We adopted our Weimaraner Smoke from Louisville Weimaraner Rescue. They are publishing a cook book as a fund raiser. What a great idea......me thinks.
Once the books are printed I'll post a link on here for you all to order your own. In the mean time please feel free to contact them about opening up your home for a new family member. http://www.louisvilleweimrescue.com/
Lobster Mac & Cheese
Adapted from Ina Garten
Ingredients
Kosher salt
Vegetable oil
1lb pasta of your choice elbow macaroni, cavatappi, rigatoni
1 quart of milk
6Tbls unsalted butter
½ cup all purpose flour
12 oz Gruyere cheese grated (4 cups)
8 oz extra sharp cheddar cheese grated (2 cups)
½ tsp fresh ground black pepper
½ tsp nutmeg
1 ½ lb cooked lobster meat
2 Tbls truffle oil (we use) or Ina uses 2 Tbl of unsalted butter
1 ½ cup fresh white bread crumbs (5 slices, crust removed)
Directions
Preheat oven to 375degrees F.
Drizzle vegetable oil in a large pot of boiling salted water. Add the pasta and cook according to directions on package, 6-8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 Tbl butter and slowly add the flour, stirring while adding to prevent lumps. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 Tbls salt, pepper, and the nutmeg. Add the cooked pasta and lobster stir well. Place the mixture in 6-8 individual gratin dishes.
Melt 2 more Tbls of butter or you can substitute 2 Tbls truffle oil for the butter. Combine melted butter or Truffle oil and combine with the fresh bread crumbs, and sprinkle on the top. We drizzle a little more truffle oil over the top. Bake 30-35 minutes, or until the sauce is bubbly and the pasta is browned on the top.
Here's a pic of Smoke's little big brother, he's also a foodie (doesn't a bone always taste better after being buried).

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