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Broccoli and cheese

Recipe by:Chef de Cuisine Ryan Kacenjar
F3, Sausalito


  • 1/2 cup (4 oz.) broccolini
    1 tbsp. extra virgin olive oil
    Sea salt and black pepper, to taste
  • Fondue
    1 to 1 1/2 cups heavy cream
    1/4 cup beer (your favorite)
    1/4 cup cornstarch
    3/4 cup cubed sharp cheddar cheese


In a bowl, drizzle olive oil over broccolini and season with salt and pepper. Place broccolini on a grill and grill on high heat until leaves have begun to char and stems have softened slightly. Remove and set aside.

Meanwhile, begin heating cream in a sauce pot. In a small mixing bowl, combine beer with cornstarch. Once cream has reached a simmer, pour beer-cornstarch mixture into cream while whisking to combine. Return liquid to a simmer and mix thoroughly. Remove from heat and stir in cheese until it has fully dissolved. Season with salt to taste.

Pour a small amount of cheese fondue sauce in the bottom of a small bowl and then place broccolini on top. Pour additional fondue sauce over broccolini and enjoy!

Serves 1 to 2


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