Grandma's Macaroni & Cheese

 My Grandma passed away two weeks ago and today is her birthday.  She was my most loyal blog reader, and I know she loved being mentioned when I wrote about her Company Chicken recipe last year.  I had to share this recipe as well, because it is by far my very favorite of all the things she cooked for us over the years.

Grandparents are of course supposed to spoil their grandchildren.  And Grandma was the best at spoiling us with food.  I have so many memories of sitting at her kitchen table eating fishy crackers (our term for Goldfish crackers), circus cookies, and nuts and bolts.  Whenever Erin and I spent the night she made this amazing cinnamon toast for breakfast that always tasted so much better than mom’s.  Erin and I finally figured out that reason Grandma’s tasted so much better had something to do with the inch of sugar she piled on top of the toast.  We shared this valuable information with mom but she did not adjust her sugar ratio.

This macaroni and cheese recipe represents the pinnacle of just how much Grandma spoiled us.  I know this is probably going to shock quite a few of you given my love of food, but I was kind of a picky kid.  I never reached Erin’s level of extreme, debilitating pickiness, but I admit I was a little high maintenance.  Bananas are really the only modern hold-over from my long list of dislikes.  But I never had to worry about family gatherings at Grandma’s because without fail, no matter what other meal she had prepared for the masses, I could always expect a glorious pan of her homemade macaroni and cheese on the table for me. 

To be clear- this tradition is not just something that I remember fondly from my childhood.   Right before Christmas this year, my whole family gathered at Grandma and Grandpa’s to watch the Seahawks game.  I was really not expecting to have macaroni and cheese, since I knew we were having lasagna for dinner and some people might think lasagna with a side of mac n’ cheese is too much pasta.  But I was foolish to doubt her, because of course there was a huge pan full of melted cheesy goodness on the table when I walked in.  I am 27 years old, and I still got my special dinner.

While I was home two weekends ago, we had a big family gathering to celebrate Grandma’s life.  We spent hours around the table eating her favorite foods and drinking gimlets while we remembered all of the incredible times our family has had together.  Erin made this recipe and everyone said it tasted just like Grandma’s.  Even though we were all missing Grandma, this dinner reminded me of just how wonderful family dinners can be.  My love of cooking is about a whole lot more than the food that I make.  And I know I have my Grandma and the rest of my family to thank for that.

Here is the recipe.  I've provided a translation below since I realize that not all of you have my extensive experience in deciphering Grandma's handwriting.

 

GRANDMA’S MACARONI & CHEESE
serves 12 

1 pound elbow macaroni
3 cups milk
3 cups cut up cheese (half mild and half sharp cheddar)
1 cup soda cracker crumbs
½ cup grated sharp cheddar cheese


Cook macaroni and put in greased 13-9 glass baking dish.  Heat milk and cheese together until the cheese is melted.  Pour mixture over the macaroni- add salt and pepper.  Sprinkle with grated cheese.  Add cracker crumbs.  Bake at 325 degrees 1 hour.

Turkey Meatballs with Penne

Nothing like the looming dread of finals to inspire me to throw myself into the kitchen... I made these meatballs in the name of “preparation” but it may have actually been “procrastination.”  We will go with the first scenario for now though.  The Food & Wine recipe makes enough for 8-10 people and I made the WHOLE batch (for just me and Addison).  I admit it was quite a production- but now we have a huge ziplock of frozen turkey meatballs in the freezer!  Meatball subs during finals anyone?  Cooking might be the most productive way to procrastinate.


TURKEY MEATBALLS WITH PENNE
serves 8-10
from Food & Wine
Click Here to print


4 large eggs
3/4 cup whole milk
2 cups panko
1 tablespoon minced garlic
2 tablespoons fresh oregano, minced
1 cup freshly grated pecorino cheese, plus more for serving
Kosher salt
Freshly ground pepper
2 pounds ground turkey
1 pound hot Italian turkey sausage, casings removed
1 teaspoon of crushed red pepper
Two 24-ounce jars of tomato sauce (homemade or store bought)
2 pounds dried penne

Preheat the oven to 400°. Line 2 large rimmed baking sheets with parchment paper. In a large bowl, whisk the eggs with the milk. Stir in the panko, garlic, oregano, 1 cup of the pecorino, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the red pepper, ground turkey, and turkey sausage and gently knead to combine.
Form 1 ½ inch meatballs and place them on the baking sheets.  Bake for about 40 minutes, shifting the pans halfway through baking, until the meatballs are cooked through.
Meanwhile, cook the pasta in a large pot of salted boiling water.  Drain the pasta and return it to the pot.  Toss with the tomato sauce and serve with meatballs.  Serve with additional cheese.
 

