Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Bacon Crusted Beer Mac and Cheese

Adapted from How Sweet Eats

serves 4-6

Ingredients:

2 1/2 cups uncooked whole wheat elbow noodles
2 tablespoons butter
2 tablespoons flour
8 ounces milk
8 ounces beer
8 ounces freshly grated cheddar cheese
4 ounces freshly grated parmesan cheese
1/4 teaspoon smoked paprika
pinch of black pepper
1/2 cup panko bread crumbs

Directions:
Preheat oven to 375 degrees F.

Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

Heat a saucepan over medium high heat and add butter. Once melted and sizzling, whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper and paprika.

Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.

 

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Goat Cheese Risotto

 

Recipe from: http://rosanaskitchen.blogspot.com/2007/10/goat-cheese-risotto.html

Ingredients:
2 tablespoons butter
1 1/2 cups chopped onions
2 cloves garlic, chopped (or minced)
1 cup of arborio rice
A little olive oil
4 cups of heated chicken stock
1 package of chevre  goat cheese (approx. 4-6 ounces)
Fresh grated Parmesan cheese
Salt
Pepper

Directions:
1. Melt the butter in a medium pot.  Drop in the onions and cook slow and low, as if you were making French onion soup.  This normally takes about 30 minutes, with a little stirring here and there.  You want the onions to go golden and soft slowly.  There will be bits that caramelize.
2. Raise the heat a little and throw in the garlic.  Let that cook a minute or two, then add the rice.  Pour a little olive oil on the rice and stir, until it gets shiny.  Add salt and pepper to taste.
3. Add about two cups of chicken stock and stir.  Lower the heat.  Pay attention to it!  I’m not of the “stir risotto constantly” school of thought, but you do need to stir it fairly often.
4. When the liquid comes to the “shoulders” of the rice (an expression I heard Mario Batali use on Molto Mario), add another cup of stock.  Repeat.  If the risotto is still not tender after you’ve used up your stock, you can always add water.  I find that overdoing the stock overdoes the flavor of the stock in your risotto.
5. Once the risotto is creamy and cooked to taste, cut up the goat cheese and stir the risotto until it melts.  Add a few tablespoons of fresh grated Parmesan cheese.  Don’t put in too much Parmesan, because the real star is the goat cheese.  Now taste and add a little salt and pepper accordingly.  Eat warm and gooey.

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Beet Pierogies

Recipe adapted from http://allrecipes.com/Recipe/Beet-Pierogies/Detail.aspx?evt19=1

Ingredients:
1 1/2 cups roasted & peeled, chopped beets
1/4 cup finely chopped red onion
2 tablespoons and 3 teaspoons butter
1 egg
1/2 cup water
2 cups all-purpose flour

Directions:
Roast the beets in 450 degree oven for approximately 25-30 minutes.  While beets are roasting, melt 1 tsp. butter in a saucepan over medium heat, add red onion and saute until tender.

In a food processor add beets and onion.  Add the butter, start the machine, and pulse several times to finely chop the beets.

Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.

Divide the dough in half, and form each half into a ball. Roll out a ball until it’s 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.

To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.

Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes.

While pierogies are boiling, heat large fry pan over medium heat.  Melt 2 Tablespoons butter.  Once pierogies are boiled, drain and saute in butter until browned, approximately 2-3 minutes, making sure to turn.

Serve warm with sour cream, if desired.