Higher Level Palate Pleasers : Macaroni and Cheese

Everyone likes Mac(aroni) and Cheese or do they ? I find that I eat less and enjoy foods, especially this one, if I make it "differently". Why not take it to a different level with 3 cheeses? I found two that I would like and want to try.
Alex Guarnaschelli’s has a very good recipes that I saw on her own cooking show, The Cooking Loft, on the Food Channel. She also appears on other shows where she is a judge for American Iron Chef , Chopped etc). I love her manner and her show. I am sorry to say I could not make it to her restaurant in NYC when I was there recently but maybe someday.

Here's her rendition on a recent episode that I want to try. I did not want to wait to share it with you-all though.
Her restaurant is in New York City and someday I might be able to try it (its pricey though)
There is also another one below.

Macaroni and Cheese
Recipe courtesy Alex Guarnaschelli
Show: The Cooking Loft
Episode: Perfect Pasta
10 cups water
Kosher salt
3 cups elbow macaroni (preferably De Cecco brand, if available)
1 quart heavy cream
2 cloves garlic, peeled and lightly crushed with the back of a knife
2 tablespoons Dijon mustard
3 to 3 1/2 cups grated Gruyere
Freshly ground white pepper
1/2 cup finely grated Parmesan
1/2 cup grated sharp Cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 cup toasted bread crumbs

Preheat the oven to 350 degrees F.

In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.

Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.

In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.

Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.

Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.


::
3-Cheese Macaroni and Cheese
Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY
Show: Diners, Drive-ins and DivesEpisode: Local Legends
•
Ingredients
• 1 tablespoon salt, plus more for pasta water
• 1 pound large elbow macaroni
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
• 2 tablespoons chopped fresh parsley, for garnish
Directions
Preheat oven to 325 degrees F.
In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.
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.

Frontera Mexican : level above regular mexican fare

I'm always looking for interesting food. Sometimes my wife "beats me to the punch" and discovers a restaurant with her friends before I do. My wife and her group ate here. There are more and more Mexican restaurants building and many are little (local) franchises. This is one little chain that is expanding. My wife brought back part of the dinner to eat later and let me sample it. The spinach chicken enchilada had a nice creamy and cheesy sauce with it. Leafy spinach taste integrates well with the cheese. I liked that the side dish black beans weren't the usual bland tasting side dish. The black beans had a decidedly distinctive tangy onion flavor that I liked. The big black beans still have their shape. These are mixed with onions to give them the more unique taste. The fluffy rice was good too. This place has extra taste with the enchiladas and the distinctive black beans. The flavors that take a dish to the next level is what I look for so this place passes the test. We will try this place together and try the salsa. There is another one opening in Olathe so we shall see and I will let you know.

Taj Groceries & CHAAT House: interesting Indian fare and grocer in one store

I have been near this place dozens and dozens of times, the past two years that it has been existence. However I have never seen it nor did I know even know of its existence. Why? Because normally I usually don't go down Metcalf Avenue all the way from 119th Street but instead usually go on Nall Avenue from 151st. That way I missed it as it is just North of Metcalf Avenue. There is no sign facing East from Metcalf and I sailed right by every time. However I saw a 2:1 coupon for this place. I thought this is a time to check it out after a meeting that I was to go, was cut short. I had to go West and then South then East to get into the parking lot. A bright looking place, it has a nice tiny cafe and adjacent is Indian grocer, literally in another room. I looked at the menu and was looked for an Indian nosh to take home. I did not want something beyond $3.99. I think my wife would like the Mixed Vegetable Pakoras (vegetable fritters which I love- $3.99) but it was not available. So I finally went for the Samosa Chatt ( chick peas, potatoes, served with a cilantro mint and tamarind sauce). After due deliberation because the menu had just 18 entrees from $3.99 ( 7 at this price which were the only ones I would target today as I was eating light) to $6.99 (shrimp, vegetable, fish, chicken), I made my two choices.

The Samosa Chatt was surprisingly very good. It was a melange of vegetables with a nice interesting taste with the bits of slightly soft samosa. I was surprised that all the flavors worked and melted together in this combination. The only thing was that it was surprisingly hot with either jalapeno or some other chilies within. Don't get me wrong. I like spicy and hot but the "heat" was a little too hot to work better with the mixture. Even a little of the tamarind cilantro sauce did not cool it off.
The Samosas were very good. The lemony like cilantro sauce with the exotic tamarind had a distinct little kick to it.

