Chef Nick of Montreal Food Blog has been posting some pretty interesting recipes lately. Today I was inspired to use one of them for our Sunday lunch. I took his “‘New Canadian’ Four Cheese Pasta” Recipe and modified it to suit the ingredients I had on hand, plus I added some roasted chicken and sautéed shitake mushrooms for a twist. (In retrospect, the “chicken and mushrooms” thing was a good idea, but the shitakes were totally overwhelmed by the cheese sauce. Regular ol’ cremini mushrooms would probably have worked better.)
I also used only two cheeses; old cheddar and an emmenthal, because that’s all we had in the fridge (not including the Parmesano Reggiano that I used in the bread crumbs). Plus I skipped the cream and used more milk instead.
What I like best about Chef Nick’s recipe is the technique with the bread crumbs. It gave the dish a nice toasted topping but it was also crispy and toasted on the sides and bottom too, which really made it pop.
Here’s what it looked like when it came out of the oven:
Here’s what it looked like on the plate:
Thanks for the inspiration, Chef Nick!