Sometimes a meal is an event....

not just a meal, and this Truffled Mac and Cheese from Ina Garten, The Barefoot Contessa is a major event.  Why did it make event worthy status?  I used a lot of ingredients, some I've never used before, many, many pots and pans, my food processor, destroyed the kitchen, and spent way more $$$ than I normally would to make my own mac & cheese. Was it worth it?  Absolutely, it was amazing!  

I normally try to keep my meals simple, but still a bit gourmet when possible.  I consider my lasagna and my prime rib an event instead of a meal, therefore it is something I may only make once or twice a year, or for company.  This particular recipe I have been glomming for three years, yes I said three years. I saw it on an episode of The Barefoot Contessa in 2009, and have probably watched it 4 times.  It has been in my "got to make this" mental file storage that long.  I decided I needed to quit stalking that episode and make the recipe, but first I needed to research cream sherry, and find truffle butter.  

I had 2 deviations from the recipe.  I used one pack of gourmet mushrooms with the cremini mushrooms because I couldn't find shiitake mushrooms, and I used panko bread crumbs instead of bread, we only buy honey wheat bread here.  I eventually found the truffle butter at Fresh Market.

Truffled Mac and Cheese

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Ingredients
2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch 3 tablespoons cream sherry
Kosher salt
1 pound pasta, such as cavatappi
3 ounces white truffle butter (recommended: D'Artagnan)
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons freshly chopped parsley leaves
1 1/2 cups fresh white bread crumbs
Directions
Preheat the oven to 375 degrees F.

Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.

Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.

Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.

Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Recipe Source: Ina Garten, Food Network.com

My review:  Fabulous!  Will I make it again?  Yes, the morning of a dinner party or special occasion I will cover with foil and refrigerate, and bake while appetizers are served.  

Occasionally, you need to splurge, and this was one of mine.  I hope you give it a try and let me know what you think.

Have a wonderful week!

Nancy :)

Mama B's Baked Ziti .............

Looking for a wonderful but simple meal to make ahead of time the day before a gathering or event?  Then look no further than this recipe for baked ziti.  I found this recipe back in 1995, and it comes from a book called  Gold' n Delicious, The Junior League of Spokane.  I got the book when we were living in Spokane, Washington, and I have made many recipes from it.  Community cookbooks are among some of the best finds out there, and I especially love junior league cookbooks.  They sometimes feature some wonderful recipes of the region, along with family recipes passed down from many generations.  The proceeds of these type of books benefit charities as well, usually in your own community, so that is beneficial too.  They make wonderful gifts too!

Here is a picture of the baked ziti,  I forgot to photograph the ingredients for this one, sorry! :)

Mama B's Baked Ziti

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Ingredients:

Sauce

3      tablespoons olive oil

1      cup onion, finely chopped

4      large cloves garlic, minced

2      28 ounces cans plum tomatoes, pureed in blender

1       6 ounce can tomato paste

1 1/2 tablespoons fresh basil, minced, or 2 teaspoons dried

1       tablespoon fresh oregano, minced, or 1 teaspoon dried

1       teaspoon salt

1/4    teaspoon black pepper

OR:  Substitute 4 cups of your favorite bottled tomato sauce to make this meatless main dish in a hurry.  Pepperoni or ground beef can be added if your family prefers......

Filling

1     16 ounce container ricotta cheese

1/4  cup plus 3 tablespoons parmesan cheese, divided

3     cups mozzarella cheese, shredded and divided

1/2  teaspoon salt

1/4  teaspoon black pepper

Pasta

1     16 ounce package ziti or rigatoni pasta, cooked al dente

Directions

For the sauce, heat oil in a large saucepan.  Add onion and saute for 2 minutes.  Add garlic and saute until onion is translucent, about 4 minutes. Add remaining sauce ingredients and simmer gently, uncovered, for 1 hour.

Combine ricotta, 1/4 cup parmesan, 1 cup mozzarella, salt and pepper.  Add pasta and 1 cup tomato sauce to the cheese mixture and combine well.  Spread mixture in the bottom of a 9 x 13-inch baking dish.  Pour 3 cups tomato sauce on top.  Sprinkle with remaining 2 cups mozzarella cheese and 3 tablespoons parmesan.  (Can be prepared up to 24 hours in advance and refrigerated until ready to bake).  Cover with foil and bake at 350 degrees for 25 minutes.  Remove foil and bake until hot and bubbly, about 10 minutes.  Serve with remaining sauce, if desired.

