Awesome appetizer and a quick and easy gravy!
Wednesday, October 24, 2012
Friday, October 19, 2012
Stuffed Jack-O-Lantern Bell Peppers
What a cute idea for Halloween!
This post is for presentation inspiration,
not necessarily the recipe.
Click here for the recipe.
Thursday, October 4, 2012
Lots of Pumpkin Recipes
Everything's coming up
pumpkins!
As I cruise through the internet, Pinterest and emails from
blogs I subscribe to, all the buzz is pumpkins and Halloween!
blogs I subscribe to, all the buzz is pumpkins and Halloween!
How about a collection of pumpkin recipes?
I'll keep adding new blog posts and recipes as I find them . . .
Would you like your
pumpkin recipe listed?
Leave me a comment
with the link!
Thursday, September 27, 2012
Sage Butter Macaroni and Four Cheese
This is comfort food at it's best!!
Better than plain mac 'n cheese is the decadence of four cheeses, sage and a delicious crunchy topping!!
One of my new favorite cooking shows is Ask Aida on The Cooking Channel . . . check it out sometime! That is where I found this recipe. The link to The Cooking Channel is listed after the recipe.
INGREDIENTS
3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 1 cup)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper
DIRECTIONS
Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.
Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.
Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated.
Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.
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