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Not your typical Macaroni and Cheese (Pates au gruyère)

rachel.jay — Mon, 01 Nov 2010 15:54:03 +0000

Macaroni and cheese is one of those dishes that evokes strong feelings in most people: feelings of home, memories of childhood, family dinnertime. It is the very essence of comfort food. But comfort food doesn’t have to come from a box. This recipe kicks up the traditional a notch or two. So grate up your favorite cheese and sit down to a home cooked classic.

Ingredients

- 1 lb pasta (small-like macaroni, farfalle, or radiatori (the ones I used here), or anything with lots of surface to catch the cheese)
- 4 oz. grated gruyère (or Comte, Emmental, Swiss)
- 4 TBSP butter

Directions

- Cook the pasta by following the directions on the package
- Meanwhile, grate the cheese
- Take the butter out of the fridge and cut into small chunks (this will help it melt faster)
- You want to go fast with that last step so that the pasta doesn’t have time to cool down before you mix in the cheese
- Drain the pasta. Mix in the butter and then the cheese (add gradually so that you don’t end up with a big chunk of cheese around your fork!)
- Serve immediately

Bon appétit!

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Spaghetti Capricciosi

rachel.jay — Wed, 29 Sep 2010 11:00:43 +0000

Spaghetti is a classic and easy dish. There’s something very fulfilling about watching hard noodles transform into something delicious and edible in a matter of minutes. This recipe spices up traditional spaghettis with the use of pepperoncinis and pancetta (dry, cured meat similar to bacon but closer to the French “lardon,” as in lard). A slight adaptation from Lidia Bastianich’s original recipe, this is a delicious meal sure to please.

Ingredients

- 1/3 cup olive oil
- 2-3 oz. pancetta: 1/4” thick, chopped
- 2 medium onions, thinly sliced
- 10 pepperoncini: drained, seeded, and chopped
- 3 cups tomatoes: peeled and crushed (about one 35-oz. can, drained)
- 1/4 tsp salt
- fresh ground black pepper
- 1 lb. spaghetti
- 3/4 cup freshly grated Parmigiano-Reggiano (variation: use comté, or gruyère instead)

Directions

- Heat about 2-3 TBPS of the olive oil and saute the pancetta till browned (5-10 minutes)
- Add the onions and cook until soft
- Add the pepperoncini, tomatoes, salt and peper, and simmer for 15-20 minutes
- Cook the spaghetti al dente
- Drain the pasta and coat with the rest of the olive oil
- Mix in the sauce and sprinkle with cheese
- Serve immediately and enjoy

Bon appétit!

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Failsafe Cheese Souffle

Pascal — Mon, 03 Apr 2006 09:14:43 +0000

Many people would never think they can manage to make a perfect souffle. In fact, if you follow a few simple steps, and keep a few important details in mind, it is quite easy.
Now, the only thing that could get you in trouble now is altitude! It is going to take a lot longer to cook and probably wont’ raise as much as usual, but it will taste just as good!

Preparation: 30 minutes (including the bechamel)

Cooking time: 30 mintutes.

Serves 4.

2 cups of bechamel
a dash of ground nutmeg
5 ounces of grated Comte or Gruyere
4 eggs
1 tablespoon of butter
salt and pepper to taste

Preheat your oven to 425 F (220 C)

Prepare the bechamel, adding the nutmeg before adding the milk.

Over medium heat, add the cheese and mix it with the bechamel. Turn the heat off.
Beat the egg whites with a pinch of salt.

Then add the egg yolks and bechamel to the cheese one by one and mix them till the sauce is smooth.

Now, using a wooden spoon or spatula (the key here is to avoid breaking the egg whites, so anything that does not have sharp edges should do), add the egg whites while being careful not to break the egg whites. And always turn in the same direction using the same gesture, and be very very gentle.

One key to a successful soufle is the pan you use. You want the a heavy round deep pan of about 8 inches in diameter. Don’t fill the pan more than 2/3 as the souffle is going to rise quite a bit. It is ok, even desirable if it raises above the edges.

Butter the pan generously and pour your souffle into the pan.

Cook for 30 minutes without opening your oven door to keep the heat constant.
Your maserpiece is ready when the top has risen and turns to a nice golden brown color.

Server immediatly! This is the last critical detail. Your souffle wont’ wait and will come back down if you don’t serve it right there. So time your cooking accordingly.

Variations: you can use most hard cheeses, the tastier the cheese, the tastier your souffle. I like to use a good Comte, or Caved aged gruyere. To surprise you guest, try using Roquefort or Gorgonzola!

Serve with a green salad as an entree, or as an apetizer. A Chardonnay or a Merlot goes very nicely with cheese in the souffle.

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