An unctuous, flavor-packed demi-glace that’s wheat free, gluten free, and vegetarian. Did we say vegetarian? We should probably mention that it’s in fact vegan—with no dairy at all. And yet, you won’t believe its rich, satisfying taste and texture. Oh, and hey, you can make this stuff in less than two hours!
Click below for recipe and instructional video..
North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..
1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper
Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes. Drain pasta (don’t rinse) and set aside.
Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley. Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process. Set aside.
Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil. Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon. Remove from heat.
Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.
Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.
Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.
In that flaky crust is a whopping three and a half pounds of tomatoes, cooked down with caramelized onions and herbs and cozily blanketed with an oh-so-Southern hit of mayo and a not-so-Southern-but-really-really-good dose of fontina and parmesan. More tomatoes sit on top—fresh instead of roasted—for a pretty visual touch alongside some leaves of basil. It’s a gorgeous pie, and to be perfectly honest, one of the best things to come out of our test kitchen all summer.