Sprung At Last

  • The Divorce
  • The Dating
  • Teen Tales
  • Dog Days
  • A Long Story
  • Cooking
You are here: Home / Archives for cheese

Broccoli, Cheddar, and Crispy Shallot Mac & Cheese

12.01.2012 by J. Doe // 13 Comments

Few things say “comfort food” like homemade macaroni and cheese. Not the stuff from the box: that’s good too, but in a different way. No, the stuff I’m talking about is creamy, rich, bubbling out from beneath a crispy top, and warms the soul on a rainy Seattle winter night.

I love macaroni and cheese (can you tell?) and I have two fallback recipes: One from The New Basics Cookbook, which is a slightly updated version of my other recipe, from the back of the Mueller’s Egg Noodles box. I like both recipes, but with The Child refusing to eat meat, I’ve become somewhat tired of the same ole thing – and by “somewhat tired” I mean desperately bored.

In Mac & Cheese, Please!: 50 Super Cheesy Recipes Laura Werlin offers up fifty variations on the theme, broken into several types: Classic, those with vegetables added, those with meat, decadent, and lighter versions. I didn’t really see the point of that last one, though I probably should and can see where someone else might. I also didn’t get the point of the chapter on breakfast mac and cheese, but that might also just be me: I don’t care for breakfast burritos, either.

I appreciated the opening section full of tips for successful mac & cheese making, such as seemingly obvious things I never knew (salt the pasta cooking water, it adds flavor), lists of cheeses to try complete with explanations of how they melt (or don’t), and what pasta shapes work well. I found the intro to be very useful for those who want to experiment a bit.

I  tried the recipe for broccoli mac and cheese, because I’m game for any recipe that might induce The Child to eat the occasional vegetable.  It wasn’t difficult to make, was delightfully rich, and the addition of cayenne pepper gave it a nice kick that set it apart from the usual. I loved it; The Child liked it initially but then changed her mind (Can you guess? “Too spicy”). My local store was out of shallots  the day I looked, so I gave the dish a retro vibe as Ms. Werlin suggested and used canned french fried onions. It called Betty Draper to mind.

I love Betty Draper. Apart from the blond thing and plaid kitchen, she and I have lots in common.

 

Broccoli, Cheddar, and Crispy Shallot Mac & Cheese
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: Mac 'n Cheese, Please! by Laura Werlin
Serves: 6
Ingredients
  • ¾ cup vegetable or peanut oil
  • 6 shallots, cut crosswise as thin as possible, separated into rings
  • 1 tablespoon plus 1 tsp kosher salt
  • 8 ounces penne pasta or small shells
  • 8 cups broccoli florets, cut into small pieces
  • 8 tbsp butter
  • ¾ cup chopped onion.
  • 12 ounces mushrooms quartered (I omitted these)
  • black pepper
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup heavy cream
  • 12 ounces cheddar cheese, grated (3½ cups)
  • ½ tsp cayenne pepper
  • ½ tsp mustard powder
  • ⅛ tsp nutmeg
Instructions
  1. Preheat oven to 375 degrees F.
  2. Heat oil in a medium skillet over medium-high heat. Working in batches, saute shallots until browned and crisp, 3-4 minutes. Drain on paper towels; they will continue to crisp as they cool. Season lightly with salt. These can be made up to three days ahead and stored in an airtight container; you can also substitute canned fried onions.
  3. Butter a 1½ quart baking dish or six 8-ounce ramekins.
  4. Fill a 4 or 5 quart pan with water, and 1 tbsp salt, and bring to a boil. Add pasta. After 8 minutes, add the broccoli and cook and additional 3-4 minutes. Drain and reserve the pot.
  5. In a medium skillet, melt 2 tbsp of butter over medium heat. Add the onion and cook until soft, about 5 minutes. Add mushrooms and cook until soft and creamy in texture, about 6-8 minutes. Season with salt and pepper and set aside.
  6. In the pot you used for the pasta, melt the remaining butter over medium heat. Slowly whisk in flour until a paste forms, 30 seconds. Continue whisking for 1-2 minutes more, until mixture starts to darken and smell a bit nutty. Slowly whisk in the milk, cream, and ½ tsp salt and cook until the mixture starts to bubble around the edges, 5-7 minutes. Add 2½ cups of the cheddar, and the cayenne, mustard, and nutmeg. Stir until the sauce is thick and creamy, about the texture of cake batter.
  7. Add the pasta-broccoli mixture to the sauce along with the onion/mushroom mixture. Stir to combine. Pour into baking dish. Distribute shallots (or canned onions) over the top along with the remaining grated cheese.
  8. Place dish on a rimmed baking dish and bake for 30 minutes. Let sit 15 minutes after removing from oven.
Notes
I did find an error in the recipe below as I made it; there was no instruction when to add the sauteed onion and mushroom. I've added that here, and also note that I omitted the mushrooms. Because I don't like them, not because I'm a picky eater.
Wordpress Recipe Plugin by EasyRecipe
3.1.09

