Goin' Green (with Broccoli Gratin)

Though you may not be able to tell from the ultra-beige photo above, Cafe Drake embraced the Green Movement so far for dinner recently we almost moved "off the grid" (def: living in true nature and utilizing only the most renewable of resources and using self-slaughtered bear fat as fuel etc etc). OK we didn't go that green; in fact we sipped Bombay Sapphire and canned ginger ale while we cooked, but a meal of broccoli gratin and organic oak leaf lettuce is pretty extreme for us.

The good news is the gratin is so tasty you never need feel healthy or progressive while devouring, especially if served alongside roasted fish or fowl. The basic recipe was (heavily) adapted from Martha Stewart's Everyday Food magazine, though we upped the flavor ante with the addition of cayenne pepper, butter and that most natural of friends to the white sauce, nutmeg. Surprised Martha didn't think of that.

In just a few minutes here's how to do it:

Preheat oven to 450 degrees and begin to melt about 3 T. of good butter in a large saucepan. Soon after add 1/4 cup or so of flour and whisk into a thick paste over medium heat.

Now add 3 cups whole milk, a heavy dose of salt and cayenne pepper and cook for 2-3 minutes or until sauce is very smooth with no flour lumps remaining.

Throw in 2 full heads of broccoli that have been chopped into smallish pieces - just hack up basically with a cleaver for fastest results.

Bring to a boil then reduce to simmer for 15 minutes.

Throw in a few big handfuls of grated cheddar cheese and remove from heat; pour into casserole dish.

Top with seasoned breadcrumbs and sprinkle with a bit more cheese, paprika and a small bit of nutmeg. Bake for 15 minutes then let sit 5 minutes before serving.

WARNING: The breadcrumbs and milk turn the entire dish a slightly foreboding brown color, but once you break the surface creamy greenness oozes all over the plate.