Due of Pork, Almond Spaetzle, Cauliflower, Persimmon
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“Mac & Cheese,” Black Sesame Spaetzle, Black Truffle Oil
Chefs Rachel Yang and Seif Chirchi of Joule – Seattle, WA
Adapted by StarChefs.com
January 2009
Yield: 8 Servings

3 cups all-purpose flour
½ cup black sesame seeds
Salt and pepper, to taste
6 eggs
1 cup milk

Cheese Sauce:
2 tablespoons canola oil
1 shallot, sliced
1 tablespoon butter
1 sprig thyme leaves
1 cup white wine
1 pint milk
1 pint heavy cream
8 ounces Emmental cheese, cut into ½-inch thick pieces
8 ounces Gruyere cheese, cut into ½-inch thick pieces
Salt and pepper

To Assemble and Serve:
canola oil, as needed
½ cup black truffle oil
2 cups bread crumbs, toasted

For the Spaetzle:
Mix together all the ingredients in a bowl. Fill a 6-inch hotel pan with salted water and bring to a boil. Spray a 2-inch perforated hotel pan with cooking spray and place on top. Pour the spaetzle batter into the perforated pan. Push batter through the holes into the boiling water with a rubber spatula. Once the spaetzle rises to the surface of the water, remove them with a slotted spoon and place on a clean kitchen towel to dry.

For the Cheese Sauce:
Heat oil in a skillet over medium-high heat. Add the shallots, stirring, until they begin to sweat. Add the butter, thyme, and white wine and cook until liquid is reduced by half. Add the milk and heavy cream and bring mixture to a boil. Remove from heat and add both cheeses and salt and pepper to taste. Puree until smooth with a hand blender then pass through a fine-mesh strainer.

To Assemble and Serve:
For each serving, heat oil in a skillet over medium-high heat and add 1 cup black sesame spaetzle. Cook until puffed up and golden brown then stir in ½ cup cheese sauce. Place the spaetzle in a casserole dish and drizzle with 1 tablespoon black truffle oil. Sprinkle with ¼ cup toasted breadcrumbs.