ironchef
Executive Chef
No foams, gelees, or espumas. Nothing sous vide in here. Just a simple, homestyle dish. The two keys: great cheese and a great bechamel:
Baked Campanelli with Chicken, Broccoli, and Three Cheeses
- Thread starter ironchef
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YUM! That looks fantastic. What cheeses did you use?
corazon
Executive Chef
Looks great!
I tried to make something like that last week. I followed a recipe that turned out to be disappointing.
I tried to make something like that last week. I followed a recipe that turned out to be disappointing.
QSis
Washing Up
Wow, IC, that looks delicious AND hearty AND filling!
Good to see you have it in ya!
Lee
Good to see you have it in ya!
Lee
college_cook
Head Chef
I like to dabble in the molecular gastronomy stuff too every now and again. I dunno about you IC, but I always come back to the classics and the homestyle stuff, and make sure to do it right. IMO, nothing beats the classics or some good comfort food.
OP
OP
ironchef
Executive Chef
I used Tillamook Cheddar, Pepper jack, and Queso Asadero.
CC, at home I always cook simple food. I leave all my tricks for work.
CC, at home I always cook simple food. I leave all my tricks for work.
AMSeccia
Sous Chef
That looks so inviting, it's almost unfair! I could go for a big dish of that right NOW.
Thanks IC, not sure I can find Queso Asadero here though. The other two, no problem. Suggestion for a replacement would be what? Gouda?
OP
OP
ironchef
Executive Chef
You could substitute either Monterey jack, Fontina, or Provolone. Forgot to mention that I melted some of the cheese in the bechamel as well. Not all of it was sprinkled on top.
Thanks ironchef, any of those I can find. I'm going to give this a go this weekend, thanks.
Loprraine
Executive Chef
What a great sounding dish! Thanks, IC!
