February 28, 2012 § Leave a comment
So Nick lovingly bought me a complete surprise Christmas gift: an ice cream maker! It hasn’t been great for the diet that I have(n’t) been on. But it’s great for the taste buds. After reading what ice cream does to you though, I think I may need to go into rehab….seriously folks it is messing with my brain (ice cream is the new crack).
While this doesn’t quite do to my brain what ice cream does, it is an awesome treat and really refreshing. It’s really the result of my mom sending a case of grapefruit to us from Florida and trying to figure out what to do with all of them.
We’ve found that mint and basil both work well, but I like to add some chopped mint when I do a mint version. I think the basil infusion works well enough on it’s on to not require additional fresh basil, but do to your liking. And see instructions on what to do if you aren’t lucky enough to have an ice cream maker. It’s really not a requirement for this one.
2 cups freshly squeezed ruby red grapefruit juice
2 cups simple syrup (~1 1/2 cups sugar and 1 1/2 cups water heated until sugar dissolves)
2 teaspoons grapefruit zest
1/3 cup packed basil or mint leaves (torn, stems can be torn and used too–almost one of the small packages at the grocery store with a few leaves reserved for later addition if desired)
2 tablespoons freshly squeezed lemon juice
1. In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil.
2. Remove from the heat and add the basil leaves. Set aside to steep in for 5 minutes.
3. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool.
4. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer’s instructions.***
5. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.
***Pour into a chilled dish. Check back in an hour and stir the frozen edges back in, and to do this hourly for 3-6 hours at which point it will be frozen and ready. Apparently you can also use an immersion blender or pop it in a blender before pouring into the dish to get some air into it. Even with the ice cream maker I think it’s nice to scrape a good bit of the top layer with a fork before serving or a few hours after it’s frozen. It’s really not as hard as it sounds and well worth it!
P.S.–it’s also an appropriate dish for a pescetarian! I think it’s my first one!
November 12, 2011 § 9 Comments
So I love mac and cheese. Pretty much any kind that doesn’t involve powdered cheese. Nick likes any mac and cheese whether its made of powder or not. So of course when I suggested that we have mac and cheese around 6pm the other night, Nick more than happily said he’d gladly wait for me to make it no matter how long it takes. Considering everything I cook typically takes more time than we’d like, I was a little surprised. So I decided to try and find a quicker recipe than our current standard, which involves making the delicious cheese sauce, cooking pasta, then putting it all in the oven.
So I found this recipe courtesy of the more humble version of our favorite magazine, ATK. Parenthetical asides are amounts/types of ingredients that I used. I think because this recipe is so simple, it requires better than average cheese and likely cheese that hasn’t been pre-shredded. But cheeses can likely be played around with to your tastes, and perhaps next time I’ll experiment and keep you posted.
Nick thinks that this is the best one we’ve had in a while that we’ve made, and rivals that of Poole’s Diner, our newly discovered absolute favorite restaurant in Raleigh. I think this recipe good, great considering time and effort, but their mac and cheese was pretty darn amazing.
Coming up next: pumpkin recipes!
- 2tablespoons unsalted butter
- 2cups fresh bread crumbs (or Panko since I don’t make breadcrumbs)
- Salt and pepper
- 3 3/4cups water, plus more as needed
- 1(12-ounce) can evaporated milk
- 3cups elbow macaroni (a little less than 1 box, I used the whole box)
- 1teaspoon cornstarch
- 2teaspoons hot sauce (I don’t like hot sauce, so used a dash of cayenne)
- 3cups shredded sharp cheddar cheese (10 oz Cracker Barrel, extra sharp)
- 2cups shredded Monterey Jack cheese (8 oz colby jack, Kraft)
- 1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.
- 2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
- 3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.
March 13, 2011 § Leave a comment
I love cheddar and I’m a fan of broccoli. I very much like the soup. But this is the best version I’ve ever had. ATK comes through again!
From them (April 2011): WHY THIS RECIPE WORKS–
Overcooking the broccoli in our Broccoli-Cheese Soup recipe coaxed all the flavor out of it. Adding a bit of baking soda to the cooking water sped up the cooking process, and pureeing fresh baby spinach along with the other ingredients brightened the Broccoli-Cheese Soup’s bright green color and enhanced its vegetable flavor. Finally, cheddar and Parmesan gave our soup adequate cheesy flavor without making it heavy.
It’s amazing how good this soup is. It’s amazing it’s this good without any cream. Amazing.
