Monday, December 27, 2010

BAKED MACARONI & CHEESE

on our NYC FOODAPOLOOZA, one of our stops was dumont burger, where we went specifically for the mac & cheese. this little brooklyn joint had one of the best offerings of mac & cheese i'd ever had (the best still belongs to home). so, what does that lead me to do? search online for a recipe worthy of thanksgiving. i looked up "dumont burger macaroni & cheese recipe" and was directed to a food blog that attempted to recreate this signature dish. so, how'd it measure up? we all agreed that it was good, but i knew it wasn't quite dumont-approved. but, give it a go...it's still delicious!

BAKED MACARONI & CHEESE
posted on grace notes nyc by grace g. yang on november 20, 2009

  • 16oz elbow macaroni (i used rotini, i've always liked how it holds the cheese)
  • 4c small curd cottage cheese (two 16oz tubs)
  • 2c sour cream
  • 16oz block sharp cheddar cheese
  • 1 handful of trader joe's quattro formaggio (blend of asiago, provolone, & parmesan)
  • 2 eggs, beaten
  • 16oz block asiago cheese
  • 12oz thick-cut bacon
preheat oven to 350°F. shred the sharp cheddar cheese and set aside. 

cut up bacon strips and fry. do not over crisp them. once cooked, drain on a paper towel and set aside.

boil water and cook pasta as directed.

meanwhile, in a large bowl, mix cottage cheese, sour cream, cheddar, and trader joe's cheese blend. mix in eggs and bacon. set aside.

drain and run cold water over cooked pasta to keep it al dente. add pasta to the cheese mixture.

spread mac & cheese mix into a buttered 9x13 inch casserole dish. bake in the oven for 40 mins.

meanwhile, shred asiago cheese. once baking time is over, remove mac & cheese from oven. top with shredded asiago and place back into oven on low broil until it forms a nice crust, about 10 mins.

STUFFED MUSHROOM WITH SPINACH

this was the appetizer offering i decided to go with for thanksgiving. i LOVE mushrooms and when there's cheese involved...that is serious love! i really liked this recipe because it was simple and tasty, which is what matters most. when hosting a party, i am a huge believer in finger foods and this one does not let down.

STUFFED MUSHROOM WITH SPINACH
posted in real simple by sarah quessenberry on november 2010

  • 24 medium mushrooms, about 1 1/2 lbs
  • 2T olive oil, plus extra for the baking sheet
  • 2 cloves of garlic, finely chopped
  • 1 5oz pkg baby spinach, chopped
  • kosher salt & black pepper
  • 3/4c panko bread crumbs
  • 1/2c gruyere cheese, about 2oz
heat oven to 375°F. remove the stems from the mushrooms; finely chop the stems and reserve. coat a baking sheet with oil. bake the mushroom caps, stem-side down, until just tender, 10-12 mins.

meanwhile, heat the oil in a medium skillet over medium heat. add the garlic and chopped mushroom stems and cook, stirring, until tender, 3-5 mins. add the spinach, 1/4t salt, and 1/8t pepper and cook, tossing, until wilted, about 2-3 more mins.

in a bowl, combine the spinach mixture with the bread crumb and cheese. spoon into mushroom caps and bake until golden brown, about 12-15 mins.

my yummy tip: i did make this a day ahead, so this tip was courtesy of the original posters. if you plan on making these a day (or two) ahead, stop after stuffing the mushroom caps (they cannot be baked twice with the stuffing). you can store in the refrigerator, covered. then, bake stuffed mushrooms when ready.

Sunday, December 26, 2010

PUMPKIN BISCUITS WITH ORANGE-HONEY BUTTER

this was one of my favorite results from thanksgiving. the biscuits had a nice, subtle sweetness from the pumpkin ad spices and the orange-honey butter pulled it all together. i would make this for any fall get-together. they're easy to make, but are impressive.

PUMPKIN BISCUITS
posted on dine & dish by kristen on october 21, 2010

  • 2c all-purpose flour
  • 3T sugar
  • 2t baking powder
  • 1t ground cinnamon
  • 1/2t baking soda
  • 1/2t salt
  • 1/4t ground nutmeg
  • 1/4c chilled butter, cut into small pieces
  • 3/4c fat-free buttermilk
  • 1/2c canned pumpkin
  • cooking spray
preheat oven to 450°F.

lightly spoon flour into dry measuring cup and level with knife. combine all dry ingredients. cut in chilled butter with pastry blender until mixture resembles coarse meal.

in separate bowl, combine buttermilk and pumpkin. add to flour mixture, stir until just moist. turn the dough out onto lightly floured surface; knead lightly 5 times. roll dough about 1/2 inch thick. cut into 12 biscuits with a 2 1/2 inch biscuit cutter. place biscuits on baking sheet coated with cooking spray. bake for 11 mins or until golden brown.

ORANGE-HONEY BUTTER
  • 1/2c butter, softened
  • 1/2c honey
  • 1/2t grated orange rind
combine all ingredients in a bowl and beat with a mixer on medium speed until well blended.

my yummy tip: i didn't have a cookie cutter, so a glass cup will work great!

