Over the last several months, I've been in search of the "perfect" macaroni and cheese recipe. They are either too dry, not enough flavor or (gulp) too Velveeta'y!
So, yesterday I decided to take the bull by the horns and make up my own version that is a little bit of each recipe that I've made in the last 3 months...... it started with America's Test Kitchen's recipe, I love the taste of the different cheeses, but had a weird texture. Martha Stewarts is DIVINE, but it's got $30 worth of cheese in it; too expensive! Then, I tried my friend Audrey's; delicious, creamy and had a wonderfully flavorful sourdough crumb topping, but it was Velveeta. Last was The Pioneer Woman's recipe, a flavor explosion (thanks to the dry mustard!) and great cheese flavor, but was a little too dry for my taste buds and it was missing a bread crumb topping.
So, I set out yesterday to sort of combine them all. Here's what I came up with and it was pretty DANG good!
1 pound pasta (I love Rotelle pasta mac and cheese!)
1 stick butter
1/2 cup flour
1 quart whole milk
2 teaspoons of dry mustard (or a little less if you don't like too much flavor)
1/2 teapsoon of season salt
1/2 teaspoon Frank's Red Hot Sauce
fresh ground pepper
1 egg, beaten
2 cups sharp cheddar cheese, grated (grate it yourself, please)
2 cups gruyere cheese (save some $$ and buy a block at sam's club and use half and freeze half for later, you won't regret the gruyere!)
2-3 slices torn sourdough bread
4 tablespoons butter, melted
grated parmesan cheese
Boil 4 qts of water in a pot. Add pasta, some salt and cook al'dente. (about 10-12 minutes, depending on the type). Drain and set aside.
In a large dutch oven over medium heat, melt butter. Add flour and contiune cooking, whisking constantly for about 5 minutes. Gradually whisk in 1 quart of milk. Continue cooking over medium heat, whisking constantly for several minutes until thickened (takes me about 6-8 minutes). In a small bowl, lightly beat an egg, whisk in 1/2 cup of the hot milk sauce mixture so the egg is tempered. Add the egg mixture to the dutch oven, continuing to whisk constantly.
When that is mixed in, add the dry mustard, seasoned salt, fresh ground pepper and Frank's Red Hot; mix thoroughly. Begin adding the cheese by handfuls until all cheese is incorporated. Taste and season accordingly, I add some kosher salt at this point.
Stir in the cooked noodles. It will be very saucy, but that's great!
Pour the noodle mixture into a 9x13 pan sprayed with cooking spray.
In a food processor, pulse the sourdough bread until it is coarsely crumbed. While pulsing a few more times, pour the melted butter in through the feed tube. Toss with about 1/2 cup grated parmesan cheese. Evenly distribute the crumbs over the top of the mac and cheese.
Bake for 30 minutes in a 350 degree oven.
Delicious!
Monday, November 23, 2009
Friday, November 20, 2009
Turkey and Stuffing Scallop
My grandma used to make this casserole every year after Thanksgiving. It's a great dish to make with some of the leftovers. I love it and this is comfort food!
3 1/2 cups prepared stuffing, herb is good, but use whatever is leftover
3 cups cooked turkey, cut into pieces
1/2 cup butter
1/2 cup flour
1/4 tsp salt
dash of pepper
4 cups chicken broth
6 eggs, lightly beaten
1 can cream of mushroom soup
3 tbsp milk
3 tbsp dry sherry
1 cup sour cream
1 small jar pimento, drained and chopped
If not using leftovers, prepare stuffing. Spread stuffing in a 9×13 baking dish. Top with chopped turkey. In a medium saucepan, melt buter; whisk in flour and cook for 1-2 minutes. Add salt and pepper; stir well. Gradually whisk in the chicken broth and cook, stirring until the mixture thickens.
In a separate bowl, lightly beat eggs, stir in a small amount of the hot mixture, to temper the eggs. Return the egg/hot mixture to the saucepan. Pour over the turkey and stuffing.
Bake in a 325 degree oven for 45-50 minutes or until a knife inserted halfway comes out clean. (this takes me longer in our oven) .
Let stand 5 minutes.
