Archive for cheese

Three Cheese Macaroni

Posted in Recipes with tags , , , , , , , , , on April 13, 2013 by groovychef

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1 lb. large macaroni noodles

2 Tbsp. butter

1 cup chopped onion

2 Tbsp. flour

3 cups milk

16 oz. shredded Swiss cheese

8 oz. Brie with the bloomy rind shaved off, and cut into pieces

8 oz. cream cheese cut into pieces

3/4 Tbsp. red pepper flakes (more for added heat)

1 1/2 cups panko bread crumbs

1 pkg. Aidelle’s pineapple and bacon sausage

salt and pepper to taste

1. Preheat oven to 350. Bring a stock pot of salted water to boil. Cook noodles until slightly under the al dente mark. Drain and return to stockpot.

2. While noodles are cooking, melt butter in a large sauce pan. Add chopped onions and cook until translucent. Add flour until a very thick roux is created.

3. Add milk, turn up the heat to high and bring the milk to a low boil, stirring to incorporate the roux and thicken the milk slightly. Turn heat down to medium.

4. Add Swiss and stir. Add Brie and stir again. Then add the cream cheese and stir until the chunks of cream cheese have dissolved slightly. Add red pepper flakes. Turn off burner and allow to rest for a couple of minutes while the sausage is cooking.

5. Microwave the sausage for 2 minutes, just enough to warm them. Remove from microwave and cut them into small pieces.

Assemble: Pour cheese mixture into stockpot with noodles. It will look rather lumps and coagulated when it goes in but will smooth out when you stir the mixture. Add sausage and stir again. Pour into a large casserole dish and cover with foil. Bake in the oven for 30 minutes.

Remove from oven and top with panko bread crumbs. Return macaroni to oven , uncovered, and bake for another 20 minutes.

Serves 8

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Steak Au Poivre Sandwiches

Posted in Recipes with tags , , , , , , , , , , , , , , , , on April 9, 2013 by groovychef

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Steak Au Poivre Sandwiches

2 lbs. Boneless beef ribs, ribeyes, or New York strip (the choice is yours)

1 Tbsp. sea salt

1Tbsp. minced garlic

1 Tbsp. butter

1/4 c. brandy

1 1/2 c. beef stock

2 Tsp. green peppercorns

1/4 c. button mushrooms wiped and sliced

1 loaf garlic bread

8 slices Swiss cheese (may use a  cheddar for a heavier robust flavor or bleu cheese for a bit more tang)

1. Mix garlic and sea salt in a small bowl and generously rub the mat with the mixture. Set aside.

2. Drop butter into a grill pan and heat on high until the butter has melted but the milk solids have not browned. Place beef in grill pan and cook on both sides until meat is firm. Ideally, medium to medium rare is perfect for this recipe as it will be finished off in the oven. When beef is done, set aside to rest. Preheat oven to 400.

3. While the meat is resting, place brandy in a medium hot saute pan (stainless steel) and ignite (flambe). Be cautious when doing this. After flame has died, add beef stock and peppercorns and continue to simmer until stock has reduced to about 1 1/2 cups. Add mushrooms and turn off heat.

4. Remove garlic bread from its wrapper and lay butter side up on cookie sheet. Thinly slice rested beef (against the grain) layer pieces on top of the bread. Pop into over for about 8 minutes, long enough to melt the butter and cook the beef until slightly pink. Remove from oven and top with cheese.

5. Place back in oven for 5 minutes more, until cheese has melted.

6. Strain Au Poivre sauce and serve with sandwich.

Cooking Notes: The garlic and sea salt rub is a technique used in Brazil for all their meats. Its a simple clean flavor allowing the flavor of the beef to shine through without all the complication of herbs and spices. Traditionally, Au Poivre is not made with cheese but I felt that this would b a great cross between a French Dip and Steak Au Poivre. Its a simple dish that can be made after a long day of work without much fuss.

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