Daniel wrote:

> On 1/8/20 6:23 PM, cshenk wrote:
> > Daniel wrote:
> >
> > > On 1/5/20 1:10 PM, cshenk wrote:
> > > > > Seems like a heck of a lot of work to re-create a frozen
> > > > > product. Why all the liquid? You're making veggie tots, not
> > > > > broccoli with cheese sauce.
> > > > >
> > > > > Jill
> > > >
> > > > It's always easier to get pre-made but not as much fun and not
> > > > as healthy overall if you like to skip all the preservatives.
> > >
> > > Exactly
> > >
> > > > The liquid is not that out of balance when you look closely at
> > > > the flour amounts. I'd have replaced the coconut and almond
> > > > flours with a straight up white though.
> > >
> > > So you suggest keeping my cream amount to a cup? I always
> > > consider it a 1:1 ratio when making cheese sauce. I suggested the
> > > alternative flour to cut the carbs. Not for me but for my honey.
> >
> > > > Ingredients
> > > >
> > > > 2 broccoli crowns
> > > > 1 cup mild cheddar, shredded
> > > > 1 cup heavy whipping cream
> > > > 2 tbsp onion powder
> > > > 2 egg yolks
> > > > 1/2 cup corn meal
> > > > 1/2 cup coconut flour
> > > > 1/3 cup almond flour
> > > > 1 tsp garlic powder
> > > > 1 tsp seasoned salt
> > > > 1 tbsp white pepper
> > > >
> > Yes, but I was mentally replacing the other flours with white flour
> > there to get that balance. At the worst, you will use less of the
> > cheese sauce then (save for something else).
> >
> > Keep in mind '2 broccoli crowns' isn't all that spcefic to how much
> > you have there to work with.
>
> I mentioned crowns but I meant the whole stalk, my mistake. I
> particularly like the stems especially with the skin peeled off. WHen
> I make steamed brocolli, I made medallions out of the stems and they
> go into my lasagna if that's the main course.

Ah, no problem at all! I'd likely be using Chinese Broccoli if I made
this and no need to peel stems there. It's not that it's a better
veggie in this application, just one that works overall better for my
uses so would be what I'd have handy. Tastes the same but it's pretty
much tender leaves and stems.

https://en.wikipedia.org/wiki/Gai_lan

It doesn't taste like full on Kale at all, unless maybe growing your
own and eating just the leaves after it's bolted.

>
> Saturday afternoon will be my first run on the recipe with less
> flour. I will post the test recipe and upload images of the result. I
> have sharp cheddar and don't feel like buying mild just for this.

I'll be happy to see it!

Don's napping now but when he gets up, we are going to have some fun in
the kitchen, trying to make our first Lobster Bisque. Not a complex
recipe. Just something fun to do in the kitchen.