Broccoli, Grape & Pasta Salad

This pasta salad has such a great mix of flavors - it's crunchy, sweet, salty and tangy. I think it will be a real crowd pleaser, but I can't back that up with much proof. My husband liked it, but my 8-year-old daughter wouldn't go near it. I guess it just looked too weird. I can't put much stock her opinion though (anyone who wears leopard print pants, a NY Yankees t-shirt and zebra socks with pink crocks has lost all credibility with me).

BROCCOLI, GRAPE & PASTA SALAD

Makes 6 to 8 servings

1 cup chopped pecans

8 oz. farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

1.      Preheat oven to 350° F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2.      Prepare pasta according to package directions.

3.      Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4.      Whisk together mayonnaise, sugar, onion, vinegar and salt in a large bowl. Add broccoli, hot cooked pasta and grapes, and stir to coat.

5.      Cover and chill for at least 3 hours. Stir bacon and pecans into salad just before serving.

from Southern Living

mayonnaise, sugar, red onion, vinegar and salt

dressing mixed

adding broccoli

Make sure the florets are very tiny (it really
improves the texture since the broccoli is raw).

adding cooked pasta and halved grapes

mixed

broccoli, grape & pasta salad
ready to serve (bacon and pecans added)

.

Martha Stewart's Macaroni and Cheese

Even though I already have a kick-ass recipe for mac 'n cheese, I occasionally try a new one, just to see what's out there. I've read a lot of great things about this recipe and I agree with the positive reviews. This is creamy (and of course cheesy), plus the toasted bread cubes on top add a wonderful crunch. It's definitely solid and I would be just as happy to eat this mac and cheese, as I would be to eat my old favorite. I guess you could call it a draw.

 MARTHA STEWART'S MACARONI AND CHEESE

Serves 12

8 tablespoons (1 stick) unsalted butter, plus more for dish

6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper, or to taste

4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)

2 cups grated gruyere (about 8 oz.) or 1 1/4 cups grated pecorino romano (about 5 oz.)

1 pound elbow macaroni (or other small pasta shape)

1.      Heat oven to 375º F. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.

2.      Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.

3.      In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

4.      While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5.      Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.

6.      Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

originally from Martha Stewart (adapted from food52)

cutting bread cubes

pouring butter over bread cubes

melted butter

flour and milk whisked in (roux)

stirring in cheeses (spices already added)

adding cooked macaroni

macaroni mixture in the pan

It's going to seem too soupy, but a lot gets
absorbed as it bakes. It ends up just right.

cheese sprinkled

bread cubes on top

Martha Stewart's Macaroni & Cheese

.

Tuna Noodle Casserole

I love a good casserole. They're so homey and comforting. This is a very basic tuna noodle casserole. A good jumping off point if you want to make one from scratch (and not using canned soup). I'm not saying you're a lazy bastard for using canned soup. I'm just saying you don't love your kids. Kidding! I'm kidding! Calm down. I really liked this, although I do think next time I might jazz it up with a little sharp cheese melted into the sauce and maybe some predictable peas (which is really the opposite of jazzy, but I don't have to make sense on my own blog). I think that flu shot I got is making me loopy.

TUNA NOODLE CASSEROLE

Serves 4 to 6

5 1/2 tablespoons butter, divided

1 cup sliced shiitake mushrooms

1 cup diced portobello mushrooms

1 medium yellow onion, diced

1 shallot, diced

1 celery stalk, diced

1/2 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1 tablespoon minced chives

1/4 cup dry sherry

1/4 cup flour

1 cup milk (whole)

1/2 cup chicken stock

1 teaspoon lemon zest

2 cans tuna, drained

8 oz. wide egg noodles, cooked until al dente and drained

salt and freshly ground pepper to taste

1 clove garlic, minced

1/2 cup panko

1.      Preheat your oven to 350º F. Grease an 8- x 8-inch baking pan.

2.      In a large saute pan, heat 1 tablespoon butter over medium-high until foaming. Stir in mushrooms and cook until mushrooms have given off all of their liquid and cooked through (10 or so minutes). Season lightly with salt and pepper, transfer to a bowl and set aside.

3.      Add another 1/2 tablespoon butter to the frying pan, then cook onion, shallot and celery together for about 5 minutes, until softened. Stir in the chopped herbs and the sherry and cook for another 2 minutes.

4.      Add 3 tablespoons butter over medium-high until melted. Stir in the flour to make a roux and cook for about 2 minutes. Then whisk in the milk and chicken stock, bit by bit, to make a smooth sauce. Cook, stirring, until just slightly thickened (another minute or two). Then add the lemon zest and season with salt and pepper to taste.

5.      Flake the tuna into the white sauce, then add the mushrooms and noodles; stir until well combined. Transfer the mixture to the greased baking pan.

6.      In a small pan, melt the last tablespoon of butter. Stir in the minced garlic and the panko breadcrumbs and cook, stirring, until the panko is golden brown. Sprinkle this all over the casserole. Put the casserole in the oven and bake until it is bubbly, about 30 minutes.

slightly adapted from food52.com By fiveandspice

mushrooms

onion, shallot and celery

adding herbs

adding sherry

adding butter

adding flour

adding milk

creamy white sauce

adding lemon zest

stirring in tuna and cooked mushrooms

stirring in cooked egg noodles

mixed

in the casserole dish

mixing butter, garlic and panko

panko sprinkled on top

tuna noodle casserole