So in today’s ‘That Should Be a Word’ section of the New York Times Magazine, the word was:
To post photos of one’s meal. “After Heloise selfeed the caviar for two minutes trying to get the best angle, Lucius grabbed the plate and stuffed it all in his mouth.”
I’m glad there’s a should-be word for my shameless posting (Thank you, Lizzie Skurnick). Last evenings’ selfeed was Kerrygold Irish Mac and Cheese (recipe at the end). I’d been craving this for awhile. Macaroni and cheese is perhaps the best comfort food going and this version is my favourite.
I’m never sure whether it’s red or white with Mac and Cheese, but I went with a red this time. (On a related note, I recommend the four rules on how NOT to be a wine wanker.) The Fleurie La Cadole (2011) is a great Beaujolais – dark stone-fruit taste that went well with the creaminess of the Mac and Cheese.
And speaking of wine, a couple of weeks ago I had a wine from Uruguay. That sounds so unusual, but considering its proximity to Argentina, I don’t know why. I can definitely recommend the Pueblo del Sol Tannat 2010. It’s pretty sturdy stuff and paired very well with the chili and tamales we had.
Now for the Mac and Cheese recipe. Mac and Cheese is sort of like chili; there’s countless ways you can tweak the basics. Enjoy!
Kerrygold Irish Mac and Cheese
The ultimate comfort food. Mac & Cheese is synonymous with fond memories, full bellies and family. Our version incorporates multiple members of our family of grass-fed cow’s milk cheeses into a gooey, bubbling crock of Irish flavor. Kerrygold Pure Irish Butter adds a creaminess that pushes comfort food into the realm of culinary magic.
Ingredients: 1 pound macaroni, penne or ziti, cooked tender and cooled 4 tablespoons Unsalted Kerrygold Butter 3/4 cup onion, small dice Pinch of sugar 4 tablespoons all purpose flour 3 cups milk 1 cup heavy cream 1 bay leaf 1/4 teaspoon ground cloves Salt and freshly ground black pepper 1 cup Kerrygold Aged or Reserve Cheddar, grated 1 cup Kerrygold Swiss, grated 1 1/2 cups Kerrygold Dubliner, grated 1/4 teaspoon ground nutmeg 1 cup breadcrumbs
Directions: Cook pasta according to package instructions and set aside to cool. In saucepan, melt Kerrygold Pure Irish Butter over medium heat, add onion and lightly season with salt. Add a pinch of sugar and cook onion until translucent.
Add flour and cook 2 to 3 minutes, stirring constantly. Do not cook long enough to color. Whisk in milk and cream and incorporate totally. Bring mixture to a simmer; add bay leaf and cloves.
Reduce burner to low heat. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf. Whisk in 1 cup each of the Kerrygold Cheddar and Swiss Cheeses, until incorporated. Season with salt, pepper and nutmeg. In large bowl, combine pasta and cheese sauce. Spoon into 2 1/2-quart casserole dish. Combine remaining cheese. Top with grated Dubliner, thyme or other chopped herb, and a small handful of breadcrumbs. Bake at 375° F for 8 to 10 minutes.
Options: For an added touch of hearty goodness, add 1/4 cup of cooked and chopped bacon or French ham or 1 1/2 cups of wild mushrooms sautéed in olive oil with chopped shallots and garlic. Adding chopped parsley or another favorite herb is also an easy and tasty option.