Sunday, November 2, 2008
Cheesy Baked Penne with Crème Fraiche and Cauliflower
Cheesy Baked Penne with Crème fraiche and Cauliflower with a Wild Mushroom Salad
Pasta enveloped in a creamy sauce of aged Gruyere and Fontina (which melts up exceedingly well) and a kick of crème fraiche to make it extra creamy with a bit of acidity with seasonal cauliflower. I can’t claim this recipe to be mine. But you can get it by clicking here from Bon Appetit. Here are a few of my recommendations: I would roast the cauliflower to develop a full-bodied flavor instead of simply par boiled. Make sure to use Gruyere reserve, this mean the Gruyere has been aged which gives it a sharper and in my opinion better flavor to the dish.
I made homemade breadcrumbs, which is so easy and a great way to use up old bread. Simply dry it up in the oven and place in the food processor. (So much better than store bought.) But I won’t blame you for reaching for the can.
The wild mushroom salad with its earthy complexity makes a perfect complement to any ultra cheesy dish. I love to use a mixture of mushrooms: chanterelles, morels, shitakes and browns. I like to sauté them with a little white wine to boost the flavor factor. I let them cool and prepare the salad. I do a classic vinaigrette with shallots, Dijon mustard, olive oil and red wine vinegar. I toss with fresh lettuce from the farmer’s market and enjoy this sophisticated macaroni and cheese.