Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, and I would agree.

Meatloaf Withh Sundried Tomatoes (2)

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Equipment: 9 x 13 baking dish

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces Gruyère  cheese, grated (4 cups)
8-ounces white Cheddar, grated (2 cups)
4-ounces Mascarpone, room temperature
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon freshly cracked black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/4 cup dried parsley flakes, plus extra for garnish
Finely shredded Parmesan cheese for garnish on top (optional)

Directions:
Preheat the oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6-8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1-2 minutes. Add the pepper, Kosher salt, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, stir in the Mascarpone first, then the Gruyére and white Cheddar. Add the cooked macaroni, and half the parsley, stir well. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika remaining parsley and toss to evenly coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

 

Meatloaf With Sundried Tomatoes

 

 

Advertisements
Leave a comment »

Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu

2015-08-20 18.19.57

Whenever I talk about a “ragù”  it’s usually a meat-based sauce served with some type of pasta. In this case, I thought that using the soft pillowy texture of a potato Gnocchi would be perfect. This is my Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu.

Let’s start with the ragù.

2015-08-20 16.48.39  2015-08-20 16.48.59

2015-08-20 17.11.56

2015-08-20 17.14.09

2015-08-20 17.15.41

2015-08-20 16.54.37

2015-08-20 16.54.48

2015-08-20 17.14.14

2015-08-20 17.53.21

2015-08-20 17.53.42

2015-08-20 17.53.57

2015-08-20 17.56.20

2015-08-20 17.49.33

2015-08-20 18.06.10

2015-08-20 18.14.55

2015-08-20-18-19-57

 

Prep Time: 15 minutes (re-hydrating mushrooms)
Cooking Time: 40 minutes (includes the cooking time for browning sausage)
Total Cook Time: 55 minutes
Yields: 4 servings
Equipment: 3-quart saucepan, 10-inch non-stick sauté pan, 12-inch rondeau pan, 5-quart saucepot, Microplane for grating

Ingredients:
1 pound of sweet Italian sausage, bulk style
1 4.5-ounce package of dried Porcini mushrooms
2 cups of unsalted beef broth
1 cup of mushroom stock (the liquid from the re-hydrated Porcini mushrooms)
1 tablespoon of olive oil
1 large sweet onion, diced
3 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
1 tablespoon of fresh thyme
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 package of store-bought potato gnocchi, (substitute homemade)
1-1/4 cups of crushed tomatoes
1/2 cup of heavy cream
1/4 cup of Italian flat-leaf parsley, chopped
1 cup of grated Parmigiano-Reggiano cheese (reserve 1/2 cup to sprinkle over each serving)

Directions:
Start by re-hydrating the Porcini mushrooms over medium-low heat with unsalted beef broth, 15 to 20 minutes until plump. Using a slotted spoon, remove the mushrooms and transfer them to a cutting board, reserving the mushroom liquid. Next, finely dice the mushrooms placing them into a small bowl.

In a rondeau pan (deep-sided frying pan) over medium heat add the Italian sausage to the pan breaking it up with the back of a wooden spoon. Cook and stir until sausage is completely brown, with no pink, about 10 to 12 minutes. Remove the skillet from the heat and drain the grease by using a strainer or a slotted spoon, transferring the sausage to a plate lined with a paper towel.

While the sausage is browning, dice up the onion and mince the garlic, set aside.

Using the same rondeau pan heat the olive oil over medium heat. Add the diced onion, Kosher salt, and fresh ground black pepper. Stir and let that soften and the onions become translucent 2 to 3 minutes. Next, add the chopped Porcini mushrooms, minced garlic, and the fresh thyme leaves, stir to combine.

At this point, add the gnocchi into a pot of boiling salted water.

Add the reserved mushroom stock to the pan. Allow the stock to simmer and reduce until there is only a couple of tablespoons of the liquid is left in the pan. Add the cooked sausage and crushed tomatoes, stir to combine, simmer for 3 to 5 minutes, stirring occasionally. Reduce the heat to low and add the heavy cream, stir through.

When it the Gnocchi begins floating they’re done. Using a colander-style spoon transfer the gnocchi into the pan with the ragù, stir gently to combine. Turn the heat to off. Add the grated Parmigiano-Reggiano cheese, again, stir to combine. Garnish with chopped Italian flat-leaf parsley.

Ladle the Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragù into individual porcelain serving bowls. Top with more of the grated Parmigiano-Reggiano cheese. Serve hot.

Leave a comment »

Pasta Carbonara Souffle

2015-05-01 17.06.16

2015-05-01 17.06.19

Eggs and bacon mixed with pasta that dates back for many years. At least that’s what I’ve been told. Making Pasta Carbonara into a casserole, even better. This is my Pasta Carbonara Souffle. Let’s get started.

