Truffled Macaroni & Cheese from Eddie V’s Prime Seafood

I’m not a huge fan of seafood, but if my husband has a craving, our best bet is to make a trip to Scottsdale Quarter for Eddie V’s. I don’t complain because they have a good selection of steaks and TRUFFLED macaroni and cheese. Die.

Truffled Mac and Cheese by Eddie V's

Truffled Mac and Cheese by Eddie V’s

I sometimes feel that Donovan would shake his head for me sneaking around his back with Eddie, so I have to say, Donovan’s is still my favorite for my steakhouse macaroni. But, the black truffle addition on Eddie’s menu item switches it up and gives this dish a super savory taste.

Lucky for you, I found a copy cat recipe on tastebook.com so you can try at home for yourself.

Eddie V’s Prime Seafood Truffled Macaroni and Cheese

Ingredients:

  • 2 cups Bechamel, recipe follows
  • 2 cups heavy cream
  • 2 cups grated Parmesan
  • 1 lb. Gemelli pasta, cooked al dente, very dry, previously cooked weight
  • 1 cup scallions, very thinly sliced
  • 1 tablespoon white pepper
  • 4 tablespoons kosher salt
  • 1 cup PANKO crumbs
  • 6 tablespoons sliced Truffles (look for canned for frozen truffles or truffle peelings in a Speciality Grocery like Central Market or Whole Foods)

Directions:

1. Start by making the bechamel sauce. Bring two cups of whole milk to a simmer in a medium sauce pan. Stir constantly to avoid scorching. In a separate sauce pan melt 3 tablespoons butter. Whisk in 3 tablespoons all purpose flour to form a roux. Incorporate the roux with the hot milk and continue to stir until it thickens, about 5 minutes. Season with salt and pepper to taste and 1 tsp. nutmeg.

2. Combine the bechamel sauce with all of the other ingredients except for the truffles and panko crumbs. Place 2 cups of mixture into each of the 6 oven proof dishes. Bake at 400 degrees until the macaroni bubbles. Remove from the oven and sprinkle with panko. Return to the oven for 5 more minutes. After taking out of oven, sprinkle with the truffles and serve immediately.

 

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The Henry – Side of Mac and Cheese with Brussels Sprouts, Plz.

If you’re from Arizona, you can’t wait for the beginning of February when you shop at Fry’s grocery and see the Renaissance Festival signs start to pop up. I have been wanting to go back to the Festival for years, but as an adult, there are less excuses to go. My husband, being the good husband he is, finally made the want a reality when he said, “Let’s go!”

Arizona Renaissance Festival

Arizona Renaissance Festival

Walking in you are overwhelmed by amount of people and the directions to start walking, so we made an easy decision. Food.

Renaissance Festival Turkey Leg

Renaissance Festival Turkey Leg

After a day of medieval trinket shopping, some singing nuns, jousting and too many over-exposed chests, we headed out.

Part two of husband making this day date awesome. “Want to go to that restaurant you said we need to try, Henry?”

Why of course I do, best husband ever!

We get to The Henry, which might I add has bountiful amounts of parking, and right away I feel like I’m at a Napa restaurant. The patio that is visible from the parking lot has a Modern Steak vibe (A previous FRC restaurant blogged about last year), but definitely updated in style.  The inside is perfect for a “work-out-of-the-office” day, a bar to the watch the game and grab a bite spot, or a laid back “let’s get a quick drink on their couch” date. The inside was already packed at 6 pm, so we opted for the beautiful patio since we were blessed with a perfect day of AZ weather.

Fireplace at The Henry

Fireplace at The Henry

The Henry Patio

The Henry Patio

After a day of royal indulgences, I wasn’t starving, but was definitely parched. I opted for a cocktail – the White Cranberry Rum Punch to be exact. It was packed with rum and had a bittersweet punch that will be perfect for The Henry’s summer diners.

White Cranberry Rum Punch at The Henry

White Cranberry Rum Punch at The Henry

Next on the list was getting some veggies in me after all of the savory foods at the festival. Pretty much every restaurant that touts seasonal dishes has Brussels Sprouts on their menu right now. This has made me learn that I actually don’t mind the ball of green. The Henry has incorporated the cholesterol-lowering veggie into a Caesar salad on the menu. Caesar dressings can be either a hit or miss with me, but I wanted to give it a try. The dressing was creamy, yet light and the Brussels Sprouts were roasted and chopped to blend in with the romaine. The dark green mixed with the Chartreuse made this salad so fresh looking. There were thick slices of Parmesan Cheese to top it off.

