http://www.amateurgourmet.com/2008/11/the_best_brocco.html

You basically just mix up broccoli, garlic, pinenuts (optional), salt and pepper and roast in the oven, and then squeeze lemon juice over it all.  Somehow the combination of the caramelization and the citrus is insanely delicious.  Try it even if you don’t like broccoli — it will change your mind!

I had never heard of swai before, but sure enough, it was stocked right next to the tilapia and was cheaper, so I gave it a try. Apparently the proper name for it is “iridescent shark” (even though it’s a catfish, not technically a shark), which makes it even better. I don’t think I like it better than tilapia, as Gloria, did, but I certainly liked it an equal amount.

I don’t like onions, so I threw some fresh chopped garlic and dried basil (my fresh basil had gone off) and a couple tablespoons of olive oil into the pan. I added a splash of apple cider vinegar to the mix, which added a nice tang to the smell, though it didn’t taste especially strong on the fish. Then I rubbed salt and white pepper on the fish, and cooked it for about three minutes per side, following Gloria’s directions.

I sprinkled some rosemary and tarragon on the fish, and then thought, “What the heck?” and added a dash of ground cloves. Then a generous amount of white wine, since that was what I had handy.

Meanwhile, I was cooking some white rice on the back burner, and steaming some mushrooms and broccoli over the rice. When the fish was done, and the mushrooms and broccoli were starting to get there, I flipped the fish onto a plate and added the veggies to the pan I’d cooked the fish in, adding some more olive oil, wine, and spices.

Next time I think I might plan ahead a bit more about the sauce for the veggies — compared to the fish, they and the rice were a bit bland. The fish, though, turned out perfectly.

*Reportedly, you can burn the sugar using a broiler. It is less awesome or precise than a culinary torch, but it is certainly safer, and I already own a broiler. Also, here’s a sad story: The ramekins I purchased are made by a company called Corningware, whose ramekins used to be flame-safe. However, Corningware was bought out by “World Kitchen, Inc.” (of Reston) who decided to replace Corningware’s stoneware with cheap knockoffs and (I can only assume) charge the same price. Great!

Our casserole dish was a gift from Henry's mom. It has served us with honor in many culinary battles.

Michael, being from that cultural wasteland we call “The Midwest,” has long conspired to fill his arteries with as much cholesterol as possible, mainly by filling our refrigerator with as much grated cheese as possible. Every grocery trip, another bag of cheddar, monterey jack, or “mexican cheese” sneaks itself into our cart. Shocked and skeptical faces are met with ominous warnings: “Are you sure we’re not out of cheese? What if I want nachos, &c.? Why are you so mean to Michael?” So when our landlady finally replaced our old (and hilariously malfunctioning) oven, there was a whole shelf in our refrigerator devoted entirely to cheese. Please don’t laugh, I’m really not joking.

Four-cheese sauce, in all its glory.

 
Easy n’ cheesy chicken and broccoli casserole

• 2 1/2 cups dry short pasta (we had rainbow rotini)
• 2 boneless skinless chicken breasts, cubed
• salt and thyme
• olive oil
• 2 medium heads of broccoli, florets ONLY. screw the stalks.
• 1 cup leftover cheese sauce (algorithm follows)
• 1/2 cup shredded cheese (we had monterey jack)
• 2/3 cup milk

Before popping it into the oven, enlarged to show texture.

 
Sprinkle salt and a generous amount of thyme on chicken and brown the outside in olive oil in a skillet over medium-high heat. It does not need to cook through.

Heat cheese sauce until melted, toss with broccoli in a bowl, then toss that with the pasta in a casserole dish. Toss chicken with monterey jack cheese, then fold that into the casserole dish. Pour milk over top, and bake the casserole, covered, for 35 minutes. Eat and be merry.

Eat me, you sexy fool.

 
Cheese sauce algorithm
You will need 1 stick of butter (theoretically you can substitute olive oil, though I’ve never tried this), an equal amount of flour, milk (preferably warm), salt and spices (black pepper, cayenne, and nutmeg are what I usually use for mac n’ cheese), and as much shredded cheese as you can possibly imagine.

Melt the butter on medium in a saucepan, and add the flour in small portions, mixing between additions until thick. This is what is called a roux. Now add milk in small portions, mixing between additions until smooth; thickening will occur, this is what you want. When all the milk is added, you have bechamel (French for “generic white sauce”). Add salt and spices to taste, and then add cheese in handfuls, constantly stirring until the cheese has melted through. When the desired consistency/taste have been achieved, remove from heat and pour the liquid happiness over things you would like to eat.