January 14, 2006
Macaroni and Cheese
Ingredients:
Bread Crumb Topping
6 slices white sandwich bread (good quality, about 6 ounces), torn into rough pieces
3 tbsp unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 lb elbow macaroni
1 tbsp table salt
5 tbsp unsalted butter
6 tbsp all-purpose flour
1 1/2 tsp powdered mustard
1/4 tsp cayenne pepper (optional)
5 cups milk (whole, low-fat and skim milk all work well)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 tsp table salt
Directions:
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8-inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust the oven rack to lower-middle position and heat broiler. Bring 4 quarts of water to a boil in Dutch oven over high heat. Add macaroni and 1 tbsp salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9x13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
Yield: 6-8 servings
Source: America's Test Kitchen
Posted by dahl at 07:22 PM | Comments (0)
July 05, 2005
Spaghetti Carbonara: Pasta with Bacon and Eggs
Ingredients:
1/4 pound pancetta, chopped in 1/2-inch pieces
1 pound linguini or spaghetti
3 cloves of garlic, minced
3 tbsp extra-virgin olive oil
2 eggs, beaten with a splash of milk and a couple of tablespoons of the boiling water the pasta cooks in
A couple shakes crushed red pepper flakes (optional)
1/2 cup grated Parmigiano Reggiano or Romano cheese, plus extra for the table
A handful chopped fresh flat-leaf parsley (optional)
Freshly ground black pepper, to taste
Directions:
Cook the pancetta in a small pan over medium-high heat. Once it begins to brown, remove from heat and place it on paper towels to absorb the grease. Drop your pasta into boiling salted water and let it cook for 5 minutes before you start the sauce. Cook the pasta until al dente. (Don't forget to take a few spoonfuls of boilign water from the pasta pot and add it to your scrambled egg mixture.)
Heat garlic and olive oil in a big skillet or frying pan over very low heat. Add crushed red pepper flakes if you like extra heat. Dump the pasta into a colander, give it a quick rinse, and drain it well. Turn the heat up on the garlic oil from low to medium. Toss the pasta in the pan with the garlic oil and coat the pasta evenly. Toss in the pancetta pieces. Pour the egg mixture evenly over the pasta. Toss the pasta fast and firmly. Turn the heat off. Add cheese, parsley, and a generous dose of black pepper. Serve it up hot, wth extra cheese and pepper on hand.
Yield: 4 servings
Source: 30-Minute Meals by Rachael Ray
Posted by dahl at 09:59 AM | Comments (0)
June 28, 2005
Spicy Peanut Pasta
Ingredients:
1/3 cup crunchy peanut butter
1/4 tsp coconut extract
1 1/4 cups chicken broth
1/2 tsp crushed red pepper
2 garlic cloves, minced
1 tsp grated fresh ginger
2 tbsp soy sauce
1/2 tsp hot pepper sauce
2 tsp sugar
fresh ground pepper and salt to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp water
6 cups fusilli pasta
1/4 cups sliced scallions
Directions:
1. Combine all ingredients except cornstarch or arrowroot powder, water, pasta, and scallions in a medium saucepan. Cook over medium heat for 10-15 minutes.
2. Combine the cornstarch or arrowroot powder with the water. Mix until smooth. Add to the sauce, and cook for one more minute until thickened.
3. Pour the sauce over the pasta and garnish with scallions to serve.
Notes: I couldn't find coconut extract, so I left it out. Also, the directions were for lite peanut butter, low-fat, low-sodium chicken broth, and lite soy sauce, but I just used regular. And you can add chicken and shrimp to make it a heftier meal. We made it with shrimp and it was great.
Yield: 4 servings
Cook Time: Theoretically 10 minutes, but with boiling water for pasta, really closer to 30.
