Call me cheesy
but these recipes are grate!
Havar Souffl é 1 red bell pepper 5 tablespoons bu er, divided 3 tablespoons breadcrumbs 1 1/2 cups milk 1 clove garlic 1 bay leaf 1/4 cup fl our 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 5 large egg yolks, beaten 7 large egg whites
2 cups (about 8 ounces) grated Havar cheese 2 large (about 2/3 cup) scallions, thinly sliced 2 tablespoons chopped fresh dill, plus more for garnish, if desired
Roast pepper directly under broiler or over an open fl ame, turning it frequently, un l blistered and blackened on all sides, 6 to 8 min- utes. Wrap ghtly with plas c wrap, and let sit un l cool enough to easily handle. Remove plas c wrap and peel off skin, then remove seeds and stem. Finely chop pepper and set aside.
Preheat oven to 375 degrees F, with a rack in the lower third of the oven. Coat a 2-quart deep casserole with 1 tablespoon bu er. Dust with breadcrumbs; shake out any excess. Set aside. In a medium pot over medium-high heat, bring milk, garlic, and bay leaf to a simmer. Reduce heat to low. In another medium pot over medium heat, melt remaining bu er. Whisk fl our into bu er and cook for 3 minutes. Use a slo ed spoon to remove garlic and bay leaf from milk; while con nuously whisking, add milk to the bu er-fl our mixture in a slow, steady stream. Cook un l mixture thickens and begins to boil, about 5 minutes. Remove from heat and s r in salt and pepper.
In a large bowl, temper egg yolks by whisking in a cup of the milk- fl our mixture in a slow, steady stream. Con nuing to whisk, transfer tempered yolks in a slow, steady stream to remaining milk-fl our mixture. S r in cheese un l melted, and transfer mixture back to bowl. S r in scallions, dill, and reserved red pepper.
In a medium bowl, using an electric mixer on medium-high speed, beat egg whites to s ff but not dry peaks. Using a spatula, s r one- third of the egg whites into the cheese mixture, then fold in re- maining whites. Pour into prepared dish. Bake un l souffl é is golden brown and has risen about 3 inches, about 40 to 45 minutes. A toothpick inserted into the center should come out clean. (Do not open oven door un l souffl é has baked at least 30 minutes.) Gar- nish with dill, if desired. Serve immediately.
Roasted Vegetable Mac and Cheese 1 pound plum tomatoes 6 cups broccoli fl orets 2 tablespoons extra-virgin olive oil 3 tablespoons bu er 3 tablespoons all-purpose fl our 4 cups milk, warm 2 1/3 cups grated aged Asiago or Parmesan 2 1/2 cups grated sharp Cheddar 2 tablespoons Dijon mustard 1 1/2 teaspoons salt 2 teaspoons fresh black pepper 2 tablespoons chopped fresh thyme 1 pound penne, cooked and drained
Heat the oven to 400 degrees F. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
Whisk the bu er and fl our in a medium-size pan over medium-high heat un l foamy. Add the milk. Whisk un l thickened and bubbling, about 3 minutes. Re- move from the heat.
Whisk in the cheeses, mustard, salt, pepper, and thyme. S r in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.
November 2014 - 11
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