I decided to give this blog thing another try. A dear friend, Irene McDonnell texted me today asking for a favorite recipe from our pig roast last year. I found the recipe in an article about Jean George V... who hosted a fabulous pig roast that was part of the inspiration for the one we had. Here is his wife Marja's delicious and easy macaroni and cheese recipe!
Marja's Mac and Cheese
Jean Georges’ wife’s recipe from the Pig Roast article in Food & Wine
8 to 10 servings
3/4 pound elbow macaroni
Extra virgin olive oil, for drizzling
1 1/2 cups heavy cream
1 cup of whole milk
1 cup of half and half
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon of salt
1/4 teaspoon ground white pepper
1 1/2 cups of shredded extra-sharp cheddar cheese (4 oz)
1 1/2 cups of shredded sharp cheddar cheese (4 oz)
1 1/2 cups of shredded Monterey Jack cheese (4 oz)
4 oz cold cream cheese, cut into 1/2 inch cubdes
1. Preheat the oven to 350 degrees. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with the olive oil and toss well.
2. Butter a 10 X 15 in baking dish. In a large bowl, whisk the heavy cream with the half and half, the whole milk, eggs, nutmeg, salt, and pepper. Stir in the cheddar and Monterey jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
4. Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 minutes and up to 20 minutes before serving.
Make ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
Thursday, May 27, 2010
Sunday, February 1, 2009
My first blog entry
This is my first blog entry... Here's to the start of kooky Patty World. As I stated in my blog header, in Patty World there is food. I thought this could be a fun way to get recipes out to my friends. I am starting with a new recipe that my little Erin and I tested last week. We will be hosting her brownie troop next week for their cooking badge and we wanted to make sure it was a winner. And it was a big hit with both the girls and John Cookson. As you may know, Erin LOVES soup, so when I asked her what she wanted to make with her friends her immediate response was soup. Coincidentially, there was an article on soups for kids in this month's Family Fun magazine.
So here is the original recipe with my notes. Many of you know I never follow a recipe exactly.
Lasagna Soup
When Meredith Deeds was working on her cookbook "300 Sensational Soups," her son, Kyle, came up with the idea of turning his favorite meal, lasagna, into a soup. The tomato-y broth, brimming with sausage and pasta, melts the mix of cheeses placed in each bowl before serving. A quick swirl of the spoon ensures diners will get a bit of gooey cheese in every bite.
RECIPE INGREDIENTS:
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
Patty’s notes – I look at a recipe as a starting point, so I replaced the regular sausage with chicken sausage, omitted red pepper flakes, replaced the fusilli pasta with rotini pasta, omitted the ricotta cheese and used the parmesan and mozzarella cheeses as topping.
So here is the original recipe with my notes. Many of you know I never follow a recipe exactly.
Lasagna Soup
When Meredith Deeds was working on her cookbook "300 Sensational Soups," her son, Kyle, came up with the idea of turning his favorite meal, lasagna, into a soup. The tomato-y broth, brimming with sausage and pasta, melts the mix of cheeses placed in each bowl before serving. A quick swirl of the spoon ensures diners will get a bit of gooey cheese in every bite.
RECIPE INGREDIENTS:
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
Patty’s notes – I look at a recipe as a starting point, so I replaced the regular sausage with chicken sausage, omitted red pepper flakes, replaced the fusilli pasta with rotini pasta, omitted the ricotta cheese and used the parmesan and mozzarella cheeses as topping.
Subscribe to:
Posts (Atom)