Category: Dinner

Steamed Chinese Dumplings

Published on by Dawn26 Comments

Steamed Dumplings…a food from my childhood.  Not just any type of food though – the kind I would get super excited about whenever they were in my future.  It was an event – not just a meal.  We had a long counter where all the dumpling wrappers would be laid out – we would scoop some filling into the center of each, then take some water – and with our fingers dab water on the edge of half the circle.  We would seal them up – then store them on a cookie sheet.  We would make tons of them – and then they would go into the steamer, batch after batch, and we would eat as much as we possibly could.

I could have lived on dumplings as a kid.  I remember when I moved away from home to a new city – I was on a quest to find dumpling wrappers – at that time you couldn’t get them in the regular grocery store – so I took a field trip down to the Chinese section of town, and found a grocery store that sold only Asian products.  I searched and searched until I found them – and then bought tons of the frozen wrappers to keep in my freezer.  My friends were so impressed that I knew how to make these delicious morsels.

I can’t believe it has been so long, but I finally decided to make them for my kids.  Fortunately I didn’t have to travel far to find the wrappers – they were in the refrigerated section at Whole Foods.  This time the wrappers were square instead of circular, but they tasted just as good.  I prefer the thin wrappers, and that’s what they had.  My kids LOVED them – we ate the entire batch – and cooked them 3 different ways – we steamed them, boiled them, and fried them.  I liked the steamed the best – the girls liked the fried.  Any way you serve them though, they are delicious – and so much fun to make!

Ingredients

Dumplings

  • 1 garlic clove
  • 1 lb. ground pork
  • 1/2 can water chestnuts
  • 1 tablespoon ginger
  • 1 egg white
  • 2 tablespoon rice wine
  • 1 tablespoon corn starch
  • 1/2 teaspoons sugar
  • 2-3 tablespoons soy sauce
  • 4 tablespoons minced scallions
  • 2 tablespoons sesame oil
  • 1/4 teaspoon black pepper
  • 2-4 tablespoons cilantro
  • 1 package dumpling wrappers

Dipping Sauce

  • soy sauce
  • rice vinegar
  • scallions
  • ginger

Preparation

Place the garlic in the food processor while it is running.  Add the rest of the ingredients and process until well blended.  Place about 1/2 tablespoon of filling onto the center of each dumpling wrapper.  Dip your finger into a small bowl of water, and trace half of the outer edge of the wrapper.  Fold the wrapper over and seal.

Place the sealed dumplings on a cookie sheet lined with parchment paper.  At this point you can either place them into a freezer until frozen then store them in a plastic bag until you are ready to cook – or you can cook them immediately.

For steamed dumplings, line the steamer with cabbage leaves or parchment paper, and place a single layer of dumplings once the water is boiling.  Steam fresh dumplings for approximately 12 minutes – frozen dumplings will take about 20 minutes.

Serve the dumplings with a dipping sauce made of one part soy sauce, one part rice vinegar, and one part water.  Add some sliced scallions and minced ginger into the sauce.

For a printer-friendly version of this recipe, please click here:  Steamed Chinese Dumplings

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Swedish Meatballs

Published on by Dawn1 Comment

I have never been to Sweden – it is on my list – but I haven’t made it there yet.  Of course whenever I travel, I focus on the food. Sweden is one place that I don’t have a good sense as to the food theyeat – I know they eat a lot of fish (herring) – and some really good pastries (based on some Swedish bakeries I have been to), but as far as other items, Swedish Meatballs is the only thing that comes to mind.  I remember going to IKEA once and noticing the restaurant – and they definitely had Swedish Meatballs on the menu, but nothing else sticks with me.

I have tried a lot of Swedish meatballs over the years, but none as good as this recipe from The Big Book of Casseroles.  I love how all the flavors melt together and form a delicious ball of goodness. Unfortunately I didn’t have any beef broth in the house when I made these, so I used chicken broth instead.  The sauce was not as dark as it usually is, but they still tasted amazing.  The kids love them, and just keep popping more in their mouth.  It is a really easy dish to make for a hot appetizer, or for a meal – served with noodles or rice.

