Mac and Cheese

Sauce:

3 T butter

3 T flour

1/2 large onion minced fine

2 1/2 c hot milk (slim works fine)

peppercorns

tyme…. about 1 T

large bay leaf, salt, grated nutmeg

Casserole:

1 lb mostaccioli noodles (about 2 1/2 ” long)

4 oz (1/2 cup) grated parmesan cheese

3/4 lb fontina cheese, coarsely grated

salt and freshly ground black pepper

1 cup buttered breadcrumbs

In top of double boiler or on very low heat… heat butter until bubbly. Add the onion and let cook over low heat for 3 or 4 minutes. Stir in flour and continue cooking a few minutes more then begin adding milk. Pour in the milk bit by bit and stir with whisk. The sauce will begin to thicken after a few minutes. Add a few peppercorns, tyme, and bay leaf. Sprinkle in a little salt and nutmeg. Let it cook slowly for 10-15 minutes, then strain. Can keep in fridge for a couple of days.

Having made the sauce, boil the pasta until al dente. Combine grated cheeses and set aside. As soon as pasta is ready, drain. Butter 2 1/2 or 3 qt baking dish. Add 1/3 of pasta, cover with 1/3 of cheese and 1/3 of sauce. Grate on black pepper. Make 2 more layers like this and then sprinkle the buttered breadcrumbs on top. Put the dish into a preheated 350 oven for 15-20 minutes. Serve once well browned and bubbly.

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Cinnamon Drop Cookies (or what to do with leftover sour cream)

1 cup butter

1/2 t baking soda

1/2 t salt

2 t cinnamon

1 cup (orig. recipe calls for 1 1/2 but I think just fine with one) packed light brown sugar

1 egg

1/2 cup sour cream

3 1/2 cups flour

Cream together butter, soda, salt, and cinnamon. Gradually add sugar and beat until fluffy. Add egg and beat well. Add remaining ingredients and mix well. Drop by heaping teaspoons 2 ” apart onto cookie sheets (cookies do not spread). Bake 400 for approximately 10 minutes or until lightly browned

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Hummus Bi Tahini (Silver Palate)

1 can chick peas… rinse and drain

1/4 cup tahini

2 tbsp + 2 tsp olive oil

2 tbsp + 2 tsp warm water

juice of approximately 2 lemons

two or more garlic cloves

about 1/2 tea salt

1 teas ground cuminseed

freshly ground pepper to taste

  1. Combine chick peas, tahini, water, oil and some of the juice. Process until smooth and creamy, pausing once or twice to scrape side of bowl.
  2. Add garlic, salt, cumin and pepper to taste. Add more lemon juice to taste. Refrigerate.

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Seared Tuna Steak (for two)

1/8 c orange juice

1/8 c soy sauce

1 small garlic clove minced

1/4 t oregano

1/4 t pepper

1/2 T lemon juice (I also poured a little on right before serving)

1 T olive oil

1 T chopped parsley

Mix above and marinate 3/4 to 1 lb tuna steak for at least 30 minutes in fridge.

Heat pan (I used cast iron) with a little olive oil and a sliver of butter. When very hot add marinated tuna about three minutes on each side.

Fast and delicious dinner!

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Luchen Kugel (noodle pudding–non-dairy)

1 lb broad noodles

1 cup raisins

3 chopped up apples (peeled and cored) I put in food processor–pulse

5 eggs

3/4 cup canola oil

1/2 tsp cinnamon

3/4 tsp lemon juice

3/4 cup sugar

Mix all ingredients together. Oil large pan and pour mixture in. Bake about 1 hour at 350. Making a thinner kugel (separate into two small pans instead of one large) will make very crispy kugel.

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