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4.182 Cheddar-Muenster Mac


-Cycle 4, Item 182-
6 (Sat) July 2013

-American-
Cheddar-Muenster Mac

3.5

by me

at home

-Oksu, Seoul-

with Wife, Dominic, Ian, Ahn HY + Kim IT + JH

As a sign of gratitude for the 2 free boxes of kimchi that IT had sent me, I invited him and his family over for dinner.  Thanks, friend!

IT, who used to own/operate the restaurant The Kimchi Jjigae (see most recently 1.364 Kimchi Jjigae) (my god, was the last time really back in Cycle 1?!?!), has since developed the business into a successful brand and franchise operation with several locations throughout the city.  Awesome.  Apparently, he's doing well enough to give away free kimchi that he used to sell to me at/near cost for around 35,000 won per box.  Awesome.


At long last, I made a mac & cheese that I can be proud of.  I adapted a recipe from food.com entitled "Fannie Farmer's Classic Baked Macaroni and Cheese," originally found in Fannie Farmer's Boston Cooking School Cookbook (1946), according to the recipe's author.  In essence, the recipe starts with a base of béchamel sauce, requiring about 15 minutes of constant whisking, to which cheese is added in the end.  As a result, unlike the crumbly/chunky concoctions that I'd ended up with in previous attempts (see most recently 2.061 Cheddar-Jack Mac), this time the cheese came out silky/smooth.  Instead of going all cheddar, I substituted half muenster, which made the whole thing a bit lighter.  The breadcrumb topping, to which I'd added about a quarter cup of freshly grated parmesan, browned beautifully and provided a crunchy textural counterpoint, as well as an extra layer of savoriness in flavor.  Personally, I still don't like mac & cheese per se, but I'll keep this recipe on hand for special occasions.  

A Barolo, well aged so that the tannins had mellowed out to reveal gorgeous fruit, the best wine that I've had in ages--courtesy of HY--paired quite nicely with the meatloaf in tomato sauce.

Tyler Florence's Dad's Meatloaf, sort of (see generally 3.278 (Tyler Florence's) Dad's Meatloaf...)

Tomato-Romaine Salad in Balsamic Vinaigrette

HY giving some carrot cupcake to Momo, who obviously had the hots for her--seriously.

5 comments:

  1. ah, you broke out the meatloaf! Everything looks solid here. I'd like to try that meunster mac.

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  2. yes, thanks forever for that meatloaf recipe!!!! frankly though, i think the tomato relish part is not entirely worth it, so i've been kinda taking short cuts on that part (even though i guess it's kinda the essence of the recipe). like here, i just used bottled marinara sauce and added tomatoes and seasonings.

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  3. and the mac recipe is great, even though i don't even like the stuff. next time, i might go with all white cheese, like muenster, emmental, gruyere etc. i highly recommend adding parmesan, which isn't in the original recipe, to the bread crumb mix....

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  4. You don't like mac and cheese????

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  5. don't really like cheese per se. so mac & cheese is overload. fondue is beyond comprehension. same with cheese platters, like with wine. when i was on a research trip to london, at all the hosted dinners, they served a cheese course--i mean, like a waiter would go around with a platter of various cheeses--just before dessert--that was really weird.

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