This is my contribution to Weekend Cooking, hosted by Beth Fish Reads. Why not swing by and see what other culinary surprises await?

 

Note: I received a review copy of this book from the publisher. The book will be released on December 4. 

Categories // The Joy of Cooking Tags // broccoli, cheese, comfort food, pasta, recipes, shallots, vegetarian

Baked Polenta with Chard and Cheese

11.28.2012 by J. Doe // 3 Comments

I’m not sure how long it has been since The Child last ate meat, but it’s been at least a couple of years; at any rate, long enough to convince me that this isn’t just some passing phase.

I don’t mind, really. I was a vegetarian myself for about a year, in high school; unfortunately, my cooking skills as well as my mother’s were not really up to the task, so I spent a year eating Kraft Mac and Cheese and grilled swiss cheese sandwiches. I finally abandoned the effort one day when I was overpowered by the smell of my favorite fried chicken place.

If you knew how stunningly mediocre their fried chicken was – salt and grease were the primary seasonings – you would lose all respect for me.

But my cooking has come a long way since then, and, rather helpfully, I’ve learned to appreciate quite a few more vegetables since then. The Child has, unfortunately, not, but she’s getting better. Most spicy things are still off her list, but she’s more willing to give something new a try. She devoured my Artichoke Lemon Hummus, which was quite a surprise, given I spent years watching people eat hummus before I finally dipped a carrot in and tentatively sampled it for the first time.

I keep trying new things and hoping she will like them. The rule at our table is, she doesn’t have to finish something new, but she does have to try it. It seems to be a good rule, and she’s encouraged to say what it is she does or doesn’t like about something, so that she and I can both learn from the experience.

She didn’t like this Polenta and Chard casserole, which I’ve served twice now – both times on Thanksgiving – in hopes that she would put more on her plate than mashed potatoes and bread. She found it “too spicy,” but I’m not sure that cutting the red pepper would help the situation. The spice is somewhat strong, but I found it pleasantly so and didn’t feel it overwhelmed the other flavors, which come together quite nicely.

I used blue cornmeal this year, and I wouldn’t do it again: it was too fine a grind and the polenta remained hopelessly soft no matter how long I cooked it. As important, the blue cornmeal, so pretty in the back, turned a sort of  unappetizing gray color once the cheese was added to it. (When I made this dish last year with plain white cornmeal, I used rainbow chard, and the resulting dish was much, much prettier.)

I also thought I was doing the dish a favor buying fresh mozzarella cheese, which was a bit too watery and delicate. I drained it and squeezed out as much moisture as I could before adding it, in part because I was already battling the wateriness of the polenta.

The final dish – although not terribly attractive – was delicious and held its own at the Thanksgiving table. I think, though, that it would do better as the star of the show, with some white wine and perhaps some nice crusty bread. Heated-up leftovers make a wonderful, savory lunch.

