Cheese爱好者的福利｜你听说过Mac &Cheese Edition吗
昨天，小编有幸被邀请去参加了Canadian Cheese Cook-off 的Mac & Cheese Edition比赛，问心得？
那就是...
太棒了！！！！
Amazing！！！
接下来是来自小编的温馨提示～
请在wifi条件下阅读，多图预警哦～
小编刚入场的时候就觉得场地特别有氛围！
温馨又不乏正式，比赛的厨房还布置的很有范！
入座了一会，比赛就开始啦！
参加比赛的四位选手分别是来自BC省的Chef Thompson Tran，Ontario的的Chef Alexandra Feswick，Halifax的Chef Andrew Farrell还有AB省的Chef Nicole Gomes （图片从左至右）。
评委有四名，每一名评委都超有个人特色，照片最左边的大爷带着一大块比他头还大的cheese来当评委，也太帅了！名字小编就不一一说啦！
一开始是20分钟的现场Cheese 厨艺大赛，对决的是两位男选手Thompson Tran和Andrew Farrell，他们各自的作品是Cod You Believe It's Shmoked Mac n'Cheese（这名字我喜欢，酷，这位厨师我也喜欢，可爱） 和Smoky Cauli-power Mac& Cheese。
小编光在现场闻味道都觉得是种享受，还没等他们比完赛，小编肚子里的馋虫就已经蠢蠢欲动了。
赶紧拿起叉子开始尝试，一入口，小编觉得自己的人生都得到了满足～
Cheese味浓郁却又不腻，入口软滑，天哪，太好吃了！
接下来是两位女选手的20分钟对决。
Chef Nicole Gomes的Apple Beer Mac & Cheese简直太香了好不好！！
苹果香加Cheese味，又香又甜，哇，人间绝味
Alexsandra Feswick的Nutty Home－Style Mac & Cheese也丝毫不逊色啊！
味香味俱全好不好！
还特别有家的味道！
你看评委的表情，就知道有多好吃了！
说到这，小编不得不提一下主持人，小编简直超喜欢这主持人哇！说话风趣幽默还有点精分，又自恋又自黑的～
主持期间也完全没有冷场！
现场与观众的互动游戏也是有趣的不要不要的！（因为对这个主持人的喜欢，小编决定只让她在第一张照片里露个头顶）
比如说，小编来问问大家，你们知道制作奶酪有哪四步么？
悬念，答案我不告诉你们。
最后！比赛在紧张又不乏味的氛围中结束啦！
宣布第一名的时候小编心里也挺紧张的，每个选手的作品都好好吃啊怎么破
果然是Chef Alexandra Feswick！她不负众望的拿了这次比赛的第一名～名至实归！
赶紧麻溜的去跟冠军和个影嗒
最后！
不要走开！
有福利！！！
小编给大家找来了第一名Nutty Home－Style Mac& Cheese的秘密菜单！
大家马克回家试试看！
Preparation Time: 45 minutes
Cooking Time: about 48 minutes
Baking Time: about 40 minutes
Yield: 6 servings
1 lb [500 g) Jerusalem artichokes, divided
2 tsp (10 mL) vegetable oil
1/4 tsp [1 mL) salt
3 cups (750 mL) 2% milk, divided
1& 1/2cups (375 mL] 35% whipping cream, divided
1 pkg (150 g) Beech mushrooms, trimmedand separated (about 2 cups/500 mL)
1/4 cup (60 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1/4 tsp (1 mL) each ground nutmeg and black pepper
1 lb (500 g) cavateHi pasta
1&1/2 cups (375 mL) shredded Canadian 7-year-old Cheddar cheese
1&1/2 cups (375 mL] shredded Niagara Gold cheese
2/3 cups (150 mL) crumbled Blue d'Elizabeth cheese
1 cup (250 mL) shredded Alpindon cheese
Topping:
1 cup (250 mL) panko breadcrumbs, toasted
1/2 cup (125 mL) toasted hazelnuts, finely chopped
1/4 cup (60 mL) chiffonade or finely chopped parsley
3 tbsp (45 ml) finely shredded Alpindon cheese
1 tbsp (15 mL) finely chopped sage
1/2 tsp (2 mL) salt
1. Preheat oven to 375°F (160度). Line baking sheet with parchment paper; set aside.
2. In medium bowl, toss half of the whole, unpeeled Jerusalem artichokes with oil and salt. Place on prepared baking sheet and roast for 35 minutes or until artichokes are soft, easily poked with fork. Place roasted artichokes in blender with 1/2 cup (125 mL) of milk and 1/2 cup (125 mL) of cream; blend on high until smooth. Set aside.
