How to make it

  • Combine milk and chicken broth and place in a small saucepan on medium until it simmers then leave on low.
  • In a medium saucepan, melt butter and add flour (best if flour is added while pan is off the heat). The mixture will be very firm almost like cookie dough.
  • Drizzle the broth mixture into the the flour mixture and continue to incorporate until you can use a whisk.,
  • Whisk until mixture is smooth and raise the heat to medium until just boiling, continually stirring.
  • Add heavy cream and cook until reduced to about 21/2 cups. The mixture will have basically no taste at this point. About 8 minutes.
  • Add the Gorgonzola and Romano cheese and stir until creamy.
  • Add salt and pepper to taste. Begin with pepper. I never add additional salt but all preferences are different :-}
  • Bread:
  • Cut off ends.
  • Slice the loaf in half so that you now have two loaves.
  • Cut each loaf in half and lay open on a cookie tray.
  • In a small pan, place the olive oil and bring to a low smoke.
  • Add the garlic but do not brown. Lower heat if necessary
  • Add 2 T of parsley and the herbes de Provence.
  • Heat for about 3 minutes to incorporate all of the flavors.
  • Brush over both sides of the 2 half loaves and place under a broiler for 1 1/2 minutes until golden brown (not black).
  • Remove and slice the bread in1 inch slices.
  • Have a large heated platter ready (a Pyrex 9X13 lasagna pan will do but DO NOT place Pyrex under a broiler to heat)
  • Pour hot sauce into heated platter, add the bread on top, sprinkle with remainder of parsley and serve immediately. I have also surrounded a container of the sauce with the bread available for dipping,

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