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January
2002
Week of: 1-07-02 1-14-02 1-21-02 1-28-02 February 2002 March 2002 April 2002 May 2002 June 2002 July 2002 August 2002 September 2002 October 2002 November 2002 December 2002
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Macaroni with Three Cheeses This rich, tangy version of an old favorite is always welcome as a side-dish or stand in easily as a hearty meatless supper … 1/2 lb. medium pasta shells 2 3/4 cups whole milk 1/4 cup (1/2 stick) unsalted butter 1/4 cup unbleached flour 1 tsp. salt 1/8 tsp. ground black pepper 1/8 tsp. ground nutmeg 1/8 tsp. cayenne pepper 2 1/4 cups (packed) grated white cheddar cheese (about 8 oz.) 3/4 cup (packed) grated Gruyere cheese (about 4 oz.) 1/2 cup (packed) grated Fontina cheese (about 3 oz.) 6 Tbls. fresh bread crumbs Cook pasta until just tender but still firm to bite. Drain. Meanwhile, bring milk to simmer in heavy medium saucepan over medium-high heat. Remove from heat. Melt butter in heavy large saucepan over medium heat. When butter foams, add flour. Stir until pale golden, about 1 minute. Whisk in hot milk. Cook over medium heat until thick and bubbling, stirring occasionally, about 2 minutes. Remove from heat. Stir in salt, black pepper, nutmeg and cayenne. Add cheeses and stir until melted and smooth. Preheat broiler. Add pasta to cheese sauce and toss to coat. Divide pasta mixture between six 1 1/4 cup buttered custard cups*. Sprinkle each with 1 tablespoon of breadcrumbs. Broil until crumbs are golden brown, about 1 minute. *Note: May substitute a two- quart baking dish if a casserole is desired. Makes 6 servings. Baked Ziti with Sausage and Peppers Great make ahead dish suitable for a crowd! 1 pound sweet or hot Italian sausage 1 Tbls. olive oil 3 garlic cloves, finely diced 1 green bell pepper, cut into 1/2-inch slices 2 red bell peppers, cut into 1/2-inch slices 1/2 tsp. salt 1/4 tsp. crushed red pepper Two 28-oz. cans Italian diced, peeled tomatoes 1/2 cup dry red wine 2 tsp. paprika 1 lb. ziti 1 1/4 cups shredded mozzarella cheese (6 oz.) 3/4 cup ricotta (dry if available) 3 oz. grated Pecorino Romano cheese (3 oz.), plus more for serving Heat a large non-reactive skillet. Add the sausage and cook over moderately high heat, turning, until nicely browned, about 10 minutes. Prick the sausage as it cooks to release the juices. Remove the sausage from the skillet and let cool slightly. Reduce the heat to moderately low. Add 1 tablespoon of the oil and add the green and red peppers and garlic. Cook for about 1-2 minutes being careful to not burn the garlic. Add the salt, crushed red pepper and cook just until the bell peppers just begin to soften, about 10 minutes. Meanwhile, cut the sausage into 1/2 inch slices. (The sausage will not be cooked all the way through.) Add the sausage pieces, tomatoes with juice, red wine and paprika to the skillet and bring to a boil. Reduce the heat to moderately low and simmer for 15 minutes. Preheat the oven to 375 degrees. Cook the ziti in boiling water about 7 minutes or until barely al dente. Drain and toss with some of sauce to keep noodles from sticking together. Spread 1 cup of the sausage and pepper mixture in the bottom of a 3 quart shallow baking dish. Cover with one-third of the pasta, 1 1/2 more cups of the sausage and pepper mixture and one-third of cheeses. Continue to layer the remaining ingredients, ending with the cheeses. Bake for 20 minutes or until piping hot. Serves 6-8. Banana Chocolate Tart This tart is a great last-minute dessert for just about any meal and it’s quite possible to have all of the ingredients on hand. 1 1/2 cups graham cracker crumbs 5 Tbls. unsalted butter, cut into pieces 1/3 cup plus 1 1/2 Tbls. sugar 1/8 tsp. salt 1/2 cup semisweet chocolate chips 1 cup heavy cream 1 1/2 Tbls. dark rum 6 firm-ripe bananas 1/4 cup apricot preserves Preheat oven to 350 degrees F. Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14-18 minutes. Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into a 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream. |