Someday I will make it to Sweden, and since I can’t eat fish, at least I can count on eating some Swedish Meatballs – and hopefully lots of other delicious goodies – with the flavor combinations in these meatballs, I have a feeling that Swedish food is pretty darn scrumptious.

Ingredients

  • 1-1/2 pounds lean ground beef
  • 1/2 pound bulk sausage or ground veal
  • 1/2 cup finely chopped yellow onion
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 1/2 cup milk
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 cup Beef Stock or canned beef broth
  • 1/2 cup light sour cream

Preparation

In a large bowl, mix meats and onion. Add eggs, bread crumbs, milk, and seasonings. Mix well with a large spoon or your hands. Cover and refrigerate for 1 hour for easier handling. In the meantime, preheat oven to 400 degrees F.

Shape meat mixture into 1-inch balls and arrange on a baking sheet with a rim. Bake until lightly browned, about 10 minutes. Transfer meatballs along with juices and beef stock to a 2-1/2-quart casserole dish lightly coated with cooking spray or oil.

Reduce oven temperature to 350 degrees F. Cover and bake meatballs until heated through, about 30 minutes. Stir in sour cream and bake, uncovered, until heated through once again, 10 minutes longer.

Note:
For an hors d’oeuvre, transfer meatballs to a chafing dish and serve with toothpicks.

For a printer-friendly version of this recipe, please click here:  Swedish Meatballs

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Cheesy Meat Loaf Minis

Published on by Dawn8 Comments

It has been a little while since I tried to pull meat loaf past my kids.  It is hilarious how they love hamburgers and meatballs, but when it comes to meat loaf, there is an instant aversion.  I am not sure what it is about it – but I need to get them over the hump.  Meat loaf is just so easy – much easier than making a bunch of meatballs, and more flavorful than normal hamburgers.  Plus, I don’t have to have buns around – although I was seriously thinking about serving this meat loaf on a bun, just to see if they would notice…but I know better than to try that one.

I saw this recipe in Cooking Light and the word “minis” caught my eye.  Maybe if I made mini meat loaves, instead of one big one, they would think they are just huge oblong shaped meatballs?  So I tried it, and it worked.  It also could have been the cheese chunks in the middle – cheese is like butter in my house – everything is better with cheese.  So I wouldn’t say that my girls were telling me this is the best meal they have ever had, but they did eat everything on their plate – which is definitely a compliment.  Oh, I should also let you know – since they are both anti-condiments – I didn’t put ketchup on theirs, and that also helped.  So – at least now I know the secret of making meat loaf for kids – it’s meat loaf minis!

Ingredients

  • 1/2  cup  fresh breadcrumbs (about 1 ounce)
  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, chopped
  • 1/2  cup  ketchup, divided
  • 3  ounces  white cheddar cheese, diced
  • 1/4  cup  chopped fresh parsley
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  prepared horseradish
  • 1  tablespoon  Dijon mustard
  • 3/4  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/2  pounds  ground sirloin
  • 1  large egg, lightly beaten

Preparation

Preheat oven to 425°.

Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

For a printer-friendly version of this recipe, please click here:  Cheesy Meat Loaf Minis

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Sautéed Chicken with Sage Browned Butter

Published on by Dawn8 Comments

Chicken shows up on our dinner menu at least once a week, more often than not, two times.  I love how versatile chicken can be – I can make fajitas one night, and lemon chicken the next – and it is a completely different meal.  Unfortunately though, my kids are not as thrilled as I am.  I often get, “We always have chicken…”  Or, sometimes I get, “Of course we are having chicken, what else is new?”

