The Grate Canadian Cheese Cook-Off | Cod Yous Believe It's Shmoked Mac N' Cheese

This past times calendar week the Dairy Farmers of Canada (DFC) held its bi-annual showdown of the Grate Canadian Cheese Cook-Off.  With Mac n' Cheese every bit its theme, the lawsuit took identify at DFC’s Canadian Cheese Counter at the Toronto Food & Drink Market. This year, 4 summit chefs together with foodies from across Canada took to the phase inwards an endeavour to produce the ultimate comfort nutrient using Canadian cheese, pasta together with a lilliputian imagination.




This year's competitors included Andrew Farrell, Chef de Cuisine at 2 Doors Down Food + Wine inwards Halifax, Nova Scotia;; Alexandra Feswick, Chef de Cuisine at the Drake Hotel in Toronto; Nicole Gomes, Executive Chef at Nicole Gourmet inwards Calgary; together with Thompson Tran, Chef together with Owner at The Wooden Boat, Port Moody, BC.

The DFC sent over the ingredients together with hence nosotros could test i of the recipes from the cook-off;  Chef  Thompson Tran's "Cod You Believe It's Shmoked Mac n' Cheese".  As Chef Thompson explained, " British Columbia is well-known for its abundance of fresh sustainable seafood together with artisanal character hand-crafted products.  It was an obvious selection to combine the bold, elegant together with earthy flavours of smoked fish alongside unctuous, sudden salty characteristics constitute inwards about of my favourite Canadian cheeses".

This recipe was super fun to brand alongside ingredients nosotros don't normally produce with, similar truffle oil, serrano chili peppers, smoked dark cod together with fish sauce together with the number was i of the best Mac n' Cheese dishes nosotros direct maintain always had.  H5N1 smokey-creamy-cheesey-pasta political party inwards your mouth. Check it out!

Cod You Believe It's Shmoked Mac n' Cheese

Preparation time: twenty minutes
Cooking time: almost sixteen minutes
Baking time:10 to 12 minutes
Yield: 4 to vi servings

Ingredients
½ lb (250 g) gemeli pasta
½ loving cup (125 mL) dry out white wine
¼ loving cup (50 mL) fish stock
1 loving cup (250 mL) milk
¾ loving cup (175 mL) 18% tablecream
1/3 loving cup (75 mL) unsalted butter, divided
Grated zest of 1 lemon, divided
4 to vi drops truffle oil
two slices sourdough bread, cutting inwards ½-­‐inch  (1 cm) cubes
1½ tbsp (22 mL) all‐purpose flour
1¼ loving cup (300 mL) shredded Canadian Emmental cheese, divided
¾ loving cup (175 mL) shredded Canadian 4‐year‐old Cheddar cheese, divided
2/3 loving cup (150 mL) 1‐inch (2.5 cm) cubed smoked BC dark cod or whatsoever smoked mild white fish
½ loving cup (125 mL) roughly chopped cabbage
1 tbsp (15 mL) finely sliced, de‐seeded serrano chili pepper or to taste
1 tbsp (15 mL) finely chopped fresh tarragon

1. Preheat oven to 400°F (200°C).  Butter an eight or 9‐inch  (20 to 23 cm) foursquare oven-­proof baking dish.

2. In large pot of boiling, salted H2O produce pasta according to parcel directions, almost seven minutes.
Drain one-half of the pasta inwards colander, rinse inwards cool H2O together with drain; combine alongside remaining unrinsed
pasta. Set aside.

3. Meanwhile, inwards a pocket-size skillet, combine vino together with fish stock; produce on high rut until one-half of the liquid has evaporated, almost seven minutes.  Remove from rut together with stir inwards milk together with cream. Set aside.

4. In a pocket-size skillet, melt two tbsp (30 mL) of butter over medium heat. Add one-half of the lemon zest, truffle petroleum together with staff of life cubes, sauté until staff of life is low-cal golden brown, almost three minutes. Set aside.

5. In a large pot, melt remaining butter over medium heat, until frothy. Whisk inwards flour together with produce for 1
minute. Gradually whisk inwards reserved milk mixture. Reduce rut to medium-­low together with produce for three minutes or until thickened, whisking occasionally.

6. Remove from heat; stir inwards ¾ loving cup (175 mL) of Emmental cheese together with ½ loving cup (125 mL) of Cheddar cheese. Add drained pasta, smoked cod, cabbage, serrano chili pepper, together with remaining lemon zest. Pour into prepared dish. Top alongside staff of life cubes, remaining Emmental together with Cheddar cheeses. Bake
for ten to 12 minutes or until summit is golden brown.

7. Serve immediately, sprinkled alongside tarragon together with a really low-cal mash of lemon.

Visit the Dairy Farmers of Canada to detect out the winner of the Grate Canadian Cheese Cook-Off past times clicking HERE.

Visit the Dairy Farmers of Canda online:
Site:  dairyfarmers.ca
Facebook: facebook.com/dfcplc
Twitter: @dfc_plc  

Visit Chef Thompson Tran online:
Site thewoodenboat.ca
Twitter: @foodwoodenboat 
Instagram: @foodwoodenboat

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