A few delicious recipes to warm you up in the cold of winter

Recipes by Chef Star Ironside | Photography by Hunter D’Antuono

Cheddar Mac and Cheese Serves three to four

Ingredients:
4 Tbsp butter
6 Tbsp flour
½ gallon whole milk (scalded)
1 bay leaf
1 small white onion
1 clove
½ tsp nutmeg
½ tsp dry mustard
4-5 cups of grated aged English cheddar (more for garnish)
salt and pepper to taste
garnish: bacon, panko, chives, extra grated cheddar

To make:
1. Create an “onion pique” by slicing onion in half and then stabbing the whole clove through the bay leaf into the onion.
2. On low heat, melt butter. Add flour and whisk until a roux is formed.
3. Add scalded milk and onion pique.
4. Bring sauce to a boil and then reduce to simmer.

 

Harvest Cheddar Soup Serves two

Ingredients:
1 cup hot broth
½ cup leeks
1 stick celery, diced small
½ cup grated carrot
1 baked potato, diced small
1 small green apple, small dice
1 cup + ½ cup grated cheddar
¼ cup chives
1 sprig fresh thyme, chopped
pinch of black sea salt
pinch of white pepper

To make:
1. In medium saucepan, sauté leeks, celery, carrot, and apple until golden/brown/delicious.
2. In food processor, add broth, half of the potato and half of the sauté mix and blend until smooth.
3. In large saucepan, add blend (from step 2). Slowly stir in one cup cheddar until melted. Add fresh thyme, white pepper, and black salt to taste.
4. Top with remaining potato, sauté mix, chives, and cheddar.

 

Welsh Rabbit Serves three to four

Main Sauce Ingredients:
2 ½ cups grated aged English cheddar
1 cup (or more) Sunrift Beer Co. Sol-Gravy Stout
2 Tbsp butter
2 tsp Worcestershire sauce
½ tsp dry mustard

Topping:
Dash of Tabasco
Dressed leeks (lightly tossed in extra virgin olive oil)
Cherry tomatoes
Salt and pepper to taste

To make:
1. Mix together Worcestershire, spices, butter, and stout beer. Simmer in heavy saucepan.
2. On low heat, add cheddar, stirring constantly until mixture is smooth and thick. Add salt and pepper to taste.
3. Serve immediately over toasted baguette slices.
4. For garnish, add julienned leeks with halved cherry tomatoes.

Classically trained at the Le Cordon Bleu Culinary Academy, Chef Star Ironside’s impressive resumé includes American Culinary Federation medal and accolades from the JFK Special Warfare Center and School. Now semi-retired to the Flathead Valley, she brings her unique personality and flavors to The House of S&M in both the Kitchen and the Truck.