Ravioli with Balsamic Brown Butter

I’m sorry the posts have been few and far between lately.  I will reiterate my common refrain: law school gets a little crazy this time of year.  Last spring I actually went on a three month hiatus from blogging so this is a slight improvement.  It’s not that I haven’t been cooking- I actually have a huge stack of recipes to share.  The roadblock has been the writing.  When I get home after a long day of banging my head against the keyboard and checking facebook every two seconds while trying to write the endless stream of papers that I’ve been assigned this semester, the last thing I want to do is to organize my thoughts into a coherent and interesting blog post…but that will all be changing soon and the end of finals is in sight! 

Last weekend I went to Nashville to visit Nora and she said that she would be more interested in reading my blog if I mentioned her.  This made me realize that I really should mention her, because she was a huge part of Navy Blue Kitchen’s first year since I was living with her when I started it!  The problem is that I didn’t really incorporate personal stories into my blog during that first year.  I played it pretty safe while I was finding my ‘blogging voice’, so stories of Nora are past due.

Nora and I lived together for two years in DC where we had a glorious kitchen that could actually fit more than one person at a time.  She was the best roommate because we have a shared love of pasta, prosecco, scrabble, and Harry Potter.  The amazing kitchen plus having Nora as a roommate created the perfect combination of factors for my fledgling blog because I had space to work AND a wonderful roommate who ate absolutely anything I cooked (and tolerated the messes).  Sadly, we had to leave our happy home when we both went to law school, but Nora will always and forever be one of my favorite people to cook for. 

This is a good time to mention that I am going to Croatia and Italy this summer with Nora as well as Smita (mentioned previously in this post) and Sarah (sorry Slicht- I don’t think I’ve introduced you yet!).  I’m considering bringing my fancy camera with me so that I can blog about the trip afterwards.  We are staying in an apartment in Hvar, Croatia for a week so we will probably do quite a bit of cooking!  And I’m sure there will be some beautiful mozzarella in Italy that I will have to document. 

Ok now a few words about this recipe- its deliciousness makes up for the fact that it really has no redeeming nutritional quality.  It comes from my college days where I watched the food network constantly to learn how to cook.  Make sure you use good balsamic- I promise it is worth the extra $.  Or wait for you mom to buy you some (this is my approach and it has worked very well).
I may or may not post again before finals are over.  If not- I’ll see you in May!

RAVIOLI WITH BALSAMIC BROWN BUTTER
adapted from the Food Network
Serves 4
click here to print

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped hazelnuts
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle hazelnuts and parmesan over the top. Serve immediately.

Mozzarella Stuffed Meatballs

It’s a little funny that I chose to do a frozen food themed month right now.  In theory, these meals should all be prepared when you are not busy, so that when you are up to your eyeballs in an endless list of assignments, you don’t have to worry about making dinner.  But for some reason I thought it would be a good idea to stock my freezer during my busiest month!  I just couldn’t resist the alliteration…I toyed around with calling it March [freezer] Madness, but I’m really not into sports, and it felt a bit forced. 

So we find ourselves in February.  Freezing things.  Things like meatballs stuffed with mozzarella!  Yes, just when you thought meatballs couldn’t get any better, Thomas Keller swoops in like a genius and puts gooey cheese in the middle of them.  Of course, being the perfectionist that he is, TK recommends that you grind all of the meat yourself.  But don’t worry, the recipe I have posted below is for those of us who don’t own our own meat grinders.  I served them with papardelle and the best tomato sauce in the world. 

