Sound the trumpets!
I am super, jazz-hands excited about today’s post. My friend, Laurie author of the fabulous food blog, Simply Scratch just released her first cookbook! Hip-hip-hooray!
I first met Laurie all the way back at BlogHer Food Austin circa 2013. I was already a fan of her blog, food, and photography that it was icing on the cake to be rooming with her at the famous Condo Curse pad. Laurie is one of those peeps that you are instantly drawn to because she is salt to the earth, she likes red wine, and loves to giggle. After our weekend of shenanigans in Austin, I left with excitement that I could officially call her my friend.
So, to be celebrating her cookbook, SIMPLY SCRATCH: 120 Wholesome Homemade Recipes Made Easy and watching her wild success on QVC just makes my heart full. YOU GUYS. You have to get your mitts on this cookbook because the recipes are accessible and positively delicious! I don’t know about you, but when it comes to making dinner on the weeknights, I need simple, fast, and scrumptious meals lickety-split.
With the holidays upon us, I thought this Broccoli White Cheddar Gratin would be the perfect addition to any party, dinner, or weeknight feast. Like Laurie, I adore broccoli. It’s gotten a bad wrap over the years because brussel sprouts and kale have taken center stage. But what makes this gratin an 11/10 situation, the white cheddar sauce! Vegetables and cheese? Yes, PA-LEASE.
The great thing about this dish, besides the flavors, is it’s so easy to put together at the last minute and is cost efficient too. Plus, it’s a great way for the kiddos to eat their greens. Have I sold you? SAY YES! Because today I am giving a copy to one lucky reader!!!
****THIS GIVEAWAY IS NOW CLOSED! CONGRATS TO #19, Jennifer Anne!**************
To enter giveaway, leave a comment below telling me: what was the last meal you cooked or ate made entirely from scratch?
Giveaway details: One US resident winner will receive a copy of SIMPLY SCRATCH: 120 Wholesome Homemade Recipes Made Easy. The winner will be chosen randomly and will have 48 hours to respond. This giveaway will run from Wednesday November 18th to Sunday November 22nd at 9pm MST. Good luck!
Congrats again, Laurie!! MWAH!!
1/2 tablespoon unsalted butter
1 recipe Cream of Chicken Soup
1/2 cup heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon coasrsely ground pepper
1/8 teaspoon freshly grated nutmeg
Pinch of red pepper flakes
1 1/2 cups grated Vermont white cheddar cheese
8 cups fresh broccoli florets (from about 4 heads)
for the cream of chicken soup:
3 tablespoons unsalted butter
1 small shallot, minced (about 1/4 cup)
1 clove garlic, minced
2 1/2 tablespoons unbleached all-purpose flour
1/2 cup chicken broth
1/2 cup whole milk
pinch of kosher salt
1/8 teaspoon coarsely ground black pepper
Preheat oven to 350 degrees. Butter a 2-quart oval baking dish. Put the broccoli in the baking dish and set aside. In a small saucepan, combine soup, cream, salt, black pepper, nutmeg, and red pepper flakes. Whisk until smooth, then cook over medium-low heat until the mixture thickens slightly. Stir in 1 cup of the cheese. Pour the cheese sauce over the broccoli in the baking dish and top evenly with the remaining 1/2 cup cheese. Bake for 30 to 35 minutes. Let cool for 5 minutes before serving.
for the cream of chicken soup:
In a 10-inch skillet, melt butter over medium heat. Add the shallot and garlic, stir, and saute for 5 minutes or until just starting to soften. Sprinkle in the flour, stir, and cook for 1 to 2 minutes. While whisking, pour in the chicken broth and milk and continue to whisk until smooth. Simmer until thick and season with the salt and pepper.
Full recipe from SIMPLY SCRATCH: 120 Wholesome Homemade Recipes Made Easy
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