recipe: Martha Stewart LivingINGREDIENTS
· flour, for work surface
· 1 sheet frozen puff pastry
· 5 1/2 oz. (2 cups) Gruyere cheese, shredded
· 1 1/2 lb. medium or thick asparagus· 1 tbsp. olive oil
· salt and pepper
DIRECTIONS
· preheat oven to 400°
· On a floured surface, roll out puff pastry into a 16 x 10 inch rectangle and trim uneven edges
· place pastry on a baking sheet
· with a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle
· using a fork, pierce dough inside the markings at 1/2 inch intervals
· bake until golden (about 15 minutes)
· remove pastry shell from oven and sprinkle with Gruyere
· trim the bottoms of the asparagus spears to fit lengthwise inside the tart shell and arrange in a single layer over the Gruyere, alternating ends and tips
· brush with oil and season with salt and pepper
· bake until spears are tender and cheese has melted, about 20 to 25 minutes
This is such an easy, yet elegant side dish to add to any homemade meal. If you haven't cooked with Gruyere, you should start. It is a creamy and nutty French cheese that melts with ease. Its distinct flavor adds complexity to any dish, without over powering it. Gruyere is often used in fondues. The mix of this lovely cheese with asparagus and the crunchy pastry dough is just too good to be true.
recipe: Marthat Stewart Living
INGREDIENTS
· 8 tbsp. unsalted butter (1 stick), plus more for dish
· 6 slices of good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
· 5 1/2 cups milk
· 1/2 cup all purpose flour
· 2 tsp. salt
· 1/4 tsp. freshly grated nutmeg
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. cayenne pepper
· 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
· 2 cups grated Gruyere cheese (about 8 oz. or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz.)
· 1 lb elbow macaroni
DIRECTIONS
· heat oven to 375°
· butter a 3 qt. casserole dish, set aside
· place bread in medium bowl
· in a small saucepan over medium heat, melt 2 tbsp. of butter
· pour butter into bowl with bread and toss, set aside
· in medium saucepan set over medium heat, heat milk
· melt remaining 6 tbsp. of butter and a high skillet over medium heat
· when butter starts to bubble, add flour and cook, whisking for 1 minute
· while whisking, slowly pour in hot milk
· continue cooking, whisking constantly, until the mixture bubbles and becomes thick
· remove pan from heat
· stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups of Gruyere- set cheese aside
· fill large saucepan with water, bring to boil
· add macaroni and cook 2-3 minutes less than the directions on the package (al dente)
· transfer macaroni to a colander, rinse under cold running water and drain well
· stir into the reserved cheese sauce
· pour mixture into prepared dish
· sprinkle remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyere and breadcrumbs over top
· bake until browned on top, about 30 minutes
· serve hot
Mac & cheese will forever be one of the best comfort foods there is. And the holidays are all about comfort. Serve this mac & cheese alongside any main coarse and your guests will not want to leave. The creamy pasta with melted cheese and the crunchy crust leaves you wanting more.
Enjoy!