Recipe Source:  Gold' n Delicious/The Junior League of Spokane

I have made this with the sauce recipe, and have also made it with jarred spaghetti sauce.  I like having the option, but it is just a bit better when you make the sauce yourself.  I don't puree the tomatoes in the blender, I just use my hand potato masher.  Sometimes I add browned ground beef or browned italian sausage, and I serve the leftover sauce on the side.  When you make it the day before, all you need to make the day you serve it is a wonderful salad and bread as sides for a complete meal.  

If you love lasagna, but don't feel like cooking an "event", give this ziti a try..  You will love it!  Yes, I do make lasagna once or twice a year, (I don't call it cooking, I do actually call it an event, LOL) and I'll share that in the future,  but this is an easy and rewarding recipe your family will love. (All of the Bunco groups I have been in loved it too!  It's a fall and winter favorite!)

Have a wonderful day!

Nancy

Bacon Mac & Cheese..........

This is a recipe from Iron Chef Michael Symon, the one with the bald head, big eyes, and great laugh.  Yes, I have a crush, I can't help myself.  He is incredibly charming, and cooks like a dream........and once you try this recipe, maybe you'll have a crush too.  That's just a chance you'll have to take.  You'll be so glad you did.

Bacon Mac & Cheese

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ingredients:

1 quart (4 cups) heavy cream

4 tablespoons fresh rosemary, chopped

Salt and cracked black pepper to taste

1/2 pound bacon, diced, fried crisp and drained 

1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water

2 cups (8 ounces) Wisconsin Gruyere cheese, grated 

Chopped chives for garnish

Directions:

Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add the Gruyere cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.

Recipe Source:  Chef Michael Symon

I deviated from the recipe 4 ways.  First of all, I couldn't find Wisconsin Gruyere, so I used good ol' Boar's Head.  I also added a pinch of nutmeg to the cream.  I liked the look of the pasta "cellentani" because it reminded me of cavatappi (The Barefoot Contessa uses it )  Lastly, it seemed a little thin to me (maybe I didn't get the cream totally reduced to half ? ), so I added some panko bread crumbs to the top, mushed them down, then put in a 400 degree oven for 15 minutes, let it rest for 5 minutes before the hubby and I dived in.  It was fabulous!  The addition of the bacon and rosemary really gave this recipe something special.  I am not a fan of yellow sharp cheddar cheese or american sliced cheese , so I am always seeking out recipes for macaroni and cheese that are different.  

Side note:  it took trips to 3 different supermarkets to find the heavy cream.  Dear Publix, I miss you so much and can't wait to be one of your best customers again!

This is comfort food at it's finest.  Comfort food with bacon no less.  Goodness, folks these days will add bacon to almost anything, even chocolate.  Face it, bacon tastes good!

Have a wonderful day!

Nancy

Baked Rigatoni Florentine..........

I found this recipe looking for ideas to try out a new product I had found, Philadelphia Cooking Creme.  I found way more than a recipe idea.  I discovered Laura in the Kitchen, a web show with a charming host Laura Vitale.  She makes videos that make cooking look easy, does authentic Italian food, and will take requests for recipes too.

Baked Rigatoni Florentine

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Ingredients:

1 10 oz Tub of Philadelphia Cooking Creme - Savory Garlic

10 ounce(s) of Frozen Chopped Spinach, any excess water squeezed out

1/2 pound(s) of Rigatoni (uncooked)

1 pinch of Fresh Grated Nutmeg (very small pinch)

1/2 cup(s) of Fresh Grated Fontina Cheese

1/4 cup(s) of Fresh Grated Parmiggiano Reggiano Cheese

1 pinch of Salt and Pepper, to taste

Steps

Fill a large pot with water and sprinkle in a good amount of salt and bring it to a boil.

Add the pasta to the boiling water and cook according to package instructions.

Meanwhile to make the sauce, simply add the Philadelphia Cooking Creme to a large non stick sauté pan that’s been preheating over medium heat, and add in about ½ cup of the starchy cooking water. Whisk to combine and just cook it for about 1 minute or until the sauce is melted and it has a nice thick constancy.

Add the spinach to the sauce and season with a pinch of nutmeg and salt and pepper to taste. Cook together for about 1 minute and turn off the heat.

Drain the pasta and add it to the sauce. Mix everything to combine and pour into a casserole dish. Sprinkle the top evenly with both cheeses and pop under the broiler for just a couple minutes or until the cheese has melted and everything is golden brown and bubbly. Serve immediately!

Here's a video to show you exactly what to do!

This was so easy and very delicious.  Give it a try, you won't be disappointed.

Have a wonderful day!

Nancy