The Harbinger Online

Homegrown: In the Kitchen with Chef Jeff Lefko

Senior gives a lesson on making his incredible macaroni and cheese.

 

Chef Jeff Lefko’s Recipes:

Gouda Macaroni and Cheese

Calvtappi pasta
Olive oil (enough to coast bottom of saute pan)
1/4 c. minced onion
equal amounts of Gouda, Cheddar, and Fontina cheese
Heavy whipping cream (use judgement)
Half and Half (use judgement)
1 T. Cream cheese
2 handfuls Panko Breadcrumbs
Parm. cheese
Melted butter
S and P

Bruschetta

For the tomato mixture

4 roma/heirloom tomatoes
1/4 minced red onion
1.5 T. Basil
Balsamic Vin.
Olive oil (3 times the amount of oil as vinegar)
S and P
Red pepper flakes
black olives (optional)

Cut tomatoes, onion, and Basil to the desired size. Mix in the vin and olive oil. Season.

For the crostini
Baguette
Room temp. butter
Garlic
Parsley (desired amount)

Mince garlic, and chop parsley. Cut the baguette into thin cracker-like pieces. Mix the butter with the minced, fresh garlic, and the chopped parsley. Bake until golden brown.

Assemble, and enjoy.

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