2.5 cups Panko Breadcrumbs
1/2 cup parmesan cheese, grated
1 tsp dried garlic powder
1/2 tsp dried basil
1 stick unsalted butter, melted (plus more for greasing the baking dish)
2 cups elbow macaroni
1 12 ounce can evaporated milk
4 tbs butter
1/2 tsp white pepper
1/2 tsp dried mustard
Pinch of paprika
2 cups Mozzarella, shredded
1/2 cup Parmesan, grated
4-6 slices provolone (or other melty cheese)
To serve: 1-2 cups of your favorite tomato sauce (homemade, or I like Bertoli’s Tomato and Basil)
Prepare the crust: Preheat oven to 350 degrees F. Grease a glass loaf pan with butter and set aside. In a large bowl combine panko, parmesan, dried garlic and basil. Gradually add melted butter and stir to combine with crumb mixture until the mixture becomes the texture of wet sand. Add more butter or olive oil 1 tablespoon at a time if the mix is too dry to hold together when squeezed. Press the crust mixture into the baking pan, taking care to pack well into the corners. Using 3/4 of the mixture, Fill shell with baking weights in a sheet of parchment and blind bake until crust is golden. Reserve 1/4 of the mixture for assembly.
Meanwhile, prepare macaroni filling–
Bring a large pot of salted water to boil. Cook macaroni noodles 7-8 minutes, until partially softened. Drain and return to pan. Over medium heat, add butter to noodles and stir until melted. In a medium bowl, whisk together milk, eggs, mustard, white pepper and paprika. Add egg mixture once butter has melted and stir until mixture coats the back of a spoon. Remove from heat. Stir in mozzarella and parmesan.
Pre-heat oven to 350 degrees f. Fill the panko shell halfway with macaroni mixture. Layer in provolone slices down the center, pressing gently to pack the macaroni noodles together. Add remaining macaroni until the macaroni nearly fills the pan, about a 1/4 of an inch from the rim of the pan. Top with the remaining panko breadcrumb mixture, making sure the breadcrumbs reach the corners of the dish. Bake for 10-15 minutes, until the crust is golden and the center is bubbling.
Allow to cool 10 minutes. Loosen the edges of the casserole with a dull knife. Place a serving dish over the top of the pan and– using potholders– carefully invert the pan onto the dish, shaking the pan slightly until the crust releases from the pan. Top with your favorite tomato sauce, and serve!
3 cups dark, sweet cherries (fresh or frozen), pitted and halved
1 tsp lemon juice
2 tsp flour
1 1/4 cups milk
1/8 tsp salt
2/3 cup sugar, separated into 1/3 cup portions
1 tbs vanilla extract
1 tsp almond extract
1 tbs butter
Preheat oven to 425 degrees F. Place cherries on a foil lined baking sheet and roast until soft, about 15 minutes. Transfer to a medium bowl and toss with lemon juice, 2 tsp flour and a healthy pinch of cinnamon. Set aside.
In the pitcher of a blender, or a large flat bowl with an immersion blender, combine milk, eggs, 1/3 cup of sugar, salt, vanilla, and almond extract. Blend on high until combined, about 1 minute. Melt 1 tbs butter in a heavy bottom, oven safe skillet. Pour in a 1/4 inch layer of custard and cook over medium heat until set. Remove from heat.
Add half of the cherries, sprinkle with 1/3 of the remaining 1/3 cup of sugar, then pour on the rest of the custard, finish with the remaining cherries and sugar.
Bake in 425 degree oven until puffed and golden and a knife inserted in the center comes out clean, about 20-30 minutes. Allow to cool in the pan for 20 minutes before serving in wedges.
Brunch is one of those things that is excellent in a restaurant, but can be a bit tricky to perform at home, as the main event tends to rely on the every fiddly ingredient: Eggs.
To present at their best, eggs ought to be enjoyed as soon as they are cooked. But who wants to spend their whole morning in the kitchen hovering over a steaming skillet, serving one plate of flapjacks at a time?
This is a quick and easy dish I rely on when serving brunch in my tiny apartment, and it hasn’t let me down yet!
(From Mastering the Art of French Cooking)
3 egg yolks
1 stick of butter (melted)
1-2 tbs lemon juice
1/2 tsp salt
1/4 black pepper
In the bowl of a blender combine the egg yolks, 1 tbs lemon juice, salt, and pepper. Blend on high until well combined and thick. Add melted butter 1 tbs at a time, blending continuously. Once half of the butter has been incorporated, add the remaining butter all at once. When the sauce is thick and homogeneous, taste and adjust seasoning with additional lemon juice, salt, and pepper to taste.
If you need to ‘hold’ the sauce while preparing other components, pour sauce in a lidded glass jar, and place in a pan of tepid water to keep warm.
Soft boiled eggs
(adapted from the clever folks at Cooks Illustrated)
Allow eggs to reach room temperature so they don’t crack when placed in the pan. Bring 1/2 an inch of water to boil in a large flat pot with a tight fitting lid. With tongs, gently place eggs in boiling water. Cover with a tight fitting lid and steam for six minutes (for soft, runny yolks. Add another 30 seconds for lightly set yolks, and 30 more seconds for firmer yolks). With tongs, place eggs in a bowl and run cold water over them for 1 minute. Peel eggs under running water, and serve. If you need to warm the eggs just before serving, simply place in warm water for 30 seconds.
A perfect recipe for a cool winter dinner, or to practice now for a St. Patrick’s Day feast!
Braised Lamb Shoulder Chops
2 shoulder chops
3 stalks celery, diced
2 carrots, diced
1 small onion, diced
3 cloves garlic, skinned and left whole
2 anchovies , oil-packed
1 tbs tomato paste
1 cup dry wine (red or white)
1/2 cup stock
1 bouquet garni (2 stalks of rosemary and 6 stalks of thyme)
Salt and pepper
Season the chops with salt and pepper. Pat dry. In a heavy skillet bring a heat a tablespoon of oil to smoking. Sear the chops until crisp and brown on both sides, about 1 minute on each side. Remove chops to a plate. Lower heat to medium. Add the carrot, onion, and celery to the hot pan and cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 30 seconds. Add anchovies and cook for 1 minute until anchovies begin to melt into the vegetables. Add tomato paste and stir to coat the vegetables
Add wine and stock, scraping up any browned bits from the bottom of the pan. Bring liquid to a boil, then return lamb chops and accumulated juices to the pan. If needed, add additional stock or water to ensure the liquid nearly covers the meat. Reduce to a simmer and cover with a tight-fitting lid. Reduce heat to low (or place in a 240degree oven) and simmer until meat is fork tender but not falling off the bone, about 1.5-2 hours.
Remove chops to a plate and cover loosely with foil to keep warm. Skim fat from the surface of the braising liquid. Strain braising liquid through a fine strainer, discard solids. Return liquid to pan and reduce until liquid coats the back of a spoon. Serve chops on a bed of mashed potatoes, glazed in braising liquid and topped with gremolata.
Zest of 1 lemon (fine)
2 cloves of garlic, minced
1/4 cup of fresh parsley, chopped
Combine ingredients and chop fine. cover and refrigerate until ready to use. Can be made up to six hours in advance.