To freeze, let the meatballs cool and then put them in the freezer while still on the cooling rack (don't let them touch or they will all stick together).  Once they have frozen through, you can transfer them to a plastic bag. 

MOZZARELLA STUFFED MEATBALLS
serves 4-6
from Ad Hoc at Home
Click here to print


olive oil
1 cup finely chopped yellow onion
4 cloves minced garlic
kosher salt and freshly ground pepper
12 oz ground beef sirloin
12 oz ground beef chuck
8 oz ground pork
8 oz ground veal
¼ dried bread crumbs
3 tablespoon minced parsley
1 large egg
4 oz fresh mozzarella

Heat the oil in a large skillet over medium heat.  Add the onion and garlic and season with salt and pepper.  Cook for about 20 minutes, or until vegetables are soft but not brown.  Remove from heat.  In a large bowl, add all of the ground meat and use your hands to combine.  Add the bread crumbs, egg, sautéed vegetables, and parsley and mix gently until evenly incorporated.  Divide into 12 equal balls (just less than ½ cup each).  Cut the mozzarella into 12 equal cubes.  Shape the meatballs and place a piece of cheese inside each.  Place a cooling rack on top of a foil covered cookie sheet and put the meatballs on top. This lets them brown nicely without getting mushy on the bottom.  Preheat oven to 425 degrees, and bake meatballs for 15 to 18 minutes.  Let rest a few minutes before serving.

Frozen February: Baked Pasta

Exciting news!  Navy Blue Kitchen is hosting its very first theme month!  For the whole month of February, I will be showcasing recipes that you can use to stock your freezer.  I have cleverly decided to call it “Frozen February.”  The plan is to make extra food so that you can enjoy a delicious dinner, and then freeze the rest for later!  If you have any amazing freezer recipes- let me know! 

Before we get started, a few tips on freezing:

1. Get a good storage system!  Plastic is fine for short term freezing but over time it can leech.  I just invested in this set that seals out air and can also go straight into the oven or microwave!

2. Get out as much air as possible to avoid freezer burn.  Freezer burn doesn’t make the food unsafe but it damages flavor and texture.

3. Let food cool completely before freezing.  Warm food will raise the temperature of other foods around it and result in uneven freezing. 

4. Put dates on your food.  Even though you can theoretically freeze food indefinitely without it going bad, flavor suffers over time.  As a general rule I try to use food between 1-2 months after freezing.  For more specifics, you can consult this chart. 

5. Only thaw foods in the microwave, fridge, or cold water.  Leaving them out on the counter to thaw encourages bacteria growth.  My favorite method is in the fridge- but this takes some forethought.  Smaller items can defrost overnight but larger items can take up to two days or more.

One ready to freeze and one ready to eat!

For my first frozen meal, I decided to do some sort of baked pasta but I didn’t want to use a red sauce because I’m making papardelle and meatballs later this week (don't worry I will blog about it!).  But when I went to Tastespotting and Food & Wine (my normal sources for recipe inspiration), I was confronted with a litany of red sauce baked pasta options!  The only recipes I found that diverged from this formula used unhealthy cream sauces.  So I ventured out on my own to come up with this one and it was delicious!

Food Notes:

•  I used chicken to add protein to the meal but you could easily leave it out or sub in more veggies instead. 
• Make sure you don’t overcook the pasta!  It should still be very al dente when you strain it- I promise it continues to cook in the oven.
• Instead of opening a quart of chicken stock that you will then be forced to go through within the week, use the smaller containers that look like juice boxes- they are the perfect size for this recipe.

BAKED RIGATONI WITH ARTICHOKES, CHICKEN, & PROSCIUTTO
makes 6 servings (3 to eat and 3 to freeze)
Click here to print

1lb tubular pasta (rigatoni or penne work well)
4 chicken cutlets, cut into bite size pieces
1 cup flour
canola oil
kosher salt
pepper
1 yellow onion, chopped
4 cloves garlic, thinly sliced
3 cups dry white wine
8 ounces chicken stock
2 cups artichoke hearts
1 cup pecorino or parmesan cheese, divided
½ cup fresh oregano, chopped, divided
½ cup panko bread crumbs

6 thin slices prosciutto, cut into small pieces

Preheat the oven to 400.  Cook the pasta in a large pot of salted boiling water until al dente.  Strain and set aside.

