Joseph is known for his inspired combinations, as the following dish makes abundantly clear. Creamy Roquefort sauce mellows out the potent flavors of the chutney, but that is only the beginning: endive adds crunch with a hint of bitterness and crumbled bacon provides savory crispness. Add all these to Mac and Cheese and you are soaring.
FOR THE DRIED CHERRY CHUTNEY
(Makes about 2 cups)
1 cup champagne vinegar
1 cup sugar
1 tablespoon ground mustard seeds
½ cup chopped onion
½ cup tomato concasse (see this page)
½ cup peeled and finely diced ginger
½ cup dried cherries
Combine all the ingredients in a medium saucepan over medium-high heat and cook, stirring occasionally, until the liquid has evaporated, 20 to 25 minutes. Be careful not to burn. It will be very thick, like jam. (May be made up to two days ahead and refrigerated, covered.)
FOR THE ROQUEFORT SAUCE
(Makes about 1½ cups)
3 cups heavy cream
1 cup apple cider
1 cup (¼ pound) crumbled Roquefort cheese
Freshly ground pepper
In a large saucepan over medium-high heat, combine all the ingredients and bring to a boil. Lower the heat to medium and simmer until reduced by half (about 45 minutes).
TO ASSEMBLE THE DISH
1 pound elbow macaroni
Butter or oil for the baking dish
3 heads (about 1 pound) Belgian endive, cleaned and sliced into thin circles
1 pound bacon, cooked until crisp, drained, and crumbled (use your favorite method—stovetop, oven, or microwave)
Kosher salt
Fresh-cracked black pepper (see Note)
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain.
Butter a 3½-quart deep baking dish or a 9 by 13-inch baking pan and pour the macaroni into it. Distribute the endive, chutney, and bacon evenly over the top and pour the Roquefort sauce over all. Season with salt and pepper. Bake on the middle shelf until golden brown and bubbling, about 25 minutes.
NOTE: For cracked black pepper, wrap peppercorns in a dish towel and smash them with a heavy pan.
1 medium ripe tomato, cored, with a small X cut on the bottom
Bring a small pot of lightly salted water to a boil and immerse the tomato for 10 to 15 seconds. Remove from the water and peel—the skin should slip off easily. Cut in half and squeeze gently to remove the seeds and juice. Cut the flesh into ¼-inch dice.