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Here you go BRG….
White Truffle Mac & Cheese
1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1 1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper
One Pompous Asshat white truffle.
Directions
Preheat the broiler.
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.
Just prior to serving, shave a generous portion (about $25 worth) of white truffle on the surface.
And why is nobody talking about the brownstone reno being featured on This Old House? I thought it might make for an interesting weekly thread for Mr. B.
Here you go BRG….
White Truffle Mac & Cheese
1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1 1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper
One Pompous Asshat white truffle.
Directions
Preheat the broiler.
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.
Just prior to serving, shave a generous portion (about $25 worth) of white truffle on the surface.
Très drôle legion!
France-Wah and Yo-Han. That’s right!
And why is nobody talking about the brownstone reno being featured on This Old House? I thought it might make for an interesting weekly thread for Mr. B.
Oh God, I’ve fallen into the trap.
Recipes:
http://www.widgetbox.com/network/celebrity/post/real-housewives-of-nyc-recipe-for-being/693680
http://www.theinsider.com/news/824809_Skinny_Girls_Margarita_Recipe_from_The_Real_Housewives_of_New_York
Legion….finally something we agree on.
Johan
Oh my! It seems Miss Manners has slipped off her golden soapbox last summer. I wonder she never talk about this on the show???
http://www.nypost.com/seven/08262008/gossip/pagesix/real_good_time_at_wedding_126080.htm
And what IS with Ramoaner (I’m channeling Archie Bunker) and those huge bug eyes??
cobblehiller, I meant Jill, yes. I must be confusing my Housewives.
Did anyone see the RH of Orange County wrap-up? I can’t believe they actually got into the Gretchen/cheating thing!
THL, I meant the name of Alex and Simon’s other son…it’s an equally school yard beating-inducing name.
Je n’aime pas le petit bourgeoise.
Ils s’ont tres gauche.
Ou est mon pate de fois gras?