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gayathriramblings about tomorrow's dinner.
Well, I was looking up the mac and cheese recipie, and found the one I'm making TOMORROW night, 'cause it sounded so good (and I need a ton of fresh basil for it) (and need to check how much fresh garlic I have, it needs 10 cloves!)
"Pasta with Whole Cloves of Garlic"
(ooo! mmm!! yes yesyesssss)
oh yes, wait, back to Mac and Cheese: from Page 153 of How to Cook Everything, by Mark Bittman:
2 1/2 cups of milk (lo-fat is fine)
2 bay leaves
1 lb elbow/shell/ziti/ other cut pasta
4 tbs (1/2 stick) butter
3 tbs flour
1 1/2 cups grated cheese, such as sharp chedder or emmenthal. (I use Trader Joe's grated shredded 3 cheese mix for mine!)
1/2 cup freshy grated Parmesan cheese (get GOOD paremesan, not the kraft stuff!)
Salt and Freshly ground black pepper to taste
1/2 cup or more plainbread crubs, preferably fresh (I often skip this)
1. Pre-Heat the oven to 400 degrees F. Bring a large pot of water to boil.
2. Cook the milk with the bay leaves in a small saucepan over med-low heat. When small bummers appear along the sides, about 5 min. later, turn off the heat and let stand. Salt the boiling water and cook the pasta to the point where it still needs another min or two to become tender. Drain, and rinse quickly in cold water to stop cooking, and place in a large bowl.
3. In a small saucepan over medium-low heat, melt 3 tbs of butter; when its foamy add the flour and cook, stirring until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot four mixture, stirring with a wire wisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and mixture is thick and smooth...
add the Chedder/Emmenthal and stir.
4. Pour the sauce over the noodles, toss in the paremesan and season with salt and pepper. use the remaining butter to grease a 9x13 inch or like sized baking pan and turn the noodle mixture into it. Top liberally with bread crumbs and bake 'til the crumbs turn brown, about 15 min. Serve Hot.
Well, I was looking up the mac and cheese recipie, and found the one I'm making TOMORROW night, 'cause it sounded so good (and I need a ton of fresh basil for it) (and need to check how much fresh garlic I have, it needs 10 cloves!)
"Pasta with Whole Cloves of Garlic"
(ooo! mmm!! yes yesyesssss)
oh yes, wait, back to Mac and Cheese: from Page 153 of How to Cook Everything, by Mark Bittman:
2 1/2 cups of milk (lo-fat is fine)
2 bay leaves
1 lb elbow/shell/ziti/ other cut pasta
4 tbs (1/2 stick) butter
3 tbs flour
1 1/2 cups grated cheese, such as sharp chedder or emmenthal. (I use Trader Joe's grated shredded 3 cheese mix for mine!)
1/2 cup freshy grated Parmesan cheese (get GOOD paremesan, not the kraft stuff!)
Salt and Freshly ground black pepper to taste
1/2 cup or more plainbread crubs, preferably fresh (I often skip this)
1. Pre-Heat the oven to 400 degrees F. Bring a large pot of water to boil.
2. Cook the milk with the bay leaves in a small saucepan over med-low heat. When small bummers appear along the sides, about 5 min. later, turn off the heat and let stand. Salt the boiling water and cook the pasta to the point where it still needs another min or two to become tender. Drain, and rinse quickly in cold water to stop cooking, and place in a large bowl.
3. In a small saucepan over medium-low heat, melt 3 tbs of butter; when its foamy add the flour and cook, stirring until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot four mixture, stirring with a wire wisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and mixture is thick and smooth...
add the Chedder/Emmenthal and stir.
4. Pour the sauce over the noodles, toss in the paremesan and season with salt and pepper. use the remaining butter to grease a 9x13 inch or like sized baking pan and turn the noodle mixture into it. Top liberally with bread crumbs and bake 'til the crumbs turn brown, about 15 min. Serve Hot.
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Date: 2005-02-17 01:13 am (UTC)no subject
Date: 2005-02-17 01:31 am (UTC)