I saw this recipe in Cooking Light and for some reason it stayed in my head – without even ripping it out of the magazine and putting it in the pantry.  The other night, I was trying to figure out what to make for dinner – and when I looked in the refrigerator, there were two items that called out to me – chicken and sage, left over from a chicken saltimboca I made the week before.  This recipe seriously took me no more than 10 minutes and we were sitting at the table enjoying our meal.  The kids loved it – and what is not to love – everything is better with butter…everything.  So what do you think is for dinner tonight?

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 3 tablespoons butter
  • 2 sage sprigs
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons lemon juice
  • Fresh sage leaves (optional)

Preparation

Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

For a printer-friendly version of this recipe, please click here:  Sautéed Chicken with Sage Browned Butter

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Italian Beef Stew

Published on by Dawn5 Comments

Lately I wouldn’t say that my kids have been overly thrilled with the meals I have been making.  It’s not that they don’t like them at all, but they seem to find something every night that doesn’t make them happy.  I think I am a pretty decent cook, and they should be thanking me every night for putting a home cooked meal in front of them, but I guess when you grow up with that, you don’t really appreciate it.

We had a little talk, and I explained to them that there would be no more complaining.  If they didn’t like what was on the table for dinner, they could have cold cuts.  So far, things have been going pretty well.  For the most part they have been eating everything I make for dinner – whether they are loving it or not.  I saw this recipe in Cooking Light (which I adapted slightly below), and thought they would love this.  It is simple, not a ton of vegetables, and made with beef – their favorite meat.  Wow, this was incredible – such a delicious stew.  The icing on the cake for me was the polenta I made with black truffle oil…unbelievable.  The girls took one bite though and asked for cheese on top.  “Mommy, everything is better with cheese.”  Well, I caved, but in my mind, the stew couldn’t be any better.

Ingredients

  • 7  teaspoons  olive oil, divided
  • 1 1/2  cups  chopped onion
  • 1/2  cup  chopped carrot
  • 1  tablespoon  minced garlic
  • 1/4  cup  all-purpose flour
  • 2  pounds  boneless chuck roast, trimmed and cut into cubes
  • 3/4  teaspoon  salt, divided
  • 1/2  teaspoon  black pepper
  • 1  cup  dry red wine
  • 1 pound crushed tomatoes
  • 14.5 oz. can of diced tomatoes with basil
  • 1 1/2  cups  fat-free, lower-sodium beef broth
  • 1/2  cup  water
  • 2  teaspoons  chopped fresh oregano
  • 2  teaspoons  chopped fresh thyme
  • 1  bay leaf
  • 1  (8-ounce) package cremini mushrooms, quartered
  • 3/4  cup  (1/4-inch-thick) slices carrot
  • 2  tablespoons  chopped fresh basil
  • 1  tablespoon  chopped parsley

Preparation

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.

Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

For a printer-friendly version of this recipe, please click here:  Italian Beef Stew

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Mexican Chicken Casserole with Charred Tomato Salsa

Published on by Dawn18 Comments

It’s almost Superbowl Sunday – a day that for me is really all about the food.  For my husband, it is definitely about the football – so usually I look forward to an afternoon in the kitchen, cooking up different snack foods, and trying new things.  This year though things are going to be just a little different…my daughter’s friend is in a local production of Willy Wanka, and she just has to go see her.  Sunday is the only time that works for our schedule…and surprise surprise, there were plenty of tickets. 

So, instead of this coming Sunday in the kitchen, I spent last Sunday in the kitchen, whipping up all sorts of great stuff.  I found this recipe in Cooking Light, and thought it would be perfect for watching the big game.  The charred tomato salsa was really interesting – and so delicious – I was licking the leftovers from the cuisinart bowl.  This is super easy to put together, and bakes up really nicely.  It definitely serves a crowd also – we only ate half for dinner (4 of us), and I have the second half in the freezer for another night.

