A Cheesy Affair
“What do you like to eat?”
“You know, I love anything with cheese…”
And so the Messy Chef created a menu featuring… cheese.
Appetizer: Stuffed Zucchini with Balsamic Reduction
- Zucchini (one per person)
- Fresh Bread Crumbs
- Grated Parmesan Cheese
- Mortadella
- Sopresata
- EVOO, S/P
- Balsamic Glaze (now a glaze is sold in US Markets; you can also create the glaze with inexpensive balsamic-style vinegar mixed with a Tablespoon of light brown sugar, reduced over heat)
Cut the zucchini, and hull-out the centers. Combine crumbs and other ingredients in the food processor, and stuff zucchini. Bake at 375 degrees for 8-12 minutes. Polish with a balsamic glaze.
Main Course: Messy Chef Macaroni and Cheese
- Macaroni Noodles (undercooked)
- 2% or whole Milk
- Roux (butter and flour)
- Gruyère Cheese
- Second flavored cheese (cheddar, mushroom, blue, etc.)
- Country Ham
- Fresh Bread Crumbs
- Parmesan Cheese
Create the roux without browning, and add milk. This base will thicken over heat (do not boil), and add the grated cheeses, almost to the point of it all melting. Add cubed pieces of salty ham to the mixture. Add cooked pasta to the mixture, stir, and turn-out into a baking dish.
Cover the baking dish with a mixture of bread crumbs and parmesan cheese. Bake at 350 degrees for 20 minutes, covered. Cook for 5-10 minutes more with the cover off; use the broiler to crust-up the top.
Dessert: Very Berry
- Raspberries, frozen
- Fresh blueberries berries
- White Chocolate
- Heavy Cream (or half-and-half for a thinner sauce)
- Vanilla essence (a product using real vanilla pods suspended in a syrup)
Melt white chocolate, and mix with cream and vanilla. Cook, stirring until the mixture is quite warm (120-140 degrees). Pour over frozen berries on the plate at time of service.
This recipe is adopted from one by Ina Garten, The Barefoot Contessa.
Recommended wines:
For the zucchini:
For the macaroni:
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