Elk

Elk medallions with a wine reduction, green beans, and modernist gouda-comté mac and cheese with piquillo peppers. Wine: Herdade do Peso Alentejo Colheita Tinto 2015.

This was a fantastic dinner all around. It’s been too long since I’ve done a modernist mac and cheese (the method comes from Nathan Myhrvold’s Modernist Cuisine at Home): sodium citrate is dissolved in a little milk, then cheese is melted with it—the resulting sauce is almost pure cheese with no need for flour or other binders to keep the sauce smooth and the fat from separating, so the sauce is wonderfully rich and flavorful.