While the turkey/stuffing is standing, combine the soup, milk, sherry, sour cream and pimento in a small sauce pan and heat.
Cut the casserole into squares and serve with pimento sauce.
(I don’t care for pimento, so I leave it out…but my grandma always used them.)
3 1/2 cups prepared stuffing, herb is good, but use whatever is leftover
3 cups cooked turkey, cut into pieces
1/2 cup butter
1/2 cup flour
1/4 tsp salt
dash of pepper
4 cups chicken broth
6 eggs, lightly beaten
1 can cream of mushroom soup
3 tbsp milk
3 tbsp dry sherry
1 cup sour cream
1 small jar pimento, drained and chopped
If not using leftovers, prepare stuffing. Spread stuffing in a 9×13 baking dish. Top with chopped turkey. In a medium saucepan, melt buter; whisk in flour and cook for 1-2 minutes. Add salt and pepper; stir well. Gradually whisk in the chicken broth and cook, stirring until the mixture thickens.
In a separate bowl, lightly beat eggs, stir in a small amount of the hot mixture, to temper the eggs. Return the egg/hot mixture to the saucepan. Pour over the turkey and stuffing.
Bake in a 325 degree oven for 45-50 minutes or until a knife inserted halfway comes out clean. (this takes me longer in our oven) .
Let stand 5 minutes.
While the turkey/stuffing is standing, combine the soup, milk, sherry, sour cream and pimento in a small sauce pan and heat.
Cut the casserole into squares and serve with pimento sauce.
(I don’t care for pimento, so I leave it out…but my grandma always used them.)
Sunday, November 8, 2009
Apple Pie Squares
I watched a little bit of the Martha Stewart "Thanksgiving Desserts" special on the Fine Living Network this morning.
She made pumpkin pie, apple pie and a bunch of other stuff. I was hungry for Apple Pie....so I made these.... the recipe is from my cousin Mary Kay Elbert. She made them years ago at their fall bonfire and I had to have the recipe!
Apple Pie Squares
Pastry:
1 1/3 c. shortening
3 1/2 c flour
8-9 tbsp cold water
Mix together with pastry blender, like preparing pie crust. (I use a food processor with the steel blade, add the water through the feed tube with machine running)
Gather into a ball, divide into halves. Shape into a rectangular log and freeze for about 30 minutes. Roll one half of the dough into an 18x13 rectangle. Put in ungreased jelly roll pan. Roll other half into 17x12 rectangle and set aside.
Filling:
1 c. granulated sugar (a little extra isn't bad...)
1/3 c. flour
1 tsp nutmeg
1 tsp cinnamon
8 cups thinly sliced tart apples (extra here isn't bad either)
3 tbsp butter, melted
Turbinado sugar
Icing:
3/4 c powdered sugar
1 tbsp milk
Prepare filling:
Mix sugar, flour, nutmeg & cinnamon. Stir in Apples. Turn into pastry lined pan. Cover with second crust. Brush top of crust with melted butter and sprinkle with sugar (turbinado sugar is lovely here.)
Seal edges, cut slits into top crust. Bake about 35-40 minutes @ 425.
Combine powdered sugar and milk, frost the apple pastry with this after cooling a few minutes.
Cool completely and cut into squares.
Serve warm.
She made pumpkin pie, apple pie and a bunch of other stuff. I was hungry for Apple Pie....so I made these.... the recipe is from my cousin Mary Kay Elbert. She made them years ago at their fall bonfire and I had to have the recipe!
Apple Pie Squares
Pastry:
1 1/3 c. shortening
3 1/2 c flour
8-9 tbsp cold water
Mix together with pastry blender, like preparing pie crust. (I use a food processor with the steel blade, add the water through the feed tube with machine running)
Gather into a ball, divide into halves. Shape into a rectangular log and freeze for about 30 minutes. Roll one half of the dough into an 18x13 rectangle. Put in ungreased jelly roll pan. Roll other half into 17x12 rectangle and set aside.
Filling:
1 c. granulated sugar (a little extra isn't bad...)
