Hard2Believe
10-30-2003, 12:51 PM
This recipe is from the staple Restaurant my school is known for, American Bounty, which is a contemporary American restaurant. Gets :WINK :WINK from me.............
American Bounty Macaroni and Cheese
Yield 10 portions
2 lb - Cavatelli pasta
1 cup - shallots, minced, sweated
1/2 cup - garlic, minced, sweated
2 lb - Cremini Mushrooms, quartered, caramelized
2 lb - Exotic Mushrooms, use seasonal varieties
2 qt - Mushroom Stock
8 oz - Mascarpone Cheese
1/2 cup - Sage, finely chopped
1 cup - Parsley, finely chopped
1 1/2 cups - Parmesan Cheese, grated
2 cups - Dry Jack Cheese, grated
1 bottle - Truffle Oil(Optional, its expensive)
Mushroom Stock
20 oz- Onions, rough chop
1 cup - Shallots, sliced
1/2 cup - Garlic, sliced
3 lb - Button Mushrooms, rough cut
1 1/2 gal - Water
1 each - Bay Leaf
METHOD:(For Stock)
1. Sweat onions until translucent
2. Add Shallots and garlic
3. Add shrooms and sweat for 10 minutes
4. Add Water and bay leaf and simmer for an hour
5. Use a blender to break up the mushrooms, only blend for about 20 secs
6. Strain and reserve for cooking dish
Method for Plate:
1. Heat up olive oil in saute pan
2. Add shallots and garlic and sweat, do not color
3. Add Mushrooms, pasta, and some mushroom stock, warm until everything is hot
4. Remove from heat and fold in mascarpone cheese and stir until smooth. also add some parmesan and and jack cheese
5. Add some sage and seasoning, and garnish plate with parsley and dried jack cheese.
6. If you have truffle oil, drizzle a little on top.
:D
American Bounty Macaroni and Cheese
Yield 10 portions
2 lb - Cavatelli pasta
1 cup - shallots, minced, sweated
1/2 cup - garlic, minced, sweated
2 lb - Cremini Mushrooms, quartered, caramelized
2 lb - Exotic Mushrooms, use seasonal varieties
2 qt - Mushroom Stock
8 oz - Mascarpone Cheese
1/2 cup - Sage, finely chopped
1 cup - Parsley, finely chopped
1 1/2 cups - Parmesan Cheese, grated
2 cups - Dry Jack Cheese, grated
1 bottle - Truffle Oil(Optional, its expensive)
Mushroom Stock
20 oz- Onions, rough chop
1 cup - Shallots, sliced
1/2 cup - Garlic, sliced
3 lb - Button Mushrooms, rough cut
1 1/2 gal - Water
1 each - Bay Leaf
METHOD:(For Stock)
1. Sweat onions until translucent
2. Add Shallots and garlic
3. Add shrooms and sweat for 10 minutes
4. Add Water and bay leaf and simmer for an hour
5. Use a blender to break up the mushrooms, only blend for about 20 secs
6. Strain and reserve for cooking dish
Method for Plate:
1. Heat up olive oil in saute pan
2. Add shallots and garlic and sweat, do not color
3. Add Mushrooms, pasta, and some mushroom stock, warm until everything is hot
4. Remove from heat and fold in mascarpone cheese and stir until smooth. also add some parmesan and and jack cheese
5. Add some sage and seasoning, and garnish plate with parsley and dried jack cheese.
6. If you have truffle oil, drizzle a little on top.
:D