![]() The Mornay used in this recipe isn’t just good. Also, I figured a little queso fresco (a Mexican farmer’s cheese similar to Paneer), would be a great addition since Beecher’s Flagship Cheddar isn’t available here.Īll credit for the base sauce recipe goes to Garrett and Stephanie. The other ingredients were avocado, lime and cilantro, ingredients so common in the cooking around San Antonio that my mind immediately added chorizo to the mix. Specifically, it’s inspired by a recipe that featured Beecher’s Flagship Cheddar. This shells & cheese recipe is inspired by one in the book. Melt: The Art of Macaroni and Cheese, by Stephanie Stiavetti and Garrett McCord is that kind of cookbook. ![]() My definition of a great cookbook is the ability of the author to inspire us through the recipes presented in the book. If they don’t, the book is a wall-thumper. It’s also not based on whether those recipe work as written: they should work as written. My definition of a great cookbook is not based on the fact that it’s full of great recipes.
0 Comments
Leave a Reply. |