Recipe Review from 12/10/12

A busy week last week and next week is shaping up to be the same.  It didn't help matters that I was down with vertigo for nearly two days and we ended with week with a quick trip to Fergus Falls for a funeral.  Beautiful drive across the state on the way there - high 20's, sunny...white knuckler on the way back with rain, freezing rain and snow.  Gah...makes winter driving miserable.

Was still able to fit in two new recipes this past week.  I recommend both!  

Macaroni with Cheese and Tomatoes (Cooks Country, April/May 2010)
I love a good mac and cheese.  I love tomatoes and elbow macaroni.  Having Cooks Country -  aka America's Test Kitchen - combine the two is like a conductor and an orchrestra - absolutely harmonious!   This was super easy to assemble - my friend did the make ahead and she said it worked perfectly.  Both of us also halved and I'm glad I did!  This makes a lot.  Use the full recipe if feeding a crowd.   I used Fire Roasted Tomatoes for a bit more of an 'adult' flavor.  I served with a spinach salad and a Savignon Blanc wine.  Happy me! 


Cooks Country, Why this recipe works:

To pack in bright tomato flavor in our Macaroni and Cheese with Tomatoes, we tried every type of tomato product we could think of to find the perfect balance of rich red color and bright tomato flavor. In the end, testers preferred canned petite diced tomatoes. But for even stronger tomato flavor, we discovered that undercooking the pasta and adding the tomatoes with their juices to the drained macaroni allowed the macaroni to soak up more of the tomato flavor. Returning the pasta to the heat afterward allowed the noodles to absorb some of the tomato juice. Finally, to avoid a curdled sauce, we added fat in the form of half-and-half (cut with some chicken broth) and a mix of sharp and mild cheddar cheese.

Serves 8 to 10

 Let the finished dish rest for 10 to 15 minutes before you serve it; otherwise it will be soupy. Barilla is our favorite brand of elbow macaroni.

photo from CooksCountry.com April/May 2010

•   Salt and pepper
•  1 lb elbow macaroni  (I used penne pasta)
• 1 (28-ounce) can petite diced tomatoes (I used fire roasted)
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• 4 cups half-and-half
• 1 cup low-sodium chicken broth
• 4 cups shredded mild cheddar cheese
• 2 cups shredded sharp cheddar cheese

1. Cook Macaroni:  Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside. 

2. Make Sauce: Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. 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. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine. 

3. Bake Macaroni and Cheese: Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving. 

4. Make Ahead: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

 

Tagine of Squash and Chickpeas (Vegetarian Slowcooker by Judith Finlayson)
Another winner from this cookbook!  A tagine is simply a slowcooked dish, traditionally done in a specialized clay cooking dish found in the Middle East.  A slowcooker really isn't all that different and for us State-side a heck of a lot more convenient!  The middle eastern flavors in this dish are subtle -  not hot spicy, but definitely present.  I served this over basmati rice, but cous cous would work just as well.  This made about 10 servings.

1 onion, chopped
1 cup carrots, chopped
4 garlic cloves, diced/minced
1 sm cinnamon stick
2 tbsp gingerroot, minced
1 tsp ground turmeric
1/2 tsp salt
1 28 oz can diced tomatoes with juice (or petite, or stewed, or whole - diced)
3 cups peeled and cubed butternut squash or pumpkin
1 can chickpeas, drained and rinsed
8 oz cremini mushrooms, quartered  I skipped because I ran out of room in my cooker!
1 tbsp honey
1 tbsp lemon juice
1/4 cup currants (optional)  I skipped

Again, the author prefers to saute her veggies before combining.  I go the chop and dump route.  I combined everything up through the mushrooms (ran out of room) and cooked on high for 4 hours.  If wanting to prepare for dinner, cook on low for 6-8 hours.  Serve over cous cous or rice.