3. In medium saucepan, combine remaining milk and cream, heat over medium heat until bubbles start to form around the edge of the saucepan and steaming about 10 minutes, stirring occasionally.
4. Meanwhile, dice remaining Jerusalem artichokes into 1/2-inch [1 cm) pieces. Add to heated milk and cream mixture and cook over low heat until soft when poked with a fork, about 20 minutes. Strain Jerusalem artichokes and reserve milk and cream mixture. Return milk and cream mixture into saucepan; add mushrooms and cook on low heat until mushrooms soften, about 3 minutes. Strain mushrooms and reserve milk and cream
5. In a clean medium saucepan, melt butter over medium heat. Mix in flour until Fully incorporated. Stirring constantly with wooden spoon, cook for 5 minutes. Slowly whisk in reserved miik and cream mixture, nutmeg and pepper. Simmer on low heat, constantly stirring until sauce is thick enough to coat the back of a spoon, about 20 minutes
6. In large pot of boiling, salted water, cook pasta according to package directions; drain and spread on parchment lined baking sheet; set aside. Preheat oven to high broil.
7. Remove, sauce from heat and whisk in one at a time the Cheddar. Niagara Gold and BUIP d' Elizabeth cheeses (the sauce will be thick and stringy with melted cheese). Stir in reserved Jerusalem artichoke puree.
8. In large pot, mix together sauce, pasta and reserved ierusalem artichokes and mushrooms until well combined. Transfer into a 13x9-inch (3 L) glass baking dish sprinkle with Alpindon cheese. Broil on middle rack, until bubbly and top is crispy, about 5 minutes.
－end－
那就是...
太棒了！！！！
Amazing！！！
接下来是来自小编的温馨提示～
请在wifi条件下阅读，多图预警哦～
小编刚入场的时候就觉得场地特别有氛围！
温馨又不乏正式，比赛的厨房还布置的很有范！
入座了一会，比赛就开始啦！
参加比赛的四位选手分别是来自BC省的Chef Thompson Tran，Ontario的的Chef Alexandra Feswick，Halifax的Chef Andrew Farrell还有AB省的Chef Nicole Gomes （图片从左至右）。
评委有四名，每一名评委都超有个人特色，照片最左边的大爷带着一大块比他头还大的cheese来当评委，也太帅了！名字小编就不一一说啦！
一开始是20分钟的现场Cheese 厨艺大赛，对决的是两位男选手Thompson Tran和Andrew Farrell，他们各自的作品是Cod You Believe It's Shmoked Mac n'Cheese（这名字我喜欢，酷，这位厨师我也喜欢，可爱） 和Smoky Cauli-power Mac& Cheese。
小编光在现场闻味道都觉得是种享受，还没等他们比完赛，小编肚子里的馋虫就已经蠢蠢欲动了。
赶紧拿起叉子开始尝试，一入口，小编觉得自己的人生都得到了满足～
Cheese味浓郁却又不腻，入口软滑，天哪，太好吃了！
接下来是两位女选手的20分钟对决。
Chef Nicole Gomes的Apple Beer Mac & Cheese简直太香了好不好！！
苹果香加Cheese味，又香又甜，哇，人间绝味
Alexsandra Feswick的Nutty Home－Style Mac & Cheese也丝毫不逊色啊！
味香味俱全好不好！
还特别有家的味道！
你看评委的表情，就知道有多好吃了！
说到这，小编不得不提一下主持人，小编简直超喜欢这主持人哇！说话风趣幽默还有点精分，又自恋又自黑的～
主持期间也完全没有冷场！
现场与观众的互动游戏也是有趣的不要不要的！（因为对这个主持人的喜欢，小编决定只让她在第一张照片里露个头顶）
比如说，小编来问问大家，你们知道制作奶酪有哪四步么？
悬念，答案我不告诉你们。
最后！比赛在紧张又不乏味的氛围中结束啦！
宣布第一名的时候小编心里也挺紧张的，每个选手的作品都好好吃啊怎么破
果然是Chef Alexandra Feswick！她不负众望的拿了这次比赛的第一名～名至实归！
赶紧麻溜的去跟冠军和个影嗒
最后！
不要走开！
有福利！！！
小编给大家找来了第一名Nutty Home－Style Mac& Cheese的秘密菜单！
大家马克回家试试看！
Preparation Time: 45 minutes
Cooking Time: about 48 minutes
Baking Time: about 40 minutes
Yield: 6 servings
1 lb [500 g) Jerusalem artichokes, divided
2 tsp (10 mL) vegetable oil
1/4 tsp [1 mL) salt
3 cups (750 mL) 2% milk, divided
1& 1/2cups (375 mL] 35% whipping cream, divided
1 pkg (150 g) Beech mushrooms, trimmedand separated (about 2 cups/500 mL)
1/4 cup (60 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1/4 tsp (1 mL) each ground nutmeg and black pepper
1 lb (500 g) cavateHi pasta
1&1/2 cups (375 mL) shredded Canadian 7-year-old Cheddar cheese
1&1/2 cups (375 mL] shredded Niagara Gold cheese
2/3 cups (150 mL) crumbled Blue d'Elizabeth cheese
1 cup (250 mL) shredded Alpindon cheese
Topping:
1 cup (250 mL) panko breadcrumbs, toasted
1/2 cup (125 mL) toasted hazelnuts, finely chopped
1/4 cup (60 mL) chiffonade or finely chopped parsley
3 tbsp (45 ml) finely shredded Alpindon cheese
1 tbsp (15 mL) finely chopped sage
1/2 tsp (2 mL) salt
1. Preheat oven to 375°F (160度). Line baking sheet with parchment paper; set aside.
2. In medium bowl, toss half of the whole, unpeeled Jerusalem artichokes with oil and salt. Place on prepared baking sheet and roast for 35 minutes or until artichokes are soft, easily poked with fork. Place roasted artichokes in blender with 1/2 cup (125 mL) of milk and 1/2 cup (125 mL) of cream; blend on high until smooth. Set aside.
3. In medium saucepan, combine remaining milk and cream, heat over medium heat until bubbles start to form around the edge of the saucepan and steaming about 10 minutes, stirring occasionally.
4. Meanwhile, dice remaining Jerusalem artichokes into 1/2-inch [1 cm) pieces. Add to heated milk and cream mixture and cook over low heat until soft when poked with a fork, about 20 minutes. Strain Jerusalem artichokes and reserve milk and cream mixture. Return milk and cream mixture into saucepan; add mushrooms and cook on low heat until mushrooms soften, about 3 minutes. Strain mushrooms and reserve milk and cream
5. In a clean medium saucepan, melt butter over medium heat. Mix in flour until Fully incorporated. Stirring constantly with wooden spoon, cook for 5 minutes. Slowly whisk in reserved miik and cream mixture, nutmeg and pepper. Simmer on low heat, constantly stirring until sauce is thick enough to coat the back of a spoon, about 20 minutes
6. In large pot of boiling, salted water, cook pasta according to package directions; drain and spread on parchment lined baking sheet; set aside. Preheat oven to high broil.
7. Remove, sauce from heat and whisk in one at a time the Cheddar. Niagara Gold and BUIP d' Elizabeth cheeses (the sauce will be thick and stringy with melted cheese). Stir in reserved Jerusalem artichoke puree.
8. In large pot, mix together sauce, pasta and reserved ierusalem artichokes and mushrooms until well combined. Transfer into a 13x9-inch (3 L) glass baking dish sprinkle with Alpindon cheese. Broil on middle rack, until bubbly and top is crispy, about 5 minutes.
－end－
