Overly elaborate in both technique and ingredients. La Bte Steakhouse - Lobster and bacon from Alma Mac & Cheese - The best Mac & Cheese with lots of lobster and a smoked gouda and bacon sauce Heat the vacuum-sealed bag in hot water for a few. Finally, I felt the Panko bread crumbs needed to be tossed with a bit of melted butter. To make breadcrumbs, tear the 2 slices of bread into a food processor. Add the lobster in and season with salt & pepper. Add pasta into the cheese sauce and stir to coat. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Add all of the grated cheese and stir until smooth. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Further, it wasn’t creamy enough – I found I had to add nearly twice as much milk as the recipe directed. Preheat oven to 350 degrees F (175 degrees C). Also, I found the additions of garlic, shallot and onion distractions rather than contributions. Bake until sauce is bubbly and crumbs are lightly golden.” Simple as that. For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. The execution of the recipe is unnecessarily complicated, for one thing - it should have been nearly as basic and straightforward as “while pasta is cooking make the white sauce – melt the butter, add the flour. We enjoyed this well enough, but not nearly enough for me to make it again.
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