2 Lads & Chez Peres

2 Lads & Chez Peres
Braised Beef and Brie Macaroni and Cheese
For the mac and cheese
1 lb. cavatappi pasta (cooked)
½ lb. slow cooked beef (like leftover pot roast) cut into small pieces
½ lb. brie cheese (cut into small pieces)
¼ lb. raclette cheese (grated)
¼ lb. fresh mushrooms (sautéed in butter and chopped fine)
3 cups heavy cream
Toss everything together and place in a baking pan. Cover with foil
and bake at 350° for about one hour or until bubbly throughout.
Remove from oven and cool for a few minutes before serving.
The Great Mac & Cheese Bake-Off
2011 Recipes
For the tomatoes
Cut ten roma tomatoes in half and place in a baking pan. Lightly
sprinkle with kosher or sea salt. Bake at 250° until they appear to be
about half dehydrated. This could take a few hours. When dried,
remove from the oven and chop lightly in a food processor. They
should still be a little chunky, but on their way to being pureed.
For the fond lie
This sauce takes time, but a good shortcut is to use the liquid from the
pot roast in the mac and cheese recipe above. Reduce the liquid over
medium heat until it has reached the desired consistency (should be
thick enough to coat a spoon). Remove the sauce from the heat and
stir in some truffle butter. This can be hard to find. If you have to
substitute, use black truffle oil. Only use a little, it goes a long way.
To serve
Remove from the pan into bowls and top with the oven dried roma
tomatoes and truffled fond lie sauce.
Black Star Farms Old Mission &
Inn at Black Star Farms
Roasted garlic basil oil
12 cloves garlic
4 cups extra virgin olive oil
½ lb. fresh basil cleaned and de-stemmed
Baked Macaroni w/Leelanau Cheese and Lamb Shoulder Confit
Lamb shoulder
1 lamb shoulder roast, netting removed
½ cup kosher salt
¼ cup fresh ground black pepper
5 dried bay leaves, crushed
8 cloves garlic, crushed
6 sprigs fresh thyme
2 sprigs fresh rosemary
6-8 cups duck fat, lamb fat, lard or extra virgin olive oil
Cure the lamb shoulder
Trim lamb into 4-6 pieces. Rub the meat with salt, pepper and bay
leaves, and place in a bowl. Cover with plastic wrap. Refrigerate for
up to 12 hrs.
Marinate the lamb
Rinse the lamb of the salt mixture and dry well. Place in a clean bowl
with the rest of the mix and incorporate. Cover again and refrigerate
for up to 12 hours.
Confit the lamb
Place lamb in a large enough pot/Dutch oven so there is at least 4
inches of space between the meat and top of the rim. Cover meat with
the chosen fat or olive oil and bring to a temperature that you see just
a few bubbles rising--the key being to cook at a very low temperature
at a slow pace. This can also be done in an oven at around 225°. Cook
the lamb for 8-12 hours, until the meat is soft and almost falling apart
to the touch. Cool the meat on the counter at room temperature.
Refrigerate until ready to use.
Roast garlic on stove top at medium heat until it rises to the top. Pull
off burner, cool to room temperature. Bring 2-3 quarts of water to a
boil, drop basil in for 10-15 seconds. Pour into colander and then ice
bath immediately. Dry basil well by pressing with a kitchen towel
until all moisture is absorbed. Add basil and roasted garlic oil in
blender, puree well. Place oil in refrigerator for 12 hours. Strain the
oil thru cheesecloth and pour into a squeeze bottle.
Macaroni and cheese
½ lb. macaroni
3 tbsp. lamb fat
3 tbsp. flour
½ cup leeks
3 cloves roasted garlic
3 cups milk
6 oz. fromage blanc
6 oz. raclette
2-3 cups lamb confit
¼ cup toasted pine nuts
¼ cup panko
1 tbsp. butter
In a large pot of boiling salted water cook pasta al dente. In a separate
pot warm lamb fat over medium heat and add leeks. Caramelize the
leeks stirring frequently 4 -6 minutes. Whisk in the flour and garlic.
Keep the mixture moving for about 5 minutes to create the roux.
Make sure it’s free of lumps. Whisk in the milk and simmer 8-10
minutes. Incorporate the cheese until melted. Fold in pasta and lamb
confit, season to taste. Pour mixture into buttered casserole dish. Melt
butter in a saucepan and add panko and pine nuts to coat. Top the
macaroni with the panko pine nut crust and bake 30 minutes at 300°.
Cut and garnish plate with the roasted garlic basil oil.
