Mac and Cheese continued
METHOD Bechamel 1 . Wrap clove , bay leaf , thyme and peppercorns in cheesecloth . 2 . Place in a pot with milk and bring to a simmer . 3 . Remove from heat and let steep for 1 hour . 4 . Remove cheese cloth package after 1 hour . 5 . In another pot , melt butter and incorporate flour to form a roux . 6 . Cook roux until just past blonde , it should smell slightly nutty . 7 . Slowly add milk to roux , making sure each time the milk is fully incorporated before adding more . Start with a wooden spoon and switch to a whisk once loose enough . 8 . Once all milk is added , heat until it thickens slightly . 9 . Stick a spoon in it . You should be able to run your finger over the back of the spoon and make a clean line . If too thick you can add a little more milk to thin it out . 10 . Slowly start adding cheese , again making sure each bit is incorporated before adding more . 11 . Once all cheese has been incorporated transfer to a heat proof container and place in an ice bath . 12 . Once fully cooled put cover on and put in fridge .
Cured pork belly 1 . Combine all spices and mix . inthekitchen
2 . Rub pork belly liberally with cure and let sit for 24 hours in the refrigerator on a sheet pan with a cooling rack to allow air to circulate around it . 3 . After 24 hours remove the belly from the fridge and rinse . Preheat oven to 270 ° F . 4 . Heat oil in a heavy bottom pan on medium high heat . 5 . Sear one side of the pork belly until golden brown . Flip belly and place pan in oven covered with a lid or tinfoil . 6 . Cook for 2-2 1 / 2 hours . Belly is done when tender when pierced with a fork . 7 . Remove from pot and allow belly to cool . 8 . Once cool , place between two sheet pans and put something heavy on top to press . Allow to press overnight in the fridge before slicing .
Chili oil 1 . Combine ginger , garlic and star anise and place in cheese cloth . Combine with all other ingredients in a pot and bring to a simmer . 2 . Once oil reaches simmer remove from heat and let steep for 1-3 hours . Remove cheese cloth after steeping .
Assembly 1 . Set oven broiler to high and place rack about 4 ” -6 ” away from the element . 2 . Heat oil in a large heavy bottom pot over medium high heat . 3 . Add pork belly and cook until golden brown . 4 . Remove pork belly with a slotted spoon and place on paper towel . 5 . Drain grease from pot . 6 . Add bechamel , cooked macaroni and pork belly to pot , mix and heat through . 7 . Add salt and pepper if necessary . 8 . Divide between 4 oven safe bowls . 9 . Top each bowl with grated cheese and bread crumbs and place under the broiler until cheese is melted and browned . 10 . Garnish each bowl with chili oil , chopped parsley , bread crumbs and pickled onions .
Yield 4 servings Biscuits and Gravy continued
4 . Add cheddar and scallions , toss . 5 . Add water and hand mix until combined . The texture should be sticky but doesn ’ t leave residue on your finger when you touch it . 6 . Roll the dough out to about 1 inch thick , then cut into 4 pieces , either into squares or using a round ring cutter . 7 . Bake for 15 to 20 minutes , until medium golden brown and cheese is oozing out . 8 . Let rest for at least 5 minutes once baked .
Chicken 1 . Toss spices and oil with chicken . 2 . Place seasoned chicken pieces flat into a plastic Ziploc bag ( or two ), removing all air . 3 . In lieu of a sous vide machine , submerge bag up to its seal , in a large pot of water and simmer at 165 ° F for 1 hour . Water should be at a gentle boil . 4 . Remove bags from water , cool and chill in the bag .
14 ciao ! / feb / mar / two thousand twenty-three