ART" Mac & Cheese, Pretzel crust
1 onion (small diced) 1 # beechers white cheddar cheese (grated) 3 cups vegetables stock ½ cup heavy whipping cream 4 tbsp flour 4 tbsp butter Juice of ½ lemon ½ tsp Cayenne pepper Salt and pepper to taste 1 # macaroni (par cooked and cooled) 3oz crumbled Shropshire blue cheese ¼ cup ground pretzel sticks
1. Use butter to sauté onion until translucent over medium heat. 2. Add flour and stir mixture until thick and pulls away from the side of the pot. 3. Add chicken stock and lemon juice; bring to simmer for 10 minutes. 4. Add cream and bring back to a simmer for 5 minutes. 5. Using a wire whisk slowly add the cheese. Keep stirring until completely melted. Mixture should be thick and creamy. 6. Add pasta to cheese sauce and simmer until pasta is hot. 7. Season with cayenne pepper, salt and pepper.
Top with pretzel crumbs and shropshire cheese brown in the oven until crispy and brown .
King Oyster Mushroom & Potato Soup
1 leek (cleaned & minced) 1 medium russet potato (peeled & diced) ½ lb King oyster mushrooms cleaned & chopped 2 shallots (sliced) 1 clove garlic 1cup light cream 3 cups vegetable stock 2 oz whole butter
1. In a medium saucepan slowly cook the garlic, shallots, and leeks until softened. 2. Add the mushrooms and continue to cook slowly to release the flavor of the mushrooms. 3. Add the diced potato and cover with stock. 4. Bring the stock to the boil and simmer until the potato is soft. 5. Once the potato is soft remove from the stove and puree. (Be careful to puree in small batches because mixture is very hot.) 6. Return to the stove on low heat and add in the cream. 7. Continue to simmer for a few more minutes and adjust for consistency. 8. Puree once more and season to taste. 9. Serve with grilled or baked baguette slices
1 onion (small diced) 1 # beechers white cheddar cheese (grated) 3 cups vegetables stock ½ cup heavy whipping cream 4 tbsp flour 4 tbsp butter Juice of ½ lemon ½ tsp Cayenne pepper Salt and pepper to taste 1 # macaroni (par cooked and cooled) 3oz crumbled Shropshire blue cheese ¼ cup ground pretzel sticks
1. Use butter to sauté onion until translucent over medium heat. 2. Add flour and stir mixture until thick and pulls away from the side of the pot. 3. Add chicken stock and lemon juice; bring to simmer for 10 minutes. 4. Add cream and bring back to a simmer for 5 minutes. 5. Using a wire whisk slowly add the cheese. Keep stirring until completely melted. Mixture should be thick and creamy. 6. Add pasta to cheese sauce and simmer until pasta is hot. 7. Season with cayenne pepper, salt and pepper.
Top with pretzel crumbs and shropshire cheese brown in the oven until crispy and brown .
King Oyster Mushroom & Potato Soup
1 leek (cleaned & minced) 1 medium russet potato (peeled & diced) ½ lb King oyster mushrooms cleaned & chopped 2 shallots (sliced) 1 clove garlic 1cup light cream 3 cups vegetable stock 2 oz whole butter
1. In a medium saucepan slowly cook the garlic, shallots, and leeks until softened. 2. Add the mushrooms and continue to cook slowly to release the flavor of the mushrooms. 3. Add the diced potato and cover with stock. 4. Bring the stock to the boil and simmer until the potato is soft. 5. Once the potato is soft remove from the stove and puree. (Be careful to puree in small batches because mixture is very hot.) 6. Return to the stove on low heat and add in the cream. 7. Continue to simmer for a few more minutes and adjust for consistency. 8. Puree once more and season to taste. 9. Serve with grilled or baked baguette slices
