Rockin' Mac 'n Cheese

This classic puts on it's fancy duds and hits the town.  Using Dolcelatte for the cheese and bacon makes this dish go from same 'ole same 'ole to ROCK MY WORLD!  Dolcelatte is a sweet, soft Gorgonzola that add the extra zing.  Bacon and scallions put this dish over the top.  You will come back to this time and time again.

 

Rockin' Mac n' Cheese

1 lb. box elbow macaroni

salt and pepper

4 slices bacon, diced

4 scallions, trimmed and sliced

1 T. fresh thyme, chopped

3 T. butter

5 T. flour

pinch of nutmeg

1 t. ground dry mustard

3/4 c. milk

1 1/4 c. heavy cream

8 oz. Dolcelatte or Gorgonzola cheese

1 c. panko bread crumbs

4 oz. parmesan cheese

3 T. butter, softened

chopped fresh parsley, garnish

Preheat oven to 400 degrees.  Cook the macaroni in a large pan of boiling salted water just shy of al dente.  Drain, then return to the pan and set aside.

Fry the bacon in a medium skillet over medium heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.

For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted.  Add milk then cream a little at a time to the flour and butter in the pan, stirring well. Keep adding and stirring well each time till smooth and creamy. This will prevent the sauce from going lumpy. The sauce will thicken, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.

Sprinkle the top with parmesan cheese and the bread crumbs and dot with butter.  Bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.

Beef Stroganoff

This was a very rewarding dinner considering I normally get an "it's OK" response.  I am usually jumping for joy and think its phenomenal but to them, it's just OK.  Well, not tonight.  Abby had already had her dinner by the time I got home.  I threw this together at the last minute and they were literally fighting over the bowl of food (see below).  I think I out did myself on this one.

 

Beef Stroganoff

1 pound beef tenderloin
Coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 3/4 cup plus 3 tablespoons beef broth
2 tablespoons corn starch
1 tablespoon Dijon mustard
3/4 cup sour cream
1 lb egg noodles, cooked

Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat and remove from skillet, and set aside.

In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer.  Mix together corn starch and 3 tablespoons beef broth until smooth then add to skillet and cook 6 to 8 minutes until thickened.

Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately over egg noodles.

Penne alla Vodka

This is one of those quick easy recipes that will make your toes curl with utter delight.  Try this, you won't be disappointed.

Penne alla Vodka

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
¾ cups (to 1 Cup) Vodka
1 can (About 14 Oz.) Tomato Puree
1 cup Heavy Cream
1 pinch Red Pepper Flakes
¼ teaspoons (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 cup Grated Parmesan Cheese
4 Basil Leaves, julienned

Cook pasta according to package directions, being careful not to overcook.  In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.  Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.  Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.  Pour mixture into large serving bowl. Garnish with more Parmesan cheese and basil.

From the Pioneer Woman:
Pasta alla Vodka