Source: 200 Healthy Meals in 30 Minutes or Less by Robyn Webb
Posted by dahl at 11:49 AM | Comments (0)
April 13, 2004
Buttered Taglierini with Seared Scallops, White Wine, Chili, and Parsley
Ingredients:
12 scallops, trimmed with roe on or off to your preference
1 tbsp olive oil
1 clove of garlic, peeled and finely chopped
2 medium-sized fresh red chilies, seeded and finely chopped
3/4 cup white wine
1 lb taglierini (or linguini)
1 good handful of flat-leaf parsley, roughly chopped
1/4 cup butter
salt and freshly ground black pepper to taste
Directions:
On a board, place each scallop on its flat side and slice it across in half. Put the olive oil into a hot pan and add the scallops, garlic, and chili, which will sear and sizzle right away. As soon as the scallops have colored on one side, pour in the wine, letting it reduce slightly.
Meanwhile, cook the pasta in boiling salted water until al dente. Add the pasta to the scallops with the parsley and butter and remove from the heat. Toss and taste for seasoning. Serve.
Yield: 4 servings.
From The Naked Chef by Jamie Oliver
Posted by dahl at 07:33 PM | Comments (0)
December 11, 2003
Mac and Cheese
Ingredients:
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire
3 cups milk
1 small onion, grated
3/4 pound shredded sharp Cheddar cheese (3 cups)
8 ounces elbow macaroni, cooked and drained
3/4 cup soft bread crumbs
Directions:
In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese.
Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni.
Bake at 375° for 30 minutes, or until golden brown.
Macaroni and cheese recipe serves 4 to 6.
Via Corie Trancho
Recomendations:
Reduce the amount of onion a bit, maybe half an onion instead of a whole one. Grating the onion is hell on the eyes, and the flavor is a bit overwhelming.
Posted by dahl at 11:17 AM | Comments (0)
September 08, 2003
Pasta With Herbed Ricotta, Tomatoes and Spinach
Ingredients:
4 cups of fresh spinach, well rinsed and tough sems removed
2 cups fresh ricotta cheese
4 scallions, trimmed and minced
1/2 cup packed basil leaves, minced
2 tomatoes, chopped
2 tablespoons flat parsley, chopped
1/4 cup olive oil
Salt and freshly ground black pepper to taste
1 lb pene
1/2 cup pine nuts, toasted
Directions:
1. Blanch the rinsed spinach leaves in a large pot of well-salted boiling water until limp, about 1 minute. Drain the spinach and cool completely under cold running water. Pat dry and chop.
2. Put the ricotta cheese in a large bowl and beat with a fork until smooth. Stir in the spinach, scallions, basil, tomatoes, parsley and olive oil. Add salt and pepper to taste.
3. Cook the penne until tender in well-salted boiling water. Drain, toss with the ricotta mixture, garnish with the pine nuts and serve immediately.
Yield: 6 servings
from The New York Times, 4/5/98
Posted by dahl at 09:46 PM | Comments (0)
September 06, 2003
Noodle Pudding
Ingredients:
1/2 lb Egg noodles (1/4")
1 cup Cottage cheese, small curd
1/2 cup Sour Cream
1/4 cup Mayonaise
1/4 cup Onion, chopped
1/2 tsp Thyme, dried
Directions:
Preheat the oven to 375o. Cook the egg noodles, drain and rinse. Mix all the ingredients and turn into a lightly greased casserole. Top with grated romano or parmesan cheese. Bake for 45 minutes uncovered, until brown and crispy.
From Constance Spiegel
Posted by dahl at 07:54 PM | Comments (0)
Pasta with Roasted Red Peppers and Goat Cheese
Ingredients:
3.5 oz Goat cheese (1 package plain or herbed)
1/4 cup Parmesan
2 tbsp Extra vigin olive oil
1 clove Garlic (small and finely chopped)
1/2 cup Roasted red peppers, drained and coarsely chopped
1/2 tsp Salt (or to taste)
1/4 tsp Crushed red pepper
1/2 cup Fresh basil leaves, or parsley, coarsely chopped
12 oz Farfalle or Penne
Directions:
Combine first seven ingredients in a large pasta serving bowl. Cook pasta until al dente. Drain well and add to sauc in serving bowl. Sprinkle with basil and toss. Serve at once.
Can substitute goat cheese for 1/4 cup of ricotta cheese
Posted by dahl at 07:48 PM | Comments (0)