Macaroni & Cheese

              More colloquially referred to as Mac & Cheese, growing up, Macaroni and Cheese came from a box.  Not anymore.  Now it has become gourmet fare made with exotic cheeses, truffles, and even lobster.  You can find different versions at all sorts of restaurants.  The kind we make at home is a simple cheese sauce and any shaped pasta we have in the house.  The version for today has added chipotle in adobo sauce to make a spicy mac & cheese.

Mac & Cheese

1 lb shaped Pasta

4 Tbsp Butter

4 Tbsp Flour

2 c. warmed Milk

2 c. shredded Cheese, any variety

2 Chipotle Peppers in Adobo Sauce, chopped

1. Cook pasta per package instructions.
2. While pasta cooks, in a separate pot melt the Butter.
3. Add Flour to the Butter and stir into a mixture.  Once stirred together, let the mixture sit until it bubbles so as to cook the Flour.
4. After the mixture bubbles, gradually add the Milk, stirring each time to incorporate it into the Butter and Flour mixture.
5. Let the mixture sit for a moment to allow it to thicken.  Then add the Cheese and stir until smooth.
6. Add the Chipotle and stir again.
7. Drain the Pasta and return it to the pot.
8. Add the Cheese Sauce to the Pasta and stir until the Pasta is coated with the sauce.  Now serve. 

Substitutions:

Lactose-Free Milk

Lactose-Free or Soy Cheese

Gluten-Free Pasta

Gluten-Free Flour

Butter substitute

Fresh Green Beans

             You go to the farmer’s markets and see big bushel baskets of fresh green beans.  Sometimes you will find the small green beans, haricots verts, but usually you will find the green bush beans.  There are many ways to prepare green beans, but I like them steamed with lemon zest.

Lemon Beans

1 lb Green Beans, ends removed

2 Tbsp Butter

2 Tbsp Lemon Zest

¼ c. Pistachios, toasted and chopped

1. Steam Green Beans to desired doneness and pat dry.
2. Melt Butter in a pan.
3. Add the Beans to the melted Butter.  Stir until they are coated with Butter.
4. Sprinkle the Lemon Zest on top of the Beans.
5. Top with the chopped Pistachios and serve.  Makes 4-6 servings.

Substitutes: In place of Butter use a dairy-free butter or your preferred butter substitute.

Peas in a Pod

            It’s summer at the farmers market and there in a basket are the lovely sweet peas we wait all year for.  You can take them out of their shell and pop them in your mouth or use as a sweet taste to any dish.  We make a pasta dish with prosciutto and fresh peas.

Summer Pasta

1 lb. Sugar Snap Peas in the shell

½ lb. of Prosciutto

1 lb. box of Penne Pasta

2 Tbsp. Butter

1 c. Half & Half

1 c. Parmesan Cheese

1. Shell Peas and reserve for later.
2. Chop Prosciutto into a small dice.
3. Cook Pasta.
4. As the Pasta cooks, melt the Butter in a large sauté pan.
5. Add diced Prosciutto to the Butter for about 4 minutes until the meat becomes warm.
6. Pour the Half & Half into the pan and add the Parmesan Cheese to make a loose cheese sauce.
7. Stir in the Peas.
8. Put the cooked Pasta into the pan with the other ingredients and stir.
9. Serve with extra Cheese if needed.  This serves 4-6 people.

Substitutions: Gluten-free Pasta, Lactose-free Half & Half, and Dairy-Free Parmesan Cheese

                Buon Appetito.

Summer Berry Season

            I know I am being premature in saying summer since it isn’t officially summer until June 21^st, but right now the stores have this wonderful array of fresh summer berries.  Strawberries, raspberries, and blackberries are available to eat, bake into pies or crisp, and serve as toppings for sponge cakes and cheesecakes.  When I use berries I like them to be the main attraction in a simple but elegant dessert.  This is my take on a speedy fruit tart.

Quick Fruit Tart

1 whole Graham Cracker

Cream Cheese (either plain or flavored)

Berries of your choice

Sugar (optional)

1. Smear the Graham Cracker with your favorite Cream Cheese.
2. Arrange the Berries on top of the Cream Cheese.
3. Sprinkle the Sugar lightly on top of the Berries.
4. Eat and enjoy.

