Macaroni & Cheese

I've had several people find my first post about macaroni and cheese, and tell me that they don't feel confident enough to try it without a more formal recipe. I am happy to help, so I have developed this recipe from my method.

Before you scoff at my adding mustard to this, it brings out the cheesinesses of the sauce, and guarantees you'll love it. Plus, over the summer I was at the Taste of Madison, and a comfort food style restaurant there was serving macaroni and cheese. It was amazing - oh, and tasted exactly like mine. Not only that, they had used the same pasta that I have come to use, cavatappi. But don't worry if you don't have that, any short pasta will do.

Mac & Cheese
1 lb short pasta
½ small yellow onion, minced
3 Tbsp Butter
3 Tbsp Flour
½ tsp Paprika
2 ½ cups milk (any percent; I use 1%)
1 ½ tsp Grey Poupon Country Dijon Mustard (or another coarsely ground mustard)
2 cups Shredded sharp cheddar cheese
1 cup Grated Parmesan
salt
pepper

First, bring a pot of water to boil for the pasta. If the water boils before you are ready to cook the pasta, just turn the burner off. Once you're ready to cook, turn the burner back on to high, and it will only take about 1 minute to boil again. It is much easier to have it waiting for you, than the other way around.

Meanwhile, sweat the onion in the butter over low heat until it is very soft; about 5-8 minutes. Add the flour and stir to make a roux – cook for 3-4 minutes. Add the paprika, a little pepper, and mustard. Then, whisking constantly, add about half of the milk, and continue to whisk to ensure there are no lumps. Once it is smooth, add the remaining milk and bring mixture to a boil. Once bubbles begin to break on the surface, the sauce is as thick as it will get. Waiting to add the cheese until you are ready to serve, take sauce off heat before adding cheese bit by bit until melted, making sure to stir constantly while adding. Wait to salt the sauce to taste until the cheese is added to the sauce.

Once the pasta is cooked and drained, toss with the sauce and serve - this is a no-bake mac and cheese. There are a few reasons I don't bake it: 1) I can't wait that long to eat pasta or cheese, let alone both together; 2) I hate making more dirty dishes than I have to, and it doesn't add to the overall flavor of the dish; 3) I don't like over cooked pasta; and 4) I don't need crunch on it - it detracts from the creamy deliciousness. Feel free to disagree.

(If you add the cheese and then let the sauce sit, the cheese will separate in the sauce and the sauce will be grainy. If that happens, eat it anyway. It happens to me too, but it is still delicious.)

Fresh Pasta

Fresh pasta can be tricky, but it is worth the time. Making pasta at home compares to nothing else you'll have - not even the allegedly fresh pasta in the refrigerated section of the grocery store.

I used the extruder attachment for my Kitchen Aid to make this spaghetti. This is the first time I have used the attachment, and I am really pleased with the results. Prior to the extruder attachment, I had a traditional hand-crank pasta maker. They really are two different processes - it depends on what your preference is.

The hand-crank pasta maker is perfect for the sheets of pasta - use them for ravioli, or to make hand-cut pasta, like rags. However, once you begin to use the hand-crank machine to make the cut pastas, there are not enough hands in the world to help you. For pasta shapes, I definitely prefer the extruder. Which ever method you prefer, the mode of making the dough is the same.

The pasta pictured above is a semolina dough. The key to making pasta dough is knowing what to look for: when the dough comes together into a ball in the food processor, let the machine continue to run for about another 1-2 minutes, which acts as the kneading of the dough. Keep in mind that the weather will affect your dough: if it is a humid day, you may not even need to add any water. You can always add water - but you can't take it out.

1 1/3 c. Semolina flour

1 Large egg, whipped

1 Tbsp Extra virgin olive oil

1-4 Tbsp Water

In a food processor, add the flour. With the processor running, slowly add the egg and the oil. If necessary, add the water slowly - never more than 1 tablespoon at a time - until the dough just forms a ball. Allow the processor to continue to run for another 1-2 minutes. Once done, let the dough to rest for about 15 minutes before making your pasta.

In my case with the extruder, as the pasta reached the proper length, I cut the pasta off and laid it out in a single layer on the countertop, which had a liberal coat of semolina flour to prevent the pasta from sticking (to itself and the counter). You can tell from the picture above that I used a lot of semolina flour; it's ok because the texture of the semolina is more granular than all purpose, and shakes off easily.

Add the pasta to a pot of boiling, well-salted water. Stir,

and cook approximately 3 minutes. It's fresh, so it cooks very fast.

I added my pasta to a pan of Farmers Market Pasta sauce

- pure heaven.

Pesto

The more I talk to people I learn that, while most know what pesto is, they have no clue how to make it. When I try to explain that it's easy, they think I am nuts. Honestly, if you have a food processor, this is a snap - PLUS, you will impress everyone and you can't even mess it up.

Pesto

1 oz fresh basil leaves
3 T toasted pine nuts
2 cloves garlic
½ c. extra virgin Olive Oil
5 T Parmesan, grated
1 lb pasta


In a food processor, pulse the basil and garlic about 5-7 times. Then add the nuts and continue to pulse the mixture another 4-6 times. With the food processor on low, slowly drizzle in the oil until it is all combined; then shut it off. Add the cheese, and pulse 3-5 times until it has just incorporated. Done.

You can now toss your pesto with cooked pasta, add it to chicken, use it as a pizza topping, make Pesto Pea Salad, or . . .
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**To toast the nuts, put them in a dry (no oil) pan over low heat and shake them every couple of minutes to prevent burning. This will take a little while - keep your eye on it! You will know they are done when they get a light brown color (and smell really good). Also, make sure to keep any extra pine nuts in the fridge.

Farmer's Market Pasta

So, not only do I have a problem with using the oven, I avoid it. I mean, really. What is the point of baking a pasta dish that is perfectly good without the extra step. Case in point, Penne with Corn, Zucchini and Basil. Sounds delicious. It does not, however, sound like I need to wait an additional 45 minutes to eat it, or dirty more dishes for that matter, by baking it. Plus, eliminating some of that cooking keeps the veggies perfectly cooked, and the sauce fresh. This is my stove top only adaptation of Penne with Corn, Zucchini and Basil; I call it Farmer's Market Pasta. You can easily pick up the majority of the ingredients at your local farmer's market - if you're in Madison, stop by Creekside Farm, and say hello to Mark and Chris, my honorary Uncle and Aunt!

Farmer's Market Pasta
Ingredients:
Kosher salt, to taste
1 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 3 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1 small yellow onion, diced
8 tomatoes, cored, seeded and cut into 1-inch chunks
2 Tbs. chopped garlic
2 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
2 Tbs. tomato paste
1/3 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated

Method:
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.

Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Start boiling the water for the pasta.

Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Next add the tomato sauce, basil, mozzarella and Parmigiano-Reggiano to the bowl with the vegetables and toss to combine.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, add to the sauce, toss - enjoy!

Adapted on August 5, 2009 from Williams-Sonoma Kitchen.

NOTE: I also think this would be a great make ahead dish: sauté the corn, then the zucchini, and set aside. Prepare the sauce, put a lid on it, and move it to the back of the stove. When you're ready to eat, cook the pasta, and turn the heat on under the sauce. I don't think you need to reheat the veggies; I didn't last night and there was probably an hour break. Toss it all together and enjoy. Oooo, I bet this would be great if you grilled the corn on the cob, then cut it off to add.

The Dinner Party

Mom's birthday dinner party, which was a month ago today (yikes), turned out great - lots of friends, food, and even more wine. Above is the menu that my enormously talented sister, Samantha, created. It has become a tradition that every time there is company for dinner at our house (read as: on holidays and Mom's birthday dinner), Samantha makes a menu that is displayed in a frame.

There were 9 guests for dinner, all women, who arrived at 6:30 that night. I began cooking at 10:00 a.m. and finished at 6:29 pm. Totally worth every moment; I spent most of my day trying to keep my mom out of the kitchen because she was the guest of honor, but when it came to making the pasta and then the agnolotti, my "go-go gadget arm" was broken. Her help was invaluable. Even more important was my Dad who was the best sous chef - prepped, cleaned; we all felt a little bad when he went into his office to watch the Brewers game and left us women to our devices.

So how about the food? Let's see. I was quite happy with the way the dishes came out, except for the agnolotti. Agnolotti is another word for ravioli - a filled pasta - referring the shape of the final product. I really made ravioli, but when Samantha put together the menu, I intended to make agnolotti, which are likened to a priest's hat. So, in an effort to make truly authentic ravioli, I rolled the pasta very thin, so thin you could see you hand through it. I even managed to keep it in one piece. Well, when I served the perfectly cooked pasta, all of the filling had come out in the water - my ravioli's popped! There were two blessings in this crappy situation: 1) I didn't realize it until the dish was platted and served; 2) There was a fresh pesto sauce on there, so it was still not bad; and 3) no one said anything. Man was I mad. I had invented the best friggin cheese filling. I used Mascarpone cheese as the base for its creamyness, freshly grated Parmesan and Ramano cheeses, then some grated garlic, salt, pepper - I know it was good because we made three tester ravioli that day.

Maccaroni & Cheese

What's better than macaroni and cheese when you need a little decadent comfort food? What I love about this version is that it tastes rich but it isn't - and its cheep to boot.

As I have said many times before, I am on a budget, and as of last week it became a tourniquet. Despite money being diverted to investments in my future, I must continue to eat like a queen, and queens eat cheese (this is speculation).

Last week, as loan documents were being processed and I was feeling poor, I opened the fridge and despaired that there was simply a bag of cheddar cheese, milk, butter, expired eggs, and a tube of tomato paste. What on earth was I supposed to do?!? After five minutes of dismay - duh. MC. So, off I set, only slightly concerned that the previous three times I had whipped this up I was disappointed at the grainy consistency and the lack of cheesy deliciousness. As it turned out, my lack of ingredients was my savior. I believe that my problem had been that I was trying too hard.

This time, I finely minced one small yellow onion and one clove of garlic, and added it to my saucier with butter and olive oil, over low heat. While that was becoming translucent, I added some salt, pepper and county dijon mustard - just a little because it intensifies the flavor of the cheese (yum), and a little sweet paprika, mostly for color. After about 5 minutes, I whisked in 2 tablespoons of flour and let it cook for a few minutes. Then I added about 1 and 1/2 cups of 1% milk and let that come up to a simmer. (This process of combining fats, like butter, with flour is called a roux, which is a thickening agent.) By the time the sauce reaches a simmer, the roux will be at its full thickening capacity; you may need to add more milk if the sauce is too thick. I then added about 2 cups of cheddar cheese and the sauce was done. This whole process takes about as long as boiling the water and cooking the pasta.

The final product was my best yet - even the leftovers were cheesy and delicious Next time you want Macaroni and Cheese - make your own!

The Sauce of my Childhood

Meat sauce is one of those basic things you grow out of when your palate changes, and you eventually forget. I was in the grocery store on Sunday debating the amount of energy I had to make meatballs (due to an intense craving) when vague memories of meat sauce surfaced in my brain. It turns out I had forgotten how good this dish is until my first bite. Everyone needs to get back to their youth now and then.

P.S. I am not the only one who thinks this is good (for those of you pu-puing me, I was so tired, I did use the store bought sauce, AND Todd went so far as to crown me the Queen of Sauces. So who's going to buy me a crown?


Riccio's Famous Meat Sauce

½ lg. Yellow onion, diced
4 Cloves garlic, minced
1 lb. Lean ground beef
1 tsp. Basil
1 jar Tomato & Basil sauce (Homemade is best, but I also like Classico brand)
1 T. EVOO
Salt
Pepper
1 lb. Pasta of choice


Method:

Over medium-low heat in a skillet, add the EVOO, onion, and garlic. Sweat until translucent, about 6 minutes, and transfer to another bowl. Increase the heat under the pan to medium-high and add the meat, salt, pepper, and basil. Brown the meat and break apart with spoon while cooking. Once brown, about 8 minutes, get rid of the excess fat. Return the onion and garlic to the pan and add the sauce. Simmer over low heat until pasta is ready and serve with lots of parmesan cheese – I recommend at least 30 minutes.

Yum!

Piccata Pesto

Ok, so on my lunch break, I am contemplating the finer points of a piccata dish and how I can convert that into a pesto sauce. Piccata is a sauce served with meat, made of lemon, wine, capers, and parsley. Pesto is comprised of basil, garlic, pine nuts, parmesan cheese, and olive oil.

Obviously, the parsley would replace the basil, but does anyone have an opinion on the nut? I thought toasted almonds. I'd love some thoughts on this since I have an urge to make it for dinner tonight.