cshenk wrote:

> 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.

Plans shifted here as a friend needed a hand. I'd made some pizza
dough so we used that with a can of Rotel and slices of colby with
mushrooms (not sure of name of them, not button, shiitake, or
Portabella, might be fresh cloud ear?)