Baked Polenta with Chard and Cheese
 
Print
Although I serve this as a savory side dish, it would also make a super main course. It is very filling.
Author: Bon Appetit (via epicurious)
Recipe type: Vegetarian
Ingredients
Chard
  • 2 tbsp olive oil
  • 1 large white onion, thinly sliced
  • 2 garlic cloves, minced
  • ¼ tsp dried crushed red pepper
  • 1 lb swiss chard, chopped and thick stem sections removed
Polenta
  • 3½ cups water
  • 1 tsp salt
  • 1 cup polenta or yellow cornmeal
  • 1 cup ricotta cheese
  • 2 large eggs
  • 2 cups coarsely grated mozzarella cheese
Instructions
  1. Preheat oven to 350°F. Lightly oil a 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.
  2. Meanwhile, bring 3½ cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.
  3. Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.
Wordpress Recipe Plugin by EasyRecipe
3.1.09

Categories // The Joy of Cooking Tags // chard, cheese, polenta, recipes, vegetarian

Red Light Garage Grilled Cheese

07.28.2012 by J. Doe // 6 Comments

I’m sure there are fabulous, elegant grilled cheese recipes that involve artisanal cheese, tapenade and a panini press. I’m sure too that you will be a hit among your adult friends if you make one of those recipes and serve it to them with an Alice Waters-inspired salad and perhaps a nice glass of wine.

This is not that recipe.

This recipe is for some night when it’s late, and your child is tired and hungry and just really wants a nice, comforting grilled cheese.

The Child and I had such a night on our recent Idaho trip: After a long day, she laid in her hotel bed and said, Mommy, I’m hungry.

Only the grilled cheese from the restaurant next door would appease her. So, I went and got one for her.

I mentioned to the waitress that The Child thought there was something very special about their grilled cheese: She’s only ever had one and it’s already become her comfort food.  The waitress replied, there is something special about them – do you want to know the secret?

Of course I do.

And she told me – no extra charge.

Red Light Garage Grilled Cheese

2 slices white bread

1-2 slices cheddar cheese

1/2 slice provolone cheese

salted butter, softened

Place cheddar cheese slices on a slice of bread to make a single, even layer. Place half a slice of provolone cheese on top of cheddar (at an angle or however it works best for you. Put the other piece of bread on top.

Butter the bread on the outside and fry in a very hot pan until cheeses are melted.

If you should happen to visit Wallace, Idaho, stop by the Red Light Garage and thank that waitress in person.

This is my comforting contribution to Weekend Cooking, hosted by Beth Fish Reads. Why not swing by and see what other temptations await?

Categories // The Joy of Cooking Tags // cheese, comfort food, Idaho, recipes, Wallace

  • « Previous Page
  • 1
  • 2
  • 3

Connect

  • Bluesky
  • Email
  • RSS
  • Substack

Subscribe to hear more from Sprung at Last

Loading

Top Posts & Pages

  • Momofuku's Ginger Scallion Sauce
  • Rhubarb Sour Cream Muffins
  • Blueberry Focaccia
  • Fannie Farmer's Banana Bread
  • Tuna and White Bean Salad

Recent Posts

  • Herbert Hoover’s Sour Cream Cookies
  • Ricotta, Lemon, and Blackberry Muffins
  • Deborah Madison’s Potato and Chickpea Stew
  • Richard Nixon’s Chicken Casserole
  • A Room at the Inn, Part 5

Tag Cloud

apples baking bananas beans biking breakfast candy cheese chicken child support comfort food cookies dating dessert divorce holidays Idaho IVF jdate kitchen disasters marriage match.com meat okcupid orange pasta pets pixels prozac random thoughts recipes reflections Seattle single single parenting snack soup The Alumni The Departed The Foreigner vegan vegetarian vintage recipes weekend cooking Wisconsin

About Me

If you’re just jumping in, you might have some questions, which I’ve tried to answer here.

Legalese

Legal information is here
Web Analytics

Copyright © 2025 · Modern Studio Pro Theme on Genesis Framework · WordPress · Log in