2 tbsp unsalted butter
2 pounds broccoli, florets roughly chopped into 1″ pieces, stems trimmed, peeled, and cut into 1/4″ thick slices
1 medium onion, roughly chopped (about 1 cup)
2 garlic cloves, minced or pressed (2 tsp)
1 1/2 tsp dry mustard (leaving this out for people who despise mustard doesn’t affect taste)
3-4 cups water
1/4 tsp baking soda
2 cups low-sodium chicken broth (or veg broth if necessary)
2 oz baby spinach (2 loosely packed cups)
3 oz sharp cheddar, shredded (3/4 cup)
1 1/2 oz Parm, grated fine (3/4 cup), plus extra to top when serving
Ground black pepper
1. Heat butter in large Dutch oven over med-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp salt. Cook, stirring frequently, until fragrant (~6 minutes).
2. Add 1 cup of water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft (~20 minutes). Stir once during cooking.
3. Add broth and 2 cups of water. Increase heat to medium high. When mixture begins to simmer, stir in spinach and cook until wilted (~1-2 minutes).
4. Transfer half of soup to blender. Add cheddar and parm and process until smooth (~1 minute)
5. Transfer soup in blender to medium bowl and repeat with rest of soup.
6. Return soup to Dutch oven, place on medium heat and bring to simmer. Adjust consistency with up to 1 cup water. Season to taste with salt and pepper. Serve with extra parmesan if desired.
December 13, 2010 § Leave a comment
and here’s a post from our lovely guest-blogger, larina, who was kind enough to have your humble bloggers to her house for dinner.
she notes: I make it up every time, so there aren’t measurements or anything. Here is an approximate recipe:
~2 squshes of your choice or canned unsweetened squash (I have also made this with sweet potatoes or yams and it is excellent!)
lots of butter
whipping cream or half and half
store-bought alfredo and tomato pasta sauce
large log goat cheese
other cheeses desired: cream cheese (particularly good choice); asiago, gouda, chedder, parm, or a mixture thereof (I just use whatever I have in the fridge- as a variation I have also used a gorganzola sauce which is good but you have to know your audience – goat cheese is more popular)
box manicotti or jumbo shells
sauteed vegetables of your choice.
acorn, butternut, or pumpkin. You can get canned unsweetened squash and that is all right, otherwise get ~2 squashes of whatever you choose, cut it in half, remove the seeds and stick it in the oven at about 350 degrees for about an hour or until soft. Put a little butter & water in the roasting pan and roast it with the cut side facing down. Then scoop out the innards.
Put the innards or the canned squash in a blender or in a mixing bowl, whatever is easier. Whip with a bunch of butter (I am not sure how much but I am always generous with the butter) and salt to taste. Maybe pour in a little cream. I don’t usually spice but you can add a little sage, garlic and/or thyme to taste if you like.
boil manicotti or jumbo stuffing shells in salted water al dente. put the squash inside them while they are still warm and place in a baking pan after they are stuffed. If I do manicotti, I do it the lazy way and tear along one side so I don’t have to try to pour the filling into one end. It is cheating but it makes life better.
For the sauce, you can put in whatever veggies you would like- sauteed onions, tomatoes, roasted red peppers, sun-dried tomatoes, canned artichokes, spinach, mushrooms, whole kernel corn – whatever you have around. I pre-saute the veggies. then I add about a half stick of butter, some cream or milk, whichever i have (you can add more cream or milk until the sauce has the consistency you want, so start small and add as you go) and cheese. I use maybe 3/4 of a large stick of fresh chevre goat cheese, or you can do cream cheese instead or a goat cheese/cream cheese combo. Then add ~1/2 c of another kind of cheese – asiago? Gouda? Cheddar? whatever mix you’d like. Sometimes if I have any I throw in some store-bought alfredo or tomato pasta sauce. You can also just use some store-bought alfredo sauce and melt some goat cheese into it (this is the simplest option).
It is best if you already have some sauce and pour it into the bottom of the baking pan before you put the filled pasta into it because this will keep the pasta from sticking or burning to the bottom.
Pour your sauce over and around the filled pasta. Stick some full fresh rosemary branches into the sauce in between the pasta. cover the whole dish with motz. cover pan with foil so the motz doesn’t get brown before the dish is baked through. bake at 350 for ~25 mins, then take off the foil. bake ~15 minutes longer until the sauce is bubbling and the motz is browning. remove from the oven and serve!