This dish is, if anything, intriguing. It’s not plain creamy, or cheesy, or any of the other qualities that make mac and cheese oh-so-irresistible. It’s not comforting, either, at least in my book. It makes you think, which is saying a lot for someone who thinks for a living. But I really shouldn’t be surprised, given who this pretty little creation comes from.
Tag Archives: flavors
It’s brilliant. Any idea who I’m referencing now? I just got his cookbook in the mail, along with a very bendable mini-tripod and some hope that my photography might improve. And immediately, I nestled into the couch and started to read. No, he’s not a writer; his prose reminds me of a school boy’s, actually, though it’s improved immeasurably since this one came out. But he’s hilarious, has turned his fame into a vehicle for championing quality food for everyone, and happens to be a pretty good chef.
His flavor combinations are familiar, but somehow unlike anything I would have come up myself. They work somehow, in an unexpected way. So I’m sharing this one with you, because it’s worth trying, just once. Even if you only have whole milk and cheddar in the house, and don’t feel like trekking to the store.
I used a local pear wine in this dish, which worked pretty well, but any white wine will do. Cream and parmesan, as the recipe originally called for, would have been better than the whole milk and parmesan I actually used, but the flavor was still quite good. The consistency wasn’t quite what I wanted, but I made do. If you happen to find yourself in my predicament, make a béchamel sauce with a bit of butter, milk, and cream, and add the nutmeg and cheese to the sauce. If not, use the cream. Go on — you know you want to.