Posts tagged parmesan
Macaroni with 4 Cheeses
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So as you all know, I am a fan of Macaroni and Cheese and Mac n Cheese recipes. While there is such a thing as a bad dish of it, there are soooo many combinations and opportunities for fabulous ones! Before they flip the switch on the chair, there are two things I am requesting. First, this Macaroni and Cheese (on the finest of China, of course!) and a slice of the Kicking Key Lime Pie! Okay, okay…the whole pie. HEY! I’m dying I should get as much as I want! *side eye* After those two, I will repent and go in peace. 
Anyway, this recipe calls for making a béchamel sauce. Basically, you’ll be making a roux (some type of fat i.e. butter, shortening, oil + flour) and then combining that with milk and cheese. Piece of cake!
- Ingredients
Macaroni & Cheese:
4 oz grated white Cheddar cheese
4 oz finely cubed Fontina cheese*
4 oz grated Gruyere cheese*
8 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 c)
1 lb penne pasta (or your preference such as elbow)
1 tea minced garlic
7 T butter
4 T flour
2 c half and half
3/4 tea salt
1/4 tea ground white pepper
Topping:
1/2 c bread crumbs (fresh if possible)
1/2 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese
2 tea dried parsley
1/4 tea of white pepper
*Note: I get my cheeses from Publix’s deli and I rarely find the Fontina and Gruyere hard enough to get a good grate out of them. They are much softer than the cheddar and parmesan. When you ask for them at the counter, ask for a large brick of each instead of sliced cheese.
- Directions
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. With whisk in hand, add the flour and combine. Cook, stirring constantly, for 3 minutes. It will look like corn meal and will be wet but thick.
Increase the heat to medium and whisk in the half and half little by little. (Big splash, whisk, big splash, whisk…) It should take you about 5 minutes to whisk it all in. There should never be a point when the liquid isn’t instantly absorbed into the flour/butter mixture. Take your time. As you’re adding it, it will start looking like the paste we used for the paper Mache projects from elementary school. Unlike in school, please try to resist the urge to eat it we need it for the dish. O_o Lol Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt, pepper and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). DO NOT OVERCOOK! The macaroni will continue to cook in the oven. (IMO, one of the worst things you can do to a mac n cheese is to overcook the noodles; that and leave out the cheese. lol) Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of each, the parmesan, cheddar, fontina and gruyere cheese. Toss to combine.
In another small bowl, combine the topping ingredients and set aside.
Depending on the size/deepness of your dish, you may be able to do three layers which I think works better. However, my casserole dish (pictured) is very shallow and wide so I only have 2 layers. You’ll be able to tell once you spread a third of the noodles in the dish and seeing if it completely covers the bottom or not. If not, switch to two layers….still amazing don’t worry. So after you have your first layer (completely covering the bottom) add a 1/3 (or 1/2 if doing 2 layers) of the mixed cheeses. Go on to your next layer of noodles, followed by the next layer of cheeses…..etc. Once all of your macaroni is in the dish, cover with the topping mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow it to rest for 5 minutes before serving.
Voila! That is it! I defy you to find one that is better….but please do because I want it!!!
Herb-crusted Beef Tenderloin
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I believe this was my first time preparing an Easter dinner on my own. I made this tenderloin for Christmas and boy was it a hit! I’m known for being a little crazy so experimenting with the palates of 25 to 30 people on Christmas day is to be expected versus waiting until it was an intimate dinner for 5 like on yesterday. Yeah, makes a lot of sense. Lol
Look, this aint for er’body. Only the special folks get this right here. The cut of meat is a bit pricey so I was sure to make them wait for a special occasion before I decided to make it again. Cook’s Illustrated refers to this recipe as show-stopping and believe me, it was. Just my style!
The best part is that it is incredibly simple and makes for a beautiful presentation. The meat is moist (in part from the salt-rub in the prep) and tender. Can’t be beat. I paired it with my favorite Macaroni and Cheese (which can be assembled early and baked when you’re ready) and string beans for a memorable, easy and impressive meal. I hope you all had a Happy Easter.
Ingredients
1 beef tenderloin, tied with twine (about 3 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces* (or you can do as I did and use prepared bread crumbs)
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese (not the powdered stuff but either a block from the deli cooler or the jarred parmesan on the pasta aisle)
3 -4 tablespoons olive oil
2 medium garlic cloves, minced
Ready to roast
Directions
In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours. Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.
Feel free to use a food processor for this but since I had to pick between the stand mixer and the processor, I don’t have one. I just went on ahead and minced the remaining 3 tablespoons parsley and 1 tablespoon thyme diligently on my cutting board. Place the herbs in a bowl, add 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. If needed, add more oil.
Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine. Using a rubber spatula, spread the herb paste over top and sides of tenderloin. Press the bread-crumb topping over the herb paste. Cook for 35 to 45 minutes or until instant read meat thermometer reaches 165 degrees. If you like it rarer, 35 minutes should be enough. My topping was a little crispy in some spots so be watchful. The meat should be cooked to medium rare and the topping will be golden brown.
Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.
FIVE STAR CHICKEN PARM
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Definitely try my homemade Marinara sauce in the previous post but if you just feel like being lazy and really don’t care about giving your guests the absolute BEST, you can use your favorite jar sauce. (Please note the sarcasm, lol)
2 jars of your favorite tomato sauce
12 boneless, skinless, chicken breasts (hey, I have a large family and we like to take leftovers the next day)
6 eggs
3 cups parmesan, grated (got it from the refrigerated section across from the deli…not that powdered stuff!)
3 cups bread crumbs (I used the Italian seasoned one’s from Publix)
3/4 cup olive oil (1/4 c per round of cooking….I made 4 breasts at a time)
Salt
Pepper
6 Tbsp fresh basil leaves, coarsely sliced
12 slices fresh mozzarella cheese from the deli (have them slice it kinda thick)
Preheat oven to 400 degrees.
Prepare chicken by laying it between two layers of parchment paper (or saran wrap). Using a meat mallet, wine bottle or rolling pin (my fav), pound out the chicken pieces until they are 1/4 and 1/2″ thick pieces. Don’t underestimate the necessity of pounding them out, this will ensure tenderness.(Some of them may be tooooo thick and you might have to go after it with a knife) Make sure all pieces are even. Nothing worse than some being overcooked and some being undercooked. Season chicken with salt and pepper.
Using a bowl large enough to comfortably dredge a piece of the chicken, mix the bread crumbs and 1/2 the parmesan cheese. In a separate bowl, whisk the eggs.
Heat 1/4 olive oil in a frying pan. Once hot, quickly dredge the chicken breasts in the eggs, coat with the breadcrumb mixture and then add to the pan. (If you believe you will not move quickly enough to prepare the four pieces evenly, by all means, dredge them first, lay them aside and then fry them all at once.)
Once all 4 are in the pan, in their own little space, cook them until golden brown, approximately 3-4 minutes per side. Remove from pan. Add more oil if needed and continue preparing your (uncrowded) batches of chicken breasts. DO NOT OVER COOK!!! They will continue in oven but the biggest complaint is that the chicken becomes rubbery or hard. My way is delicate and soft, I promise!
In a 9×13 casserole dish, spread some sauce down before placing your breasts. (You will need 2 dishes if you do 12 breasts, fyi) Place sauce over the breasts as well.
Top with basil and then mozzarella. Before placing in the preheated oven, add the remaining parmesan cheese.
Bake for 10-12 minutes or until mozzarella begins to brown. Serve with noodle of choice (I used spaghetti) and the remaining sauce. FIVE STAR!!!!! (Sorry I couldn’t get a pic of it with after it finished baking but they wouldn’t wait)
Roasted Red Potatoes
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Here is a quickie but goodie. This is a GREAT side to go with just about anything. Variations would include garlic, thyme, dill, butter and other herbs and spices. Very versatile…like ya gurl! 
Ingredients
- 2 pounds medium red potatoes, cut into 1-inch pieces
- 3 sprigs fresh rosemary
- Parsley
- 1 cup grated Parmesan (4 ounces)
- 1/4 cup extra virgin olive oil
- Kosher salt and black pepper
Directions
- Heat oven to 400° F. In a large roasting pan, toss the potatoes, rosemary, parsley, parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.
- Roast, stirring once, until golden brown and crisp, 45 to 50 minutes.
Say Cheeseeeeeee!!!!!!
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I try not to do too many of Paula’s recipes because she is DANGEROUS! lol I truly believe Paula would fry money if it didn’t cost so much. However, after reading several reviews on her “Lady and Sons Lasagna” and looking at the ingredient list, I HAD to try her out.
This lasgana was FANTASTIC! It was probably the tastiest lasagna I’ve ever had. Don’t be afraid of the CHEESE…Embrace THE CHEESE, because IT IS HERE. 7 cheeses to be exact.
Ingredients:
- 1 jar, your favorite tomato sauce (Don’t shoot but I love “Newman’s Own Sausage and Peppers”…I know, meat in the jar, but it’s GOOD, lol)
- 1 1/2 lb. ground turkey or beef
- 6 to 9 long strips lasagna noodles
- 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
- 1 cup grated Gruyere cheese
- 1 cup grated Swiss cheese
- 2 cups grated Cheddar
- 1 (8-ounce) package cream cheese
- 1 cup mozzarella, grated
- 1/2 c. diced onions
- 1/2 c. diced green peppers
- 3 tbsp. minced garlic
Put the tomato sauce in a stockpot. Heat 2 tbsp. oil or butter in a skillet and saute veggies on medium heat. Once they start to sweat, add the garlic and continue to cook for 3 minutes. Add veggies to sauce. In the same skillet, crumble the seasoned meat and cook until no longer pink. Drain off the fat and add to sauce. Continue to simmer. Preheat oven to 350 degrees F. Cook Pasta according to package directions. Drain and set aside.
Building the lasagna:
Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.
This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes or until the cheese melts.
*Note: If lasagna has been refrigerated, bake for 40 minutes total.
