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Archive for February, 2008

Toby, you were a great friend to us – I know you are in doggy heaven. We love you.

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Chef Joe’s Baked Macaroni and Cheese

Recipe courtesy Chef Joe Randall
Show: The Best Of
Episode: Prix Fixe

Chef Joe's Baked Macaroni and Cheese
 
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Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan
Preheat the 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.

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We had company from Cincinnati last night and a big request for pizza. Since we follow the dictate of – no meat of Fridays during Lent, I made three excellent meat-less pizzas.

1. Caramelized Sweet Onion and Baby Bella mushrooms with homemade pizza sauce and provolone cheese – got rave reviews on that one.

2. Greek Pizza – with the obvious – homemade pizza sauce, pre-cooked spinach w/garlic, chopped Kalamata Olives (pitted), fried eggplant, and Feta cheese.

3. Pepper Pizza – Slivers of Red and Green Bell Peppers with rings of Cubanelle Peppers – homemade sauce, provolone cheese as well.

I always dust the pizza (no matter what the toppings are) with garlic powder and dried oregano before putting them in the oven at 400 (for 25 minutes).

Try these… they were a real hit last night.

Sorry I don’t have any photos – I was so busy serving – and I might have had too much wine 😉

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We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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