-
1
Special equipment: a ring mold
-
2
Preheat oven to 375 degrees F.
-
3
Put butter in a 4-quart heavy bottom pan; melt slowly.
-
4
Add the shallots and sweat for 10 minutes.
-
5
Add vinegar and white wine and reduce for 15 minutes.
-
6
Pour in cream and reduce by half.
-
7
Transfer to blender; slowly add Cheddar while pulsing to heavy thickness.
-
8
Hold warm.
-
9
In a medium bowl, lightly whisk 2 egg whites.
-
10
In a separate medium bowl, combine all dry ingredients.
-
11
Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated.
-
12
Place mixture in a shallow baking dish.
-
13
Place a weight on top of it (e.g.
-
14
another baking dish) and press for 30 minutes in the refrigerator.
-
15
Once set, ring mold 5 cakes.
-
16
Dip top of each cake in egg white, then into breading.
-
17
In a nonstick pan, melt butter and olive oil until just crackling.
-
18
Place cakes, bread side down on pan.
-
19
Saute 4 minutes; place in oven for 8 minutes.
-
20
Remove and drain on paper towels.
-
21
Keep warm.
-
22
Melt 4 ounces of butter.
-
23
Saute shallots 5 minutes.
-
24
Add celery root and milk and cook over medium heat for 20 minutes.
-
25
Drain and place celery root in a blender.
-
26
Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed.
-
27
Season truffles with salt, pepper, and white truffle oil.
-
28
Stir in truffles.
-
29
Hold warm.
-
30
Place a pool of celery sauce on each plate.
-
31
Place macaroni and cheese cake in center.
-
32
Garnish with baby celery and chive oil.
