Fannie Farmer's Classic Baked Macaroni and Cheese

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Fannie Farmer's Classic Baked Macaroni and Cheese

This recipe is from a cookbook from 1946. Usually I ignore the old adage "If it ain't broke, don't fix it" but in this case i'm inclined to agree. This recipe is as perfect today as it was in 1946 (not that I would know), causing CK to declare it, rather conclusively as "The One".

• 1 cup macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• fresh cracked black pepper to taste
• 2 cups shredded cheddar cheese, good quality
• 1/2 cup breadcrumbs, buttered

Directions:

1. Preheat oven to 400 degrees F.
2. Cook and drain macaroni according to package. Set aside.
3. In a large saucepan, melt butter.
4. Add flour once butter is bubbling. Watch closely while stirring constantly for the colour to change to a light nut colour.
5. Add milk and cream in small increments, until completely incorporated and smooth. There should be no lumps. Add salt and pepper.
6. Bring to a boiling point and boil for two minutes (stirring constantly). Reduce heat and cook for 10 minutes or until thickened, stirring often.
7. Add cheddar cheese little by little stirring well until it's all melted.
8. Turn off flame. Add macaroni noodles and stir to combine.
9. Transfer to buttered baking dish.
10. Top with buttered breadcrumbs (I pull little pieces off a bun or slice of bread and then toss in 1 tablespoon melted butter)
11. Bake uncovered for 20-30 minutes (or until top is golden brown and is bubbling).

Sweet Basil Pasta

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Sweet Basil Pasta

My favourite dish to make when CK surprises me with guests and I don't have any groceries in the house! Easy to make as little or as much as you need-- its a unique flavour profile, the sugar cuts the tomatoes well and the dried basil packs a delicious punch. If you're ambitious try with homemade farfalle. 

• 1 can diced tomatoes 
• 1 tablespoon dried basil
• 3 tablespoons light brown sugar
• 3 cloves garlic
• 1 tablespoon olive oil
• 2 cups farfalle (bowtie) pasta
• Parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente (approximately 10 minutes) 
2. In the meantime, in a large saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add diced tomatoes, dried basil and brown sugar and simmer to reduce (10-15 minutes)
3. Drain pasta and toss with tomato mixture, top with freshly grated parmesan. 

Chicken Fried Rice

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Chicken Fried Rice

Enjoy this homemade version of a chinese takeout favourite. This recipe is easily adaptable-- try omitting chicken for a vegetarian version, trade out the white for brown rice or add shrimp or any type of seafood! 

• 5 ribs of celery, chopped
• 1 large onion, diced
• 3 cloves garlic, crushed
• 6 or 7 mushrooms, chopped
• 2 chicken breasts, sliced into 1/2" long slices
• 2 cups of white rice, cooked, cooled
• 1/4 cup soy sauce
• 2 eggs, beaten
• 2 tablespoons olive oil

Directions:

1. Cook two cups of white rice according to directions. Transfer to bowl and chill.
2. Heat olive oil in wok on high and add garlic. Cook until fragrant. Add chicken. Cook 4-5 minutes until all sides are mostly white. Add celery, onions and mushrooms and continue cooking until softened (5-8 minutes)
3. Add rice and incorporate. Add soy sauce and stir to combine and heat through.
4. In a separate saucepan, scramble eggs and add to wok. Serve.

Pasta Carbonara

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Pasta Carbonara

This is a great and simple dinner recipe. Traditional versions have the raw egg added directly to the pasta as it's served-- but growing up my mom would have my dad fry it up a bit after and I love the texture it creates!

• 8 strips bacon
• 4 eggs
• 1 cup parmesan cheese
• 12 ounces spaghetti
• cracked black pepper & coarse salt

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente (approximately 10 minutes) 
2. Cook 8 strips of bacon in a pan until lightly crispy. Let cool and crumble into back bit sized pieces. Reserve.
3. In the meantime, combine eggs, parmesan cheese, cracked black pepper and coarse sea salt in a bowl. Reserve. 
4. When pasta is done, drain well and put back into pot over high heat. Add egg mixture and bacon and combine. Heat through for 1-2 minutes.
5. Top with extra parmesan and serve.

Italian Lasagna

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Italian Lasagna

Adapted from AllRecipes.com 

This recipe is adapted from Allrecipes' "World's Best Lasagna" and I tend to agree. It is a definite crowd pleaser. I even had my mom (much to my dad's displeasure) declare this her new favourite. Point one for the heir to the Lamb throne.  

• 1 pound sweet Italian sausage, removed from casings
• 1 pound lean ground beef
• 3/4 cup minced onion
• 4 cloves garlic, crushed
• 1 (28 oz) can crushed tomatoes
• 2 (6 oz) cans tomato paste
• 2 (6.5 oz) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 tablespoon fresh basil leaves, chopped
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg plus 1 yolk
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. Lay flat and reserve. In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, nutmeg and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pulled Pork Sandwiches

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Pulled Pork Sandwiches

Adapted from Emeril Lagasse 

This recipe originally called for pork shoulder (as does most other recipes I could find) but slow roasting for 4-6 hours isn't alway practical when you've got a hankering for pulled pork on a weeknight. This recipe uses baked pork tenderloin with a spicy cajun BBQ sauce that will satisfy even the most discerning BBQ elitist. 

This recipe can be used for many dishes-- Try adding to nachos,
to quesadillas or to on a freshly toasted bun! 