Options:

Gluten-Free Graham Crackers

Lactose-Free or Soy Cream Cheese

Oro di Oliva

                  Over the years that I have been doing this blog I have used many vinaigrette dressings.  I think it’s time to tell you about where I find my ingredients.  It is a wonderful store that sells olive oils from all over the world along with flavored balsamic vinegars.

                The store is Oro di Oliva.  They currently have three locations in the Milwaukee Metropolitan area.  If you don’t live in that area, you can shop on their website.  www.orodioliva.com

                When you go in person you get to sample as many oils and vinegars as you would like.  The staff is great at suggesting pairings that you might enjoy.  They are very knowledgeable and can help you decide what really appeals to you.  I personally like olive oils with lower phenol counts, but try them yourself and see what you prefer.  It’s a fun experience.

It’s Spring, Maybe?

            Spring started 11 days ago but for most of us we are still waiting for it to arrive.  But that doesn’t mean we aren’t seeing the tender and small vegetables that we see in the spring.  One of those vegetables is fresh corn.  I thought fresh corn chowder would be a great warming soup.  Here is my Spring Corn Chowder.

Spring Corn Chowder

2 Tbsp. Canola Oil

2 c. finely diced Onion

4 c. fresh Corn Kernels

1-1/2 lb. Yukon Gold Potatoes, diced small

1 10 oz. can of Tomatoes and Peppers

4 c. Low Sodium Chicken Stock

1 tsp. Ground Cumin

1 c. Milk (optional)

1. Heat the Oil in a large Dutch oven and add Onions.  Sauté Onions until translucent.
2. Stir in Corn and Potatoes.
3. Stir in the Tomatoes and Peppers.
4. Add Ground Cumin.
5. Pour the Stock over the cooked vegetables.
6. Turn down the heat to a simmer and cover for about 40 minutes until the Potatoes are fork tender.
7. From this point you can serve the soup three different ways. 

1.    Eat as it is, standing as a vegetable soup. 

2.   Separate half of the vegetables and put in a blender.  Add the Milk and puree.  Return the mixture to the remaining vegetables and reheat for a chunky soup.

3.    Put all of the vegetables in the blender.  Add the Milk and puree.  Return the mixture to the Dutch oven and reheat for a thick smooth soup.   

Optional Garnishes: A dollop of Sour Cream and snipped Chives.

                

              I hope you enjoy this tangy chowder.

It’s Still Cold Outside

          It seems to be cold and snowy just about everywhere in the U.S.  Even the southern states are experiencing weather that normally is part of the northern half of the country.  Right now when I ask my daughter what she wants for dinner she says something warm.  Soup is a universal warming food.  My daughter likes thick soup so I am going to share my Split Pea Soup recipe.

Split Pea Soup

1 lb. bag of Dried Green Split Peas

2 c. finely diced Onion

2 c. finely diced Carrots

2 Tbsp. Canola Oil

4 c. Low Sodium Vegetable or Chicken Stock

Water

½ to 1 tsp. Spice Islands Old Hickory Smoked Salt

1. Soak Split Peas in a bowl of cold Water for 1 hour.
2. In a pot Sauté Onions and Carrots in the Oil until Onions are translucent and Carrots are softened.
3. Add soaked Split Peas to the Onions and Carrots.
4. Add Stock and enough water to cover the Peas, Onions, and Vegetables.
5. Put the mixture on simmer.
6. When the Peas have lost their shape and they are a think soup consistency, add the Smoked Salt to taste.
7. Heat for another 10 minutes and serve.
8. If you want a smoother soup, put the mixture into a blender and puree.

Additional ways to make this soup:

You can add smoked ham hock after adding the stock.  When the soup is through cooking take the hock out and shred the meat.  Add the hock back into the soup.

or

Add cooked ham or chicken (about 2 c. cubed or shredded) with the Salt and make sure the meat is warmed through before serving.

I hope this warms you up.