Every winter we make Macaroni and Cheese. This is the best recipe ever. You can get the recipe by looking at our blog of: Dec. 27, 2007. Just click on the date to get to the blog.
For the first course we made a favorite winter salad: Shredded Radicchio with Anchovy Vinaigrette, Bread crumbs, & Sieved Egg from The Zuni Café Cookbook. You can find the recipe in our blog of: Jan 31, 2007. Click the date to get the recipe.
Macaroni and Cheese from Paris Bistro Cooking by Linda Dannenberg
Gratin de Macaroni a l’Ancienne
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(Old-fashioned Baked Macaroni)
12 oz Elbow Macaroni
7 oz Prosciutto cut in Strips
3 oz blanched bacon
1 1/2 Cups Crème Fraiche
1 ½ cups Milk
Salt and Fresh ground black pepper
6 tablespoons Grated Parmesan Cheese
1 ½ cup Grated Gruyere Cheese
Preheat the oven to 425
Cook the macaroni in salted boiling water until still quite firm.
Drain. Mix the macaroni with the prosciutto, bacon, crème fraiche, and milk and adjust the seasoning. Add about ½ cup of the grated Gruyere.
Spread in a buttered shallow ovenproof glass or earthenware casserole.
Sprinkle the remaining cheeses on top.
Bake for 25 minutes, until the cheese is browned on tap and liquid is completely absorbed. Let sit 5 minutes before serving.
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