A hand blender delivers extra-glossy cheese sauce.SERVES 6 TO 8
3 slices hearty sandwich bread, crusts removed and torn
into chunks
1 small shallot, finely minced
2 tablespoons chopped fresh parsley
4 tablespoons unsalted butter
Kosher salt
2 pounds broccoli or cauliflower (or a mix), cut into bite-
sized florets
½ cup whole milk
¼ ounce (1 packet) unflavored gelatin
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
1 tablespoon all-purpose flour
One 12-ounce can evaporated whole milk
1 teaspoon Frank’s RedHot or other hot sauce, or more
to taste
½ teaspoon ground mustard
8 ounces cheese (see Note above), grated
Adjust an oven rack to the middle position and preheat
the oven to 400°F. Combine the bread, shallot, parsley, 1
tablespoon of the butter, and a pinch of salt in the bowl
of a food processor and pulse until coarse bread crumbs
have formed and no large chunks of butter remain. Set
aside.
- Bring 4 quarts water and ¼ cup salt to a boil in a Dutch