“Better Than Your Mom’s” Macaroni and Cheese

I have been making this recipe in one form or another for well over thirty years.  It has continually evolved.  I think the batch I made last week for my Grandsons was the best ever.  It had a new ingredient…bacon.  I had cooked some bacon for breakfast and had some beautifully crisp leftover strips.  When I assembled the macaroni and cheese, it seemed a natural addition.  It was perfect.  Another nice addition would be tomato slices on top of the bread crumb mixture.  This is one of my most requested recipes.

Kosher Salt

1 lb box of macaroni …I use rotini (corkscrew)…any shape that will hold the cheesy sauce will do

2 eggs, beaten

2 cans (12oz) Evaporated Milk

1/2 cup butter, melted

1/2 tsp cayenne pepper

3 cups shredded sharp cheddar cheese

1 1/2 cups bread crumbs

1 tsp paprika

1/4 cup grated Parmesan

Preheat oven to 350 degrees F

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.

In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.

Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.

In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

 

Chicken Fricassee

I will never, ever share a recipe that I do not use a lot and consider not only a favorite, but one I serve to guests.  …if my recipe calls for heavy cream and you substitue 2% milk, do not expect your recipe to taste or look like mine.  There is a huge difference between cooking with butter (always unsalted) and margarine.  The same goes for using fresh herbs vs dried, canned or frozen or bottled vegetables vs. fresh, medium eggs vs. extra large or my preferred Jumbos and so on and so forth.  Some subsitutions are of course possible.  If I think of them while sharing a recipe I will try to include them.  You have been warned in the nicest way possible.  As for photos, I’ll do the best I can.  I cook a lot and sometimes get so involved and focused on my cooking I forget to photograph each step of the process.  All of my recipes are easy.

 

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 Old Fashioned Chicken Fricassee

Serves 4-6

• Whole chicken cut into pieces (I use 3 large breast with bones and skin(it’s all about the flavor) and five or so boneless skinless thighs rather than the cut-up whole chicken pieces).  I debone the breasts before serving and throw away the skin and bones.  I also halve them.
• 4 tbsp butter
• 2 tbsp olive or canola oil
• 1/2C flour
• 1 cup dry white wine
• 3C chicken stock/broth
• bouquet garni*
• 1/4 tsp white pepper (can use black, it just shows that’s all)
• 2 pkgs fresh whole button mushrooms (I prefer them not too small), well-cleaned
• 1 tsp lemon juice
• 16-24 small white onions, peeled (I buy gourmet onions that come in a little  mesh bag.  They are about the size of ping pong ball and have a yellow skin.  They are pricey here…maybe $3.99 for about 12 of them.  You can just use fewer larger onions.  I just love the way the ones I use look and am willing to pay the price for that.)
• 1/2 C water
• 1 tbsp sugar
• 1/2C heavy whipping cream
• 2 tsp chopped fresh parsley for garnish

*I usually make my own pre-made bouquet garni because I always have fresh herbs.  To make, just tie a bunch of fresh herbs like parsley and basil and marjoram, oregano, bay leaf, whatever you like, together with a string and throw it into the pot OR just add the spices separately.  With the boquet garni tied though, you pull the spice out at the end and get the flavors without all those spices floating around.  I often bring back boxes and boxes of dried boquet garni into little bags like tea bags when I go to UK and Europe.  It is hard to find and very expensive here in the States .

 

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1. Wash the chicken and pat dry.  Melt half the butter with all of the oil in a heavy large flameproof casserole over medium heat.  Add half the chicken and cook about ten minutes, turning occasionaly, or until golden brown.  Transfer to a plate and cook the remaining pieces the same way.
2. Return the seared chicken to the casserole and sprinkle with the flour, turning pieces to coat well.  Cook over low heat for about 4 minutes, turning occasionaly.
3. Pour in the wine, bring to a boil and add the chicken stock.  Push the chicken  pieces to one side and scrape the base of the casserole, stirring until well blended.
4. Bring the liquid to a boil, add the bouquet garni and season with a pinch of salt and the pepper.  Cover and simmer over medium heat 25-30 minutes until the chicken is tender and juices run clear when pricked with a fork.
5. Meanwhile, in a frying pan, heat the remaining butter over medium high heat.  Add the mushrooms and lemon juice and cook 3-4 minutes until the mushrooms are golden, stirring.  Transfer the mushrooms   to a bowl, add the onions water and sugar to the pan, stirring to dissolve the sugar.  Simmer about 10 minutes until the onions are just tender.  Pour the onions and any juices into the bowl with the mushrooms and set aside.
6. When the chicken is cooked, transfer to a deep serving dish.  Discard the bouquet garni (if using rather than loose spices) add any cooking juices from the vegetables to the  casserole.  Bring to a boil and boil, stirring frequently, until the sauce is reduced by half.
7. Wisk the heavy cream into the sauce and cook for two minutes.  Add the mushrooms and onions and cook 2 minutes more.  Pour the sauce over the chicken and serve.**

