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Anthony Bourdain's Baked Macaroni

I have never made/baked macaroni this way.  I usually make a bechemel sauce, add shredded cheddar cheese to make a creamy cheese sauce to mix with cooked macaroni (I usually also toss in steamed broccoli or cauliflower too).    I never bake my macaroni.   Anyway, I wanted to try this method.  I cut this recipe out of some magazine years ago and saved it because I enjoy Anthony Bourdain's shows (A Cook's Tour and No Reservations).  The recipe was easy to put together, but I thought it turned out kinda greasy, dry, and lacking flavor.  I didn't really care for the crunchiness of the mac.  It just wasn't what I am used to.  So, I will stick to my version of macaroni and cheese which always turns out creamy and excellent.

Anthony Bourdain's Baked Macaroni

1 lb macaroni, such as elbow or penne
3/4 tsp. salt
pepper to taste
16 ounces (about 4 cups) shredded sharp cheddar cheese
2 T. butter
1 quart (4 cups of whole milk

Cook pasta in boiling water 3 to 5 minutes less than package directs.  Drain well.

Meanwhile heat oven 400 degrees and grease a 13 X 9-inch baking dish.

Spread about 1/3 of the pasta in the prepared dish.  Sprinkle with 1/4 tsp. salt, some pepper, and 1/3 of the cheese.  Dot with 1/2 T. butter.  Repeat layers twice, dotting the top layer with 1 T. butter.  Don't tamp down the pasta; it will make the dish too dense.  Pour milk over top.

Bake 45 minutes to 1 hours, depending on how crisp you like the top.

posted by: artichoke72 at 17:54 | link | comments (4) |
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Tortilla Soup

Tortilla soup is one of my favorites.  I love adding the fried tortillas, cheese, chiles and cilantro to the  tomato broth seasoned with onion and garlic.  This is a good, simple version of the soup.  I usually prepare the soup first and have it simmering while I fry the tortilla strips (instead of following the recipe exactly).  Pureeing the onion, garlic and tomatoes in the soup pot with a hand-held blender is so much less messy than using a blender or food processor.

Tortilla Soup
 
12 (or more) corn tortillas
Canola oil, for frying
4 cloves garlic, peeled and left whole
1 white onion, sliced
1 (15-ounce) can whole tomatoes in juice, drained, or 3/4 pound fresh tomatoes, cored and coarsely chopped
6 cups vegetable broth
1/2 teaspoon salt, or to taste

shredded cheese (queso fresco, farmer cheese, Monterrey Jack, or mild cheddar)
1 large avocado, peeled, pitted, and diced
1 large lime, cut into wedges
cilantro
serrano or jalapeno chiles, sliced

Cut tortillas in half and then into thin strips. In a medium (2-quart) saucepan, heat 1/2 inch oil over medium flame until the edge of a tortilla strip inserted in oil sizzles vigorously. Fry tortilla strips in small batches until golden brown and crisp. With a slotted spoon, transfer to paper towels to drain. 

Pour off all but a thin coating of hot oil. Add garlic and onion and cook over medium-low heat, stirring frequently, until golden, about 7 minutes. Using a slotted spoon, press garlic against side of pan to leave behind as much oil as possible, then transfer garlic and onion to a blender or food processor.

Puree tomatoes with garlic mixture in the blender or food processor until smooth. If using fresh tomatoes, strain puree to remove pieces of tomato skin. Heat same saucepan over medium-high heat. Add tomato puree and stir until thickens to consistency of tomato paste, about 10 minutes. Add broth and bring to a boil, then partially cover and gently simmer over medium-low heat 30 minutes. Add salt.

To serve: Divide cheese and avocado among warmed soup bowls. Ladle broth into each bowl; top with tortilla strips and a sprinkle of cilantro. Serve with lime wedges and sliced chiles.

Adapted from Rick Bayless' version in Mexico, One Plate at a Time (Scribner, 2000).

posted by: artichoke72 at 17:51 | link | comments |
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Baked Beans

I learned to make baked beans this way from my Grandmother.  I don't think she ever had an exact recipe and neither do I.  My baked beans differ each time I make them depending on what canned beans I have in the pantry.  Minced jalapenos are a nice addition to the beans.

Baked Beans

3 cans of beans (I used pinto, navy, and kidney), drained
1 small onion, minced
2 or 3 cloves garlic, minced (optional)
yellow mustard
ketchup
bbq sauce
brown sugar
salt and pepper

Mix the beans together in a casserole.  Squirt in some ketchup and bbq sauce (about 1/4 cup of each) and a little yellow mustard.  Add brown sugar (about 2 - 3 tablespoons worth).  Season with salt and pepper and stir well.  Bake at 350 degrees until hot (about 30 - 45 minutes).

posted by: artichoke72 at 17:10 | link | comments |
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Okra Patties

This is another interesting recipe from my friend Donna who is an okra lover like me.  Okra is one of those veggies that people either love or hate.  It's good for you because it's high in fiber, vitamins A and C, folate, thiamin, potassium, and magnesium. Select okra that is small (2 to 3 inches in length...otherwise it will be tough), deep green, firm, and free of blemishes.  This is a good recipe to try if you think you don't like okra.   The okra patties are very easy to put together and the amounts of ingredients don't have to be exact.  When I made the okra patties, I divided the mixture in half and seasoned one half with just salt and pepper.  These were excellent eaten with a little ketchup.  I added cumin and garam masala to the other half for an Indian-inspired flavor.  I ate those with tamarind chutney and really enjoyed that combination.

Okra Patties

Take a pound of fresh okra and wash it. Cut off the ends and boil in water for 5 minutes. Rinse and cool. Chop the cooked okra. Add one beaten egg, some finely chopped celery and onion, spices, and enough breadcrumbs to form patties.  Fry in hot oil until golden.

posted by: artichoke72 at 08:44 | link | comments |
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Chicken Fried Steak

I make this classic Texas fare once or twice a year (it's not health food) and it  reminds us of "home".  I always make white gravy to go with the chicken fried steak and I always serve mashed potatoes and corn with it.  It's Texan comfort food.

Chicken Fried Steak

round steak, tenderized
cooking oil, for frying
1 egg
1 tsp salt
1/2 t pepper
2 T milk
3/4 cup flour

Mix the flour, salt, and pepper together in a pan.  In another pan, beat the egg and add the milk to the egg; mix thoroughly.

Heat about 1/2 inch of cooking oil in a skillet over medium-high heat.  
 
Roll a piece of steak in the flour mixture.  Shake off excess flour and then dip it in the milk/egg mixture.  Roll the steak again in the flour mixture.  Shake off excess flour, then place in the hot oil and fry until golden brown.  Drain on paper towels.  Repeat steps for all pieces of steak.

Serve the Chicken Fried Steak covered in white milk gravy, usually made from the steak drippings, a little flour, and milk.

Tips:
If you do not buy tenderized round steak, pound each piece with a kitchen mallet to tenderize it before cooking.

posted by: artichoke72 at 17:17 | link | comments (4) |
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