Three
California Cheese and Macaroni Medley
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Wine
Pairing:
De Loach Vineyards, 1999 Chardonnay
De Loach Vineyards, 1999 Zinfandel
De Loach Vineyards, 1998 Chardonnay
Made
with:
Bellwether Farms, Crescenza
Bravo Farms, Raw Milk White Cheddar
Cypress Grove Farm, Humboldt Fog
Ingredients:
2 cups Macaroni (cooked)
1 tbls. Butter
1 Garlic Clove (fresh, minced)
1 cup Cream
1/2 cup Raw Milk White Cheddar (grated)
2 tbls. Crescenza
1/2 tspn. Dijon Mustard
TT Salt and Pepper
1 slice of Humboldt Fog (thick slice)
Procedure:
1. Take
one tspn. of butter, melt in pan with the minced garlic.
Blend with the cooked macaroni. Add one cup of cream,
and reduce by one third. Stir frequently. Add the grated
Bravo White Cheddar with the 2 tbls. of Bellwether Crescenza,
the half tspn. of Dijon Mustard, and blend gently over
medium heat.
2. Add Salt
and Pepper to taste. When completely blended, place in
baking dish of your choice. Add one thick slice of Humboldt
Fog over the top, and bake for ten minutes and serve. |
