Patti Labelle's Mac & Cheese

 

Patti Labelle's Mac & Cheese

(recipe modified from the Washington post)

Ingredients

• 2 tablespoons unsalted butter, at room temperature, divided

• 1/4 cup shredded or grated Parmesan cheese

• 1/4 cup shredded Monterey Jack cheese

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup shredded Gruyere cheese

• 1/2 cup Velveeta, cut into small cubes

• 1 teaspoons kosher salt, divided, or more to taste

• a little over 2 cups uncooked elbow macaroni

• 1 1/2 tablespoons all-purpose flour

• 1 3/4 cups Belsoy, cold

• 1/8 teaspoon ground black pepper, or more to taste

• 1/4 teaspoon cayenne pepper

Step 1

Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.

Step 2

In a medium bowl, toss together the Parmesan, Monterey Jack, cheddar, Gruyere and Velveeta. Reserve about 1/4 cup cheese mixture for the topping.

Step 3

Bring a large pot of water to a boil over high heat. Add 1 teaspoon of the salt and the macaroni, and cook until just tender, stirring occasionally, about 6 minutes. Drain the pasta, give it a stir and set aside while you make the sauce.

Step 4

In the meantime, over medium-high heat, melt the remaining 1 tablespoon of butter until it foams, about 2 minutes. Add the flour and whisk until the flour sizzles and turns blonde without letting it brown, about 2 minutes. Whisk in 1 cup of the Belsoy. Reduce the heat to medium, switch to a rubber spatula and stir until the mixture thickens slightly, about 5 minutes. Stir in the remaining Belsoy and remove from the heat. Stir in the remaining 1 teaspoon salt, the black pepper and cayenne.

Step 5

Stir in all but the reserved 1/4 cup of the cheese mixture until completely incorporated. Carefully, stir in the cooked macaroni, breaking up any large pieces that may have stuck together, until just combined. The cheeses will not all be melted, they will finish melting in the oven. Taste and adjust the seasonings, and then pour into the prepared 9-by-13-inch dish. Top it with the reserved 1/4 cup of the cheese mixture.

Step 6

Bake, uncovered, for 15 minutes, or until the cheeses on top are melted and the mixture is bubbling and hot.

Variations: when pasta was ready and out of the stove, I added in the left over minced meat from my 3x par jour recipe (pain fouree asiatique) 1 pound meat (porc or beef), 2 cloves of garlic, 2 tbsp ginger, salt and pepper, 1/4 cup hoisin sauce, 1/4 cup soya sauce, and 2-3 tbsp lime juice.

Tofu Magique Croustillant à l’aneth épicé

Tofu Magique Croustillant à l’aneth épicé

(recette de Loounie)

INGRÉDIENTS

• Un bloc (450-454g) de tofu ferme ou extra-ferme, bien epongé
• 30-45 ml (2-3 c. à soupe) de fécule de maïs 
• 80 ml (1/3 tasse) de végénaise (mayonnaise végétalienne) du commerce
• 80 ml (1/4 tasse ) de cornichon à l’aneth coupé en dés (environ 2 petits ou un gros cornichon)
• 30 ml (2 c. à soupe) de liquide du pot de cornichons
• 6-7 tranches de piment jalapeno mariné 
• 15 ml (1 c. à soupe) de sirop d’érable
• 15 ml (1 c. à soupe) d’aneth frais
• 30 ml (2 c. à soupe) d’eau
• 180 ml (3/4 tasse) de chapelure panko 
• 90 ml (1/4 tasse + 2 c. à soupe) de levure alimentaire en flocons
• 2,5 ml (1/2 c. à thé) de poudre d’ail
• 15 ml (1 c. à soupe) d’huile végétale ou huile végétale en vaporisateur (facultatif)

PRÉPARATION

Préchauffer le four à 375°. Couvrir une plaque de papier parchemin ou d’un tapis de cuisson anti-adhésif.

1. Préparation du tofu
   1. Avec les doigts, défaire le tofu épongé en morceaux de la grosseur d’une bouchée. Ajouter la fécule de maïs et brasser doucement avec les mains pour bien enrober chaque morceau. Réserver.
2. Préparation de la sauce
   1. Dans le contenant d’un petit mélangeur, ou encore dans un contenant cylindrique en utilisant un pied-mélangeur, mettre la végénaise, les dés de cornichon, le jus de cornichon, les tranches de jalapenos marinés et le sirop d’érable. Broyer jusqu’à l’obtention d’une texture homogène. Ajouter l’aneth et mélanger.
3. Préparation de l’appareil liquide
   1. Prélever 3 c. à soupe de la sauce au cornichon et la transférer dans un autre bol. Ajouter 2 c. à soupe d’eau, et mélanger jusqu’à l’obtention d’une texture homogène. Cette sauce diluée servira d’appareil liquide pour faire adhérer la chapelure. Pendant ce temps, mettre le restant de la sauce au réfrigérateur.
4. Préparation des ingrédients secs
   1. Dans un bol, mettre la chapelure panko, la levure alimentaire et la poudre d’ail. Mélanger.
5. Assemblage et cuisson
   1. Préparer une station de travail avec le bol de sauce diluée et celui de mélange de chapelure.
   2. En procédant un morceau à la fois, tremper les morceaux de tofu dans la sauce diluée, et ensuite dans la préparation de chapelure. Disposer sur la plaque.
   3. Si on le souhaite, on peut ajouter un filet d’huile ou utiliser un vaporisateur d’huile sur les morceaux de tofu panés (facultatif, mais donnera un tofu plus croustillant!).
   4. Enfourner 30 à 35 minutes, ou jusqu’à ce que les morceaux soient bien dorés (il est possible de les tourner à mi-cuisson, mais ce n’est pas nécessaire).
6. Service
   1. Sortir la sauce du réfrigérateur.
   2. Servir avec la sauce en garniture ou trempette. Garnir d’aneth frais si on le souhaite. Je l'ai servie avec une salade de patates en accompagnement.

Loaded Potato Salad

Loaded Potato Salad

(recipe modified from carlsbadcravings)

SALaD

·    3 pounds unpeeled Yukon Gold potatoes, scrubbed, quartered. (I used about 2 pounds instead, the equivalent of 6 cups of cut in small pieces potatoes, half peeled and half washed with skin still on)

·    1 1/2 tablespoons salt

·    ½ cup chopped green onions (1 bunch). (I used 2 green onions)

·    4 ounces freshly shredded sharp cheddar cheese (heaping cup) (i used between 1/2 cup and a cup)

·    1 pound thick-cut bacon (I used an entire package)

DRESSING

·    1 cup mayonnaise

·    1 cup sour cream

·    1 tablespoon apple cider vinegar

·    1 tablespoon Dijon mustard

·    2 tablespoons fresh parsley, minced (or 2 teaspoons dried)

·    1 tablespoon fresh chives, minced (or 1 teaspoon dried)

·    1 tablespoon fresh dill, minced (or 1 teaspoon dried) I skipped the dill.

·    1 ½ teaspoons garlic powder

·    1 tsp EACH salt, onion powder

·    1/2 tsp EACH pepper, paprika

 

1.          Cook potatoes: Add potatoes to a large pot and fill with water until it reaches about 1-inch above potatoes. Cover the pot and bring to a boil, then immediately remove the lid and reduce the heat to a simmer. Season the pot with 1 ½ tablespoons salt and continue to gently simmer until potatoes are fork tender, about 10-15 minutes, DO NOT OVERCOOK. (While the potatoes are cooking, cook the bacon and make the dressing.)

2.   Cool potatoes: Drain potatoes and immediately transfer to an ice bath to cool.. Transfer dry, cubed potatoes to a large serving bowl.

3.   Cook bacon: Working in batches, cook the bacon in a single layer in a large skillet over medium heat until crisp. Remove to a paper toweled lined plate to drain; cool, then crumble.

4.   Make Dressing: Whisk together all of Dressing ingredients in a medium bowl; set aside.

5.   Assemble: Add half the dressing, all the bacon, cheese and green onions to the COOLED potatoes. Stir until evenly coated.

6.   Serve: Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve, best within the first 24 hours. If the salad seems a little dry, stir in additional sour cream/mayo or a drizzle of olive oil. This potato salad can be served chilled, room temperature or warm.

 

Melon Prosciutto Salad

Melon Prosciutto Salad

(recipe modified from thishealthytable)

Ingredients

• 1 ripe cantaloupe
• 1 ripe honeydew
• 3 ounces sliced prosciutto, torn into pieces
• 8 ounces Ciliegine Mozzarella balls*
• 2 tablespoons olive oil
• 2 teaspoons balsamic glaze
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh herbs (mint, basil, sage)

Instructions

1. Slice the melons in half and scoop out the seeds. Using a melon baller or round teaspoon, press against the melon and scoop out the balls. After you've scooped out the first layer, slice 1/2 inch off the top of the melon and continue scooping out balls. Repeat as necessary.
2. Combine the melon balls, prosciutto, and mozzarella balls on a serving plate.
3. Whisk together the olive oil, balsamic glaze, salt, and pepper. Pour it over the salad.
4. Top the salad with fresh herbs.

Note: I cut this entire recipe in half as an appetizer for 2 and there was plenty, including left overs. I also used only a few leaves of basil on top.

Southern Potato Salad

 Southern Potato Salad

(recipe modified from Melissa's southern kitchen)

Ingredients

1.5 lbs russet potatoes (peeled and cut into bite size cubes). I used small white potatoes because that's what I had, and I used 5 1/2 cups worth of cut potatoes)

3 large hard boiled eggs peeled and chopped, reserve one for garnishing

1/2 cup real mayonnaise

1.5 Tbsp yellow mustard

1 Tbsp sugar 

1/2 Tbsp apple cider vinegar

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 tsp celery salt

1/4 cup sweet pickles

1/2 rib celery finely diced

2 green onions chopped

smoked paprika for garnishing

 

Instructions

Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.

In a large mixing bowl, whisk together all ingredients except potatoes, eggs and paprika

To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated.

Chill for 4 hours. Mix well before serving and garnish with egg wedges, dusted with paprika.

May also be served while warm, if desired.

Cucumber Salad with Herb & Garlic Dressing

 Cucumber Salad with Herb & Garlic Dressing

(recipe from recipetineats)

Ingredients

 3 cucumbers , standard (or 2 long Telegraph/English cucumber)

 1/2 red onion , finely diced

 

HERB & GARLIC DRESSING:

 1 1/2 tbsp red wine vinegar 

 3 tbsp extra virgin olive oil

 1 garlic clove , minced

 1/2 tsp Dijon mustard

 3/4 tsp mixed dried herbs 

 1/2 tsp white sugar (optional)

 1/2 tsp salt and black pepper , EACH

 

Instructions

Shake Dressing in a jar.

Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.

Place in bowl with red onion.

Pour over Dressing, toss gently and serve immediately.