Happy Superbowl everyone – I am embarrassed to say that I don’t even know who is playing, but I can think of lots of wonderful food to make – like this, and this, and this, and this…

Ingredients

Salsa:

  • 8  plum tomatoes, halved and seeded
  • 3  garlic cloves, peeled and crushed
  • 1  small onion, peeled and chopped
  • 1  seeded jalapeño pepper, quartered
  • Cooking spray
  • 1/3  cup  chopped fresh cilantro
  • 3  tablespoons  fresh lime juice
  • 1/8  teaspoon  black pepper

Casserole:

  • 1  cup  chopped onion
  • 1  cup  fresh or frozen corn kernels
  • 1  cup  diced zucchini
  • 1  cup  chopped red bell pepper
  • 3  cups  shredded cooked chicken breast
  • 1  tablespoon  minced garlic
  • 2  teaspoons  chili powder
  • 1  teaspoon  ground cumin
  • 1  (10-ounce) can green chile enchilada sauce
  • 1  (4-ounce) can chopped green chiles
  • 12  (6-inch) corn tortillas
  • 1  cup  (4 ounces) shredded Monterey Jack cheese
  • 1  cup  (4 ounces) crumbled feta cheese

Preparation

Preheat broiler.

To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

Preheat oven to 350°.

To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

For a printer-friendly version of this recipe, please click here:  Mexican Chicken Casserole with Charred Tomato Salsa

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Lentil Stew with Potatoes and Warm Indian Spices

Published on by Dawn18 Comments

 

I don’t exactly remember the first time I had Indian Food, but it was not love at first sight.  I remember going to an Indian Restaurant when I was in high school and thinking it was ok, but that I would rather be eating Chinese Food.  Then years went by before I tried it again, and that’s when I fell head over heels.  Everything I ate so was incredible, I couldn’t believe how delicious it was.  I was hooked – all of those spices, and tender chunks of meat – delicious.  I could go on and on…I was blown away.

A few years later, I met an Indian women at work – and we became good friends.  One day she invited me over to her house for lunch – her house was very close to where we worked.  I had no idea what to expect – but she served the most wonderful lentil dish that she had made the night before.  While we were waiting for the Dahl to warm up, she took some dough out of the refrigerator.  She took some, rolled it into a small ball, then started to roll it out with a rolling-pin.  Very quickly, she flattened this ball into a perfect circle – just like a tortilla.  She place it onto a hot fry pan and waited for it to puff up – home-made chapatis right before my eyes.  We dipped the chapatis into the Dahl, with some chutney she placed on the table – and it was the most perfect lunch ever.  I never wanted to leave.

My college roommate sent me this cookbook for my birthday – The Family Dinner by Laurie David – and as I was looking through it, this recipe caught my eye – it was the warm Indian spices that lured me.  I then read the list of ingredients, and knew I had to make it.  This is a delicious hearty stew that is perfect for a cold winter evening.  The coconut milk was a wonderful addition, and made it slightly rich and deep in flavor.  Ok, so I still haven’t been brave enough to make chapatis yet – but hopefully soon – they would have been perfect with this stew…

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon good quality garam masala
  • 1 cup diced carrots
  • 1 large potato, peeled and cut into small cubes
  • 2 cups red lentils, rinsed
  • 1 14-ounce can diced tomatoes
  • 1 cup unsweetened coconut milk (or light coconut milk)
  • 5 cups vegetable or chicken broth
  • 1 cup frozen peas, defrosted
  • salt and pepper to taste

Preparation

In a soup pot, heat the olive oil and saute the onions until wilted and golden, then add the garlic, ginger, and spices and stir for a moment until they are fragrant.   Be careful not to burn the spices, as this will make them bitter.

Take half of this mixture and set it aside for later.  Add the carrots, potato, lentils, tomatoes, coconut milk, and stock.  Let the stew simmer, without a lid, for about 30 to 40 minutes until the potatoes and lentils are tender.

