![\"tran\"](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/Tran.jpg?resize=400%2C309\" "\\"tran\\"")
<\/p>\n
Alexandra Feswick<\/span>, Chef de Cuisine at the Drake Hotel in Toronto<\/span>, today emerged victorious in one of\u00a0Canada’s<\/span> highest profile culinary comfort food battles, Dairy Farmers of Canada’s<\/span> (DFC) Grate Canadian Cheese Cook-Off<\/em>.<\/p>\n With Mac & Cheese again as its theme, the biannual showdown took place at DFC’s Canadian Cheese Counter at the Toronto Food & Drink Market.<\/p>\n From BC Chef Thompson Tran from The\u00a0Wooden Boat, in Port Moody, BC represented our province with the Cod You Believe It’s Shmoked Mac n\u2019 Cheese <\/strong>and we recreated it at home\u00a0and suggest you do the same.<\/p>\n British Columbia is well-known for its abundance of fresh sustainable seafood and quality hand-crafted products. Tran combined the bold, elegant and earthy flavours of smoked fish with the unctuous, sharp salty characteristics found in some of my favourite Canadian cheeses.<\/p>\n Cod You Believe It’s Shmoked Mac n\u2019 Cheese<\/strong><\/p>\n Preparation time: 20 minutes \u00bd lb (250 g) gemeli pasta Preheat oven to 400\u00b0F (200\u00b0C). Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish.<\/p>\n In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes. Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside.<\/p>\n Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes. Remove from heat and stir in milk and cream. Set aside.<\/p>\n In small skillet, melt 2 tbsp (30 mL) of butter over medium heat. Add half of the lemon zest, truffle oil and bread cubes, saut\u00e9 until bread is light golden brown, about 3 minutes. Set aside.<\/p>\n In large pot, melt remaining butter over medium heat, until frothy. Whisk in flour and cook for 1 minute. Gradually whisk in reserved milk mixture. Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally.<\/p>\n Remove from heat; stir in \u00be cup (175 mL) of Emmental cheese and \u00bd cup (125 mL) of Cheddar cheese. Add drained pasta, smoked cod, cabbage, serrano chili pepper, and remaining lemon zest. Pour into prepared dish. Top with bread cubes, remaining Emmental and Cheddar cheeses. Bake for 10 to 12 minutes or until top is golden brown.<\/p>\n Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.<\/p>\n We poured ourselves a nice glass of NZ Sauvignon Blanc!<\/p>\n","protected":false},"excerpt":{"rendered":" Canadian Cheese stars in a Seafood-based Mac n’ Cheese We’ve always got some sort of Canadian Cheese in our refrigerator and pasta is never complete without a grating of a little extra atop. Last week\u00a0four top chefs and foodies from across Canada took to the stage in an attempt to create the ultimate comfort food<\/p>\n","protected":false},"author":2,"featured_media":34405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[7538,312,7208,7018],"class_list":["post-34400","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","tag-canadian-cheese","tag-cheese","tag-featured","tag-noodles"],"acf":[],"yoast_head":"\n
\nCooking time: about 16 minutes
\nBaking time: 10 to 12 minutes
\nYield: 4 to 6 servings<\/p>\n
\n\u00bd cup (125 mL) dry white wine
\n\u00bc cup (50 mL) fish stock
\n1 cup (250 mL) milk
\n\u00be cup (175 mL) 18% table cream
\n1\/3 cup (75 mL) unsalted butter, divided
\nGrated zest of 1 lemon, divided
\n4 to 6 drops truffle oil
\n2 slices sourdough bread, cut in \u00bd-inch (1 cm) cubes
\n1\u00bd tbsp (22 mL) all-purpose flour
\n1\u00bc cup (300 mL) shredded Canadian Emmental cheese, divided
\n\u00be cup (175 mL) shredded Canadian 4-year-old Cheddar cheese, divided
\n2\/3 cup (150 mL) 1-inch (2.5 cm) cubed smoked BC black cod or any smoked mild white fish
\n\u00bd cup (125 mL) roughly chopped cabbage
\n1 tbsp (15 mL) finely sliced, de-seeded serrano chili pepper or to taste
\n1 tbsp (15 mL) finely chopped fresh tarragon<\/p>\n![\"20160415](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/20160415_181141.jpg?resize=788%2C443\" "\\"20160415")
<\/p>\n![\"20160415](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/20160415_182542.jpg?resize=788%2C443\" "\\"20160415")
<\/p>\n