CHRISTMAS EVE FEAST

this was the first year we didn't have any family obligations for christmas eve, which was kind of nice. of course, the next day and the day after were going to be filled with family love, but having one night to celebrate the holidays with just us two (and the furry kids) was very special. so, how do we celebrate? with a feast! i fully enjoyed the ambition menu for thanksgiving and wanted to do a slightly smaller menu for christmas eve...and, it all began with a mail order from the honeybaked ham store. the rest of the menu planning was really for decoration, but i enjoyed it very much. in addition to classic garlic mashed potatoes, our feast included:

GREEN BEANS WITH BACON VINAIGRETTE
i remember finding this recipe and thinking, "everything truly is better with bacon". i really do love green beans, even if they're jus steamed, but the idea of turning bacon into a vinaigrette sounded amazing...and it was!




posted on real simple by kate merker & sarah quessenberry on november 2010
  • kosher salt & black pepper
  • 2lbs. green beans, trimmed
  • 6 slices of bacon
  • 2 shallots, sliced
  • 2T cider vinegar
  • 2T whole-grain mustard
  • 2T olive oil
bring a large pot of water to a boil and add 1T salt. add the green beans and cook until just tender (about 4-5 mins). drain & run under cold water to cool; transfer to a serving bowl.

in a medium skillet, cook bacon over medium heat until crisp (about 6-8 mins). transfer to a towel paper-lined plate. let cool, then break into pieces.

discard all but 2T of bacon drippings from the skillet and return to medium heat. add shallots and cook, stirring for about 1 min. stir in vinegar, mustard, oil, 3/4t salt, and 1/4t pepper. add to the green beans, along with the bacon. toss to combine.

GRUYERE POPOVERS
one of the most delicious things about going to an awesome steak house is the popovers they offer. when we were in new york, BLT Steak not only had these in their beautiful mushroom form, they were baked with gruyere. this gave them a salty boost in flavor. so, naturally, i took my first opportunity to find and buy a popover pan to recreate the fluffy goodness.


posted on daily candy dallas by blt steak on december 27, 2007
  • 4c milk, warmed
  • 8 eggs
  • 4c flour
  • 1 1/2 heaping T salt
  • 2 1/4c grated gruyere
place popover pan in oven. heat oven & pan to 350° F.

gently warm milk over low heat and set aside.

whisk the eggs until frothy and slowly whisk in the milk (as to not cook the eggs). set aside.

sift the flour with the salt. slowly add the dry mixture to the egg mixture and gently combine until mostly smooth.

remove the popover pan from the oven and spray with nonstick vegetable spray.

while the batter is still slightly warm, fill each cup 3/4 full.

top each popover with about 2 1/2T of grated cheese.

bake at 350°F for 50 mins, rotating the pan halfway after 15 mins, until the popovers are golden brown.

take out of oven and pan and serve immediately.

BAKED MAC & CHEESE
i am on a mad hunt for baked mac & cheese, constantly. i feel like i felt one i liked, which was a recreation of the one from dumont burger, but the husband wasn't a fan of the cottage cheese incorporated in the mix. so, the hunt continued and i found this one. i think i have to try this again because i was not a fan. but, everyone else didn't mind this recipe. clearly, i have a specific way i like my baked mac & cheese that is not the status quo...oh well, until the next mac & cheese post...


posted on daily candy chicago by lottie & doof on november 15, 2010

  • 6T unsalted butter, divided
  • 3 slices of bacon, diced
  • 1c yellow onion, finely chopped
  • 1t red pepper flakes
  • 2 small garlic cloves, minced
  • 3T all-purpose flour
  • 3c whole milk
  • 1c parmesan cheese, grated
  • 4oz cream cheese
  • 3c coarsely grated sharp cheddar cheese, divided
  • 3/4c panko bread crumbs
  • 1/2c fresh parsley, chopped
  • 1lb. penne pasta
melt 1T butter in large skillet over medium-high heat. add bacon and cook until crisp.

remove bacon and drain on paper towel. break into pieces when cool.

remove all but 3T of drippings from pan. add onion and saute until tender (about 5 mins). add red pepper flakes and garlic. stir for 1 min. stir in 2T butter until melted. add flour and stir for 1 min. gradually whisk in 3c of milk; simmer until thick enough to coat a spoon, stirring frequently (about 5 mins). remove from heat. whisk in parmesan, cream cheese, and 2 1/4c cheddar. return bacon to sauce and season with salt & pepper.

in a separate large skillet, melt 3T butter over medium heat. add panko and stir until golden brown (about 5 mins). remove from heat. stir in parsley and set aside.

preheat oven to 375°F. lightly butter a 13x9x2 casserole dish. cook pasta in large pot of boiling water until very al dente. drain well.

toss pasta with cheese sauce. transfer mixture into baking dish. top with panko and remaining cheese.

bake for 30 mins or until topping is golden brown. let stand 5 mins before serving.

SWEET POTATO CASSEROLE
like the mac & cheese, sweet potato casserole is an everlasting hunt. i think i've had a really, really good one once and have just not found the recipe that gives me that nostalgic feeling. i feel like the orange juice in this recipe added a little too much tartness, where i prefer a sweet only casserole. i think this recipe is really close, but maybe next time i won't add the o.j. i do think it needs some sort of crumble/oat texture, so we'll see...

posted on pennies on a platter on november 15, 2010
  • 5-6 sweet potatoes, peeled & diced
  • 1/4c butter
  • 1/2c packed brown sugar
  • 1/2t cinnamon
  • 3T orange juice
  • 1 pkg of miniature marshmallows
place sweet potatoes in boiling water. cook until fork tender, about 15 mins. meanwhile, preheat oven to 350°F.

drain potatoes and return to pot, away from heat. mash in butter, brown sugar, cinnamon, and orange juice. spread evenly in a greased 9x13 inch casserole pan. top with marshmallows.

bake for 25-30 mins, or until marshmallows are golden brown.

my yummy tip: it can seem daunting to pull together more than 4 sides, but i find that the best method is to: 1) study the recipes beforehand. making sure to start on the ones that take longest and/or can be made ahead. 2) working on 2 recipes at once, so you're not overwhelmed. 3) clean after each recipe. you'll feel less frenzied.