Fold in the remaining onion-and-spice mixture.  Add the peas to the stew last to keep their brilliant color.  Simmer for another few minutes until the stew is heated through.  Season with salt and pepper.

For a printer-friendly version of this recipe, please click here:  Lentil Stew with Potatoes and Warm Indian Spices

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Bacon Cheeseburger Rice

Published on by Dawn3 Comments

My daughter loves looking at cookbooks – just like her mom…  So, this year at the school book fair, when I asked her what she was interested in, she pointed to these three paperback cookbooks for kids.  I winced.  I am a cookbook snob.  I admit it.  It was the Taste of Home, Good Food Kids Love cookbook.  Ugh.

The other week, she asked when we could make something out of one of the cookbooks – so I told her to pick something out, and we would have it for dinner.  What did she choose?  Bacon Cheeseburger Rice…with pickles on top.  Boy this was going to be interesting.

I was very skeptical, but it was actually pretty good – and the best part was the pickles on top.  The combination of the BBQ rice, ground beef, pickles and the crunchy bits of bacon – yum.  Really, if it has bacon in it, can it be bad?  It was delicious – and she ate it because she picked out the recipe.  So – maybe these books aren’t that bad…although I should probably just quit while I am ahead.

Ingredients

  • 1 pound ground beef
  • 1-3/4 cups water
  • 2/3 cup barbecue sauce
  • 1 tablespoon prepared mustard
  • 2 teaspoons dried minced onion
  • 1/2 teaspoon pepper
  • 2 cups uncooked instant rice
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/3 cup chopped dill pickles
  • 5 bacon strips, cooked and crumbled

Preparation

In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

Serves 4-6

For a printer-friendly version of this recipe, please click here:  Bacon Cheeseburger Rice

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Carnitas

Published on by Dawn1 Comment

I love a good book – I love even more when I have time to read a good book.  For the past few years, the majority of my reading has resolved around food.  Not just food magazines, but books about food – written by people who are completely consumed by food.  I love these types of books – because I can relate, and they are different than cook books, although many of them do share recipes.  I have quite a library of food related books, and I get so excited when I learn of a new one that can’t be missed.

At this point, I can’t remember how I found out about my latest favorite, but he is a local writer, and has a podcast with one of my other local favorites, Molly Wizenberg.  The title of his book is called Hungry Monkey.  I remember when I saw the title, it brought me back to my nursing days when my girls were first born – I called both of them hungry monkeys, because when they would get hungry, they would root around and make noises almost like a monkey.  I guess I was not alone since that was exactly the reason behind the title of this book, and I was hooked.  It is about a father who is trying to raise his daughter to be an adventurous eater.  In my own quest, I have realized that there is not much I can do aside from not changing my eating habits.  My kids are going to make their own decisions, all I can do is ask them to try the food I make.  Sometimes I get lucky, and I will not give up.  This book is extremely humorous with so many stories I can relate to.  Ok, the most ironic part?  Our daughters actually go to the same school.

This recipe is from his book – the first one I have made.  They came out so good though, I can’t wait to try more.  They were super simple to make, and ridiculously delicious.  I bought some really fresh corn tortillas from the market, topped them with some local salsa, and my homemade guacamole, and some roasted red pepper yogurt and they were a huge hit.  If you have children, this book is a must – it will keep you laughing the whole way through…and when you are done, there are plenty of recipes to keep you happy. 

Ingredients

  • 3 pounds boneless pork shoulder or country-style ribs, trimmed and cut into 1-inch cubes
  • 1 large red or yellow onion, diced
  • 1 cup chicken broth
  • 1/4 cup tequila
  • Juice of 1 lime (about 2 tablespoons)
  • Salt, to taste
  • 12 corn tortillas, warmed
  • 1 1/2 cups shredded cabbage (optional)
  • Salsa (optional)
  • 1 cup guacamole or 1 avocado cut into slices (optional)
  • lime wedges (optional)
  • 2 fresh poblano chiles (optional)

Preparation

In a large saucepan over medium-high, combine the pork, onion, broth, tequila, lime juice and a pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 2 to 3 hours, or until the meat is tender and the broth is cooked off. If necessary, the heat can be increased toward the end of cooking to boil off any excess liquid. Taste and adjust seasoning.