Meanwhile, put the chicken in a plastic bag along with the flour and toss to coat.  In a large skillet, heat the canola oil until it is shimmering.  Using tongs, shake the excess flour from the chicken and then place in the pan.  Depending on the size of your pan you may need to do two batches- you want the chicken to be in a single layer so that it browns nicely.  Cook for about three minutes, then flip and leave over high heat until the chicken is cooked through.  Remove to a plate. 

Add about another teaspoon of oil to the pan and return to medium heat.  Add the onions and garlic, stirring until they soften up.  Return heat to high and then pour in the white wine, using your spoon to scrape up all of the browned bits from the chicken.  Bring the wine to a boil and then reduce to a simmer for about five minutes.  Add the chicken stock along with the artichoke hearts and cook for an additional 3 minutes.  Taste the sauce and adjust seasoning if necessary.

Add the pasta to the pan along with the chicken, ½ cup of cheese, and ¼ cup oregano.
Divide the pasta into two pans (one to cook now and one for the freezer).  Top with the panko, prosciutto, and the remaining oregano and cheese.  Put one pan in the oven for ten minutes, or until the cheese starts the melt.  Then put it under the broiler for about two minutes or until the panko is browned and the prosciutto is crispy. 

Let the other pan cool completely, then place in the freezer.  When you want to eat it, thaw it in the fridge overnight.  Preheat the oven to 400, and cover the pan with foil and place in oven for about 40 minutes, or until the sauce is bubbling.  Then put it under the broiler to brown.

Spaghetti!

I realize the timing of this post might not be perfect, since most of you are probably trying to avoid making a mess in your kitchens right now in preparation for the big day.  But I am subject to the whims of my busy law school schedule, and this happens to be the first time I haven’t been busy doing work in the past week!  Technically I should be working ahead for Monday right now, but almost all of my friends have left for break already, I’m sitting alone at a table in the library waiting for my 1:30 class to roll around, and I just can’t bring myself to crack open Administrative Law.  Blogging seemed like the perfect distraction.  Plus, this spaghetti would be a great post-Thanksgiving meal because it is fast and doesn’t make a big mess.  You have no reason to use a pre-made spaghetti sauce anymore because this is almost as easy and ten times more delicious thanks to the butter that gets stirred in at the end.

My flight to Seattle doesn’t leave until 6pm but I will probably head to the airport pretty quickly after my class ends at 2:45.  I’ve been on the east coast for so many years now that going to the airport is very closely tied to all of my holiday celebrations, so hanging out at Logan makes me excited!  Apparently my sister decided to work from home today so she was able to catch a flight to Seattle early this morning instead of waiting until tonight as planned.  Last year, she told me she couldn’t take enough time off work to come to Boston with my parents but then she surprised me by flying to Boston on Thanksgiving morning!  I was completely flabbergasted when she walked in the door (imagine many loud expletives), thanks to the elaborate web of lies she wove leading up to it.  The pinnacle of her deception was a picture she texted me of our house in Seattle.  My mom had taken the picture days before and sent it to Erin to trick me into thinking she had gone there when really she was en route to Boston.  So when I got a picture text of Erin and my parents this morning, my initial instinct was to not believe them.  It’s true they don’t really have any reason to lie this year, since we are all going to be together and there is no room for surprise.  But I didn’t really trust them until I received a confirmation picture of Erin holding today’s Seattle Times at our kitchen table.  Although my dad did point out that they could have photo-shopped that as well…

I hope everyone has a wonderful Thanksgiving full of delicious food!  I will be spending all day tomorrow cooking, playing scrabble, and drinking soy lattes from Rococo.  

