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Old 03-27-2008, 02:17 AM   #1
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Baked Campanelli with Chicken, Broccoli, and Three Cheeses

No foams, gelees, or espumas. Nothing sous vide in here. Just a simple, homestyle dish. The two keys: great cheese and a great bechamel:


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Old 03-27-2008, 02:49 PM   #2
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YUM! That looks fantastic. What cheeses did you use?
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Old 03-27-2008, 03:25 PM   #3
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Looks great!
I tried to make something like that last week. I followed a recipe that turned out to be disappointing.
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Old 03-27-2008, 05:37 PM   #4
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Wow, IC, that looks delicious AND hearty AND filling!

Good to see you have it in ya!

Lee
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Old 03-27-2008, 06:44 PM   #5
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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.
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Old 03-27-2008, 08:33 PM   #6
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I used Tillamook Cheddar, Pepper jack, and Queso Asadero.

CC, at home I always cook simple food. I leave all my tricks for work.
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Old 03-27-2008, 10:55 PM   #7
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That looks so inviting, it's almost unfair! I could go for a big dish of that right NOW.
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Old 03-28-2008, 11:52 AM   #8
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Thanks IC, not sure I can find Queso Asadero here though. The other two, no problem. Suggestion for a replacement would be what? Gouda?
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Old 03-28-2008, 02:48 PM   #9
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Originally Posted by Alix View Post
Thanks IC, not sure I can find Queso Asadero here though. The other two, no problem. Suggestion for a replacement would be what? Gouda?
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.
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Old 03-29-2008, 03:21 PM   #10
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Thanks ironchef, any of those I can find. I'm going to give this a go this weekend, thanks.
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