BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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More Mac and Cheese, Please

Like countless other American children, I had an unshakable affinity for mac and cheese even before I could properly pronounce the words to request it. Elbows, twists, ambiguous character shapes that would better be described as pasta amoeba; they were all greeted with enthusiasm, as long as they came from that magical blue box. I had never even heard of such a thing as baked macaroni and cheese until I hit high school, and by then it was much too late to swap allegiances. Soft noodles slowly drowning in a pool of neon yellow cheese sauce were the only thing for me, and no bread crumbs, vegetables, or fancy seasonings need apply.

Happily, my palate has considerably improved since my formative years, allowing me to discover the joys of homemade mac, spruced up with a brave new world of different flavors. That said, the love of that ubiquitous blue box will always be embedded deep within my psyche, drawing comparisons to each new mac and cheese contender, for better or worse. Now that there are genuinely cheesy vegan options appearing in every aisle of the supermarket, there’s a new blue box on the market, seeking to dethrone the old mac monarch.

Earth Balance first made waves when it unleashed vegan cheddar and white cheddar mac and cheese options about a year ago. Casting aside all preconceived notions of how a classic mac should be constructed, they’ve fearlessly unleashed a revised box that is not only dairy-free, but also gluten-free. Even I have to say that this is a pretty risky move, considering past hits and misses for non-allergenic noodles alone.

The cooking procedure is identical to every past mac I’ve known and loved; boil the pasta until tender, drain, mix with “cheese” powder, “milk”, and “butter”, and shovel into your mouth as fast as you can. Okay, that last part isn’t specifically written into the instructions, but just like any other cheesy macaroni mixture, this one doesn’t sit around well, and reheats rather miserably.

However, when hot and fresh, the rich, subtly starchy sauce has an undeniably cheesy, savory flavor. The initial flavor is somewhat delicate, but builds with subsequent bites. Though the dense, toothsome noodles are impressive for gluten-free pasta, they still clearly lack the distinctive springy texture granted by traditional wheat flour. As a certified gluten-lover, I probably wouldn’t pick these over the original, but they’re easily one of the better options for those already accustomed to celiac options.

As my omnivorous sister could attest, they certainly wouldn’t fool someone who’s more familiar with the old fashioned blue box, but even she admitted that they were “not bad.” High praise from someone who balks at the sight of anything remotely green on her dinner plate. Overall, Earth Balance has created an impressive offering for an instant, out-of-the-box dinner that can accommodate eaters of all stripes.


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The Big Cheese (Aged to Perfection, Part Two)

For fear of inadvertently turning a little review post into a long, drawn-out novel, the urge to insert flowery prose was kept in as close check as possible. Still almost double the girth of the average article around here, it was a behemoth alright, providing plenty of info to chew on over the weekend. Countless tiny tasting notes abbreviated or discarded, I was ready to call it a day, mark this book done, and revisit it at leisure. Cleaning files and photos, it was with horror that I discovered my omission. Shortened text is one thing, but an entirely forgotten recipe trial and photo? Not on my watch.

Slipping through my fingers for a second time, I suppose, there’s a very good reason why the Air-Dried Cheddar (page 30) missed the boat on the original posting; it was ugly as sin. So ugly, in fact, that I couldn’t manage to capture any remotely appealing picture of it whole. Greasy to the touch, crackled and flaking on the outside, it was the only block of cheese that somehow picked up a little spot of mold as well. Gamely cutting out the offending fuzz, at four days in, it smelled more like yeasty bread dough than cheese. I did not have high hopes for this experiment. Although not nearly firm enough to shred or slice as promised, it was pleasantly musty in a ripened cheese-sort of way. Tasting more like traditional vegan cheeses of yore, it leaned heavily on the nutritional yeast addition, skewing it further from an authentic flavor than the previous recipes. Admittedly, I may have enjoyed it more straight out of the pan prior to aging, but it still had great potential once cured.

Making the first thing that comes to mind when anyone mentions the word “cheddar,” a lightning-fast batch of mac and cheese saved the day. Thickly coating al dente pasta in a creamy blanket, any small disappointments could be forgiven, bringing out its full culinary potential.

Easy Cheese Sauce

8 Ounces Air-Dried Cheddar from Artisan Vegan Cheese (page 30)
1 1/2 Cups Unsweetened Non-Dairy Milk
Pinch Smoked Paprika
Pinch Turmeric, Optional (For Color)

Break the cheddar into chunks, and puree all of the ingredients thoroughly until completely smooth. Transfer to small saucepan and heat, stirring occasionally, just to warm it through.

To make an almost-instant mac and cheese, toss one batch of sauce with about 1 pound of cooked pasta and serve immediately.

Makes About 3 Cups

Printable Recipe

Finally, because a recipe is a terrible thing to waste, I feel duty bound to share my approach to the famed aligot. Take my word though, it’s no mere variation on mashed potatoes; these spuds are far richer than any mere mashers could hope to be, even in the hands of Paula Deen. Dole out conservative portions, if you dare…

Aligot

2 Pounds Yukon Gold Potatoes, Peeled and Diced
1 Clove Garlic, Sliced
2 Tablespoons Non-Dairy Margarine
3/4 Pound Emmentaler from Artisan Vegan Cheese (page 32), Diced
1/4 Pound Brie from Artisan Vegan Cheese (page 12), Diced
Salt and Freshly Ground Black Pepper, to Taste
2 – 3 Tablespoons Unsweetened Non-Dairy Milk

Fill a large stock pot with water and toss in the prepared potatoes and garlic. Set over moderate heat and bring to a boil, cooking until the spuds are fork-tender. Drain thoroughly before transferring the cooked potatoes to the bowl of your food processor.* Toss in the margarine and both cheeses, pureeing until smooth. Add salt and pepper to taste, and thin out with non-dairy milk if necessary. Continue processing for an additional minute or two, until silky, ribbon-like strands form when scooped up with a spoon.

Serve immediately while still hot.

*Yes, I did say food processor. This breaks all the known rules of mashed potato-making, but remember, this is aligot, not mashed potatoes. You want them to end up rather sticky, stretchy, and gooey.

Makes 8 – 10 Servings

Printable Recipe

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