Sunday, December 4, 2011

In which S. has a birthday, and I make her food.

S. had a birthday yesterday. Alas, we both spent most of it mired in our respective finals, but I took some time out to make her dinner-- herbed mac and cheese with caramelized shallots and Piave, and a green salad with feta and a clementine-bergamot vinegarette. Dessert was a Zingerman's Hot Cocoa Coffecake (thanks, Mom!), dressed up with some homemade hot fudge sauce.

The recipe for the mac and cheese, as requested by my cousin Miryam, after the jump. This is another of those dishes that falls into the "yeah, not a health food" category, so don't skimp on the butter or cheese.

S's Birthday Mac-and Cheese


  • 3/4 lb short pasta, cooked al dente and tossed in good olive oil
  • About 4 small shallots, sliced thinly
  • 1 large clove garlic, minced
  • Plenty of minced fresh herbs (I used sage and thyme; rosemary would also be delicious) and fresh ground pepper
  •  5 tbsp butter
  • About 2 c. cheese; half good sharp cheddar and half something fancy and harder, like Piave
  • 1 c. half-and-half
  • 1/2 c white wine
  • 1 tbsp flour
  • 1 tsp white miso
  • 1 tb creme fraiche


  1. Preheat oven to 350 F.
  2. Melt 2 tbsp. butter in a skillet over low-medium heat. Caramelize shallots and garlic until melting and golden brown. Set aside.
  3. Melt remaining butter in a saucepan over medium heat.
  4. Whisk in flour to make a roux, and add herbs.
  5. Slowly whisk in liquid, until you have a thick sauce.
  6. Whisk in miso.
  7. Stir in shallots.
  8. Turn heat up a notch, until sauce thickens slightly, stirring all the time.
  9. Stir in cheese and creme fraiche.
  10. When it is melted, remove from heat and stir in pasta.
  11. Butter six ramekins or one 8x8 casserole dish. Fill, top with grated parmaggiano (or other hard cheese) and bake for about 30 minutes, until just starting to brown.
  12. Finish under the broiler for about a minute, and serve.

No comments:

Post a Comment