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My comfort food.

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Ej  Send Ej a private message!




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Posted on Sunday, December 04, 2005 - 10:31 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Tonight DW an I are splurging after a long day working on the boat out in the Mohave desert yesterday. A nice pork roast for the meat fare, Baked Anise with fresh Parmesan but the real comfort comes from the Macaroni with 4 Cheeses! Below is the recipe but you will need to wait another 1/2 hour before it comes out of the oven. I think we made to much so your welcome to join us.

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.

Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.


Photos to follow when done.

Ej So.Cal. Zone 10a Click to hear a voice greeting from Ej
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Posted on Sunday, December 04, 2005 - 11:30 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

That sounds delicious! I'm saving the recipe for when everyone is home. Wish you and DW lived closer, I'd be there!

Rosemary - CT, Zone "5"
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Posted on Sunday, December 04, 2005 - 11:39 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh, I can smell it now! YUM. Unfortunately my DS would not touch it . . it's Kraft all the way for him. *sigh*

Greg - ND, Zone "4"
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Posted on Sunday, December 04, 2005 - 11:57 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Mmmmmmmm, sounds yummy EJ. Greg. I enjoy KD too. I used to zoop it up for the kids and call it my gourmet KD. I used to add sauteed sliced mushrooms and ham cubes, or slices hot dogs to the dish. The kids actually liked it too!

Lulubelle - Quebec, Zone "5"
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Posted on Monday, December 05, 2005 - 12:08 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It was a glorious supper. I had seconds. The wine was Trilogy.

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Ej So.Cal. Zone 10a Click to hear a voice greeting from Ej
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Posted on Monday, December 05, 2005 - 12:32 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Looks yummy, Ej! Is Trilogy a Californian wine?

Lulubelle - Quebec, Zone "5"
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Posted on Monday, December 05, 2005 - 12:51 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

My kind of food:)

I would have come also if not for the miles :)
Tell me about the anise and parmigiano..Like both..must be a winning combo..Never had it prepared this way.I even like macaroni cold:)In the morning..in the middle of the night..in the afternoon..

Glad the boat is coming along:)

Monique Quebec Zone 5
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Posted on Monday, December 05, 2005 - 01:57 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

That sounds like some delicious comfort food, EJ. Cheese and wine - always a great combination.

SusanQ - Zone 4b-5b Wisconsin
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Posted on Monday, December 05, 2005 - 02:32 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

What in the world were you doing in the Mohave desert? I once lived there. Not too many boats in that area.

jasminei UT 5b
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Posted on Monday, December 05, 2005 - 05:45 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Sounds and look wonderful, Ej! And I'm just tickled that you posted a photo!!
I wonder if the grand girls would like this! I know their Poppa Wayne would! Thanks!

Diane British Columbia Zone 7b
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Posted on Monday, December 05, 2005 - 10:18 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Hmm, Trilogy would be nice with that. Good choice! Lucy, it's a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec from a Napa Valley winery called Flora Springs. At least the 2002 has this blend. And no, DS would never touch any of those vegetables. Mix foods together? Oh my! Doctored mac and cheese would never fly.

Greg - ND, Zone "4"
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Posted on Tuesday, December 06, 2005 - 12:24 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Lucy Greg's description of the Trilogy was correct. Ours was a 2000 and ever so tasteful. Bevmo has 20.00 off per bottle this week and at this price it is highly drinkable.

Monique (From DW) Baked Anise with fresh Parmesan

Fresh Fennel
Olive Oil
Kosher Course ground salt
Fresh Ground Peeper
Shredded,not grated Parmesan Cheese

Cut off the tops of the fennel and the bottom. Reserved the frongs. Discard the outer layer. Slice the remaining fennel into 1/2' slices. Toss generously with olive oil and season with kosher salt and pepper to taste. Lay in a single layer into a roasting dish or deep dish cookie sheet and cover with shredded Parmesan cheese. Roast for about 30 minutes @ 425 degrees. Top with chopped reserved frongs.

Note. This recipes is not exact. It depends on the amount of people to feed and the size of the fennel bulb. Some are very small. Allow at least half a medium bulb per person. Coat with olive oil but do not drown. Sprinkle with salt and pepper, and as much Parmesan as you want. Ready when tender and the Parmesan is browned. Enjoy

Sharon I have a houseboat that has been in Boulder City, NV for almost two years. Every weekend DW, Sasha and I go to the boat and work on it.

Since no one showed up for dinner last night I bet you can't guess what we are having tonight!

Ej So.Cal. Zone 10a Click to hear a voice greeting from Ej
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Posted on Tuesday, December 06, 2005 - 12:28 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Thanks EJ..I'll give it a try:)

Monique Quebec Zone 5
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Posted on Tuesday, December 06, 2005 - 12:46 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

EJ, I've printed this recipe to make very soon ! Gosh, I love a good home-made Mac and Cheese !
Your pictures have my mouth watering !
What a feast there! Sorry I can't join in...lol.
As I write, I am toasting to your fine culinary skills with a glass of great wine.
I raise my glass in admiration.......
A toast, "To your great dinner" !
Suzy

Suzymac Massachusetts zone 6-A
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Posted on Tuesday, December 06, 2005 - 12:46 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I can't tolerate fennel. Can I substitute a chocolate soufflé for dessert?

Gardenbug - Ontario, Zone "4/5"
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Posted on Tuesday, December 06, 2005 - 11:03 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Ej, your sales are incredible! At best, I think our liquor stores offer a 10% discount on purchases of $100 and up. Am I right, Monique? Have you seen better?

Lulubelle - Quebec, Zone "5"
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Posted on Tuesday, December 06, 2005 - 11:22 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh, I do miss Bev Mo . . . We have a wonderful wine shop here in Fargo. They are more pricey than California. I try to wait for their annual penny sale where most of their selections are buy one get the second for a penny. I stock up big time!

Greg - ND, Zone "4"
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Posted on Tuesday, December 06, 2005 - 11:32 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Greg wrote on Tuesday, December 06, 2005 - 05:22 pm:

I try to wait for their annual penny sale where most of their selections are buy one get the second for a penny.


Wow, nothing of the sort or anything near it in our neck of the woods! Boy, alot of things are just so much more affordable in the US! If we had sales like that here, I'd be enjoying "bubbly" far more often!

Lulubelle - Quebec, Zone "5"
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Posted on Wednesday, December 07, 2005 - 12:57 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Lucy are not your liquor sales controlled by the Canadian government?

Ej So.Cal. Zone 10a Click to hear a voice greeting from Ej
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Posted on Wednesday, December 07, 2005 - 10:19 am EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Ej wrote on Tuesday, December 06, 2005 - 06:57 pm:

Lucy are not your liquor sales controlled by the Canadian government?


Not sure, I thought they were owned and controlled by the Quebec Government. But I would not be surprised if sure Canadian gov't has something to do in there too.

Lulubelle - Quebec, Zone "5"
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