Bowers Harbor Vineyards & Sole Hole
Mac & Cheese Sticks
1 lb. mini shells, precooked
2 cups Leelanau raclette cheese
½ lb. buffalo mozzarella
¼ cup butter
3 cups milk
Salt and pepper to taste
Boil water and add pasta, cook until ½ way done. Add all ingredients
to a thick-gauged pot and melt together milk, cheese and butter on a
low heat. Add shells and mix until blended well. In a large nonstick
pan add mac and cheese mix and cool overnight. The next day,
portion your mac with your hands to 1½ oz portions and form into a
cheese stick shape. Bread the sticks with flour, then egg wash and
then panko breadcrumbs. Fry the stick for 2 min. in 350° salad oil.
Brys Estate Vineyard and Winery &
The Cooks' House
Caciocavallo and Honey Mac-n-Cheese w/Brioche Topping
8 oz. elbow macaroni
½ stick unsalted butter
¼ cup minced onions
3 tbsp. flour
2½ cups of milk
2 cups grated caciocavallo cheese
1/8 cup honey
½ cup brioche crumbs
Salt and freshly ground pepper
Bring 4 quarts salted water to a rapid boil, and cook the macaroni
until not quite tender. Drain macaroni and set aside. In sauté pan, melt
the butter, add onions and stir over low heat until onions are just
translucent, but not browned. Stir in the flour. Continue to cook for an
additional 2-3 minutes, and then gradually stir in the milk. Simmer
over low heat, stirring constantly until the sauce is thickened and
smooth. Add cheese and continue stirring until the cheese melts, then
add the honey. Combine the macaroni with the cheese sauce. Turn out
into a generously buttered casserole dish (approximately 1½ quarts).
If you have any extra grated cheese, sprinkle this on top along with
the brioche crumbs.
Chateau Chantal & Harrington’s by the Bay
Lobster & Crab Mac-N-Chz
12 oz. cooked pasta
1/8 cup lobster base
1 pint heavy cream
1 cup pepper jack cheese
1 cup cheddar cheese
1 cup blue cheese
1 cup mozzarella
1 cup parmesan
1/8 cup flour
1/8 cup oil
Add salt and pepper to taste
6 cups cooked lobster and crab
Heat cream. Mix flour and oil well, so there are no lumps. When
cream is hot, slowly add the oil and flour mixture while whisking
until thick. Mix in all the cheese and lobster base until the cheese is
melted, then mix in pasta. Salt and pepper to taste, and fold in your
lobster and crab pieces. Bake at 350° for 15 minutes and serve
immediately.
Chateau Grand Traverse & Siren Hall
Peninsula Cellars & Jolly Pumpkin
Siren Hall Mac & Cheese
Jolly Pumpkin Mac & Cheese
1 lb. radiatore pasta (cooked and drained)
8-10 oz. fresh rosemary pork sausage (or hot Italian)
2 bunches broccolini trimmed and blanched
½ of 1 large cippolini onion (cut into small dice and caramelized)
16 oz. heavy cream
2 cups grated gruyere or Swiss style cheese
1½ cups panko breadcrumbs that have been toasted with
¼ cup melted butter
1½ tsp. truffle oil
Salt and pepper
1 medium shallot diced small
2 oz. sweet butter
2 oz. all purpose flour
26 oz. vitamin D milk
4 oz. cream cheese
3 oz. white cheddar grated
2 oz. mascarpone cheese
1 tbsp. and 1 tsp. kosher salt
1 tsp. fresh ground white pepper
Dash Tabasco sauce
2 tbsp. cooking sherry
3 cups shiitake mushrooms (sautéed will yield about 1 cup)
1 tbsp. ground dried morels
2 oz. white truffle oil
1 lb. pasta (elbow macaroni, penne, etc) cooked and drained
3 oz. good parmesan (reggiano or grana padano)
2·3 oz. panko breadcrumbs
In a large skillet sauté sausage on medium heat until almost cooked
through. Add caramelized onions, pasta and cream. When cream gets
hot, fold in cheese. Season with salt and pepper. Cook until creamy
consistency, and add broccolini. Pour in baking dish, cover with
breadcrumbs, bake for 10-15 minutes at 400° and serve.
Sweat shallots in butter 2 minutes. Add flour and cook over medium
heat 3 to 4 minutes, stirring constantly, to make roux. Add milk and
whisk together, cook over low heat 5 minutes. Stir In first three
cheeses until smooth. Add all ingredients except parmesan and
breadcrumbs. Toss cooked pasta with cheese sauce and pour into
eight bowls. Sprinkle parmesan and breadcrumbs over pasta mixture
and bake at 350° until golden brown, about 5 minutes.