Recipe: Gouda Mac 'N' Cheese From Chris Miracolo of Himmarshee Bar & Grill
Here's the last bit of our interview with chef Chris Miracolo of Himmarshee Bar and Grille, who's been doing superpopular beer and wine pairings for the past few months. (Shameless plug: New Times is hosting a Tweet-Up
at the venue tonight, July 9.) Earlier this week, he told us about his entry into the food biz and his signature dishes at Himmarshee, and today he shares the recipe for his notoriously awesome Gouda mac 'n'
What are your big events this month?
Himmarshee Bar & Grille's Smoked Gouda Mac n' Cheese
1 pound farfallini, ditalini, or tubetti pasta (preferably DeCecco or Barilla), cooked al dente in salted water per instructions on package.
1 oz prosciutto, julienned
2 cups Spanish onion, 1/4" diced
1/2 cup shallots, 1/4" diced
1 tbsp fresh garlic, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
2 fl oz Extra Virgin Olive Oil
2 tbsp butter, unsalted
1/2 dry white wine
1 quart heavy cream
12 oz smoked Gouda cheese, rind removed and shredded
10 oz flatleaf spinach, stems removed, julienned
Salt & pepper to taste
Place olive oil and proscuitto in a 6 qt saucepan over medium heat and render until just crisp but not dark. Add butter, onion, shallot, garlic, and herbs. Continue cooking, stirring to keep from sticking, until onions are translucent. Add wine and reduce until dry. Lowers heat and add cream, salt & pepper and reduce by 1/2. Add cheese and spinach. Stir until cheese is thoroughly melted. Remove from heat, let sit for three minutes, and serve.
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