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Source: Food and Wine Quick from Scratch

Macaroni and Cheese
You’ll find this slightly updated version of an old favorite irresistible.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
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3/4 pound elbow macaroni
4 tablespoons butter
8 ounces sharp cheddar cheese, grated (about 2 cups)
1 tablespoon Dijon mustard
a few dashes Tabasco sauce
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper




In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain and return to the hot pot.

Put the pot over the lowest possible heat and add the butter, cheese, mustard, Tabasco sauce if using, salt, and pepper. Stir until the cheese melts, and serve.


Wine Recommendation: Don’t uncork the rare vintage Bordeaux for this one! A simple, straightforward dish needs a wine with the same qualities. Find a Beaujolais-Villages from France or a California wine made from the fruit-filled gamay or mourvedre grape.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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