Deep-Fried Mac-n-Cheese Bites

After you try my awesome stove top mac and cheese
, making sure to fix enough for there to be left-overs, you've got to try deep fried mac-n-cheese balls. TO DIE FOR! I dare say even the most elegant finger food you ever thought you could make with left-over anything, let alone mac-n-cheese!

Let the mac and cheese cool until you can shape it into meatball-size off-rounds. Let these chill in the fridge overnight. Next day, take them out and dredge them in flour, dip them in egg, roll them in panko or ordinary bread crumbs and deep-fry at 350* until golden.

You can also spread the left-over mac-n-cheese in a dish, chill and cut into cubes--I just like to make things complicated and I've got a thing for chicken croquets, salmon balls, cream puffs and other spherical food.

Try it! You'll never mind having left-over mac-n-cheese again!

The Bomb Homemade Spaghetti Ohs!

Finally sharing this one after a few tweaks...

32 oz Chicken Broth (I use Progresso b/c it doesn't have loads of crap like some of the other store bought chicken broths)
1 c. water
6 oz Tomato Paste
1 T. dried minced onion
1 T. garlic salt
1 T. sugar
1/4 cup butter
1/4 cup Parmesan Cheese
8 oz. (2 cups) Anelleti (spaghetti circles)

Bring the chicken broth to boil.

Drop tomato paste, onion, garlic salt, sugar, butter and parm in the blender pitcher (I know they're outrageously expensive, but I think ever kitchen should have a Vitamix blender. After killing 4 or 5 blenders, some mine, some not, making Pina Coladas and other various and sundry concoctions, John finally bought me a Vitamix BarBoss and it's the greatest! We use it for smoothies, milk shakes, mixed frozen drinks and Spaghetti Ohs just to begin with.)

After the broth comes to a boil add 2 cups to the blender and puree.

Add one cup water to the remaining 2 cups broth and return to a boil.

Add 2 cups Anelleti to boiling broth mixture and cook until pasta is tender and broth is mostly absorbed.

Add tomato sauce mixture to pasta and return to warm burner, mixing to thicken slightly.

Serve immediately with an additional dusting of Parm is you like.

So delicious, and so much better for little growing bodies than the canned garbage.

Stovetop Macaroni and Cheese a la Schamelot

(Like Famous Dave's, only better!)

I modified this recipe from a Cook's Illustrated version after tasting Famous Dave's mac-n-cheese. If you keep shredded cheese in the freezer, it's practically as easy as boxed mac-n-cheese, but probably cheaper and definitely tastier--probably healthier, too!

Ingredients:

2 large eggs
1 (12-ounce) can evaporated milk
2 chopped jalapenos, seeds removed)
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard , dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
6 ounces or 1 1/2 cups of extra sharp cheddar
6 ounces or 1 1/2 cups of Monterey Jack or Mozzarella

Instructions:

Mix eggs, 1 cup of the evaporated milk, pepper sauce (or 2 chopped jalapenos, seeds removed), 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.

Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.

Drain and return to pan over low heat. Add butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately.

Authentic Pasta e Fagioli (NOT Pasta Fazool!)

My mother always made this for us as kids (along with Pasta e Lentichie--lentils) and I crave it all throughout the winter months. My seventh child, born in the dead of winter, was grown in utero almost entirely on Pasta e Fagioli and milk--he weighed 11.5 lbs at birth! My mother learned to make this from her mother who is from Naples. I learned to make it from my mother with no measurements, but I've tried to approximate the measurements for you--give or take a little. We like to serve it sprinkled with fresh diced onions, and, of course, thick slices of buttered Pane Rustica!


Authentic Pasta e Fagioli (pronounced fah-jo-lie, like Angelina)

1 lb. dry cannellini, navy or great northern beans (I usually use navy beans)
2 stalks celery (optional)
1/4 cup chopped fresh parsley
2-3 tomatoes, diced for 1-1/2 cups
2-3 cloves garlic (usually I just use the whole stinking blub!)
2-3 quarts water
salt and pepper to taste
1/2 cup olive oil

You can soak the beans in water and 1 tablespoon baking soda for 8-10 hours, drain and proceed with the recipe, of you can throw it all in a pressure cooker like I do. If you soak them, then drain them, place them in a large stock pot and add the remaining ingredients except for the salt and pasta.
Boil for 1-2 hours with lid on, checking to make sure the beans don't lose their boil, and stirring frequently.

If you pressure cook them, then just place the rinsed and picked over beans in the pressure cooker with all the other ingredients except the salt and pasta, and bring to full pressure. Lower the heat to medium low and cook for about an hour, adding salt after the beans are tender, but not mush.

Now for the pasta--you can either cook it separately, ladeling the beans over them in each individual bowl, or just throw the pasta into the boiling beans before serving. It's better when you cook it separately, but if you don't want to take up another burner on the stove, then just throw them in with the beans and cook until al dente, about 8-10 minutes, depending on the quality of the pasta. I like to use the small to medium shells because the bens get cupped inside. I hope you enjoy this old family recipe as much as we do!

Buon Apetito!

Pasta Caprese

Seems I'm just full of recipe ideas this week! Today my Mom reminded me of a recipe she used to make once in a while when we were kids and it's such the perfect summer, exploding garden recipe that I just had to share it. This isn't exactly Mom's recipe and she'll be mad at me if I don't mention that. I added a few optional ingredients that sounded good to me, but of which Mom may not approve.

Pasta Caprese



For 1 lb. of pasta like ziti, pene or rigatoni, start with:

Insalata Caprese

7 or so ripe but firm tomatoes
1 lb. mozzarella cut into about 20 cubes
12 or so basil leaves
3/4 cup olive oil
salt and pepper to taste

Optionally add:

1-2 cloves minced or chopped garlic
1/2 large vidalia onion, finely sliced in slivers
3-4 oz. black or calamata olives, pitted
2-4 tablespoons capers
3-4 oz. marinated artichoke hearts, halved or quartered
3 anchovy filets, chopped
1 cup red-leaf lettuce, finely shredded

Mix the tomato ingredients with any of the optional ingredients and allow to marinate for an hour or so. (If you're including the lettuce don't add it until just before tossing the pasta in with the tomatoes.) Boil the pasta just until al dente. Drain, run under cold water to stop cooking, and toss with the Insalata Caprese. Serve in deep plates and sprinkle with grated parmigiano cheese. A glass of wine, a slice of bread and you're in Heaven!

Buon apetito!