Broccoli au gratin

Melt cheese on anything, and it is elevated to the delicious status of "au gratin." I usually eat broccoli blanched until just bright green because it's so quick and easy. But with a little more effort, this is an even better way to serve it.

Broccoli au gratin

1 head broccoli
handful dry bread crumbs (I use Panko)
1/2 teaspoon paprika
dots of butter (1-2 Tbsp)
1 cup grated cheddar and parmesan cheese combined

Bring a large pot of salted water to the boil. Trim the broccoli and cut into florets. Blanch the broccoli florets for four minutes, or until tender. Drain them and refresh under running cold water to stop the cooking process. Add to a casserole dish.

Completely cover the broccoli with the bread crumbs, paprika, dots of butter and grated cheese. Depending on the size of your casserole dish, these amounts will vary. Place under the broiler of your oven for a few minutes until the cheese melts into a golden crust.

Tomatoes Provençale

Tomatoes Provençale by beFOODled on Flickr.

Here's a closer look at the tomatoes Provençale that we made in Calgary. I love tomatoes, but in Canada the stuff we import in winter doesn't compare in flavour to the fresh local toms grown by our own farmers in the summer. Once again, I bow to the superior expertise of the French in matters of elevating humble ingredients to new heights (the secret is grated cheese)!

Tomatoes Provençale
serves six

3 big tomatoes
salt
pepper
fresh chopped parsley
dried basil
dried thyme
diced garlic
grated parmesan cheese
olive oil

Cut three tomatoes in half. Cut a little bit off the bottom of each half so the tomatoes sit up straight and don't roll away.

Sprinkle small amounts of each ingredient over the top of each tomato half. Drizzle over a little olive oil.

Bake at 375 degrees in the oven for half an hour, then check them and if needed, bake for another 15 minutes.


Tomatoes Provençale in the convection oven by beFOODled on Flickr.