Author Archives: scarp

Baked Mac & Cheese

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Elbow macaroni in a rich, creamy mornay sauce (bechamel and cheese). May be topped with shredded cheese, fried onions, or crunchy Ritz cracker crumbles.

Recommend using blocks of cheese shredded by hand for a creamier product. If possible, source a smoked cheese for additional complexity.

Makes one 9×13″ pan

Ingredients

Mac & Cheese

  • 1 lb. elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 2 cups milk
  • ½ cup reserved pasta cooking water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce or 1 tbsp BBQ dry rub
  • 1 teaspoon mustard powder
  • ½ teaspoon salt
  • ½ teaspoon each: onion powder, garlic powder, ground black pepper
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Gruyere
  • (Optional) 1 cup shredded cheddar cheese for topping
  • (Optional) ½ cup shredded Gruyere for topping

Crispy topping

  • 2 sleeves Ritz crackers
  • 4 tablespoon unsalted butter
  • ½ teaspoon salt

Directions

Preheat oven to 325°F. Shred cheeses and toss to combine, holding in the refrigerator.

Add 1 pound uncooked elbow pasta and 2 tablespoons salt to 2 quarts of boiling water. Stir the pasta several times after adding to prevent sticking. Took pasta to al dente, approximately 2 minutes less than the cooking time on the package. When the pasta is cooked, reserve ½ cup of the water, then drain pasta and set aside.

In a large sauce pan or Dutch oven, melt 6 tablespoons of butter over medium-low heat until foaming. Add flour and whisk into a smooth roux. Cook roux until slightly toasted smelling but not yet browned, 3-5 minutes. Slowly stream in milk whisking constantly to combine well. Do not pour too fast or the roux will seize and become lumpy.

When all of the milk is incorporated add remaining cream, pasta water, salt, herbs and spices. Stir until combined. Simmer over medium low until thickened and reduced, about 5-10 minutes.

Remove from heat and allow to cool slightly before adding cheese in handfuls, stirring in each handful until smooth. Repeat until all the cheese is combined into a smooth sauce, reserving 1½ cups if using for topping. If the cheese does not combine, return sauce to low heat and stir until smooth, being careful not to overheat sauce or it will break.

Add pasta to the cheese sauce and toss to combine. Transfer to a 9×13″ pan or 12″ cast iron skillet. Top with more shredded cheese, crispy fried onions or crushed crackers (below).

Bake uncovered 30 minutes in a 325°F oven until pasta is thoroughly cooked and toppings are lightly toasted.

For the cracker topping, crush two sleeves of Ritz crackers and combine with salt in a bowl. Pour 4 tablespoons melted butter over top and toss to combine thoroughly. Spread evenly over mac & cheese before baking.

Ricciarelli Cookies

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Ricciarelli on silpat

Ingredients

  • 2 egg whites
  • 1 dash lemon juice
  • 2 1/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 1 pinch salt
  • 1/4 tsp baking powder
  • 1 tbsp lemon zest about one medium lemon
  • 1 tsp orange extract
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar, reserved

Directions

Prepare lemon zest and juice, setting aside. Sift together sugar, almond flour, salt and baking powder, and set aside. Whip egg whites into stiff peaks. Gently fold in dry ingredients. Add lemon zest, lemon juice, orange extract, almond extract and vanilla extract, folding to combine.

Line a baking sheet with silpat or parchment.

Roll dough into 1″ balls and arrange on the sheet, wetting hands with cool water occasionally to minimize the dough sticking while handling. Toss dough balls individually or in small groups coating generously in the reserved sugar, and return to the sheet.

Rest sugar-coated dough balls at room temperature for 1 hour, allowing a crust to form. Gently press the balls flat with the pad of thumb, or a clean, dry teaspoon, optionally forming cookies into ovals.

Bake 20 minutes in a preheated, 300°F oven. Allow cookies to cool and set cometely before handling.

Makes 20-30 cookies.

Adapted from https://www.pinchmeimeating.com/ricciarelli/

Easter Frittata

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Leeks lend this dish a mild onion flavor, providing both structure and rexture

Ingredients

  • 1 lb polish keilbasa, split lengthwise and sliced into half medallions
  • 1 lb sauerkraut, drained
  • 2 leeks, halved and chopped
  • 2 potatoes, peeled and diced
  • 10 eggs (approximately)
  • 2 tbsp buttet
  • 2-4 tbsp olive oil, for frying
  • Smoked paprika
  • Dried dill
  • Granulated garlic
  • Salt and cracked black pepper to taste
  • 8 oz shredded cheese

Directions

Preheat oven to 350°F.

Wash, peel, and dice two medium potatoes into ½ inch cubes, about 2 cups. Soak cubes in cold water about 30 minutes to draw off starch.

Rinse leeks, trimming the root and tough green parts. Split lengthwise and coarsely chop. Soak in cold water 20 minutes, occasionally agitating, to rinse loose sand.