2015-05-01 13.32.21

2015-05-01 13.36.14

2015-05-01 13.59.53

2015-05-01 14.07.34

2015-05-01 14.21.35

2015-05-01 13.38.37

2015-05-01 13.46.48

2015-05-01 14.12.40

2015-05-01 14.13.39

2015-05-01 14.16.38

2015-05-01 14.17.12

2015-05-01 14.18.17

2015-05-01 14.18.07

2015-05-01 14.19.19

2015-05-01 14.28.01

2015-05-01 14.29.00

2015-05-01-14-29-54

2015-05-01 13.59.51

2015-05-01 14.42.52

2015-05-01 14.49.53

2015-05-01 14.52.11

2015-05-01 15.55.35

2015-05-01 17.06.19

2015-05-01 17.06.16

Prep Time: 15 minutes
Cook Time: 48 to 50 minutes
Total Cook Time: 1 hour 5 minutes
Yields: 6 to 8 servings
Equipment: 3-quart baking dish (15″ x  9 1/2″ x  2 1/2 “high), 6-quart saucepot, 3-quart saucepot, colander, 10-inch sauté pan, large mixing bowl, hand-held electric mixer.

Ingredients:
1 teaspoon of olive oil
1/4 pound of pancetta, diced
1 pound (1 box) of Barilla Cellentani (corkscrew pasta) slightly undercooked, rinsed and cooled (substitute gluten-free pasta)
3 cups of whole milk, room temperature
1 cup of half and half, room temperature
1/2 a stick (4 tablespoons) of unsalted butter, plus 3 tablespoons for the top (extra for greasing the baking dish)
1/2 cup of all-purpose #flour, substitute gluten-free flour
1 5-ounce container of grated Parmesan cheese (reserve 1/4 cup for topping)
4 egg whites, beaten to soft peaks
1/4 teaspoon of cream of tartar
1/4 teaspoon of nutmeg, freshly grated
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of Italian flat-leaf parsley plus 2 tablespoons for garnish, finely chopped
1 8-ounce package of the Italian blend shredded cheese

Directions:
Preheat oven to 375-degrees F.
First butter the bottom and sides of the baking dish.

Start with a small cold sauté pan add 1 teaspoon of olive oil and diced pancetta. Cook over medium heat allowing all the fat to render out and the pancetta to become crisp, around 5 minutes. Using a slotted spoon, transfer the crisp diced pancetta to a plate lined with a paper towel to drain any extra grease. Set aside.

Place 4 egg whites in a clean glass bowl. I’m looking for them to be nice and frothy. With the mixer on low, beat the whites until they become frothy but not quite to the soft peaks stage. At this point, add the cream of tartar. Continue beating the eggs whites until they form stiff peaks.

In a large pot over medium heat, melt 4 tablespoons of butter. Once the butter has melted add the flour (optional, gluten-free flour). Continuously whisking until the raw flour is cooked out and becomes blonde in color and paste-like forming a *roux.

In a 3-quart saucepot bring milk and half-and-half (*scald) up to temperature. Pour the hot milk mixture into the *roux all at once. Add 1 teaspoon each of Kosher salt, freshly ground black pepper, and 1/4 teaspoon of freshly ground nutmeg. Cook over medium-low heat, whisking for 3 to 5 minutes, until thick. Double-check the thickness by dipping a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separated and doesn’t run together. Turn the heat off.

Remove the pot from the heat, then add grated Parmesan cheese and finely chopped Italian flat-leaf parsley. Switch to a spatula and stir in the grated cheese. Next, gently *fold in the egg whites.

In a large pot of boiling salted water, cook the pasta one-minute shy of al dente according to the package instructions for about 8 minutes. The pasta will finish cooking during the baking process.

Drain the pasta into a large colander. Rinse the pasta under some cold water to stop the cooking process for just a minute before adding it into the casserole dish. Once the pasta is somewhat cooled, it’s time to put this together.

To assemble, add half the cooled pasta, then half of the cheesy souffle sauce. On top of that, sprinkle half of the cooked Pancetta. Repeat this process one more time. Now for the topping, add the finely shredded Italian cheese blend, a little more of the grated Parmesan cheese, and *dot the top all over with some unsalted butter. Bake for 25 to 30 minutes until brown and bubbly. Do not open the oven for the first 20 minutes. You want the dish to rise beautifully like a souffle should.

Allow the dish to rest for 15 to 20 minutes to set.

*Dot is to place little pieces of butter on the top of a casserole dish or pie.

*Fold or folding is a very precise term in cooking and baking. It meat that you have to carefully combine two mixtures of different thickness and weight into one (relatively) smooth mixture. This is accomplished by a specific technique of using a spatula to lift the two mixtures together, turning them over so they combine.

*Roux is a mixture of fat (especially butter) and flour used in making sauces.

*Scald is milk heated to a near boil. Small bubbles will appear around the inner rim of the pot.

1 Comment »

%d bloggers like this: