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Vermont White Cheddar Mac N' Cheese Cake
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For the fonduta:
1 pound butter (recommended: Plugra)
1 shallot, diced
1/2 cup champagne vinegar
2 cups good white wine
1 quart heavy cream
1 pound Vermont Cheddar, cubed
For the breading:
2 egg whites
2 cups grated Parmigiano-Reggiano
1 cup panko bread crumbs
2 tablespoons diced fresh chives
1 tablespoon finely chopped flat-leaf Italian parsley
1 teaspoon chopped fresh oregano leaves
For the macaroni and cheese:
1 pound elbow noodles, cooked al dente
2 cups fresh corn, blanched
8 ounces apple smoked bacon, chopped and rendered
2 tablespoons butter
2 tablespoons extra-virgin olive oil
For the celery root puree:
4 ounces butter, plus 4 ounces
2 shallots, diced
1 bulb celery root, peeled and diced
3 cups milk
1 cup heavy cream, as needed
3 teaspoons chopped truffles
Salt
Freshly ground white pepper
White truffle oil, to taste
For garnish:
5 baby celery ribs
2 tablespoons chive oil
Special equipment: a ring mold
Preheat oven to 375 degrees F.
For the fonduta:
Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold warm.
For the breading:
In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
For the cake:
Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove and drain on paper towels. Keep warm.
For the puree:
Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Hold warm.
To assemble:
Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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