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Mac and Cheese - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Mac and Cheese

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  • Mac and Cheese

    We had a ton of people over this weekend...I made about 20 pizzas on Saturday for my daughter's egg hunt. The oven was the center of attention..."Best pizza in Texas" was heard many times!

    On Sunday evening we had another feast (the oven was still warm). I really jammed the oven...

    - big plate of baby carrots tossed with olive oil, kosher salt, cracked pepper
    - A big old boneless chuck roast (the butcher split it horizontally so it made 2 gigantic 1.5 in thick "steaks"). This meat was CHEAP - like 3.99 a pound! I was looking for flat iron steak and they didn't have it, so this was close the guy said. One was seasoned in olive oil, kosher salt, and cracked pepper. The other I did with olive oil and Roasted Garlic Peppercorn Char-Crust (pre mix box).
    - Cast iron skillet mac & cheese
    - Grilled asparagus
    - Boring chicken breasts
    - pain a l'ancienne made after the pizza party
    - i also made an appetizer of focaccia spread with spinach/bacon dip and covered with mozz cheeze, thrown in the oven until bubbly. Had to use Central Market pizza crust as I was completely out of dough!

    I had the carrots and mac and cheese in the back of the oven, and had the brontosaurus steaks at the front of the oven on the tuscan grill.

    The Mac and Cheese was the best I've made yet...I happened to come in and catch Barbecue U on PBS and saw them making it:

    - melt stick of butter in sauce pan
    - add 2 cups of light cream or half and half
    - bring to a boil, add salt and pepper
    - add flour to thicken it up...kind of a bechamel sauce
    - pour mixture over 1 box cooked elbow macaroni
    - stir in your favorite shredded cheese (I used extra sharp cheddar and gruyere)
    - put the whole pile into a buttered oven proof dish...I used my grandmother's 85 year old cast iron skillet
    - bake in the oven until cheese melts and is bubbly/brown on top

    You can also add grilled peppers, onions, corn, etc. - I just didn't have all that stuff handy.

    Just the little addition of the Tuscan Grill has us using our oven A LOT more...so if you looking for cost justification reasons....

  • #2
    Posted some pictures of the Easter Feast on www.texaspizzaoven.com

    Jay

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    • #3
      Re: Mac and Cheese

      Just viewed the link you showed above. That is so cool. Love the enjoyment you got from it. Fresh Mozzerella, mmmm.
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan:
      http://www.fornobravo.com/forum/f8/a...scan-2862.html

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