Participants in the Great Mac and Cheese Cook-Off held recently at the wineries of Old Mission Peninsula selected TraVino restaurant to win in three of four categories.
While the Bluebird restaurant took honors for being "Most Unique," TraVino won for "Cheesiest," "Best with White Wine" and "People's Choice."
Restaurants participating also included Aerie, Peninsula Market, Peninsula Grill, Red Mesa Grill, Boathouse, Bowers Harbor Inn, Mountain Jack's and Blue Tractor.
TraVino General Manager Mindy Schuehrer chalked up their success to freshness, for one.
"One of the things we've always done since we started is we actually make our macaroni and cheese there, so we bring our ingredients cold and cook it on burners while we're there," she said. "So it ends up being more traditionally mac and cheese like you serve at home, rather than a baked grandma style."
She said the topping is also a nice twist.
"This year we topped it with our asiago bread crumbs that we have, a recipe we use in the restaurant all the time on some other things," Schuehrer said.
Schuehrer was kind enough to share the recipe.
TraVino Mac and Cheese
1 lb. box elbow macaroni, cooked according to box directions and drained
1/2 lb. cooked chopped pancetta (Italian bacon) or regular bacon
1/2 c. shredded asiago cheese
1/2 c. grated Pecorino Romano cheese
1/2 c. grated Parmesan Reggiano cheese
1 quart Alfredo Sauce (recipe follows)
2 c. asiago bread crumbs (recipe follows)
In a large skillet, saute pancetta, add Alfredo sauce until hot, add pasta and saute until hot. Add shredded cheese and top with bread crumbs. Makes about six to eight dinner servings.
Alfredo Sauce
3/4 c. melted butter
3/4 c. flour
2 T. olive oil
1/2 c. onion, diced
2 T. chopped garlic
4 quarts heavy (whipping) cream
1/2 t. white pepper
1/8 t. nutmeg
2 t. kosher salt
1 T. Worcestershire sauce
1 t. Tabasco sauce
1 c. chicken base (available at Gordon's, has consistency of roux; or just dissolve two cubes chicken bouillon in this cream mixture)
1/2 t. roasted garlic powder (or regular garlic powder)
Combine butter and flour to make a roux; set aside.
In separate pan, saute onions in oil. Add garlic and stir one minute. Add all remaining ingredients except roux. Bring up to scald point.
Thicken by stirring roux into cream mixture, stirring constantly until sauce is thickened. (It's a good idea to take a cup or so of the cream and mix it until smooth with the roux away from the fire, then fold back into the rest of the cream mixture.) Bring to a low boil; turn down to simmer five minutes. Turn off; cool and store in fridge.
Asiago Bread Crumbs
2 c. bread crumbs (panko work best)
1 t. salt
1 t. paprika
1/2 t. herbes de Provence
1/4 c. olive oil
1 c. grated asiago cheese
Mix well and refrigerate.
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A recipe in last week's paper for Fresh Fish with Citric Beurre Blanc Sauce listed cream in the instructions but not in the ingredients list. Cream is an optional addition to this recipe, which can take up to 1/8 cup. Here is the recipe again with that addition.
Fresh Fish with Citric Beurre Blanc Sauce
1/2 T. shallots, minced
1/4. dry white wine (not Chardonnay, which is too oaky)
1/2 c. mixture of fresh squeezed grapefruit or orange/ lime/lemon juice
1 t. zest (from fruit mentioned above)
1/2 lb. high quality unsalted butter cut into small cubes
1/8 c. heavy cream (optional)
Salt and pepper to taste
Fish (see note)
Combine the shallots, wine and fruit juice in a small saucepan and reduce over medium heat until almost dry. Turn the heat to low and whisk or swirl in butter cubes until just incorporated (be careful not to let the butter break down). Add zest and cream, if using. Season to taste and serve immediately over cooked fish. Serves 5 to 6.
