Hello All!
Well, after months of my 32-year-old oven being offline for four months, I finally got it fixed! The problem was an ignition that gave out. My Tappan 1979 36″ gas range is back online, and I wouldn’t trade it for anything* on this planet. Unless of course someone ( Wolf, Viking or Garland) would like to sponsor this blog and send me a new oven!
*You all know I had to try; Tappan, you can send me another oven as well!
Now that I’m back in business, this is just in time for my famous Baked Macaroni and Cheese recipe. I won an ad-hoc contest between my old boss and I at one of the Super Bowl parties we used to host, and my family loves it. It is a variation of my beloved mother’s recipe that she made for years and is decadent and rich.The technique is simple but exacting; you must follow to the letter the directions to this recipe. Once you master the technique, play around with it to see the endless possibilities with adding vegetables and meats.
Enjoy!
Baked Macaroni and Cheese
1 Lb box elbow macaroni
3 cups milk ( use at least 2% milk)
3 Tbl. butter
3 Tbl. flour
1/2 cup grated parmesan ( not fresh grated; San Georgio or Kraft)
16 oz. shredded mild cheddar cheese
8 oz. monterey jack block cheese block, cubed
8 oz. extra sharp cheddar cheese block, cubed
1/4 tsp. ground white pepper
dash of cayenne (optional)
8 oz. shredded sharp cheddar (optional)
Cook macaroni in boiling water for 6 minutes, then drain and run cold water over macaroni to stop cooking. Set aside.
Heat milk in a saucepot until warm. Do not scorch. In a heavy bottomed pot ( 4 qt.) melt butter over medium heat. Add flour and mix with wire whisk until all lumps of flour are gone, about 3 or 4 minutes.
**do not allow butter/flour mixture to brown. You will have to start over if it does** If mixture gets too hot, lower heat.
Add milk all at once to roux and stir until well blended. Continue to stir until edges of milk start to bubble. Lower heat to lowest setting.
**The next steps are important. If this sauce burns or breaks (separates), you will have to start over. Follow to the letter.
Add one handful of shredded mild cheddar cheese to milk mixture. Whisk in with wire whisk until completely melted. Add another handful of cheese and repeat. Do this until all of the mild cheese is in the sauce. Repeat with the Parmesan cheese. Add white pepper, cayenne pepper and taste. Add a little salt if needed, but no more than 1/2 teaspoon.
Put cooked macaroni and cubed cheese in a large bowl. Toss with cheese sauce until all pasta is coated. Butter a 10 x 12 dish and add macaroni mixture. Top with shredded sharp cheese, cover with foil and bake in a 350 degree oven until bubbly ( about 45 minutes). Uncover and bake for another 10 – 15 minutes or until brown.
Let rest for at least 20 minutes, then serve.
Happy Thanksgiving!
Rigatoni with Chard, Tomatoes and Garlic
22 FebLast week, I ventured out and went to the store for the first time in weeks and bought some chard with the intention of posting it for the blog. Then this great lady beat me to the punch. If you haven’t stopped by the blog Dianne’s Dishes, you should. She puts up recipes for everything from soup to nuts five days a week, and does a great job of doing so. I ribbed her about it, then I tried her recipe with one half of the chard ( which was quite dee-lish), and sat on the other half and pondered what I would do with the other half. This is what I came up with.
For those who aren’t familiar with chard, it is a leafy vegetable that comes in several varieties. When eaten young, ti can be used raw in salads. Mature chard can be sauteed, roasted or used in sauces or soups. When cooked, its texture is a bit heartier than spinach, and is slightly more assertive in flavor.
Rigatoni with Swiss Chard, Tomatoes and Garlic (serves two to four)
1 bunch of fresh chard ( 1 to 1½ lbs)
2 tbl. olive oil
½ c. chopped onions
1 tbl. chopped garlic
1 ½ c. chopped tomatoes
1 cup chicken or vegetable stock
8 oz. dried rigatoni or other similar pasta
2 tbl. Parmesan cheese
Salt and Pepper to taste
red pepper flakes (optional)
Prepare chard by cutting off the last inch or inch and a half off the ends of the stems.
Chop chard into bite-sized pieces and float in a tub of water to wash off any sand and grit.
Drain chard in colander until ready to saute.
Cook rigatoni in boiling salted water until al dente, about 10 minutes, drain and set aside. Heat olive oil in a large skillet over medium heat. Saute onions and garlic in olive oil until tender and fragrant, being careful not to brown. Add tomatoes and saute for three minutes, then add chard to pan. Toss chard with the tomato mixture and add stock.
Cook chard until wilted and leaves are tender, about seven or eight minutes. Season with salt and pepper. Toss rigatoni into chard mixture and serve immediately with Parmesan cheese and red pepper flakes.
Thia makes a quick and elegant light supper, and healthy to boot!
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