Tuesday, September 23, 2008
Saturday, September 20, 2008
Kerrygold Mac and Cheese
1 pound macaroni, penne, or ziti, cooked tender and cooled
4 tablespoons unsalted butter
3/4 cup onion, small dice
pinch of sugar
4 tablespoons all purpose flour
3 cups milk (I used half whole milk and half 2 percent)
1 cup heavy cream
1 bay leaf
1/4 teaspoon ground cloves
salt and freshly ground black pepper
1 cup chedder, grated (the original says to use the Kerrygold brand- which is great cheese, but pricey)
1 cup Swiss, grated (I subbed Jarlsburg in here)
1 1/2 cups Kerrygold Dubliner, grated (This I actually used, it's fantastic!)
1/4 teaspoon ground nutmeg
4 slices bacon or prosciutto (this is my addition, I used half of each)
1 cup bread crumbs
1. Cook pasta and set aside to cool.
2. In a saucepan, melt butter over medium heat, add onion and just a little salt. Add the pinch of sugar and cook until onion is tranluscent.
3. Add flour and cook 2 to 3 minutes, stirring constantly. Don't let it color! Whisk in milk and cream, incorporating totally. Bring mixture to a simmer and add the bay leaf and cloves.
4. Reduce heat to low. Cook for 25 minutes, stirring occasionally. Turn off heat and remove bay leaf.
5. Whisk in chedder and Swiss cheese, until incorporated. Season with salt, pepper and nutmeg.
6. Combine the pasta, bacon and cheese sauce in a large bowl. Spoon into a 2 1/2 quart casserole dish.
7. Top with grated Dubliner, parsley and breadcrumbs (you could also add other herbs like thyme, but I like it simple).
8. Bake at 375 degrees farenheit for 8 to 10 minutes.
(In the magazine they also mention adding sauteed mushrooms for another variation. Could be tasty.)
It's very, very tasty. But not exactly healthfood.
Adapted from a Kerrygold ad in the October 2008 Bon Appetit magazine.
Saturday, September 6, 2008
Friday, September 5, 2008
I remember making this with my mom when I was younger. The smell is AMAZING and it tastes even better. It's perfect for breakfast (warmed up in the microwave) on a chilly fall or winter day, and makes a great dessert when you add vanilla ice cream or whipped cream. This is a classic Betty Crocker recipe, and I've never tasted another cobbler that I like quite as much. This time I made peach-raspberry cobbler with fresh peaches from my dad's orchard (aka his backyard full of fruit trees) and fresh raspberries from my in-law's garden. I also used Splenda instead of sugar and it turned out fabulous! Enjoy!
Peach Cobbler a la Betty Crocker
1/2 cup sugar or Splenda
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced fresh peaches (6 medium) or 1 large can peaches (with juice)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup all-purpose flour
1 tablespoon sugar or Splenda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh raspberries (optional)
1. Heat oven to 400º.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches (and raspberries if desired) and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired (and it's totally recommended, even for breakfast. Cobbler is just never as good without a big scoop of vanilla bean ice cream).