1/3 c. flour
1 tsp nutmeg
1 tsp cinnamon
8 cups thinly sliced tart apples (extra here isn't bad either)
3 tbsp butter, melted
Turbinado sugar
Icing:
3/4 c powdered sugar
1 tbsp milk
Prepare filling:
Mix sugar, flour, nutmeg & cinnamon. Stir in Apples. Turn into pastry lined pan. Cover with second crust. Brush top of crust with melted butter and sprinkle with sugar (turbinado sugar is lovely here.)
Seal edges, cut slits into top crust. Bake about 35-40 minutes @ 425.
Combine powdered sugar and milk, frost the apple pastry with this after cooling a few minutes.
Cool completely and cut into squares.
Serve warm.
Sunday, October 25, 2009
Cinnamon Apple Cake
A delicious and super moist cake with an amazing apple flavor!
1 3/4 cups sugar, divided
8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
2 large apples, peeled, cored and chopped
Preheat oven to 350 degrees.
Beat 1 1/2 cups sugar, cream cheese, butter and vanilla until light, about 4 minutes. Add eggs, 1 at a time, beat until well blended.
In a bowl, combine flour, baking powder and salt. Add to sugar mixture, beating at low speed until blended.
Stir together remaining 1/4 cup sugar and cinnamon. Toss 2 tbsp with the chopped apples. Stir apples into batter.
Spoon batter into greased 9 inch springform pan. Sprinkle remaining cinnamon sugar mixture evenly over the top.
Bake until cake pulls away from side of pan, about 1 hour and 10 minutes.
Let cool for about 5 minutes and remove the springform ring. Let the cake cool completely on a cooling rack and remove from the bottom of pan.
(tip: I use a 9 inch round of parchment in the bottom of the pan for really easy removal)
Serve warm with a scoop of ice cream or whipped cream.
1 3/4 cups sugar, divided
8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
2 large apples, peeled, cored and chopped
Preheat oven to 350 degrees.
Beat 1 1/2 cups sugar, cream cheese, butter and vanilla until light, about 4 minutes. Add eggs, 1 at a time, beat until well blended.
In a bowl, combine flour, baking powder and salt. Add to sugar mixture, beating at low speed until blended.
Stir together remaining 1/4 cup sugar and cinnamon. Toss 2 tbsp with the chopped apples. Stir apples into batter.
Spoon batter into greased 9 inch springform pan. Sprinkle remaining cinnamon sugar mixture evenly over the top.
Bake until cake pulls away from side of pan, about 1 hour and 10 minutes.
Let cool for about 5 minutes and remove the springform ring. Let the cake cool completely on a cooling rack and remove from the bottom of pan.
(tip: I use a 9 inch round of parchment in the bottom of the pan for really easy removal)
Serve warm with a scoop of ice cream or whipped cream.
Monday, October 19, 2009
Tunnel of Fudge Cake
• 2 oz. bittersweet chocolate, chopped
• 1/2 c. boiling water
• 3/4 c. Dutch-processed cocoa powder, plus extra for pan
• 2 c. flour
• 2 c. walnuts or pecans, finely chopped
• 2 c. powdered sugar
• 1 tsp. salt
• 5 eggs, at room temperature
• 1 tbsp. vanilla extract
• 1 c. granulated sugar
• 3/4 c. packed light brown sugar
• 11/4 c. (2 1/2 sticks) unsalted butter, at room temperature, plus extra for pan
For glaze:
• 4 oz. bittersweet chocolate, finely chopped
• 1/2 c. heavy cream
• 2 tbsp. granulated sugar
• 2 tbsp. water
Directions
To prepare cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Generously butter a 12-cup Bundt pan and dust with cocoa powder, tapping out excess. Place bittersweet chocolate in a small heatproof bowl. Add boiling water, whisk until smooth, cool to room temperature and reserve.
In a large bowl, whisk together cocoa, flour, walnuts (or pecans), powdered sugar and salt and reserve.
In a large measuring cup, whisk together eggs and vanilla extract and reserve.
In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, brown sugar and butter until light and fluffy, about 2 minutes. Reduce speed to low, add egg mixture and mix until just combined, about 30 seconds. Add chocolate mixture and mix until just combined, about 30 seconds. Add flour mixture and mix until just combined.