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The following recipes went with Rebecca Lindamood's Foodie with Family column last week, but were eliminated because of space limitations. Because her column referred to them, we are providing them here for those who might like to try them.
Garlicky Broccoli with Spicy Spaghetti
1 lb. broccoli florets, cut into spears
1 lb. whole grain thin spaghetti
4 T. unsalted butter
2 T. extra virgin olive oil
2 large cloves garlic, crushed, divided
1/2 t. crushed red pepper flakes
Kosher salt and black pepper to taste
Fresh grated Pecorino Romano or Parmesan cheese to taste.
While pasta is cooking according to package directions, bring about 3/4 inch of water to boil in a medium saucepan. Place steamer basket over the boiling water, put the broccoli spears in the steamer, cover, and cook until broccoli is crisp tender, about 3-4 minutes. When broccoli is done, uncover, remove steamer basket and set aside until pasta is done.
Pour pasta into a colander and replace empty pasta pot over low burner. Melt butter in the pot and then add the extra virgin olive oil and garlic. Increase heat to medium and cook, stirring, until the garlic is fragrant. Toss the broccoli in the butter and then turn off the heat. Add the cooked spaghetti, tossing to coat the spaghetti with the garlic butter, and evenly distribute the broccoli. Mound on serving plates and top with copious amounts of grated cheese. This is so very good served with fresh homemade garlic focaccia, but any good crusty bread will elevate this meal to the sublime.
This is a family favorite adapted from Beth Hensperger's wonderful "The Bread Lover's Bread Machine Cookbook."
Garlic Focaccia
1&1/8 c. lukewarm water
1/4 c. plus 2 T. extra virgin olive oil and extra for brushing, divided
3 1/4 c. high-gluten flour (if you don't have it you can use all-purpose)
1 1/2 t. salt
1 t. garlic powder
1/4 t. dried oregano, basil or thyme
2 t. instant yeast
Cornmeal, for sprinkling on rimmed baking pan
3-6 large cloves garlic, minced
2 T. minced fresh parsley, optional
In the mixing pan of your bread machine, add water, 2 T. extra virgin olive oil, flour, salt, garlic powder, oregano and yeast to pan in manufacturer's recommended order. Set on dough cycle and press "start."
(If you don't have a bread machine, place water in the bottom of a large mixing bowl and sprinkle yeast over the top. Stir gently and add the previously listed ingredients to the water. Mix with a spoon until dough holds together, turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Grease another large bowl, put dough in, cover lightly with plastic wrap or tea towel and place in a warm, draft-free area to double in bulk, about an hour.)
While dough is rising, brush a 17-by-11-inch rimmed baking pan with olive oil and sprinkle generously with cornmeal. When dough cycle is done or dough is doubled in bulk, remove to a lightly floured surface and divide into two portions. Use the heel of your hand to flatten dough to approximately 1/4-inch thick. Lift it onto pan and repeat with other portion of dough. The two pieces should fit on the pan with a few inches between them. Drizzle the tops with the remaining olive oil and cover lightly with plastic wrap. Allow the dough to rise at room temperature until puffy, about 25 minutes.
While dough is rising in the pan, place a baking stone on the bottom rack of your oven and preheat to 450 degrees for at least 20 minutes. Remove plastic wrap; sprinkle tops of dough evenly with garlic. Reduce oven temperature to 400 degrees and place the pan on the hot stone. Bake for 15 minutes or until the focaccia is golden brown and delicious. Serve hot from the oven or cool on a rack. If, by some odd chance, you have some left, this bread makes amazing croutons or panzanella.
If you are looking for a specific recipe, have a cooking dilemma -- or have solved one and want to pass on what you learned; had good (or bad) luck with a food product; or have other information of interest to fellow cooks, send it to: Cook's Corner, Traverse City Record-Eagle, P.O. Box 632, Traverse City, MI 49685; call (231) 933-1452 or (800) 968-8273; or email: kgibbons@record-eagle.com.
