Bad Movies Good Eats: THE CHEESE GAUNTLET

HOW MANY TIMES HAS THIS HAPPENED TO YOU?  You’ve decided to mirror my journey through THE GAUNTLET, but only had a weekend to do it.  About 24 hours later, you’re sleep-deprived and your decision-making abilities have been rotted away. 

More importantly, you’re starving.  But what do you eat after an ordeal like that?  What do you serve?

I don’t know.  Seriously, I’ve been experiencing pockets of “missing time” since completing THE GAUNTLET, and my toaster just won’t shut up already!

Fortunately, we have Chef Tom.  Not only does he have a whole slew of excellent recipes for you, but he’s also kept me from murdering the toaster.  Though the toaster definitely deserves it.

Take it away, Chef Tom!

 

BAD MOVIES, GOOD EATS:
The Cheese Gauntlet

Depending on your experience, you may not know more than Kraft Brand American individually wrapped singles. I’ll tell you right now, though it’s a quality grilled cheese making cheese, there’s so much more out there. From fresh chevre (goat’s milk cheese) to aged pecorinos (sheep’s milk cheese) and large commodity gruyeres and comtes (cow’s milk cheeses). There’s a wide array of flavors, textures and aromas waiting to be discovered.

I know that good cheese can be an overwhelming undertaking, but it’s one worth pursuing if one has the inclination and the patience.

The recipes splayed out below allow you to get your feet wet, without leaving the comfort zone too much. It’s not ground breaking, by any means, but it’s good and comforting food. Enjoy!

 

 

• 2.5 cups all-purpose flour
• water
• 12 oz thinly sliced or shredded comte, gruyere or similar commodity cheese
• salt and pepper

1. In a bowl, mix together the flour and enough water to make a soft floppy paste. Season with a bit of salt and pepper. Add in cheese.
2. In a hot fry pan, add a pat of butter and thoroughly coat the pan. Put the doughy cheese paste in the skillet, spreading it out like a thick pancake. Fry up until the cheese bubbles and the bottom is light golden. If you think you’re able, flip it and brown the top. If not, place under a hot broiler and brown. Cut into wedges and serve.

　

 

• 1.5 lbs herbed feta crumbles, drained
• 2 tbsp shelled, unsalted pistachios
• 1 tsp sesame seeds
• 1 bunch flat leaf parsley, stems removed, leaves coarsely chopped
• 2 fennel bulbs, shaved thin with a vegetable peeler
• 1 tbsp mint leaves, finely chopped
• 1 small watermelon 2.75 lbs, skinned, seeded and cut into cubes

1. In a fry pan, with a little bit of olive oil, toast the pistachio nuts, making sure not to scorch them. Remove from the pan. Do the same with the sesame seeds. Coarsely crush the pistachio nuts and mix with the sesame seeds. Set aside.
2. Mix the parsley, mint, fennel and watermelon in a large salad bowl. Make a simple vinaigrette using 6 tbsp extra virgin olive oil and 2 tbsp of balsamic vinegar season with a bit of salt and pepper. Pour the dressing over the salad and mix thoroughly.
3. When ready to serve, sprinkle the feta over the salad followed by the pistachio & sesame mixture.

　

 

• 1 lb. box of elbow style macaroni
• 1.5 lb. assorted shredded cheeses (cheddar, mozzarella, Monterey jack, parmesan)
• 1 14.5 oz can diced tomatoes, drained
• 1 bunch parsley, stems removed, chopped fine
• 1/2 c. Panko or Japanese style bread crumbs
• 1 half sleeve Ritz crackers
• 1 c. bread crumbs
• 1 stick butter melted
• 2 tbsp butter, diced, unmelted
• 1 tsp. salt
• 1 tsp pepper
• Smoked or regular Paprika
• Béchamel (recipe below)
• Garlic Cream (recipe below)
• 1/3 lb. Chopped sliced ham or bacon (optional)

1. Bring a pot of water to a boil, add salt and all macaroni. Once pasta is al dente, firm, but cooked, drain and set aside
2. Using a food processor or on a board under wax paper, crush Ritz crackers. Once sufficiently pulverized, mix with panko and bread crumbs. Toss with melted butter, salt, pepper and most of the chopped parsley. Reserve for later.
3. Preheat oven to 350 F. Grease a 9 x 13 inch baking dish.
4. In a large mixing bowl, combine noodles, 1/4 of breadcrumb mixture, 2/3 of cheese, can of tomatoes, béchamel and garlic cream until all is mixed well. If you opted to put ham or bacon in with your mac and cheese, now is the time to add it. Put that mixture into the greased baking dish and dot with diced butter.
5. In another bowl, mix remaining cheese and breadcrumb mixture. Top mac and cheese mixture with cheese/breadcrumb mixture. Sprinkle with paprika.
6. Place in oven for 35 to 40 minutes. Allow to cool for 10 minutes before serving and garnish top with remaining parsley. Makes 6 4.5″ x 4.33″ slices.

 

• 3 cup light cream
• 6 tbsp. butter
• 6 tbsp. flour

In a saucepan, bring light cream to a simmer over low heat, making sure not to scorch the cream. In another saucepan, melt butter and add flour until it makes a runny blonde/tannish paste called a roux. Whisk in roux, over low heat with the simmering cream until all is incorporated and slightly thickened. Set aside for later use.

 

• 4 cloves garlic
• 1 pint heavy cream

Place garlic and cream into a sauce pot and bring to a simmer or low boil. Blend thoroughly in a blender or food processor. if you do not have a blender or food processor, mince garlic thoroughly before putting it in with the cream. Reserve for later use.