On Sun, 19 Aug 2012 09:30:51 +1000, "Farm1" >
wrote:

> "Steve Freides" > wrote in message
>
> > http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> I dont' reallys see any need to use any cream in that recipe. I'd replace
> that 'cheese sauce' with a white sauce recipe to which I'd added some cheese
> and about a dessert spoon of brandy to save time, or, if I was really going
> to be fussy, I'd cook down the wine separately before making the bechamel
> sauce.
>
> I also doubt you need so much cheese and certainly not so much cream to get
> reasonable facsimile of what the chef was seeking so tat your family dont'
> end up with gut problems from such a rich recipe.
>
> I believe there are white sauce recipes for those who are gluten intolerant,
> so it might be worth looking for such a recipe online.
>
> Good luck.
>

I find that if I want the same consistency, then I need to make a
béchamel to use in place of heavy cream. Sometimes it matters,
sometimes it doesn't. Since this recipe calls for wine, they're using
heavy cream because it won't curdle like regular cream does when it
comes into contact with wine - but the main thing they're doing with
it is making a cheese sauce and skipping the steps of making béchamel
first. I suppose there could be an argument against béchamel based on
carb count or gluten intolerance, but I think they did it just for
pure ease and shaving some time off the recipe.

--
Food is an important part of a balanced diet.