January 31, 2011
Mac and Cheese Bites
It is my true belief that mac and cheese is the ultimate comfort food. Who wouldn’t be comforted by creamy, cheesy warm noodles? When I was looking for a comforting warm appetizer that I could make for Superbowl Sunday, these little bites of comfort popped into my head (because whether you’re cheering for the Steelers or the Packers, who doesn’t want to be comforted when the opposing team runs for a touchdown?).
This recipe is simple but makes A LOT of mac and cheese bites…about sixty…which is great for a big party, but for those of you who aren’t having a huge party, you might want to consider halving the recipe.
Mac and Cheese Bites
1/2 lb elbow macaroni
1 1/2 tablespoon unsalted butter
2 tablespoons unbleached all-pupose flour
1 cup whole milk
4 oz aged white cheddar cheese, grated
4 oz Gruyère, grated
2 extra large egg yolks
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1/4 cup Panko crumbs
pinch of Kosher salt
Preheat the oven to 425º F.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook according to the manufacturer’s directions. Drain the macaroni completely and set aside.
Spray mini muffin tins with non-stick cooking spray.
In a small bowl combine the Parmigiano-Reggiano and Panko. Set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook the mixture for 2 minutes, whisking constantly. Add the milk and continue whisking until the mixture is thick, about 5 minutes. Add the cheddar and Gruyère and whisk until the cheeses are completely melted. Remove from the heat and whisk in the egg yolks. Fold in the macaroni and season with salt.
Evenly fill the prepared muffin tins with the macaroni and cheese, about 3/4 full. Sprinkle the Panko and cheese mixture evenly over the tops.
Bake the mini macs until they are sizzling and golden on top, about 10-12 minutes rotating the pans halfway through baking.
Remove from the oven and let the mini macs cool for 5 minutes.
Using a the edge of a small offset spatula, carefully remove the mini macs abd transfer to a platter and serve.
Source: The Galley Gourmet
January 10, 2011
Have I mentioned my undying love for breakfast? There’s nothing like waking up late on a weekend, rolling out of bed and rummaging around the pantry in search of potential breakfast food. I have never eaten cheese souffle before I baked it, but it sounded like something interesting to make. On those weekends that I have nothing better to do, I enjoy ‘experimenting’ with food and seeing if I can make something new and delicious.
This cheese souffle was the perfect start to my Saturday morning. It was light, fluffy and, most importantly, cheesy…perfect for Francis (he’s a complete cheese addict).
I was a bit concerned with how temperamental souffles are known to be,but realized that if the egg whites are whipped properly, it should rise. This souffle will definitely be one of my regular weekend favorites.
Butter at room temp for greasing souffle dish (ramikin)
2 Tbsp grated Parmesan
3 Tbsp butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces sharp Cheddar cheese
5 egg whites plus 1 tablespoon water
1/2 teaspoon cream of tartar
Use room temperature butter to grease a souffle dish. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place in the freezer for five minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk, and turn the heat to high. Once the mixture reaches a boil remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer or in the bowl of a stand mixer whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan.
Bake in the oven for 35 minutes.
Source: Alton Brown