![]() ![]() ![]() ![]() One 28-ounce tomato pureed (I used San Marzano – the good stuff)ġ lb macaroni (I used whole wheat, the chewier texture stands up well in casseroles)ġ cup each grated cheddar and mozzarella cheeses Seasonings, to taste (I used a lot of chili powder, some cumin, oregano, garlic powder, and paprika) Just a few ingredients are needed to make this ultimate comfort food, and you can use whatever herbs and spices you like to really make it your own.Īll you have to do is brown ground beef with onion, add pureed tomatoes, spices, and partially cooked macaroni, top with lots of cheese, and bake. Growing up, Hamburger Helper was a special treat that we would get really excited for – so when I found this recipe for a homemade version, I couldn’t wait to try it. I even love the kind from the box, powdered cheese and all (I know it’s wrong, don’t hate me). A chef as fixated as Carmy isn't turning over a new leaf anytime soon.Who doesn’t love macaroni and cheese? Seriously. If Carmy's books are askew, so must be the man himself and - without giving too many spoilers away - I'd bet Richie's lucky new suit or Marcus' beanie that by the next time we see the chef on the warm side of the walk-in door, those books won't just be categorized and alphabetized they'll be uniformly re-covered in grease-proof paper with kitchen tape labels bearing the Sharpied-on title, author, publish date, and possibly even the ISBN in a violent attempt to restore order to his life. I may be reading too much into the housekeeping proclivities of a fictional character, but I'm chalking that up to the exquisite detail the writers, crew, and cast - including culinary producer and chef Courtney Storer, creator and co-showrunner Christopher Storer, and chef Matty Matheson as restaurant handyman Fek - have put into the creation of this sweaty, heartfelt, passionate, empathetic, and often enervating portrayal of a profession and people I hold dear, and characters I've come to adore. It trips into molecular whimsy via el Bulli, wends over to Japan to meditate on the methods of Masaharu Morimoto and Shizuo Tsuji goes fancy Cali with 1988 F&W Best New Chef Thomas Keller, Alice Waters, and 2009 F&W Best New Chef Christopher Kostow and finds soul and root in Italian and Italian American home cook fare as well as the works of African American scholars like Dr. It veers toward Scandinavian precision with a whole suite of René Redzepi tomes (though pastry chef Marcus keeps copies stashed out of harm's way on a shelf above his work station) and the works of Magnus Nilsson and Christian Puglisi. It's deeply steeped in French technique á la the Troisgros Brothers, Pierre Gagnaire, Jacques Maximin, Joël Robuchon, Jacques Pépin, Sébastien Bras, and their peers. The books, which have seemingly tripled or quadrupled in number (and which I paused and took grainy pictures and screenshots of and compared against my own collection or used fragments of words or graphics on the spine to track down like I work for a culinary CSI division), are meticulously selected and entirely fitting with the continuing self-education of a fine-dining chef who's done stints at Noma, Eleven Madison Park, The French Laundry, and their fictional analogues. ![]()
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