nverland: (Cooking 2)
[personal profile] nverland
Italy

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Basic Recipe for Fresh Pasta

2 ½ cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil
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Classic Ravioli
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Dried Pasta
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[identity profile] eresse21.livejournal.com
I've tried a lot of Macaroni and Cheese recipes. This one is the family favorite so far. I occasionally tweak it by substituting mozzarella or Swiss cheese for the Gruyère or adding Parmesan or pecorino. I've also used mustard and/or paprika in lieu of the cayenne, penne or ziti instead of macaroni and mixed in bacon, roast or boiled chicken bits, ham and even smoked salmon. It's a fairly flexible recipe.

Macaroni and Cheese 
1 pound elbow macaroni
6 slices white bread, crust removed and torn into small pieces
2 tablespoons melted butter
5 1/2 cups milk
6 tablespoons butter
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper 
3 cups cheddar cheese, grated 
1 1/2 cups Gruyère cheese, grated 
1 1/2 cups grated cheddar cheese and 1/2 cup grated Gruyère cheese for topping 
cold sour cream (optional)

Cook the macaroni in lots of salted boiling water, removing from heat 3-4 minutes before the end of cooking time stated in package directions. Drain. Toss the bread pieces in the melted butter; set aside. Bring the milk just to the boil. Remove from heat.

Melt the butter in a large saucepan or high-sided skillet. Add the flour and cook for a few minutes, mixing with a wooden spoon. Switch to wire whisk and slowly stir in the hot milk. Cook the mixture, whisking constantly, until smooth and thickened. Remove from heat. Stir in salt, pepper, nutmeg, cayenne pepper and cheeses. Combine the cheese sauce with the macaroni; mix thoroughly.

Preheat the oven to 375ºF. Butter a 3-quart casserole or baking dish. Transfer the macaroni mixture to prepared dish. Sprinkle with the remaining cheeses and bread pieces. Bake until browned on top, about 30-40 minutes. Serve with a dollop of sour cream, if desired. Serves 12.

Note: Giada de Laurentiis has an interesting "cupcake" version of Mac and Cheese. She fills buttered muffin or cupcake tins 2/3 full with the macaroni mixture, places a few pieces of chopped tomato, bacon or ham and broccoli florets on top then sprinkles them with breadcrumbs and bakes them for about 20 minutes. I'm planning to make them for a family reunion. Will post the recipe and directions if they're as good as they look.
[identity profile] alexcat.livejournal.com
To all of you out there - I'm currently looking for good mac and cheese recipes. If you've got 'em, post them here! I think I'll try to do this once every week or two and give you all a chance to post some new recipes. Please pimp this community too. We can use lots of good cooks and even more important, good food.
[identity profile] faramirhaldir.livejournal.com
Not for the diet conscious but really really good.

16 oz. package of Penne pasta (cooked)
15 strips of bacon
6 green onions (chopped)
8 oz. sliced mushrooms
2 garlic cloves minced
2 cups heavy whipping cream
1 cup Parmesan cheese
1/2 tsp pepper

Fry bacon to crispy and crumble, set aside. Save 2 Tbsp of bacon grease, pour out remaining. Saute garlic and mushrooms in the saved bacon grease until shrooms are tender. Stir in cooked pasta, parmesan cheese, whipping cream and pepper. Cook until sauce begins to thicken. (only about 5-8 min) Add bacon and chopped green onions. Stir together and enjoy. Makes about 6 servings.

Everyone in the family enjoyed this. I almost fainted. I'm never able to please all 4 of them. : )
[identity profile] faramirhaldir.livejournal.com
This is a new recipe I found and the family enjoyed it.

1lb. rigatoni
3 tbs. extra virgin olive oil
3/4 lbs. hot Italian sausage
1/3 cup. finely chopped shallots
2 cups. diced yellow squash ( I mixed yellow squash and zucchini)
3 oz. fresh goat cheese (crumbled)
parsley
black pepper


Boil water for the rigatoni and cook until it is almost al dente, about 10 min.
While pasta is cooking, use some of the oil to cook the sausage. Crumble the sausage in the pan and cook almost through. Remove sausage from pan but leave the grease. Add the remaining oil and add the shallots. Cook about 1 min and add the chopped squash. Cook until squash is almost tender.

Drain the pasta but save about a cup of pasta water. Place the pasta back into the pot and add the sausage and squash mixture. Toss together and let it cook until sausage is thoroughly done. About another 5 min. Add the goat cheese and parsley until cheese is melted and coating the pasta. If mixture becomes to dry, add some of the pasta water to keep mixture moist. Season with black pepper.

Enjoy!

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