• Cajun Pork Rub
• 2 tablespoons smoked paprika
• 2 teaspoons coarse salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 pound pork tenderloin
• Cajun BBQ Sauce
• 4 tablespoons unsalted butter
• 1 1/2 cups finely chopped onions
• 6 cloves garlic, finely chopped
• 2 1/4 teaspoons sweet paprika
• 2 teaspoons Cajun Rub 
• 2 teaspoons dry mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (6-ounce) can tomato paste
• 1 1/2 cups water
• 3/4 cup cider vinegar
• 6 tablespoons brown sugar

Directions:

1. Preheat oven to 350 degrees F
2. Combine Pork Rub and reserve 2 teaspoons. Rub the rest onto tenderloin, coating well.
3. Heat olive oil in heavy skillet over medium high heat. Sear all sides of the tenderloin and place in baking pan and cover with foil.
4. Bake for 35-40 minutes or until tenderloin reaches the internal temperature of 145 degrees F. Remove and wrap in tinfoil for 5-10 minutes until the pork reaches an internal temperature of 150 degrees F.
5. Meanwhile In a medium saucepan set at medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. 
6. Add the garlic, paprika, 2 teaspoons rub, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. 
7. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. 
8. Add the water, cider vinegar, and brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
9. Remove from heat and allow to cool.
10. Shred pork with two forks and toss in prepared sauce. 

Orecchiette with Italian Sausage & Rapini

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Orecchiette with Italian Sausage & Rapini

Recipe adapted from French Women Don't Get Fat

I love this meal for a one dish dinner. It's spicy and hearty and looks pretty impressive ;) If you usually aren't one for rapini take heed- the tomato sauce neutralizes much of bitterness creating a nice palate of flavours.  

• 2 cups Orecchiette (serves 4)
• 1 lbs rapini (stems trimmed & roughly chopped)
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 small onion, peeled and finely chopped
• 1/2 lbs hot italian sausage split down the centre and removed from casing
• 1 cup plain tomato sauce
• Salt and freshly ground pepper
• 1/2 cup grated pecorino
• 1/2 cup grated parmesan 

Directions:

1. Cook the orecchiette in large pot of boiling salted water until they begin to soften (about 8 minutes). Add the rapini and cook until pasta is al dente (about 3 more minutes) Drain and reserve.
2. While pasta is cooking, heat the olive oil in a large saute pan over medium head. Add garlic and onion and cook until fragrant and softened (about 3 minutes) Add the sausage, breaking it up with a wooden spoon and cook until browned, 5-8 minutes.
3. Add the cooked pasta and broccoli rabe to the saute pan and toss until fully incorporated. Add the tomato sauce and cook for 1-2 minutes until heated through. Sprinkle with grated cheeses and salt & pepper and serve.

Simple Pad Thai

Pin It Simple Pad Thai

Recipe Adapted from M.Coates

This is a very paired down and simple version of Pad Thai that is perfect for a week night dinner. It doesn't use fish sauce-- so I'm sure the purists hate me, and while I love traditional versions of Pad Thai I find this one a tasty quick alternative. Note: Shrimp would be a great addition or substitution to this dish!

• 2 Chicken Breasts, sliced into 1/2" pieces
• 3 cloves of garlic, minced
• 1/4" section of ginger root, grated
• 2 tablespoons olive oil
• 1/2 package rice noodles
• 4 tablespoons peanut butter
• 4 tablespoons soy sauce
• 4 tablespoons water
• 4 teaspoons sweet chili paste (such as sambal oelek)
• chopped peanuts
• bean sprouts
• lime

Directions:

1. Combine peanut butter, soy sauce, water and sweet chili paste in a bowl and whisk until smooth
2. Bring large pot of water to a boil. Turn off burner and add rice noodles. Let steep for 5-6 minutes or until noodles are tender. Drain. Reserve.
3. Meanwhile, in a wok, saute garlic and ginger in olive oil until fragrant. Add chicken and cook until done.
4. Add cooked rice noodles to wok and stir until incorporated. Add sauce and let warm up (about 1 minute)
5. Serve topped with sprouts, chopped peanuts and a squirt of lime. (Serves 2-3)

Ratatouille Tart

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Ratatouille Tart

Adopted from Smitten Kitchen

This is my favourite dish to make for my vegetarian friends. They appreciate the gesture, and it's delicious enough to satisfy even the most vocal carnivores.

• 1 Package frozen puff pastry (I use Tenderflake)
• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/3 cup canned plain tomato sauce
• 2 tablespoons olive oil
• Salt and pepper
• Few sprigs fresh thyme
• 1 cup crumbled feta

Directions:

1. Heat the oven to 375°F. Flour your work surface and roll out puff pastry until roughly 11x15" Lay pastry on baking sheet and prick with a fork.
2. Spoon tomato sauce evenly over pastry as you would a pizza. Leave a bit of a border around the edge.
3. Slice your vegetables in very thin round slices (A mandoline would work well-- or I use my food processors slicing disc)
4. Arrange vegetable slices alternating in rows over your tomato sauce.
5. Drizzle olive oil over vegetables and season with salt and pepper. De-stem thyme leaves and sprinkle on top.
6. Bake in oven until pastry is puffed and golden brown and the vegetables look softened (approx. 25-30 minutes). Remove from oven and sprinkle crumbled goat cheese on top.
7. Slice with a pizza cutter and enjoy!