This place has a nice grocery store in the next room. Unusual Indian spices and prepared foods that you can made into recipes looked incredibly good . There are a good number of juices and shakes from $2.99 t0 $4.99. Some of them found interesting. I will definitely come back to purchase some of the food products to make some recipes (sometimes when all the ingredients are all in one bag it is less hassle and quicker), shakes and/or entrees like the chicken biryani (basmati rice with chicken and exotic spices and herbs.

Lawrence's Indian Palace try the buffet to taste difference Indian spices and entrees /sides

We have been here to this one many times and the one in Overland Park. Both are excellent and always consistently excellent. We have been for dinner meals but more times for the buffets. The samosas (meat, potato or vegetable little pies) are crunchy and good. All the entrees are excellent and have just the right of Indian spices. The waiters are very friendly and helpful to point out if you don't know something or have a question. My wife loves the Lamb saag which is not often on the menu so check it out with the creamy spinach that integrates well with the lamb ( you can also get different variations the saag with chicken). (more on my blog). I love the condiments tray. Be adventurous try the different ones like the lemony tamarind or the mango chutney. They go well with the different dishes. I love them both with the samosas. I love rice pudding and there is none better then this dessert that make her. The tandoori (BBQ Indian ) chicken with its pretty reddish pink color is always good. The curries, vegetable dishes and the meat dishes are all consistently good. The buffet is a great way to come to test the different spices and entrees at a great price.

Bates-City-Bar-B-Que-Shawnee, KS I heard it was good

I had heard from several sources that this BBQ place in Missouri was rated one of the best if not the best. I had to check it out. When I found that there was another one in close by Shawnee, KS, I took a trip while on the way to a meeting. It is easy to find and has a good sized area for sitting. The staff is personable. Burnt ends were the choice for my wife and I wanted the brisket and burnt ends plate. It was difficult to make up my mind between the plates, sandwiches , and dinners. I should have looked at the ( take out ) menu first which explained a little better what each entree delivers. I chose the burnt ends and brisket combination platter ,as I love both and wanted to compare these to the ones I have judged on the BBQ circuit ( I am a certified KCBS BBQ judge) and restaurants. About 1/3 of the styrofoam box was meat and the rest was an enourmous amount of crispy addictive long fries. So there was a good amount of meat enough to make sub sandwich and have more left over for later. The meats were both smokey and had lots of flavor. The burnt ends were meaty and chunky and while good the meat was not that moist. Their sauce had a smokey,molasses and slightly tangy flavor and was good and thick. The coleslaw was very unremarkable being shredded green cabbage with mild sweet flavor. The baked beans had a tomato signature but little else. Next time I would try the turkey and skip the sides and the fries. The meats are definitely the best here and the sauce is pretty good addition. Glad I came and found out what it is all about. Not my best BBQ place but in my top 10. Definitely worth another visit in the future.

The chicken and sides are tasty

We love the chicken here. When we have a craving for some "fried chicken" this is where we come because the rest is good too. Its juicy and has a lot of flavor. It ranks up there with the Colonel's but we think we like it better. (The Colonel's coleslaw is slightly better though). We like the spicy kind which gives it an extra zing with the hot sauce. Wings, thighs, breasts - all good with lots of flavor. The dirty rice has bits of meat with the rice and cajun reasonings are just right. The buns are flaky and have the right consistency.

Hop on over to Jumpin Catfish for great food and prices

We have eaten at this place for several years. Each time the service is great, the food is nicely priced and the seafood ( there is more then that ) is terrific. The menu is large and there is quite a variety, fish , seafood, chicken, game, and much more . There are specials like all you can eat quail ( many ways to have it your ways ), all you can eat fried chicken (awesome) and 2:1 lobsters. The fried chicken is succulent, juicy on the inside and right on crunchy on the outside, The quail has great flavor (the lemon pepper is different ) while the elk steak was very different and had a great taste. The service is attentive and they bring you and keep bringing you all that you want of great tangy coleslaw (we love it almost as good as Kentucky Fried Chicken's ), navy baked beans with bits of ham, and superb hush puppies ( they are made very well here). It does get crowded sometime but the wait is not long. There are always families and sometimes kids but the place is not noisy. The catfish is probably is very good (all you can eat if you want to) but we don't eat catfish so I can't pass along information about how good the lobsters are either. But if these are like the other parts of the menu offerings, it will be spot on good like the other entrees. Jump on over to catfish and try it . There is always something that will make you happy here at qreat prices.