This is a little tease from my updating the blog.... 
http://i3.photobucket.com/albums/y72/cjd...salmon.jpg
Well, as usual, my pictures are a$$-backwards, so I'll start with last night, March 15th. Had the other half of the night before's Salmon and also had Mac & Cheese sauce in freezer (from Christmas??) - what comes to mind with those two goodies?? What else but Chef Kelly Johnson's "Three Cheese Mac & Cheese that I tasted a few years ago when a group from Chef2Chef met in Tecumseh, MI to cook our fool heads off together?
CJ/KELLY'S THREE CHEESE MAC & CHEESE
1/4 cup +2 T. a.p. flour
3 c milk
1 tbsp DIJON mustard
2 Tbsps butter
6 ozs White Cheddar Cheese
6 ozs gruyere cheese
1/8 tsp fresh grated nutmeg
Salt & Pepper
9 ozs Penne or short tubular pasta
3 ozs Parmesan cheese
Panko to mix w/Parmesan to top dish.
Combine flour, 1 cup milk & Dijon, stirring till smooth.
Melt butter in a large heavy saucepan over med. heat.
Add flour mix. to butter; cook, stirring constantly with a wire whisk, 1 min.
Gradually add remaining 2 cups milk, stirring constantly.
Cook, stirring often 10-15 min. or till thickened & bubbly. Remove from heat.
Add the cheddar, Gruyere, nutmeg & salt and pepper to milk mix., stirring till cheese melts.
Stir in Pasta.
Spoon mixture into baking dish, top w/Parmesan/Panko mixture.
Bake 400° for 30-40 min.
Let set up for 5-8 min. cut in squares.
Serving Ideas : The way Kelly served:
Topped with pc of Roasted Salmon topped with BBQ sauce & Saffron & Basil oil drizzle.
--------
This time I added a little of Chef Tom Douglas' Dry Rub on the Salmon and grilled for 5 minutes before adding the BBQ sauce - what a nice zing the rub gave the overall dish! We were tired from being on the road all day, so didn't remember the asparagus I had in the fridge - darn, to add to the dish. It would have been prettier plating with the asparagus. But, oh my, was this delicious!
http://i3.photobucket.com/albums/y72/cjd...capers.jpg
Roy went to lunch one day this week and he was served the most beautiful capers - he talked the waiter out of some to bring home for me to see. Now, I have to say, I feel really ignorant - I've seen these in/on olive bars, but....I thought they were a type of olive!! I didn't know capers grew so large. Man these are great! Further proof we are never too old to learn....
We're having such a good time.....
http://i3.photobucket.com/albums/y72/cjd...salmon.jpg
Well, as usual, my pictures are a$$-backwards, so I'll start with last night, March 15th. Had the other half of the night before's Salmon and also had Mac & Cheese sauce in freezer (from Christmas??) - what comes to mind with those two goodies?? What else but Chef Kelly Johnson's "Three Cheese Mac & Cheese that I tasted a few years ago when a group from Chef2Chef met in Tecumseh, MI to cook our fool heads off together?
CJ/KELLY'S THREE CHEESE MAC & CHEESE
1/4 cup +2 T. a.p. flour
3 c milk
1 tbsp DIJON mustard
2 Tbsps butter
6 ozs White Cheddar Cheese
6 ozs gruyere cheese
1/8 tsp fresh grated nutmeg
Salt & Pepper
9 ozs Penne or short tubular pasta
3 ozs Parmesan cheese
Panko to mix w/Parmesan to top dish.
Combine flour, 1 cup milk & Dijon, stirring till smooth.
Melt butter in a large heavy saucepan over med. heat.
Add flour mix. to butter; cook, stirring constantly with a wire whisk, 1 min.
Gradually add remaining 2 cups milk, stirring constantly.
Cook, stirring often 10-15 min. or till thickened & bubbly. Remove from heat.
Add the cheddar, Gruyere, nutmeg & salt and pepper to milk mix., stirring till cheese melts.
Stir in Pasta.
Spoon mixture into baking dish, top w/Parmesan/Panko mixture.
Bake 400° for 30-40 min.
Let set up for 5-8 min. cut in squares.
Serving Ideas : The way Kelly served:
Topped with pc of Roasted Salmon topped with BBQ sauce & Saffron & Basil oil drizzle.
--------
This time I added a little of Chef Tom Douglas' Dry Rub on the Salmon and grilled for 5 minutes before adding the BBQ sauce - what a nice zing the rub gave the overall dish! We were tired from being on the road all day, so didn't remember the asparagus I had in the fridge - darn, to add to the dish. It would have been prettier plating with the asparagus. But, oh my, was this delicious!
http://i3.photobucket.com/albums/y72/cjd...capers.jpg
Roy went to lunch one day this week and he was served the most beautiful capers - he talked the waiter out of some to bring home for me to see. Now, I have to say, I feel really ignorant - I've seen these in/on olive bars, but....I thought they were a type of olive!! I didn't know capers grew so large. Man these are great! Further proof we are never too old to learn....
We're having such a good time.....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