What I do,because this is such a great dish for company, is to make the fricassee in the afternoon and then refrigerate it right in the serving platter/casserole/dish.  About 2 hours or so before guests arrive, I cover the casserole and put it in a 325 degree oven to reheat.  I actually think the flavors marry and the taste is enhanced.  Plus my kitchen gets cleaned up early and I can enjoy my guests when they arrive.

Two weeks ago I served this with a big tossed salad of Boston Bibb lettuce topped with thickly sliced tomatoes with fresh buffalo mozzarella and slivered fresh basil and my home made vinegarette, Basmati rice and roasted asparagus.  The dinner really got rave reviews to the point where it became embarrassing.  I urge you to try this recipe.

 

Davina’s Carrot and Orange Soup

My English friend, Davina, shared this recipe with me several years ago. Now, I use it as a first course for Thanksgiving dinner every year. It’s easy and always gets rave reviews from guests.

 

 

 

2 Cups chopped carrots
1 large onion, finely chopped
2 TBSP olive oil
4 cups chicken stock
salt & pepper to taste
2 oranges

Lightly fry onion and carrot in oil; add stock and finely grated peel and zest of one orange. Simmer for 25 minutes. Transfer to blender and puree’ until smooth. Add juice of both oranges and grated peel of second orange. Serve topped with a small dollop of sour cream, chopped fresh parsley and coriander.

Serves: 4

Savarin

The Savarin Cake is a traditional dessert from the Alsace – Lorraine region of France made with a rich dough moistened with syrup and cherry liqueur. It is named after Jean Anthelme Brillat-Savarin considered the greatest gastronome the world has ever known. The Savarin is often served with fresh ruit in the center and a dollop of freshly whipped cream. For babas au rhum, the same dough can be baked in individual pans and soaked with rum syrup. I recently attempted my first Savarin and was pleased with the results.

*Many recipes call for making the dough in a food processor. I made mine in the Kitchen Aid stand mixer and it was just fine.

* I was able to purchase the Savarin cake pan at Williams – Sonoma.

Serves 10-12

scant 1 Tbsp yeast

1/4 C sugar

4 Tbsp warm water

2 1/4 C flour

4 eggs, beaten

1 tsp vanilla extract

7 tsp unsalted butter, softened

1 1/4 C whipping cream sweetened to taste and whipped, to serve cake

For the Syrup

1 1/4 C sugar

2 1/2 C water

6 Tbsp red current jelly

3 Tbsp Kirsch (optional)

Generously butter a 9 inch savarin or ring mold. Put the yeast and 1 tbsp of the sugar in a meduim bowl, add the water and stir until dissolved, then leave the yeast mixture to stand for about 5 minutes until frothy.

Combine flour and remaining sugar in mixer bowl. Run macine on low speed and slowly pour in the yeast mixture, add eggs and vanilla. Scrape down sides and continue mixing until a soft dough forms. Add the butter and mix until all the butter is incorporated.

Place the dough by spoonfuls into the buttered pan, leaving a space between each mound of dough (this will fill in as the dough rises). Tap the mold gently to release any air bubbles, then cover with a dishtowel and leave in a warm place (I use my oven) to rise for about one hour. The dough should double in size and come just to the rim of the pan. Preheat oven to 400 degrees.

Place the savarin on baking sheet in oven and immediately reduce heat to 350F degrees. Bake for about 25 minutes or until the top is a rich golden color and springs back when touched. Turn cake out onto a wire rack and cool slightly.

To make the syrup, blend the sugar, water and 4 Tbsp of the red currant jelly in a saucepan. Bring to a boil over medium-high heat stirring until dissolved. Boil for 3 minutes. Remove from heat and allow to cool slightly, then stir in the Kirsch if using. In a small bowl, combine 2 Tbsp of the hoy syrup with the remaining currant jelly and stir to dissolve. Set aside.

Place the rack with the still warm cake over a baking tray. Slowly sppon syrup over cake, catching extra syrup in the tray and continuing to spoon it over cake until all syrup has been absorbed. Carefully transfer cake to a flat serving dish. Cake will be very wet and fragile. Pour over any syrup remaining in baking pan. Brush the set aside red currant glaze over cake. You can fill the center with fresh fruit…strawberries, raspberries, blueberries etc.. Chill cake and serve with a dollop of the whipped cream.