【大食い】激盛りグラタン～暑い夏にこそ熱いものを～

○Ingredients for bechamel 200g butter 200g flour 2.0L milk (1000ml milk, 1000ml cream) ※Add a little nutmeg. 3 onions Mushrooms (until you're satisfied) Penne (until you're satisfied) ○Garlic potage Peel the garlic Cut off the tough parts and get ready Slice the onion to cut the fibers and get ready Slice the celery to cut the fibers and get ready Add water and garlic to a pot and put on the fire Boil for 2-3 minutes, then drain in a colander ※This is to remove the odor, not the smell of the garlic ※If you're even more concerned, you can do the same process again here to remove the odor even more♪ Put the boiled garlic and milk in a pot. Once added, turn on the heat and simmer until the garlic is soft. Meanwhile, in another pot, fry the onion and celery in butter. *Adding a pinch of salt at this time will save time and bring out the sweetness. When you feel that the onion has started to become sweet, add it to the garlic that is being simmered with milk. If there is not enough moisture, add more milk and simmer until the garlic and onion are soft. When the onion is soft, put it in a blender to make it smooth and strain it. Add cream to thicken it to your desired consistency. Season with black pepper and salt and it's done! ※You can also use granulated consommé if you have it♪ ○Cheeses used this time ・Comté cheese (France) The cheese that Tanizaki is most into right now A national cheese from France with a mild saltiness like Swiss Gruyere, a faint nutty aroma, and a sharp sour aftertaste ・Gouda truffle cheese (Holland) A cheese made by kneading truffles into Gouda cheese from the Netherlands, the most popular cheese in the world. Gouda cheese itself has the richness of milk but is a mild cheese, so you can really smell the truffles, making you feel a little rich. 100g: ￥1,000, which is a bit expensive, but it's a great cheese to accentuate your dishes. ・Parmigiano Reggiano (Italy) A cheese characterized by white crystals of amino acids formed by the condensation of a savory component called tyrosine. This cheese is aged for at least a year, so it has a fairly hard, moisture content. The crunchy texture of the crystals is proof of its deliciousness. It has a strong salt content, allowing you to enjoy the rich flavor of natural cheese. The familiar Parmesan cheese is made to resemble Parmigiano Reggiano. It is known as the king of cheeses, as it has a long history and meets strict standards. In Italy, where it originates, this cheese is so exquisite that it can be used as collateral when borrowing from a bank. It's also fun to check for the D.O.P. mark (a red and yellow circular mark) when purchasing it♪