Scrape batter into prepared pan, smooth batter with a rubber spatula and bake until edges are beginning to pull away from pan, about 45 minutes; do not overbake (do not use a cake tester, toothpick or skewer to test the cake).
Remove to a wire rack and cool, upright, for 1 1/2 hours. Invert cake onto serving plate and cool completely, at least 2 hours.
To prepare glaze: Place chocolate in a heatproof bowl. In a small saucepan over high heat, combine cream, granulated sugar and water and bring to a boil. Pour liquid over chocolate and let sit for 30 seconds. Using a whisk or a rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles.
Leave glaze at room temperature until it thickens just enough to pour in a ribbon, about 20 minutes. Drizzle glaze over cake and let sit for at least 10 minutes before serving. Cover tightly and store at room temperature for up to 2 days.
• 1/2 c. boiling water
• 3/4 c. Dutch-processed cocoa powder, plus extra for pan
• 2 c. flour
• 2 c. walnuts or pecans, finely chopped
• 2 c. powdered sugar
• 1 tsp. salt
• 5 eggs, at room temperature
• 1 tbsp. vanilla extract
• 1 c. granulated sugar
• 3/4 c. packed light brown sugar
• 11/4 c. (2 1/2 sticks) unsalted butter, at room temperature, plus extra for pan
For glaze:
• 4 oz. bittersweet chocolate, finely chopped
• 1/2 c. heavy cream
• 2 tbsp. granulated sugar
• 2 tbsp. water
Directions
To prepare cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Generously butter a 12-cup Bundt pan and dust with cocoa powder, tapping out excess. Place bittersweet chocolate in a small heatproof bowl. Add boiling water, whisk until smooth, cool to room temperature and reserve.
In a large bowl, whisk together cocoa, flour, walnuts (or pecans), powdered sugar and salt and reserve.
In a large measuring cup, whisk together eggs and vanilla extract and reserve.
In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, brown sugar and butter until light and fluffy, about 2 minutes. Reduce speed to low, add egg mixture and mix until just combined, about 30 seconds. Add chocolate mixture and mix until just combined, about 30 seconds. Add flour mixture and mix until just combined.
Scrape batter into prepared pan, smooth batter with a rubber spatula and bake until edges are beginning to pull away from pan, about 45 minutes; do not overbake (do not use a cake tester, toothpick or skewer to test the cake).
Remove to a wire rack and cool, upright, for 1 1/2 hours. Invert cake onto serving plate and cool completely, at least 2 hours.
To prepare glaze: Place chocolate in a heatproof bowl. In a small saucepan over high heat, combine cream, granulated sugar and water and bring to a boil. Pour liquid over chocolate and let sit for 30 seconds. Using a whisk or a rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles.
Leave glaze at room temperature until it thickens just enough to pour in a ribbon, about 20 minutes. Drizzle glaze over cake and let sit for at least 10 minutes before serving. Cover tightly and store at room temperature for up to 2 days.
Saturday, October 17, 2009
White Chicken Chili
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14.5-ounce) cans cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
Double Corn Cornbread
This looked soooo good!
A cast-iron skillet (or any ovensafe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on the stovetop, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.Serves 8 to 10
1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn , thawed
1 cup sour cream
2 large eggs
1/2 teaspoon hot pepper sauce
4 tablespoons unsalted butter , melted
2 teaspoons Vegetable oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl. Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined. Fold corn mixture into cornmeal mixture, then stir in melted butter.
2. Heat oil in 10-inch skillet over medium-high heat until just beginning to smoke. Take skillet off heat; quickly add batter and place skillet in oven. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cornbread in skillet on wire rack for 20 minutes (handle will be hot). Serve warm.
A cast-iron skillet (or any ovensafe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on the stovetop, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.Serves 8 to 10
1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn , thawed
1 cup sour cream
2 large eggs
1/2 teaspoon hot pepper sauce
4 tablespoons unsalted butter , melted
2 teaspoons Vegetable oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl. Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined. Fold corn mixture into cornmeal mixture, then stir in melted butter.
2. Heat oil in 10-inch skillet over medium-high heat until just beginning to smoke. Take skillet off heat; quickly add batter and place skillet in oven. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cornbread in skillet on wire rack for 20 minutes (handle will be hot). Serve warm.
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