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Buckwheat Bechamel!?

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Buckwheat Bechamel!?

chazzerking | Jan 12, 2008 08:44 PM

last night I had a craving for some mac 'n' cheese, and started going, only to discover that I was out of flour, a nd too tired to run out and get some, I searched the cabinets, and the only thing I could find was a bag of buckwheat flour. So, never having been afraid of a screwup in pursuit of a desire, I made a roux and added some mushrooms and sherry to the regular recipe, along with the regular cheese I use(cheddar, Asiago, and Peccorino) I added a little bit of crumbled Stilton. It was very different from the usual, but I'm still considering adding it to my book for intentional use next time. I think I'd reduce the amount of the roux used, since the buckwheat is such a pronounced flavor and can easily overwhelm the cheese, even with the stilton's presence. Anyone else tried anything like this? Anyone have any ideas for alterations?

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