fresh breadcrumbs

Lobster Mac and Cheese with Mascarpone & Fontina

Lobster Macaroni and Cheese
By jgreghenry Published December 17, 2010
Prep time: 45
Yield:1 ()

Ingredients:

  • 1 lb cavatappi or elbow macaroni
  • 1 t vegetable oil
  • 1.5 lb cooked lobster meat
  • 6 T unsalted butter
  • 0.25 c flour
  • 4 c whole milk
  • 1 c mascarpone cheese
  • 4 T clam juice
  • 0.25 t cayenne pepper (or to taste)
  • 0.25 t freshly ground nutmeg
  • 3 c fontina cheese, grated
  • 0 salt and white pepper, as needed
  • 0.5 c chives, minced
  • 0.5 c scallions white and light green parts , thinly sliced
  • 0.5 c extra-sharp white cheddar, finely grated
  • 1.5 c fresh white breadcrumbs (about 5 slices with crusts removed)

Directions

Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside. Pull out about half of the biggest, firmest pieces of lobster, then neatly slice it into attractive pieces. Roughly chop the rest. Melt 4 tablespoons butter in a 4 quart saucepan set over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whish, about 10 minutes. Remove pan from heat and stir in mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions. Transfer mixture to a 9" x 13" or similar capacity baking dish and sprinkle with remaining fontina and the cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.

Notes:

serves 8 Source: Adapted from Saveur Magazine

Market Matters- Conchiglioni with Balsamic Glazed Sweet Onions & Gorgonzola

23 May 2010
sweet spring onions from Sippity Sup

I am a bachelor this weekend. Left wild and free. There is opportunity for trouble everywhere I turn. 'Cuz I can be bad– real bad! And just what do you think a wild and crazy single man like myself is  bound to do if left to his own devices for an entire weekend?

Why gorge himself on sweet spring onions of course!

I was so impressed by everything I learned about onions from Kim from the National Onion Association at CampBlogaway that I just could not wait to have some alone time with some of these sweet springtime beauties. As you can see I chose a young, uncured style of sweet onion. The "paper" you are used to seeing on other onions develops when the onions are cured in the fields. Mine were pulled– greens and all– and sent straight to the market where they found their way into my shopping bag. Naughty, naughty onion!

But how could I resist their charms? 

I was at the Hollywood Farmers Market this morning and a little tickle of my senses led me to the wildly intoxicating sweet fragrance these young beauties are known for. Don't they know the effect they have on men? That's because the "sweet onions" of spring and summer have a higher water content, which accounts for the sweetness. They are usually enjoyed raw in salads and such. But I am going to break that rule and play a little "dress up" game with mine. Because I think they will be absolutely riveting with a lightly caramelized sheen to them. I think I will further emphasize their sweetness with a balsamic glaze. After all I am alone for the weekend. Who's gonna know the difference?

Sippity Sup Continues »
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Conchiglioni with Balsamic Glazed Sweet Onions & Gorgonzola

Conchiglioni with Balsamic Glazed Sweet Onions & Gorgonzola
By jgreghenry Published May 23, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 1 T kosher salt, plus more as needed
  • 1 lb conchiglioni pasta shells
  • 0.25 c olive oil, plus a bit more divided
  • 3 clv garlic, peeled and minced
  • 1 c fresh breadcrumbs
  • 2 T italian parsley leaves, minced, plus more for garnish
  • 0 freshly ground black pepper, to taste
  • 3 T balsamic vinegar
  • 6 oz gorgonzola cheese, crumbled
  • 2 lb large onions, red or sweet spring, sliced into thin rings

Directions

Bring a large pot of water to a boil. Add 1 tablespoon salt. Add pasta, and cook for about 10 minutes or until al dente; drain. Be sure and check as this pasta can take a bit longer than most to cook. As the pasta cooks heat 2 tablespoon oil in a medium-sized skillet set over medium-high heat. Add half the garlic and cook gently for about 1 minute. Add the breadcrumbs and cook until nicely toasted. Turn off the heat and add the parsley, stir well, season with salt and pepper and set aside. Heat the remaining 1/4 cup oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in the remaining garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar. In a large bowl, combine pasta with a little bit of its water, breadcrumbs, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted. Garnish with more parsley.

Notes:

serves 6