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2013 Artisan Cheese Festival cooking demonstrations

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Nick's Cove Dungeness Crab Mac n’ Cheese
Austin Perkins
Serves 6 – 8

1 pound      Dungeness crab meat
2 pounds     dried elbow macaroni pasta
½ pound      unsalted butter
¾ cup          flour
½ gallon       whole milk
½ gallon       heavy cream
2                 leeks, white part only, sliced
1 cup           Point Reyes Toma, shredded
1 cup           Spring Hill Cheddar, shredded
½ cup          Parmigiano-Reggiano, shredded
                    fresh lemon juice (¼ lemon)
                    parsley, chopped (for garnish)
                    toasted breadcrumbs (for garnish)

In a large pot bring three gallons of water to a rolling boil. Add pasta and boil, stirring occasionally, 6-8 minutes. Add to a large mixing bowl and set aside.

In another large pot begin melting butter. Add the leeks and sweat 5-10 minutes, until soft. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like shortbread. Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes. Add the cream and again allow to simmer for 5 minutes. Add all the cheese, whisk until incorporated. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon. Pour over pasta and add crab meat, stirring to incorporate. Serve with toasted breadcrumbs and parsley.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.