Winter Spiced Upside-Down Cake
The best flavors of the season come together in this moist delicious treat from Chef Matt Kern at Heirloom that comes with a to-die-for aroma and a green-with-envy presentation. Simple enough for a fa...
Nothing says “comfort food” like mac and cheese, but this dish from Chef Chad at the Blue Point Provision Restaurant elevates the traditional to a whole new level. The mix of cheeses, the local crab, the rich cracker topping…is it too much to ask for this every day?
Ingredients
SERVINGS: 4 – 6 Serving(s)
- ¼ pound unsalted butter
- ¼ pound all-purpose flour
- ½ gallon whole milk
- 6 cups shredded white cheddar
- 2 cups Boursin cheese
- Salt and pepper to taste
- ¼ pound Bluefin Lump crab meat
- 2 ounces pre-cooked bacon
- 1 pound fusilli pasta or pasta of your choice
- 1 ounce vegetable oil
- 2 cups Ritz crackers crushed
Preparation
Preheat oven to 425°. In a medium sauce pan on medium heat, add the butter. When melted, add the flour in while whisking, cook for about 3-4 minutes. Add milk stirring very often so the milk does not scorch. When the milk comes to a boil, cut the heat off. Mix in the Boursin cheese and white cheddar until evenly dispersed through the sauce. Season with salt and pepper to taste.
For the pasta, bring 1 gallon of water to a boil, season water with ¼ cup of salt. Place pasta in water stirring occasionally. Cook for about 7 minutes. Strain.
Heat up a sauté pan on medium. Place the vegetable oil and par-cooked bacon, sauté for about 1 minute. Add sauce, pasta, crab meat. Toss in pan until boiling. Place in casserole, top with crackers and bake for about 4-5 minutes, until golden brown. Be careful not to burn the crackers.
Visit the Blue Point Provision Restaurant at the Hyatt Regency Chesapeake Bay in Cambridge, Maryland
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