December 26, 2011 § 1 Comment
I now have a go-to stuffing recipe that tastes just as good as in-the-bird stuffing (so it thus appeases and fully satisfied the strange Stove Top lovers out there as well as those who like to live on the riskier side of life and eat it straight from the bird). Nick loves it and I have to make it for his family at every holiday, as I will this Christmas. For some reason it’s just taken years to make it to the blog…
I often just put it in a big disposable aluminum pan and cook it in that. It makes a good amount, but there are never leftovers.
Serves 10-12Firm sandwich breads, like Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White, work best here.1 loaf hearty white sandwich bread (24-ounces), cut into 1/2-inch pieces (about 16 cups)
8 tablespoons (1 stick) unsalted butter
2 onions , chopped fine
3 celery ribs , chopped fine
4 garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
4 cups low-sodium chicken broth
1 tablespoon soy sauce
4 large eggs
1 1/2 cups half-and-half
1/4 cup chopped fresh parsley
1 teaspoon salt
1 1/2 teaspoons pepper
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Arrange bread in single layer on 2 baking sheets. Bake until golden, about 30 minutes, stirring bread and switching and rotating sheets halfway through baking. Let cool.
2. Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until golden, about 10 minutes. Stir in garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in broth and soy sauce and simmer until slightly thickened and vegetables are tender, about 10 minutes. Remove from heat and let cool 5 minutes.
3. Whisk eggs, half-and-half, parsley, salt, and pepper in large bowl. Slowly whisk in warm onion mixture until incorporated. Fold in toasted bread and let sit, tossing occasionally, until bread is saturated, about 20 minutes.
4. Transfer stuffing to greased 13- by 9-inch pan. Melt remaining butter and drizzle evenly over stuffing. Bake on lower-middle rack until top is golden brown and crisp, about 50 minutes. Let cool 15 minutes. Serve.
Make Ahead: The stuffing can be prepared through step 3 and refrigerated, covered, for 1 day. When ready to bake, proceed with step 4, increasing cooking time by about 20 minutes.
March 22, 2010 § 2 Comments
Serves 8 to 10, prepared in 13 x 9 baking dish.
recipe from CC, April 2010
1 lb elbow mac and cheese*
28oz can petite diced tomatoes
6 tblsp unsalted butter
1/2 cup all-purpose flour
1/4 tsp cayenne
4 cups half-and half
1 cup low-sodium chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese
*Barilla is the suggested pasta, and it’s ok to use something other than the traditional elbows if you have an aversion to them for some reason.
Preheat oven to 400 degrees.
1. Bring 4 quarts of water to boil over high heat. Stir in 1 tbl salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot.
2. Pour diced tomatoes and juices over pasta in pot and stir to coat. Cook over medium-high, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside.
1. While preparing noodles, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute.
2. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes.
3. Off heat, whisk in cheeses, 1 tsp salt and 1 tsp pepper until cheeses melt.
4. Pour sauce over macaroni and stir to combine.
Bake and finish
1. Spread mixture into 13 by 9 baking dish set on a baking sheet.
2. Bake until top begins to brown, 15 to 20 minutes.
3. Let sit for 10 to 15 minutes before serving (or it will be soupy).
February 9, 2010 § 1 Comment
Here’s the basic substitute for mashed potatoes:
Steam the hell of of cauliflower. Mash it up with a little butter, salt, and pepper. It doesn’t need much or it’ll get too thin.
You can mash it super smooth, like I have been doing lately, or not as smooth. Just like potatoes.