Pledge Drive

I was flipping channels a few nights ago and came across the KCTS pledge drive. What stopped me was the head chef from Salty's was making the restaurant's dungeness crab mac'n'cheese. This recipe, unlike many of the other recipes I've made, is not a bechamel based sauce. This one is very simple. This one is just heavy cream, a few different types of cheese, crab and pasta. According to the chef it should only take 10 minutes to make.

What I'm most curious about is what substituting can crab will do to this recipe.

Serves 4

Ingredients:
12 ounces elbow macaroni
1/4 cup white cheddar, shredded
1/4 cup gruyère cheese, shredded
3/4 pound Dungeness crab meat

Cream base:
1 cup heavy cream
1/2 cup chèvre cheese - Cypress Grove Fromage Blanc only (if you can’t find this cheese – double the cream cheese)
1/2 cup cream cheese1 teaspoon salt
pinch white pepper

Breadcrumb topper:
1/4 cup bread crumbs
1/4 cup grated parmesan1 teaspoon granulated garlic
1/2 cup Italian parsley, chopped

Garnish:
3 ounces arugula
1tablespoon lemon juice
1 teaspoon olive oil
salt to taste

Preheat oven to broil

Prepare pasta:
In large soup pot cook pasta according to package directions. Drain in colander and set aside.

Prepare Cream Base:
In medium sauce pan over medium heat add heavy cream and heat. Add chèvre cheese and cream cheese and mix thoroughly. Set aside.

Prepare Breadcrumb topper:
Mix all ingredients in small bowl. Set aside.

Prepare garnish:
In small bowl toss arugula with lemon juice, olive oil and salt.

Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot. Add white cheddar and gruyère cheese. Fold in crab. Pour mixture into shallow casserole dish. Sprinkle breadcrumb topper over pasta. Place in oven and broil until golden brown. Remove from oven. Top with arugula and serve immediately.

http://www.saltys.com/

Hair and Martha

A little less then a year ago I was talking to my hairdresser and mentioned to him that I was on this quest to find the best mac in Seattle. Of course the first thing out of his mouth was that his mac was the best. Unfortunately he would not give out his recipe but did mention that I should try Martha Stewart's basic mac'n'cheese. He said not only is it really tasty, but also probably the closest I would ever get to his mac aside from eating it.

One thing I should note is depending on what type/brand of cheddar you use will determine what your final product will taste like. In my case I made it with Coastal cheddar. By no means do you need to follow what I did, but I should mention that I used that brand and Pecorino Romano. Wanted to use Gruyere, but unfortunately it was not available. Coastal tends to be very rich, so if you would like a more basic version you can totally try this with Tillamook.

Martha Stewart's basic mac'n'cheese recipe:

• 8 tablespoons (1 stick) unsalted butter, plus more for casserole 6 slices white bread, crusts removed, torn into 1/4-1/2 inch pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1 pound elbow macaroni

Procedure:

1. Preheat oven to 375 F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter inot the bowl with the bread and toss. Set te breadcrumbs aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook stirring 1 minute

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8-12 minutes.

4. Remove the pan from the heat. Stire in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water and bring to a boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere (or 1/4 cup Pecorino Romano) and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.

This recipe was well worth it and in the future may make it again if I'm not in the mood to make one of the many new recipes on my list. The best part of this was that the bread topping really worked well with all the cheese and pasta. Perfect bites of cheese and crustiness.

http://marthastewart.com

Pike's Place

I know I've said in the past that the Beecher's mac'n'cheese is too rich for my taste, but seeing that the recipe calls for Gruyere I would like to see if it is more palatable then what I tasted at the store.

Ingredients

Serves 4 as a side dish

• Butter or vegetable oil, for baking dish
• 6 ounces penne
• 2 cups Beecher's Flagship Cheese Sauce
• 1 ounce cheddar cheese, grated (1/4 cup)
• 1 ounce Gruyere cheese, grated (1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder

Directions

1. Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
2. Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
3. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.

Beecher's Flagship cheese sauce:

Ingredients

Makes about 4 cups

• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
• 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
• 1/2 teaspoon coarse salt
• 1/4 to 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon garlic powder

Directions

1. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
2. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
3. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.

If you are interested in watching Kurt Dammeier, the founder of Beecher's famous handmade cheese, make his mac you can watch it here.

http://marthastewart.com/