Mac and Cheese
By Carolyn Wallach
[I have made a few recipes for mac and cheese over the years, and found most of them a bit fussy and time consuming. Carolyn came over one day and whipped this up in the time that it took to boil the pasta, and the kids AND adults scarfed it down. I've been copying it ever since, and occasionally throwing in a few variations like adding in bacon bits or peas or broccoli. Best of all, it uses ingredients I usually have in the house. Enjoy!]
Ingredients:
2 lbs. pasta (elbows, spirals, ...)
1 stick butter
~1/4 c. flour
2-3 c. milk, half and half, cream, or combination of
2 chicken bouillon cubes
black pepper
about 1 lb. cheese - at least 1/2 lb American cheese, other half whatever - cheddar, american, muenster, etc...
Directions:
Cook Pasta. When done, drain and put in bowl or back in pot.
In another pot, melt butter. Whisk in flour to make a wet rue. Cook but don't brown.
Whisk in milk/cream and cook more a bit.
Add in bouillon cubes and pepper and stir.
Add in chunks of cheese all while stirring. When all melted, pour over ready pasta, toss, and serve.
Enjoy!
Monday, June 11, 2012
Pane Cotta - Dina
Pane Cotta
By Dina
~3 Tbs. olive oil
4-6 oz. chopped pancetta, bacon, or salt pork
1 head Escarole
1/2 head Savoy Cabbage
1-2 cans chicken broth
2 small zucchinis, sliced and precooked
1-2 cans white kidney beans (cannelloni beans), drained and rinsed
Badia or mixed spices (garlic, parsley, salt, pepper, oregano...) - a few shakes
few shakes of dried red pepper flakes (to taste)
1/2 - 3/4 c. grated parm cheese
about 1/2 bag of seasoned cubed stuffing ( I used Pepperidge farms); can also use seasoned bread crumbs, old crusty bread, etc...
Directions:
In a large pan, fry up but don't burn olive oil and pancetta. Chop up and add in escarole and cabbage. Add in chicken broth and cook greens down to almost soft. Add in beans and zucchini. Cook. Add in spices and pepper. Make sure all is cooked (about 10 min) and has quite a bit of juice to it. Add in cheese, then lastly add in bread/stuffing and toss, then transfer to platter and serve.
[I was told that this was originally a "peasant's" dish, using up the leftover greens and old bread. I had it at a restaurant and loved it. Sort of like a lazy pasta fagioli. You can add in whatever veggies you like. ]
By Dina
~3 Tbs. olive oil
4-6 oz. chopped pancetta, bacon, or salt pork
1 head Escarole
1/2 head Savoy Cabbage
1-2 cans chicken broth
2 small zucchinis, sliced and precooked
1-2 cans white kidney beans (cannelloni beans), drained and rinsed
Badia or mixed spices (garlic, parsley, salt, pepper, oregano...) - a few shakes
few shakes of dried red pepper flakes (to taste)
1/2 - 3/4 c. grated parm cheese
about 1/2 bag of seasoned cubed stuffing ( I used Pepperidge farms); can also use seasoned bread crumbs, old crusty bread, etc...
Directions:
In a large pan, fry up but don't burn olive oil and pancetta. Chop up and add in escarole and cabbage. Add in chicken broth and cook greens down to almost soft. Add in beans and zucchini. Cook. Add in spices and pepper. Make sure all is cooked (about 10 min) and has quite a bit of juice to it. Add in cheese, then lastly add in bread/stuffing and toss, then transfer to platter and serve.
[I was told that this was originally a "peasant's" dish, using up the leftover greens and old bread. I had it at a restaurant and loved it. Sort of like a lazy pasta fagioli. You can add in whatever veggies you like. ]
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