I had salmon thawed out for dinner last night, but ended up playing with the mac & cheese (see recipe below) so, tonite we're having a Salmon Panini (caper mayo, salmon, basil leaves, tomato slice, and maybe a slice of red onion on a focaccia bread square) and butternut squash soup (from freezer)
Tomorrow night tho, I'm delving right into the new issue!!
Petite sirloins with Gingered tomato chutney
roasted dijon potatoes
this sounded so good.
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Here's the by-product of the "Bechamel morphed into Veloute, morphed inot Mornay, morphed into Soubise Sauced Mac & Cheese" ain't that a mouthful...
MORNAY SAUCED MAC & CHEESE
2 1/2 Tablespoons butter
3 1/2 Tablespoons flour
2 cups milk, 2% lowfat, heated
Salt & white pepper
couple grindings of nutmeg
1/2 cup gruyere cheese, grated
8 ounces onion, finely diced and simmered for 15 minutes in 2 T. butter and set aside
1/3 cup cracker crumbs or panko
2 Tablespoons butter, cut into small pieces
Melt butter in a saucepan; blend in the flour and stir with a wooden spoon to make a smooth paste.
Stir over moderate heat for 2 minutes without coloring. Remove from heat.
After the bubbling subsides, add 1 3/4 cup of the hot milk and whisk briskly to make a smooth sauce and blend thoroughly.
Put back over moderate heat and add the rest of the milk a few drops at a time to desired consistency.
The sauce should be thick enough to coat the back of a spoon.
Whisk in salt, pepper and nutmeg - tasting as you add the spices.
Remove from heat and let cool several minutes before adding the cheese.
When cooler, add the cheese and the onions; stirring until cheese is melted.
At this point you can chill the sauce for later use, or freeze it, or add to pasta at this time.
Pour into a greased baking dish and top with a sprinkling of cracker crumbs or panko and dabs of butter
Bake in a 350 F. oven for 30-35 minutes.
Tomorrow night tho, I'm delving right into the new issue!!
Petite sirloins with Gingered tomato chutney
roasted dijon potatoes
this sounded so good.
----------------
Here's the by-product of the "Bechamel morphed into Veloute, morphed inot Mornay, morphed into Soubise Sauced Mac & Cheese" ain't that a mouthful...
MORNAY SAUCED MAC & CHEESE
2 1/2 Tablespoons butter
3 1/2 Tablespoons flour
2 cups milk, 2% lowfat, heated
Salt & white pepper
couple grindings of nutmeg
1/2 cup gruyere cheese, grated
8 ounces onion, finely diced and simmered for 15 minutes in 2 T. butter and set aside
1/3 cup cracker crumbs or panko
2 Tablespoons butter, cut into small pieces
Melt butter in a saucepan; blend in the flour and stir with a wooden spoon to make a smooth paste.
Stir over moderate heat for 2 minutes without coloring. Remove from heat.
After the bubbling subsides, add 1 3/4 cup of the hot milk and whisk briskly to make a smooth sauce and blend thoroughly.
Put back over moderate heat and add the rest of the milk a few drops at a time to desired consistency.
The sauce should be thick enough to coat the back of a spoon.
Whisk in salt, pepper and nutmeg - tasting as you add the spices.
Remove from heat and let cool several minutes before adding the cheese.
When cooler, add the cheese and the onions; stirring until cheese is melted.
At this point you can chill the sauce for later use, or freeze it, or add to pasta at this time.
Pour into a greased baking dish and top with a sprinkling of cracker crumbs or panko and dabs of butter
Bake in a 350 F. oven for 30-35 minutes.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com