Drain sauerkraut, gently wringing out extra liquid in handfuls.

Split keilbasa lengthwise, and slice into half moons approximately ¼ inch thick. In a large skillet, heat 2 tbsp olive oil to shimmering. Add keilbasa slices and brown. Usong a slotted spoon, remove browned kielbasa to a heat proof bowl and set aside.

Drain and rinse potato. Add 2 tbsp olive oil and 2 tbsp butter to the drippings in the skillet, and heat until butter is gently foaming. Add the potatoes, tossing once to coat in oil. Season to taste with salt, pepper, garlic and paprika. and then par-fry until slightly browned but not cooked through. Drain leeks and combine with potatoes, sauteing until wilted. Combine sauerkraut, breakng up lumps and sauteing until heated through. Return kielbasa to the skillet and toss to combine. Reduce heat.

Combine 10 eggs (approximately) with ½ tsp salt and beat well. Season mixture with paprika, salt, pepper, garlic and dill. Pour eggs over mixture in skillet and fold to combine well. Sprinkle cheese over top in an even layer

Transfer to 350°F oven and bake uncovered 40 minutes, until the cheese is browned and a toothpick tests clean.

Garnish with fresh parsley, roasted tomatoes, or pastry.

Chicken taco filling #1

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  • 2 boneless, skinless chicken breasts
  • ½ large onion, finely diced
  • ½ poblano pepper, finely diced
  • 3 cloves garlic, crushed and minced
  • 3 tbsp tomato paste
  • 1 can tomato sauce, 15 oz
  • 1 sachet Goya Sazón, Culantro y Achiote flavor
  • 1 cup chicken stock
  • 3 tbsp olive oil

Marinade

  • ¼ cup olive oil
  • 2 tbsp like juice
  • 1 tbsp onion powder
  • 1 tbsp garlic.powder
  • 1 tbsp cilantro leaves
  • ½ tsp cracked black pepper
  • ½ tsp sage
  • ½ tsp salt

Directions

Prepare marinade, combining ingredients in a gallon freezer bag. Add chicken breasts. Evacuate air and marinate refrigerated 2 hours to overnight.

Preheat oven to 350°F.

Finely dice onion and pepper. Peel and mince garlic. In a hot skillet, add olive oil and heat until shimmering. Sear chicken well on one side, then flip and sear the other side. Remove to a heat proof plate and set aside.

Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.

Add remaining ingredients and combine. Return chicken to the sauce, and transfer to 350°F oven. Bake uncovered 30 to 40 minutes until chicken is tender.

Remove chicken to cutting board and rest 10 minutes. Optionally chop chicken into large chunks with a knife before shredding with a pair of forks. Return shredded chicken to the sauce, and stir to combine.

If sauce is too runny, reduce over medium heat until thickened

Serve hot.

Ground Beef Taco #1

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Makes 12 servings.

Ingredients

  • 1 lb ground beef 80/20, thawed
  • ½ large onion finely diced, about 1 cup
  • ½ poblano pepper, seeded and finely diced
  • 3 cloves garlic, crushed and minced
  • 3 tbsp tomato paste
  • 1 can tomato sauce, 15oz
  • 1 cup chicken stock
  • 1 tbsp chili powder
  • ½ tbsp chipotle powder
  • ¼ tbsp cayenne powder
  • 1 tbsp ground sage
  • 1 tbsp dried cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp fennel seed, ground
  • 2 allspice berries, ground, or ¼ tsp ground allspice
  • Black pepper and salt to taste

Directions

Finely dice onion and pepper. Peel and mince. In a hot skillet, add olive oil and ground beef. Allow been to brown well on one side, then flip and brown the other side. Break up beef and cook until only a hit of pink remains. Remove o a heat proof bowl with a slotted spoon and reduce pan liquid.

Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.

Add remaining ingredients and combine. Raise to a bare boil over med-high heat, then reduce heat and simmer 30 minutes until vegetables are very tender, and the sauce has reduced & thickened.

Serve hot.

Carrot Cake

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Ingredients

CARROT CAKE

2 c. sugar

1 tsp. salt

1 c. cooking oil

2 tsp. cinnamon

4 eggs

3 c. grated carrots

2 c. cake flour

1 c. chopped pecans

2 tsp. soda

Put sugar, oil and eggs in mixing bowl and beat well. Sift flour, soda, salt, and cinna mon together and add to mixture slowly while beating. After it is well blended, add carrots and pecans. Pour batter into 3 greased 9″ layer cake pans. Preheat oven to 325 degrees and bake for 30 to 45 minutes. Cool on racks, then ice with frosting below.

ICING:

Stick

. soft butter

8 oz. cream cheese

2 tsp. vanilla

1 lb. confectioners sugar

Mix butter and cream cheese well blending, then slowly blend in confectioners sugar and vanilla.