Text 33867, 83 rader
Skriven 2010-01-24 14:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: McDuck's Brekkers
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> McDonald's [...] I guess I should try their breakfast
 JW> sandwiches once

 DD> If they are using the same sausage I seem to get everywhere in the US
 DD> that I have tried them - the Sausage & Egg McMuffins are pretty good

I suspect it will be from a Canadian source but the same recipe.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Truffled Macaroni Gratin
Categories: French, Pasta, Cheese, Mushrooms
  Servings: 4
            
      3 tb black truffle butter, plus
      1 t  at room temp
      3 tb flour
  2 1/2 c  whole milk
      1 lb rigatoni
      3 oz grated Gruyere
      3 oz grated sharp white cheddar
    1/4 lb mild brie, rind removed
      1 pn nutmeg
      1 c  heavy cream
      1 c  baguette crumbs
           Black truffle oil,
           for drizzling
           Salt and
           freshly cracked black pepper

Preheat the oven to 400 F.

While your pasta water is coming to a boil, begin by making the
roux. Melt 3 tablespoons of truffle butter in a saucepot over medium
heat, and then add the flour, stirring to incorporate. Cook over
medium-low heat for about 4 minutes, until it's foamy. Then, whisk
in cold milk, a little at a time, so the bechamel can thicken as you
go. 

Cook the rigatoni in salted boiling water until just shy of al
dente. It will continue to soften in the oven, so the last thing you
want is soggy over-cooked pasta.

Meanwhile, the bechamel is simmering. And you'll want to keep
whisking. Dip a wooden spoon in the sauce, and drag your finger
along the back. If the sauce stay separated, you are ready to add
the cheese. Take the sauce off the heat, and stir in the cheese to
melt it. Be sure to reserve 1 tablespoon of Gruyere and 1 tablespoon
of cheddar for the breadcrumb topping. Add a small pinch of nutmeg
and salt and pepper. Taste the sauce, to make sure it's salty
enough.

Mix the cooked, drained rigatoni with the cheese sauce in a large
bowl. Add the heavy cream, and toss. Divide into 4 buttered
individual gratin dishes (you could also use a large baking dish).
Use your fingers to rub the remaining tablespoon of truffle butter
into the bread crumbs and the reserved cheese. Divide the topping
evenly over the 4 gratin dishes.

Place the dishes on a baking sheet, and bake for 20 minutes, until
the bechamel is bubbling, and the crumbs are golden. Drizzle with a
touch of black truffle oil, and serve super hot.

Kerry Saretsky 

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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