Roasted Brussels Sprout Caesar from The Henry

Roasted Brussels Sprout Caesar from The Henry

I wasn’t satisfied with only some Parmesan, so ordered a side of the Mac and Cheese that I spotted in the picnic side options for the roasted half chicken dish.

Mac and Cheese from The Henry

Mac and Cheese from The Henry

This side was the perfect size to help me quiet my urge. The Parmesan, White Cheddar and Asiago were all blended to create a thick coat for the rotini pasta. The mix of cheese was a great hit, but as we all know, I am a sucker for super creamy mac and cheeses. But, with all the fresh and seasonal veggies that they had on this menu (Vegetarians, this menu would be heaven for you), I could see this dish being brought to the main menu with some colorful additions such as Brussels Sprouts, Kale or Artichoke Hearts.

Full stomachs or not, we had to end the meal with the home made Peanut Butter Bars and Chocolate Ice Cream dessert that The Henry’s Coffee Shop, XV had on the menu that day. The pastries are always changing; so don’t fall too in love with only one dessert!

Peanut Butter Bars and Coffee at The Henry

Peanut Butter Bars and Coffee at The Henry

My next visit I will be sure to come on an empty stomach because the Brie Toast (roasted pear, pomegranate & hazelnut), Heirloom Quinoa Tacos, and Long Bone Short Rib dishes caught my eye!

Mac & Cheese Throwdown 2013 #MNCT2013

Mac & Cheese Throwdown 2013

Mac & Cheese Throwdown 2013

What do I love more than going to dinner and getting mac and cheese? Going to an entire event where my whole meal is mac and cheese! The two fine ladies of Girl Meets Fork Marketing & Media and Diya Marketing put on the Mac & Cheese Throwdown (they also do the Grilled Cheese Throwdown) every year. Every year, I am out of town or have another commitment the day of the events. This year I blocked my calendar and was on that ticket sales link like crispy bread crumbs on my bowl of chz to make sure I got 2 tickets to the always sold out event.

Now it’s your turn! They have some tickets left, so join me on November 17 at 4 pm as we frolic through a night of cheese, booze and full tummies.

Tickets here: http://girlmeetsfork.com/events/mac-cheese-throwdown-2013/

The line up of chefs will be:

Chef Michael O’Dowd, Renegade by MOD
Chef Michael Rusconi, Rusconi’s American Kitchen
Chef John Marchetti, District Kitchen & Wine Bar
Chef Eddie Castillo, AZ Food Crafters
Chef Jeff Caswell, EVO Scottsdale
Chef de Cuisine Richard Garcia, Hotel Valley Ho
Chef Joshua Yazzi-Mclane, 5th and Wine
Chef Kevin Janeski, Tom’s Thumb Market
Chef Nicholas Galakatos, Twisted Rose Winery & Eatery
Pauline Martinez, Owner of Perk Eatery

I am excited because a lot of these restaurants I haven’t been able to make it to yet, so will be a great introduction for me to go back!

Modern Macaroni – Classic Dish

I’m in the PR world and love to attend networking events to keep in touch with other locals in the industry, swap war stories and garner advice. One group that is very active on Facebook decided to have an in-person meet up at Modern Steak, a Fox Restaurant Concept.

Modern Steak was one of the many long-distance date spots that my fiancé and I had before he took the plunge and moved back to Arizona, so it has a special spot in my heart.

Not only do they have great steaks and optional at-your-own-table baked potato bar, but the happy hour menu is phenomenal. So much great food for the price. What is something on this menu, making it relevant for this post, but of course a baked classic macaroni and cheese with smoked cheddar.

Mac and Cheese from Fox Restaurant Concepts

Mac and Cheese from Fox Restaurant Concepts

To me there are many different ways to make macaroni, and Modern Steak had it just how I like it – creamy sauce that slips through your fork with a crunchy top.  Baked in a medium sized metal dish, the macaroni is finished with a crispy brown bread crumb.  The dish is served with a spoon for a reason – even for the cheap price, there were at least 3 of us scooping at the creamy shells.

UPDATE: Since last visiting Modern Steak, the restaurant unexpectedly closed. As we have seen from Sam Fox restaurants that pop up, we can only hope a similar concept with these amazing side dishes appears again soon.