Creative Cooking

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Comment by wiffledust on March 17, 2013 at 7:31pm

did anyone make anything irish for dinner tonight? 

Comment by wiffledust on March 3, 2013 at 9:39am

oh yummmmm and thank you!!!!

Comment by Pam Macphail on March 2, 2013 at 10:49pm

To answer your mac and cheese recipe request:

4 - 6 servings of firmly al dente macaroni elbows (I use some of the gourmet varieties to add flavour)

grease a 9 by 12 pan with butter, oil or non-stick spray, smaller if you want a deeper dish of mac and cheese. I usually don't choose until I have everything mixed.

over a medium low heat in a saucepan melt 2 tbsps butter or use veg/olive oil and add 2 tbsps of flour and cook while stirring for 1 or 2 minutes to toast the flour.

Turn the heat up to medium and add 2 cups of milk.

Once your bechamel begins to thicken add 1 and 1/2 cups grated old or sharp cheddar cheese, season with cracked black pepper, a 1/4 tsp nutmeg, 1 tsp paprika and/or some chili peppers to taste. I sometimes add a shake of hot sauce to the cheese mix for a bit more zip.

I stir this into the macaroni and set it aside while I prepare the bread crumb topping and any other addition (sometimes I use crumbled italian sausage or cubed leftover ham) you can also add flat leaf parsley and a bit of grated parmesan to the bread crumb and butter mixture for your topping.

Add an additional 1/2 cup cheddar to the mac mixture and turn it into your pan, place dots of the topping all over the top then bake in a 350 degree oven until bubbly and the top is golden. Let stand and then serve and enjoy.

It's really quite easy to adjust the ingredients for a drier or a creamier texture. You can add nearly any diced veg or cooked meat to the pan as well giving many options and adding variety to a weekday dish.

Bon Apetit!

 

 

Comment by Pamela Drake on March 2, 2013 at 3:45am

If frozen pizza is a step up from the locals, Cindi, they should close down. That's a disgrace and a waste of ingredients.  We MUST start a New York Pizza School so chefs can be trained and exported to deprived areas like yours. ;)

Comment by wiffledust on March 1, 2013 at 5:16pm

oh i can't abide a bad pizza! no no no! no excuse for a bad pizza!!! 

Comment by cindi a morgan on March 1, 2013 at 5:00pm

And I'm jealous! Wisconsin isn't known for its pizza, and the rural area where we live is really sparse for the good stuff. Too often frozen pizza is a step up from the locals!

Comment by Pamela Drake on March 1, 2013 at 10:38am

I'm spoiled. Although we can't always afford it my family has really good pizza around here.  In fact we have "the best pizza in NYC" and "one of the 3 best pizzerias on the East Coast"!  Slices are $5 and pies are $20, cash and carry, but considering Domenico's been behind the counter over 45 years making them himself from imported ingredients including 3 cheeses and fresh basil, you go for it sometimes.  It's DiFara's at 15th St. and Avenue J in Brooklyn.

Comment by wiffledust on February 28, 2013 at 7:32pm

now THAT DOES sound comforting, cindi! i want to try this...thanks :-)

Comment by cindi a morgan on February 28, 2013 at 7:17pm

We're having leftovers of a particular comfort food that we love. It's a casserole of rice pre-cooked in chicken broth, a chopped tomato, alfredo sauce, and basil and Italian herbs. Mix up; arrange boneless skinless chicken breasts on top and bake under foil for 35 min. at 400 degrees. Add fresh Parmesan on top, and put back in uncovered for 10 mire minutes.

Comment by wiffledust on February 28, 2013 at 6:50pm

mac and cheese is a perfect food!!! :-) does anyone have a good homemade recipe for mac and cheese so we can eat it without the preservative chemical toxic stuff?

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