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It’s creamy, it’s flavorful, it’s guilty indulgence in the best way possible. Oh, and it’s super easy to make!
If you don’t have a shallot you can always use an onion.
Fromager d’affinois is a specialty item. I buy mine at Whole Foods. It’s $15.99/lb. You should buy at least a 0.4 lb.
You can probably find chipotle peppers in adobo at your local grocery store, Whole Foods or a Mexican grocery store.
1. Preheat the oven to 400ºF (200ºC).
2. Boil water in a large pot. Once it comes to a boil, add a generous amount of salt. Add the elbow pasta. Cook it just under the recommended time given on the pasta box. (For instance, mine says 5-8 minutes; therefore I cooked it for 5 minutes.) It will cook further in the oven. Drain and set aside in a strainer.
3. Heat 1 teaspoon olive or any cooking oil in a small pan. Sauté the shallots until they are translucent. Set aside.
4. In a food processor, briefly pulse bread slices to make bread crumbs. You will need ½ cup. Coat the breadcrumbs with ½ teaspoon oil so that they become golden brown when we bake it.
5. In a medium pan at medium heat, add the butter. Once it melts, add the flour, mustard powder, and nutmeg; constantly mix using a whisk, about 2-3 minutes, until small bubbles start to form.
6. Combine the milk and heavy cream in a measuring cup. Gradually add it to the pan, whisking constantly. Do not add it too fast or all at once because it will form lumps. Once it is all combined, slightly turn the heat up. Take it off the heat once you see bubbles forming.
7. Add 100 grams (3.6 ounces) of Fromager d’affinois. Combine using a wooden spoon or plastic spatula. Once it is all combined, add Parmesan, salt and pepper; mix well.
8. Add the sautéed shallots and the chopped chipotle pepper and adobo sauce.
9. Add the pasta and mix it all together. Taste and make sure the seasoning is to your liking. If you like it spicy, you can always add more chipotle peppers.
10. Place in a baking pan. Top off with the reserved 70 grams (2 1/2 ounces) Fromager d’affinois and breadcrumbs. Bake uncovered for 15-18 minutes.
11. Once it comes out of the oven, top it off with chopped parsley and green onions.
For alternate measuring units for the ingredients please visit the related blog post.
This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!