THE BEST SPAGHETTI SAUCE
makes 4 servings
¼ cup extra virgin olive oil
4 cloves garlic, thinly sliced
~1 teaspoon red pepper flakes
28 ounce can San Marzano tomatoes, either crushed or pureed
½ lb dried spaghetti
Kosher salt
Black pepper
2 tablespoons butter
2 tablespoons basil, thinly sliced
½ cup Parmigiano-Reggiano

Add the olive oil to a large pan and heat over medium heat.  Add the garlic and red pepper flakes and sauté for several minutes, reducing heat as necessary to avoid burning the garlic.  Add the tomatoes and bring to a boil.  Reduce and allow the sauce to simmer for about 25 minutes.  Either cover the pot with a lid or make a shield out of foil, or you will end up with tomato splatters all over your kitchen.

Meanwhile, bring a pot of water to boil, season generously with salt and cook the spaghetti until it has just barely softens- not quite al dente.  Drain it and reserve about a cup of cooking water.  Add the spaghetti to the sauce and cook over high heat until the liquid is absorbed and the pasta is just al dente, stirring occasionally.  If the sauce becomes too thick, add a little bit of the cooking water to thin it out.  Remove from heat, season with salt and pepper, and add butter, basil, and cheese.

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Ok I know the combination of pears and cauliflower sounds a bit odd...but I promise this was delicious!!  Cauliflower is not a vegetable that I typically serve at Thanksgiving, but I was very intrigued by the ingredients in this recipe.  The pears added a perfect crisp texture and a slight sweetness that was delectable.  I heard a rumor that my aunt recently picked around all of the pears in a salad so I don’t think this dish will make my Thanksgiving menu, but it would pair perfectly with other Thanksgiving flavors!  

Speaking of Thanksgiving, I promised a few people that I would post a sample of my Thanksgiving itinerary so I’ve included it below.  Some may mock me for this display of compulsive organization, but it helps me visualize all of the steps to avoid complete chaos.  This is especially important for a dinner that includes so many dishes that need oven space.  The cauliflower would actually be a great addition since it can be done at the last minute on the stove and doesn’t require time in the oven.  In order to free up even more oven space this year I will be cooking my turkey on the grill!  I have very high hopes for the outcome.  

As you think about your turkey plans, I would like to make a case for the benefits of brining.  The salt in brine draws out the blood, cleansing the bird and seasoning the meat down to the bone.  Sugar adds depth of flavor and helps the turkey brown to perfection.  Most grocery stores carry brine mixtures and I usually use those.  Just dissolve the brine in boiling water, cool, and add a bottle of dry white wine.  Then submerge the bird in the liquid for 2-4 days.  Using a very large pot works well.  It also helps if you have two refrigerators since it takes up a bit of space.  Make sure you dry it thoroughly before roasting.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS
Recipe from Fine Cooking
makes 8-10 servings
 

6 tablespoons unsalted butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide
1/2 cup toasted, skinned, chopped hazelnuts
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground black pepper
2 large ripe pears, cored and thinly sliced
2 Tbs. chopped fresh chives (original recipe called for parsley but I think chives add more flavor)

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.
Remove the pan from the heat. Add the pear slices and chives. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.
   
 

 

Thanksgiving Agenda 2009

11:00	Assemble Stuffing Dress Turkey		Emily & Mom
12:30	Mash Potatoes Prepare Butternut Squash, and pine nut mix		Emily & Mom
2:00	Turkey in Oven	325 Bottom	Emily
3:45	Cranberry Sauce		Emily
4:20	Both Stuffings in Oven (1 hour covered, 10 mins uncovered) Make Biscuit Batter	350 Top	Emily Erin, Lizzy, Aunt Suzi
4:30	Caramelize shallots, add green beans		Emily
4:40	Heat Potatoes Drink a glass of wine at the bar and talk to chef		Emily  Aunt Suzi & Mom
4:50	Turkey out of oven Make Gravy Roast butternut squash (35-35 mins)	425 Bottom 450 Bottom	Emily Mom
5:10	Biscuits in Oven (14-16mins) Sauté pine nuts and garlic for squash	425 Bottom	Erin, Lizzy, Aunt Suzi Emily
5:20	Carve Turkeys  Assemble and Dress Salad		Dad Mom & Emily
5:30	Biscuits, Stuffing, Squash out of Oven Add squash to garlic and pine nuts		Everybody Emily