space for 3-5 days. Check on the third day; vegetables should still be firm, but slightly sour.
Strain liquid, reserving one cup. Add chopped cilantro, and green onion, as well as the reserved juice. Mix all together and set aside.
Braised Black Beans
2 cups dry black beans
1 onion, diced
2 garlic cloves, finely chopped
2 bay leaves
2 teaspoons whole cumin seed, toasted and grounded
Sauté onion garlic over medium low heat in neutral oil until tender, then add cumin and bay leaf. Add beans and cover with cold water. Bring the pot to a slow simmer, and add water as needed. Cook until tender, approximately 4 hours.
Broccoli Cheddar Beer Sauce
5 cups broccoli stem, peeled and chopped
1 12 oz can of pilsner
1⅓ cups heavy cream
1 cup heavy cream
1¼ cups milk
2 teaspoons sodium citrate
4 teaspoons Iota carrageenan
5 cups Point Reyes cheddar cheese, grated
Hot sauce to taste
Place broccoli stems, pilsner, and 1⅓ cups of heavy cream in a sauce pot and simmer over low heat until tender. Place the cream mixture and all remaining ingredients in a blender, blend on high speed until thick. Strain, place in a sauce pot with cheddar and a few dashes of hot sauce. Slowly heat and whisk frequently until cheese is melted and a smooth consistency is achieved. Season with salt to taste.
Put in an isi siphon and charge twice. Keep warm.
1½ cups Point Reyes cheddar cheese, grated
1¼ cups all-purpose flour
½ cup butter
1 teaspoon salt
Preheat oven to 350° degrees. Combine all in mixing bowl. Mix until crumbly. Slowly add cold water and mix until dough comes together. Chill for one hour.
Roll thin on floured surface, bake at 350° degrees until lightly brown, remove and allow to cool. Break into desired shape/size.
To assemble the dish, heat a large sauté pan or cast iron skillet until extremely hot. Add broccoli florets in single layer and cook for 1 to 2 minutes until they color. Add 2 tablespoons of cooking oil to the pan and stir to release broccoli. The florets should be charred and slightly blackened. Remove from the pan and continue with the rest until completed.
In small dish/bowl, spoon one spoonful of hot black beans.
In small mixing bowl, toss hot broccoli with chimichurri. Place on top of beans. Spoon a little extra chimichurri over top.
Photo by Kora Vandervall.