Side Dish Recipes

 

Macaroni and Cheese

recipe from Pasta & Co. by Request
printable version

 

Ingredients:

1 lb sharp Cheddar Cheese, grated
1 lb mozzarella cheese, grated
3 cups milk (whole, 2%, or 1%)
7 tbsp unsalted butter
1/2 cup flour
1/4 cup freshly grated Romano cheese
1/2 cup freshly grated Parmesan
1 1/8 lbs fresh rigatoni (if you use dried, use just under a pound)
2 tsp Tabasco sauce
1/3 tsp white pepper
3/4 tsp chili powder or hot paprika
3/4 cup milk (whole, 2%, or 1%)

Directions:

  1. Preheat oven to 375 degrees F.

  2. Combine grated cheddar and mozzarella and set aside.

  3. In a small saucepan, heat 3 cups milk until near boiling. Turn off heat. 

  4. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14" sauté pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick--about 5 minutes. Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.

  5. Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the béchamel

  6. Layer one-half of the rigatoni mixture into a 9" x 13" pan. Top with one-half of the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over the top.

  7. If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 C milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

suggestions: add chopped ham

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Foccacia Bread

Recipe from Martha Stewart Living
printable version

Ingredients:

1 envelope dry active yeast (2 tsps)
Pinch of sugar
4 tbsp olive oil, plus more for bowl and pan
6-7 cups all-purpose flour
1 tablespoon coarse salt, plus more for sprinkling
1 tablespoon fresh rosemary, roughly chopped

Directions:
  1. Sprinkle yeast and sugar over 1/2 cup warm water in a large bowl. Stir, and set aside for 10 minutes until mixture is foamy. Add 2 cups warm water, 2 tbsp olive oil, 2 cups flour, and 1 tablespoon salt; stir until smooth. Gradually incorporate 4 more cups flour, using your hands once mixture becomes too thick to stir. If dough is sticky, add some of the remaining flour.
  2. Transfer dough to a clean work surface; knead until smooth and elastic, using any remaining flour if needed, about 10 minutes.
  3. Place dough in a lightly oiled bowl, and cover with plastic. Set in a warm place to rise until doubled in size, about 1 1/2 hours.
  4. Heat oven to 425 degrees. Transfer dough to an oiled 13 x 9 inch baking pan; press to form an even thickness. If dough shrinks back, cover with a damp towel; let rest 10 minutes before continuing. Once dough fills pan, cover with a damp towel; let rise 30 minutes, until doubled in size. 
  5. Use your fingers to make dimplelike indentations in dough. Drizzle with remaining 2 tbsp olive oil, allowing oil to fill dimples. Brush with a pastry brush to distribute oil over top of bread. Sprinkle with salt and rosemary; place in oven. Toss a cup of ice cubes into bottom of oven to create steam. Bake until golden brown, about 30 minutes, opening oven as infrequently as possible to prevent losing steam. Remove bread from pan; cool on a wire rack.

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JD's Favorite Potato Salad
printable version

Ingredients:

4 lbs Yukon Gold potatoes
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup thinly sliced red onions
1 cup celery strips (I inch long, 1/4 inch wide)
3 medium cucumbers, peeled, seeded, and sliced
2 cups mayonnaise, plus more if needed
5 tbsp Dijon
20 hard-cooked eggs, peeled and quartered
1 cup chopped fresh Italian (flat-leaf) parsley

Directions:
  1. Peel the potatoes, dropping them into a pot of cold salted water as you work. Then bring the water to a boil, and cook until the potatoes are tender but still firm, about 20 minutes.
  2. Drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still-hot potatoes with the vinegar, olive oil, salt, and pepper.
  3. Add the red onions, celery, cucumbers, mayonnaise, and mustard; toss gently to combine.
  4. Add the eggs and parsley, and toss again. Cool to room temperature, cover, and refrigerate overnight. Before serving, toss again, adjust the seasoning, and add more mayonnaise if needed.

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The Basic Black Dress Pasta Salad

recipe from Pasta & Co. by Request
printable version

 

Ingredients:

1 cup extra virgin olive oil (plus a few drops for pasta water)
1/2 cup plus 1 tbsp cream
2 tbsp dried herbs or 4 tbsp fresh herbs (your choice I use basil and thyme)
1/2 tsp Tabasco
1/4 tsp salt (plus some for pasta water)
3 cloves garlic, put through a garlic press or else finely chopped
1/4 cup fresh lemon juice (equivalent to the juice of two large lemons)
1 lb creste gallo, chitarra, or other dried pasta of your choice. I use small macaroni noodles (if you are using fresh pasta, use 2 lbs)
1 cup freshly grated Romano cheese
Black pepper

cover

 

Directions:

This salad is so easy and it goes with almost everything It takes less than 10 minutes to make from start to finish.

  1. To prepare pasta water add salt and a few drops of oil and bring to a boil. Add pasta and set timer according to package instructions (anywhere from 7-11 minutes). Boil uncovered until timer goes off and rinse immediately under cold water and drain thoroughly.
  2. While pasta is boiling, whisk together olive oil, cream, herbs, Tabasco, salt and garlic. When well-mixed, whisk in lemon juice. 
  3. Add pasta to olive oil mixture and toss until well-coated. Add Romano and toss again. Place in serving dish and top with black pepper.
  4. For a quick and easy variation, omit the herbs and add smoked salmon, drained capers, and 1 finely chopped red onion.

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Stir Fried Asparagus with Sesame seeds
printable version

Ingredients:

2 tbsp butter
1 1/2 lbs asparagus, cut diagonally into 1-inch pieces
1 tsp sugar
1 tbsp soy sauce
2 tbsp sesame seeds

Directions:
  1. In a frying pan, over medium-high, melt butter. Add asparagus and stir fry about 4 minutes
  2. Sprinkle asparagus with sugar and cook about 1 minute. Stir in soy sauce and sesame seeds and sauté 1 minute more. Serve immediately.

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