Heat a large, non-stick skillet over medium-high. If you don’t have a non-stick pan, add a bit of olive oil to the skillet.

Transfer the pork and onion mixture to the pan. Cook, stirring occasionally, until well-browned or even lightly burned and crispy, about 10 minutes. Serve immediately on corn tortillas, with cabbage, salsa, guacamole, lime wedges and roasted poblanos, if using.

To roast the poblanos, heat the oven to broil. Place the poblanos on the oven’s top rack and broil, turning as needed, until all sides are blackened, about 15 minutes. Set aside to cool. When cool, slide off the skins, then slice open, discard the seeds and cut the flesh into strips.

Makes 6 servings.

For a printer-friendly version of this recipe, please click here:  Carnitas

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Mac and Cheese with Shallot Breadcrumb Topping

Published on by Dawn2 Comments

Mac-n-cheese, these three words make my two children so happy, especially when it comes from a box with powdered cheese.  I have to admit, that powdered cheese is not half bad, but it never compares to homemade mac-n-cheese for me…which I hope my children will say someday as well.

When I was young, I lived for Kraft Macaroni and Cheese – there was nothing better.  When I would visit my grandmother at the beach, she would let us have it for lunch every day – it was like a dream come true.  Since I rarely shop anywhere besides Trader Joes and Whole Foods, my kids have grown up with Annie’s Macaroni and Cheese.  A few years ago when we were up at Whistler, they asked for Mac-n-cheese for dinner – so I went to the store, and they only had Kraft.  I actually didn’t think they would like it – boy was I wrong, they were in love – they loved it so much they asked if I could buy some and bring it home with us.  I told them that I didn’t think the border police would allow it – and that it was just something that would have to enjoy when in Canada.  Oh the things we tell our children…

I am always trying to get them to see the light though – and will try any Mac-n-Cheese recipe I see, just to get them to branch out a bit – and eat some real cheese.  I found this recipe in Bon Appetit – and it was a huge hit – even the shallot topping which I was sure my younger daughter would protest.  She said that was her favorite part.  I adapted it heavily below to fit my kids style, but it was still made from real cheese.  This is definitely a keeper.

Ingredients

Breadcrumb topping:
  • 1 tablespoon olive oil
  • 1 cup finely chopped shallots
  • 2 cups panko breadcrumbs

Mac and cheese:

  • 1/4 cup all-purpose flour
  • 6 tablespoons (3/4 stick) butter
  • 4 cups whole milk
  • 3 cups (packed) coarsely grated extrasharp cheddar cheese, divided
  • 3 cups (packed) coarsely grated Fontina cheese, divided
  • 1/2 cup grated Pecorino Romano cheese, divided
  • 8 cups cooked pasta
  • Chopped fresh Italian parsley (optional)

Preparation

For breadcrumb topping:
Heat oil in skillet over medium-high heat. Add shallots; sauté 5 minutes. Mix in breadcrumbs. Cool.

For mac and cheese:
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Melt butter in heavy large pot over medium-high heat. Add flour; stir 1 minute (do not brown). Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. Whisk 2 cups cheddar, 2 cups Fontina, and 1/4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. Mix 1 cup cheddar, 1 cup Fontina, and 1/4 cup Pecorino Romano in small bowl. Layer half of pasta mixture, then cheese mixture in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. Bake 30 minutes. Uncover and bake until topping is golden, 10 to 12 minutes. Top with chopped parsley(optional).

For a printer-frieldn version of this recipe, please click here:  Mac and Cheese with Shallot Breadcrumb Topping

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