CutandBaste.com

My method for doing mac and cheese is far from a science.  I usually ask the person working the cheese counter at Murray’s for an interesting combination of two cheeses and I always use parmigiano-reggiano.  In this version, I started by rendering some bacon in an deep, oven-proof saute pan.  Then used the rendered fat and a little butter, 2-3 tablespoons of flour, and a few cups of milk to make a roux. Add grated cheeses, a little freshly grated nutmeg, possibly some cayenne pepper for a little spice, and the slightly undercooked noodles to the roux.  In this version I also added a head of roasted garlic and some fresh thyme.  Top with parm and bake until bubbly and toasted on top.

• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 3 jalapenos, chopped
• 3 ears of corn, shucked boiled
• 1 cup white wine
• 2/4 cup fresh blood orange juice, strained
• 1 lb fettucini
• Parmesean Reggiano, shaved

In large saute pan, saute shallots over med-high heat until transparent.  Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.

Return heat to high, add wine, and cook down.  Add blood orange juice and corn and lower heat.

Meanwhile, cook fettucini according to box instructions until almost al dente.

Strain and finish cooking in blood orange mixture.  Add corn as well at this point.

Plate and serve with shaved parm.

• Pizza dough (store bought or grilled)
• Marinara sauce
• Basil pesto
• Bacon
• Goat cheese and parmesean reggiano
• Thinly sliced tomatoes and squash (or whatever other veggies are in season and look good)

Plated Risotto:

Lobster Stock:

Peas & Corn:

Butterscotch Pot d’Creme and Apple Wine from Wolffer: