|
| | Macaroni & Cheese Serves 8
Preheat oven to 400. In saucepan, melt 5 T butter/ In small bowl combine
breadcrumbs, Parm, parsley, thyme and 1 tsp paprika. Toss w melted butter. In
another saucepan, melt 8 T butter. Whisk in four, mustard, salt, nutmeg,
remaining paprika and freshly ground black pepper until smooth. Cook over low
heat 1-2 min or until mix smells toasty. Add buttermilk, whisking until smooth.
Add garlic clove, return to simmer, and simmer 10 min. Remove from heat and
whisk in crème fraiche. Reserving 1 c cheese, stir the rest of the cheese into
the sauce until melted. Remove garlic clove. Place macaroni in baking dish, add
cheese sauce, stirring to coat all pasta. Sprinkle w remaining cheese, top w
breadcrumb mix and bake, uncovered about 20 min.
Butter 13 oz
Bread crumbs 4 T dry
Cheese, Parmesan 4 T grated
Parsley 2 T chopped
Thyme 1 T fresh
Paprika 1 T
Flour 0.5 c
Mustard 4 tsp dry
Salt 2 tsp
Nutmeg 0.5 tsp ground
Buttermilk 4.5 c
Crème Fraiche 1 c
Garlic 1 clove, peeled
Cheese 24 oz grated mixed Cheddar
Pasta, Macaroni 1 lb, cooked al dente |
Macaroni & Cheese w Truffle Essence--serves 8
Preheat oven to 350. Bring water to a rapid boil w kosher salt. Add pasta to
water and stir. Boil 5-6 min total (pasta should be slightly undercooked) Drain
off all water and toss pasta w black truffle oil. Reserve. Combine shallots,
bacon, garlic and olive oil in 4-qt pot and cook slowly 10 min over low heat.
Add flour, raise heat to medium and cook 2 min, stirring constantly Temper in
the heavy cream and bring to a boil. Simmer for 10 min on low. Add in herbs,
salt and pepper, minced truffle and seasonings. Stir in 6 c extra sharp cheddar
until smooth. Add in truffle-scented pasta and stir until evenly combined.
Divide into individual shallow baking dishes or large casserole and top w pecans
and shredded medium cheddar. Bake 10-45 min until bubbly and slightly browned on
top.
|
Salt, Kosher |
6 |
T |
|
Pasta |
16 |
oz rigate penne |
|
Truffle Oil |
2 |
T |
|
Shallot |
0.25 |
c chopped |
|
Bacon |
6 |
oz applewood smoked, minced |
|
Garlic |
2 |
T minced |
|
Olive Oil |
0.25 |
c |
|
Flour |
0.25 |
c |
|
Heavy Cream |
3 |
c |
|
Basil |
2 |
T minced |
|
Thyme |
0.5 |
tsp minced |
|
Cheese, Cheddar |
6 |
c extra sharp |
|
Cheese, Cheddar |
2 |
c smoked, medium |
|
Nuts, Pecans |
1 |
c quarters |
|
Truffles |
1 |
tsp minced in oil |
Macaroni Swiss Casserole
Serves 6
| Cook macaroni in salted boiling water; drain. Melt .25 c butter and blend in flour. Gradually add milk and cook, stirring, until thickened.
Season to taste w salt and pepper. Alternate layers of pasta, nuts and shredded cheese in shallow 1.5 qt baking dish. Pour sauce over
top. Arrange strips of cheese crosswise on casserole. Mix crumbs w 2T butter and sprinkle w seeds on top. Bake at 400 for 20 min. |
| Nuts | 1 |
| c unsalted (cashew), chopped |
| Cheese, Swiss | 4 |
| slices, cut in strips |
| Orzo w Feta & Cherry Tomatoes | Serves | 2 |
| Heat .5 T oil over moderate heat and
sauté pine nuts w salt to taste, stirring frequently, about 2 min. Transfer to paper towel to cool.
Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In large bowl, whisk together garlic, parsley, vinegar,
remaining T oil, s&p. Add tomatoes and cheese and toss gently. Cook orzo in boiling water. Drain, rinse slightly and add to tomato
mix, tossing just until combined. Serve topped w nuts |
| Tomatoes, Cherry | 6 |
| oz (.5 pint) |
|
Pasta alle
Vongole |
Serves |
4 |
|
Heat 3 T oil in
a deep 12" skillet over moderately high heat until hot but not
smoking, then sauté pancetta, stirring occasionally, until golden, about
6 min. Add garlic and sauté, stirring until golden about 30 seconds. Stir
in clams, clam juice, wine and chilies and boil, covered, until clams
open, about 4-5 min (discard any that do not open after 6 min). If using
whole chilies, remove with a slotted spoon and discard. While clams are
cooking, cook pasta in a 6 qt pot of well-salted boiling water until al
dente. Drain and add to clams and simmer, stirring 30 sec. Toss w parsley
and drizzle w remaining 5 T oil. |
|
Olive Oil |
0.5 |
|
c extra virgin |
|
Bacon |
6 |
|
oz thinly sliced
pancetta, thinly stripped |
|
Garlic |
1 |
|
clove, thinly
sliced |
|
Clams |
2 |
|
lb Mahogany or
NZ cockles |
|
Chili Peppers |
4 |
|
small dried, or
1 tsp flakes |
|
Pasta |
14 |
|
oz dried thin
linguine |
|
Parsley |
0.25 |
|
c chopped fresh |
|
Cook pasta in
boiling, salted water. Drain. Meanwhile, fry bacon until crisp. Remove w
slotted spoon to pepper toweling. Drain off all but 2T bacon fat from
skillet. Sauté green pepper and garlic in skillet until soft. Remove from
heat and add vinegar. Beat eggs with cheese, heavy cream and seasonings.
Toss butter w hot pasta until melted. Add sauce and toss. |
|
Pasta |
1 |
|
lb spaghetti or
tortellini |
|
Bacon |
0.5 |
|
lb diced
(pancetta, if available) |
|
Pepper, Green |
1 |
|
lg, seeded and
diced |
|
Cheese, Parmesan |
1 |
|
c, grated |
Pasta w Creamy Tomato Sauce
Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay
leaf, pepper flakes, and .25 tsp salt; cook, stirring occasionally, until onion
is very soft and beginning to turn light gold, 8-12 min. Increase heat to medium
high, add garlic, and cook until fragrant, about 30 sec. Stir in tomato paste
and sun-dried tomatoes and cook, stirring constantly, until slightly darkened,
1-2 min. Add .25 c wine and cook, stirring frequently, until liquid has
evaporated, 1-2 min. Add 2 c crushed tomatoes and bring to simmer. Reduce heat
to low, partially cover, and cook, stirring occasionally, until sauce is
thickened (spoon should leave trail when dragged through sauce), 25-30 min.
Meanwhile, bring 4 qts water to boil. Add pasta and 1T salt and cook until al
dente. Reserve 1/2 c cooking water; drain pasta and transfer back to cooking
pot. Remove bay leaf from sauce and discard. Stir cream, remaining 2 T crushed
tomatoes, and remaining 2T wine into sauce, season to taste. Add sauce to cooked
pasta, adjusting consistency w up to 1/2 c cooking water. Stir in basil and
serve immediately, passing Parmesan separately.
Butter 3 T unsalted
Prosciutto 1 oz, minced (2 T)
Onion 1 small, diced
Bay Leaves 1
Pepper Flakes, Red pinch
Garlic 3 cloves, minced
Tomato Paste 2 T
Tomatoes, Sun-dried 2 oz, oil packed, rinsed, dried, and chopped
Wine, White 0.25 c + 2 T
Tomato 2 c + 2 T crushed (from 28 oz can)
Pasta 1 lb penne, ziti, or fusillli
Heavy Cream 0.5 c
Basil 0.25 c chopped fresh
Pasta w
Gorgonzola Cream Sauce
Serves 2
|
Mix cornstarch w
1T of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine
mix, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat,
stirring almost constantly to melt cheese and thicken mix. Just as mix
begins to thicken, stir in peas and cook just long enough to heat through.
Stir in walnuts and serve over pasta w parmesan on side. |
|
Nuts, Walnuts |
0.5 |
|
c toasted |
|
Pasta w
Gorgonzola Cream Sauce #2 |
Serves |
4 |
|
Melt butter in
saucepan over low heat. Add cream and cheese and cook until cheese melts
completely, stirring continuously. Season. Cook penne in boiling water
until al dente. Drain and toss with cream sauce. Serve garnished w toasted
nuts and nutmeg. |
|
Cheese,
Gorgonzola |
0.25 |
|
lb |
|
Nuts, Walnuts |
0.5 |
|
c toasted |
Pasta w Pea & Mint Pesto
Bring a large saucepan of lightly salted water to a boil. Add pasta and
cook. Drain, reserving about 1/2 c of the water, the return pasta to pan.
Meanwhile, in food processor, combine 1.5 c peas, cheese, nuts mint, chives,
olive oil, garlic, porcini powder, and lemon juice. Process until smooth, about
30 sec,. Taste and season. Add pesto and remaining peas to cooked pasta and toss
to coat, add in some of the reserved water if necessary. Serve hot or at room
temp.
Pasta 1 lb ziti or penne
Peas 2 c, thawed if frozen
Cheese, Parmesan 0.5 c grated
Mint 2 T chopped
Chives 1 T chopped
Olive Oil 0.33 c
Lemon Juice, Fresh 1 tsp
Garlic 2 cloves, minced
Nuts, Pine 0.5 c
Porcini Flour 1 T
Pasta, Creamy
Green Serves 6
|
Cook spaghetti.
Fry bacon, reserving 2 T fat. In blender, combine ricotta, 2T bacon fat,
olive oil, garlic, spinach and butter. Toss w pasta, sprinkle w crumbled
bacon, and top w parmesan. |
|
Pasta, Spaghetti |
1 |
|
lb thin |
|
Potato &
Parsnip Puree, Country Style |
Serves |
4 |
|
Peel and quarter
potatoes; trim and scrape parsnips and slice them crosswise. Peel and
slice onion. Combine w garlic in large saucepan. Add water to cover and
salt to taste. Bring to a boil and cook about 12 min, or until tender.
Drain. Return to saucepan. Add cream and butter. Using a potato masher,
mash until coarse. Add seasonings and blend thoroughly. |
|
Potato
(Grated) Casserole |
Serves |
6 |
|
Put everything
in blender, liquids first, potatoes last. Blend on high just until all
potatoes are grated. DO NOT OVERBLEND. Pour into greased casserole dish.
Bake at 375 for 35-40 min or until knife tests clean. |
|
Heavily grease 6
6oz custard cups. Mix potato sticks w whites. Press mix into cups as a
lining and bake at 375 for 20-30 min. When cool, remove and fill. |
|
Potato |
3 |
|
cans (1.75 oz)
sticks |
|
Potato
Casserole, Creamy |
Serves |
6 |
|
Preheat oven to
325. Place cheese in medium bowl and cream w wooden spoon till smooth.
Blend in egg, then add parsley and nutmeg. Beat in oil, a little at a
time, then blend in heavy cream and onion, mixing well. Set aside. In
bowl, pour cheese mix over cooked and sliced potatoes, tossing gently to
coat. Turn mix into lightly buttered 1.5 qt casserole. Sprinkle top w
paprika. Bake in preheated oven 30 minutes, until heated through and top
is lightly browned. Serve garnished w ripe black olives. |
|
Potato |
6 |
|
med white,
cooked & sliced |
|
Potato Gratin
in Garlic Cream |
Serves |
12 |
|
Cut off and
discard pointed tip of bulb. Place bulb on piece of foil and fold to seal.
Bake at 400 for 1 hour. Cool. Squeeze pulp into a large bowl; stir in
cream. Whisk in flour. Set aside. Layer half of potatoes in lightly
greased 13x9 inch baking dish. Sprinkle w 1 tsp salt, 1 tsp pepper, 1/4
tsp nutmeg and half of cheese. Repeat procedure w remaining ingredients
except cheese. Place baking dish on a jellyroll pan. Pour whipping cream
mix over potatoes. Bake, covered, at 400 for 30 min. Remove cover;
sprinkle w half of cheese. Bake 30 more minutes. Let stand 15 min before
serving. |
|
Potato |
3 |
|
lb new in
1/4" slices |
|
Cheese, Parmesan |
6 |
|
oz grated |
|
Potato Salad,
German |
Serves |
2 |
|
Boil potatoes.
Slice. Fry bacon. Drain & crumble. Sauté onion in fat. Blend in
flour, sugar, salt, celery seeds, and pepper. Cook till smooth. Add water
and vinegar. Boil, stirring, 1 min. Stir in potatoes and bacon. Serve hot. |
|
Potato Skins,
Spicy |
Serves |
|
Bake potatoes at
425 for 1 hr. Cool slightly and cut into wedges. Scrape out pulp. Place
skins, skin side down, on baking sheet and brush lightly w melted butter.
Return to oven and bake another 10 min until crispy. Combine remaining
ingredients and spread over skins. Broil 4" from heat for 2-3 min. |
|
Potatoes
Gratin & Asparagus |
Serves |
6 |
|
Preheat oven to
375. Butter an 8 cup shallow baking dish w 1T of the butter. Combine
potatoes, garlic, milk and cream in heavy saucepan. Bring to a simmer and
cook for 30 min. Season w salt and pepper. Spoon half mix in baking dish.
Scatter asparagus over and top w remaining mix. Dot w remaining butter and
sprinkle w cheese. Bake 45 min or until golden. |
|
Potato |
2 |
|
lb boiling,
peeled & sliced |
|
Garlic |
4 |
|
cloves, peeled
and crushed |
|
Asparagus |
0.5 |
|
lb, in 4"
pieces |
|
Potatoes Sautéed
in Red Pepper Oil |
Serves |
|
In medium
saucepan, cover potatoes w water, boil 20 min or until tender. Sauté
garlic in oil over medium heat in large skillet for 2 minutes. Add dried
red peppers and red bell pepper slices. Sauté 3-5 min until bell pepper
is tender. Add potatoes to skillet and stir gently to heat and coat w oil.
Serve sprinkled w scallions. |
|
Pepper Flakes,
Red |
0.5 |
|
tsp, crushed |
|
Pepper |
1 |
|
med red bell,
seeded and sliced |
|
Onions, Green |
1 |
|
T chopped |
|
Potatoes w
Vinegar & Sea Salt |
Serves |
8 |
|
Cover potatoes w
salted cold water by 1 inch in a 4-quart pot and simmer until just tender,
about 10 min. (They will continue to cook after draining; do not overcook
or they will break apart.) Drain and rinse under cold water. While still
warm, gently toss w vinegar and salt. Cool to room temp, stirring
occasionally, and gently toss w oil. |
|
Potato |
3 |
|
lb small boiling |
|
Salt |
flaked or fine
sea salt to taste |
|
Olive Oil |
1.5 |
|
T extra virgin |
|
Potatoes,
Creamy Gruyere |
Serves |
4 |
|
Preheat oven to
350. Peel potatoes and cut across into .125" slices. Arrange half of
the potato slices in slightly overlapping layers in deep dish pie plate,
etc. Sprinkle w salt and pepper to taste. Dot w half the butter pieces.
Repeat layers. Pour the cream over the potatoes. Bake until tender, 45
min. Remove from oven and preheat broiler. Sprinkle cheese over potatoes
and broil until melted and lightly browned. |
|
Melt butter in
bottom of baking dish. Shake remaining ingredients in bag. Bake 1 hr. at
375, turning after 30 min. |
|
Potatoes,
Goat Cheese Scalloped w Chive Blossoms |
Serves |
8 |
|
Preheat oven to
350. Peel potatoes and cut into 1/8" slices. Keep slices in a large
bowl of cold water while making sauce. Cook shallots in butter in a small
skillet over moderately low heat, stirring, until softened. Transfer to a
blender and puree w milk, cream, cheese, kosher salt to taste and pepper.
Drain potatoes in a large coriander and pat dry. Arrange in a buttered
3-quart shallow baking dish in 3 layers, pouring some of the sauce over
each layer (use all of sauce) and putting best potato slices on top layer.
Bake, covered w foil, in lower third of oven. Remove foil after 45 min and
continue to bake until potatoes are tender, 35-40 min more. If desired,
briefly broil potatoes under preheated broiler until top is golden.
Garnish w fresh chive blossoms.(Note: dish may be assembled 1 day ahead
and chilled, covered. Bring to room temp before baking.) |
|
Cheese, Goat
(Chevre) |
8 |
|
oz soft |
|
Potatoes,
Janet's |
Serves |
8 |
|
Cook potatoes in
salted water 20-30 min, till tender. Rice, then mash till smooth. Add
cream cheese, .5 c butter, garlic salt, pepper and salt to taste. Mix.
Gradually add heavy cream. Turn into buttered baking dish. Bake at once or
cover with foil and refrigerate over night. Dot top w remaining .25 c
butter and sprinkle w paprika. Bake at 325 for 30 min. Increase heat to
375 and bake another 30 min. (Note: potatoes may be baked at 425,
individually wrapped in foil and pricked, 1-1.25 hours, then peeled while
still hot) |
|
Cream Cheese |
6 |
|
oz, w chives |
|
Potatoes,
Mashed Caramelized Onion |
Serves |
8 |
|
In sauté pan
over medium high heat melt butter and olive oil. Add onions and cook until
translucent. Reduce heat to low and let cook until caramelized, about 1/2
hour. Remove from heat. Put potatoes in a large pot w cold water to cover.
Bring to a boil. Add pinch of salt and boil until tender, about 15 min.
Drain well. Put through ricer. Slowly add cream, stirring constantly until
potatoes are creamy, not soupy. Min in onions. Add salt and white pepper. |
|
Onion |
2 |
|
red, thinly
sliced |
|
Potato |
4 |
|
lb Yukon Gold,
peeled & quartered |
|
Heavy Cream |
1.5 |
|
c, heated |
|
Potatoes,
Mashed w Parsley & Walnut Pesto |
Serves |
|
Combine parsley,
walnuts and garlic in food processor and process until finely minced.
Slowly add .25 c oil and process until smooth. Set aside. Cut potatoes in
large, uniform cubes and boil in salted water until tender; about 20 min.
Drain and rice, mixing w cream and remaining olive oil. Season. To serve,
either stir in pesto so it blends uniformly or creates a streaky
marbleized effect. |
|
Nuts, Walnuts |
2 |
|
T, lightly
toasted |
|
Potato |
3 |
|
lb, boiling,
peeled |
|
Heavy Cream |
0.5 |
|
c, warmed |
|
Potatoes,
Mashed--Garlic Roasted |
Serves |
6 |
|
Preheat oven to
450. Place garlic on pie pan and drizzle w oil. Season w salt and pepper.
Place in oven and roast for 35-40 min, until tender and golden. Remove
from oven and cool. Squeeze cloves from head and place in small bowl. Mash
w fork till smooth. Place potatoes in pot of salted water and bring to
boil. Reduce heat to simmer and cook potatoes until fork tender, 12-15
min. Remove pan from heat and drain. Place potatoes back in pot and return
to heat. Add garlic and butter. Using a hand-held masher, mash butter and
garlic into potatoes. Add cream to desired smoothness. Season to taste. |
|
Garlic |
3 |
|
HEADS, split in
half |
|
Potato |
2 |
|
lb, peeled and
diced |
|
Potatoes,
Roasted w Caramelized Garlic |
Serves |
4 |
|
Preheat oven to
425. Put 2T oil in bottom of 9X13 inch baking dish and heat in oven for 5
min. Add potatoes, tossing to coat them. Roast, turning occasionally, for
30-35 min or until tender. While they are baking, prepare garlic. In small
skillet, heat 2T oil, add garlic. Cover pan and cook over very low heat
5-8 min until tender. Sprinkle w sugar and stir until garlic is golden.
Add vinegar, wine and basil. Simmer 2 min. Spoon over roasted potatoes.
Sprinkle w pepper and parsley. |
|
Potato |
6 |
|
-8 boiling,
unpeeled, in 1" chunks |
|
Garlic |
16 |
|
-18 cloves,
peeled & sliced |
|
Basil |
0.33 |
|
c fresh, chopped |
|
Potatoes,
Scalloped |
Serves |
6 |
|
Blend soup,
milk, pepper. In buttered 1.5 qt casserole, alternate layers of potatoes,
onion, sauce, cheese. Dot w butter; sprinkle w paprika. Cover. Bake at 375
for 1 hr. Uncover. Bake 15 min more. |
|
Soup |
1 |
|
can cream of
celery |
|
Onion |
1 |
|
small, thinly
sliced |
|
Cheese, Cheddar |
1 |
|
c shredded |
|
Potatoes,
Sliced Baked |
Serves |
4 |
|
Scrub and rinse
potatoes and cut into thin slices, but not all the way through. Use a
handle of a spoon to prevent knife from cutting all the way. Put in baking
dish and fan them open slightly. Sprinkle w salt and drizzle w butter.
Sprinkle w herbs. Bake at 425 for 50 min. Remove from oven and sprinkle w
cheese. Bake another 10-15 min. |
|
Herbs |
2 |
|
-3 T chopped
fresh |
|
Cheese, Cheddar |
4 |
|
T grated |
|