Saturday, May 30, 2009

LF Market Mac & Cheese

 Pappardelle's Spicy Southwest Pasta w/Haystack's Buttercup Cheese 


Every Saturday my goal is always the same. Bring enough food to prepare as samples and not run out until 11:35.   It's a good thing I'm not upset with constant failure, as I have never been able to reach this goal.  Never.  

Yes, the Market runs from 7:30 a.m.- 2:00 p.m., every Saturday, and I usually  arrive around 8:30.  Yes, I HAVE been doubling, tripling and even quadrupling the volume of food I bring to sample out each week. 

This Saturday, I didn't  even make it out of the culinary gate, as we were completely wiped out by 10:30 a.m.!  Part of me wants to believe MY powers of persuasion and my ability as a "food pusher" are so strong, it' just inevitable.  Silly me.

I overlooked one major point.  The only words in the English language with more power to attract a crowd then, "free samples",  has to be, " free samples of Mac & Cheese"!

This weeks' recipe used two LF Market favorites: Pappardelle's Spicy Southwest Pasta and Haystacks Buttercup goat and cow's milk cheese.

Pappardelle's Spicy Southwest Pasta w/Haystack's Buttercup Cheese

1 Lb  Southwest Pasta 

4 Tbl unsalted butter
4 Tbl all purpose flour
1 Tbl Dijon mustard
1/2 cup heavy cream
1 1/2-2 cups milk
6-8 ounces, Haystack Buttercup goat and cow's milk cheese, grated.
Kosher Salt
fresh Ground pepper

Boil pasta according to Pappardelle's directions, until al dente. Reserve 1/4 cup of pasta liquid. Drain pasta, and rinse with cool water. Note:
  • When salting pasta water, use 2-3 tablespoons of Kosher salt to one gallon of water.  A "pinch" of salt is simply inadequate and does nothing to flavor your pasta. Salting the water enhances flavor and allows for "salted" pasta rather then "salty" pasta.  Trust me, there is a difference.
  • Do not add oil to pasta water or to finished pasta, as it will keep the sauce from adhering and it creates a greasy curdled effect with finished dish.

Sauce: Heat butter in a 4 quart sauce pan over medium heat, whisk in flour, then add mustard. Next, add cream and whisk until all the liquid is absorbed and there are no lumps, then slowly add 1 1/2 cups milk, and bring mixture to a low simmer.  Sprinkle in goat cheese a little at a time, stirring between each addition (this prevents cheese from clumping together in a big mass). Continue to simmer until all the cheese is melted. Use additional milk if sauce becomes too thick.  

To serve: 
Return pasta, with 1/4 cup pasta water, to the pot and heat quickly.  Pour hot cheese sauce over pasta, and add salt and pepper to taste. Serve immediately. Enjoy!

Thanks for coming to the market, and I will see you next week.

Chef Deb