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Mozzarella in the bechamel. Because cheese.
I started to sautee the mushrooms in butter, but then sweated them instead as they were really wet, then drained off the liquor and reduced that right down.
The garlic (confit w/ rosemary) was blended with some roasted shallots, the mushroom liquor, and a bunch of the mushrooms, and then all added back to the mushrooms with sage (as I've got a shit load of sage in the garden still).
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autum comfort food
Last week was truffled cauliflower mac & cheese.
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I use my normal mac & cheese recipe, with a little less mac, a load of steamed cauliflower, and a load of truffle sauce.
My mac & cheese goto is:
50g butter, 50g plain flour, 500ml milk - make a bechamel*, add cheese (~250g gruyere works nicely), mix in with 250g macaroni cooked al dente.Add whatever else you want (pancetta, tomato, bay, or brow & white crab meat, usually).
I tend to season with white pepper, as its more visually appealing than little black specs. Pink pepper if you're being fancy.
Top with moar cheese if you want. Mozzarella and parmesan for me. Because cheesy crust.
Bake for 20 - 30 minutes @ 170ish
* none of this mixy mixy little of a time bollocks either - fry off the flour until it's cooked, heat the milk in the microwave until it is hot (not boiling), add all at once and whisk it in. Bang - instant, smooth af bechamel. Take it off the heat.
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Vincisgrassi the white sauce is pretty much double cream reduced with some cep stock and Parmesan.
It’s then layers of pasta, sauce, mushrooms, Parma ham and tartufata and truffle oil.
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Cook the benchamel in the microwave. It completely opens up the flour for the milk to bond with it.
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Mix the roux (butter and flour) and microwave in bursts
Add some milk and briefly microwave
Add more milk and microwave
Then cook out the flour in the microwave stopping to stir and this also helps it avoid boiling over.
It helps cook all the flour out which makes for a smoother sauce and the lumps tend to open out and disperse.
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I've never thought about doing it all in the microwave before - I'll give it a try next time.
When I'm cooking the flour in the pan, I'm looking for the same thing though - an open, almost frothing flour & butter mix, rather than a traditional solid roux.
The flour needs to end up properly cooked (and, tbh, even if it catches a bit, it just means you have a nuttier flavour), and very open.
Then, adding almost boiling milk in one go (like making custard), and whisk.
The only time I have fucked this up is when I have forgotten to turn the heat off soon enough - but even then, a quick whisk brings it all back together.
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User TW winning friends with cheese tips. Will def try your method.
I have a joint of sirloin ready for Sunday roast and am keen not to over-do it. I usually do the 30min on high plus 12 mins per 500g at a lower heat thing… but as it’s only just over 1kg I worry I’ll dry it out. Was thinking about searing in a pan then a shorter roast… why do we reckon?
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Fair shout. I do have a meat thermometer somewhere
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I’d go for a reverse sear for a sirloin and if worried about over cooking (this might be too late now)
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Nailed it. No reverse cowboy required.
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Go on lad!
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Leftovers…
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owl
NotThamesWater
Rich_G
dancing james
CYOA
sohi
Dooks-Fatberg
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Tenderloin
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Posted by
@StandardPractice
That does look good.
I thought about truffling it up a bit, as I have truffle paste, and truffle butter (from Carluccios, not Nicki Minaj), but decided against it, as this was the first time cooking this.
In hindsight, the right decision - it's too meaty to truffle up. Maybe with porcini and chanterelle.
I was thinking about the pasta attachment for the kitchenaid too, but after suggesting that i buy a rice cooker for making blackened garlic, there is an eagle eye out for any incoming kitchen hardware.