Spicy Mac and Cheese ...and Giveaway!!!!

 
Shortly after this recipe made its debut in Bon Appetit in 1995, it  became my daughter's favorite meal.  Quite often it's her birthday entree. The buttery Havarti, garlicky tomato sauce and pasta combine to make a delicious adult version of mac and cheese. Feel free to adjust the red pepper flakes to the level of spiciness you enjoy.

Red Gold sent me a wonderful gift box which included 6 cans of various tomato products: Stewed Tomatoes, Crushed Tomatoes, Tomato Sauce, Petite Diced Tomatoes, Petite Diced Tomatoes with Green Chilies, and Chili Ready Diced Tomatoes.  Red Gold has been around since the 1940's, and they grow their tomatoes in the Midwest where the soil and climate is ideal for producing the most incredible product.  Red Gold's 28 ounce cans of whole tomatoes are perfect for this recipe.

Red Gold has offered one of my US friends an opportunity to win their six pack of tomatoes.  To enter to win your premium tomatoes, please leave a comment with an email and you will be entered to win!  This giveaway will end on December 22, 2011, at 5 PM.  The winner will be notified on December 23. These are quality tomato products...perfect for your gameday chili or any of your favorite tomato dishes.

I suggest trying Red Gold tomatoes in some of my favorite Skinny Chick recipes:


Penne with Sausage and Tomatoes~
Rustic Farro Soup~ 
Spaghetti with Sunday Gravy~
Italian Sausage and Pasta Soup~

Spicy Mac and Cheese...adapted from American Favorites by Betty Rosbottom

3 tablespoons olive oil

Large onion, chopped

2-3 cloves garlic, chopped

3 28-ounce cans whole tomatoes, drained and chopped

2 teaspoons dried basil

1/2-1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 cup chicken broth

1 pound penne pasta

10-12 ounces Havarti cheese, shredded

1/3 cup grated Parmesan

1/2 cup sliced black olives

Fresh basil, chopped, for garnish (optional)

Heat olive oil in a large pot. Saute onion and garlic till onion is translucent.  Add tomatoes, basil, crushed red pepper flakes and salt. Stir well. Add broth and bring to a simmer.  Cook till liquid is reduced.  Check for seasonings and add more pepper flakes and salt if needed.

Cook pasta in well salted water according to package instructions.  Drain well and mix into tomato sauce.  Add Havarti and toss till well combined.  Pour into a large, greased baking dish.  Sprinkle with Parmesan, then olives.  Bake at 350º for about 20 minutes, till hot and bubbly.  Sprinkle with basil if desired.

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Potato Chip Tortilla~

 
December is such a crazy month around here...I haven't seen the tops of my kitchen counters in weeks...recipes, cookbooks, tins of cookies and candies, along with the usual clutter.  So it was a relief to have a quick recipe this week for French Fridays with Dorie.  Unusual, but simple.  Potato chips are crushed and mixed with eggs, scallions, garlic, herbs and a pinch of piment d"Espelette.  This mixture is poured into a well seasoned cast iron pan or a non-stick sauce pan and cooked for a bit on the stove before getting finished off under the broiler. I used basil, flat leaf parsley and a sprinkle of thyme...plus a little minced red bell pepper for color.

Bill said this tortilla was good, but I was pretty ho-hum about the results.  I didn't add much salt due to the addition of potato chips, but still found something lacking in the final dish.  Maybe I was missing the cheese I typically add to my omelets?  Anyhow,  the recipe can be found on Google Books if you'd like to check it out.  And check out what my Dorista friends thought of this recipe on the French Fridays with Dorie website.

Cranberry Eggnog Scones~

 
Decisions, decisions.  It was time for another Improv Challenge. Eggnog and Cranberries were our two assigned ingredients for December.  Knowing my family would look suspiciously at anything I made containing cranberries, and with tins of fudge, caramels, toffee and cookies on my counters and in my freezer, I knew I'd have to make a nice, non-dessert treat for someone outside this house.  I meet with a group of knitters every other Friday morning, so they've gotten used to being my guinea pigs. They swooned when I shared my raspberry cream scones, so why not substitute dried cranberries for the raspberries and eggnog for the cream?

Oh, these were delectable! Just as tender as those made with cream...plus you get just a hint of the eggnog flavorings...rum and nutmeg.  These would be a fabulous addition to your holiday brunch.  Perfectly delicious plain or splurge by serving with clotted cream~

Cranberry Eggnog Scones...adapted from America's Test Kitchen

2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter, cut into 1/4 inch cubes
1/2 cup dried cranberries
1 cup eggnog

Preheat oven to 425º.


Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy cream and stir with spatula or fork till dough begins to form.


Pour out onto counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds.  Pat into a round about 1 inch tall.  Cut into 8 wedges.

Place onto ungreased or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar if desired.  Bake 12-15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.


You may also make these in the food processor.  Be careful not to over process.

Makes 8. 

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Pork Scaloppine with Mushrooms~

 
My family loves pork. When Nick was little, pork chops were almost always his request for his birthday dinner.  In about first grade, he drew a ham on his favorite things collage for Thanksgiving.  Yup, he is his father's son. This recipe is quick with relatively few ingredients.  Even the mushrooms haven't dissuaded any of my fungus-phobic family from enjoying this entree...they are just pushed to the side of the plate.

Pork Scaloppine with Mushrooms...adapted from Martha Stewart

2 pork tenderloins, trimmed and cut into 3/4 inch slices
4 tablespoons butter, divided
8-10 ounces sliced mushrooms
2 stalks celery, cut into 1/8 inch slices
1 cup chicken broth
1/3 cup heavy cream
Kosher salt
Freshly ground black pepper
Parsley, chopped, for optional garnish
Egg noodles, for serving


Pound meat slices to 1/3 inch thickness with meat mallet (place in ziplock bag or cover with plastic wrap to avoid splatters).  Season both sides of meat with salt and pepper.

In a large skillet, melt one tablespoon of butter.  Saute about half the meat, till browned on each side.  Remove to plate while you cook the other half, using another tablespoon of butter.  Remove remaining pork to plate.

Add 2 more tablespoons of butter to the pan and add mushrooms and celery.  Season with salt and pepper and saute till mushrooms are lightly browned.  Add chicken broth and cook till liquid reduces, about 5 minutes.  Add cream and heat till warm.  Add parsley if using and adjust seasonings if necessary. Return meat to pan and gently toss to coat pork with cream sauce.

Serves 4-6

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Ganache Topped Chocolate Tart~

 
This was the second dessert I made for Nick's teachers' holiday luncheon...he's a senior and this is my 8th and final year of volunteering at Cathedral High School...sniff, sniff.  A decadent chocolate option is always in order when it comes to desserts...they're usually the first to disappear from a buffet of sweets.  I also made this lemon pavlova for those few who go for citrus over chocolate. You should have seen the long faces when the family figured out this one wasn't for them! This marvelous chocolate wonder may make an encore appearance as our Christmas dessert.


Ganache Topped Chocolate Tart...adapted from Gourmet


Crust:
9 chocolate graham crackers, finely ground (1 cup)
5 tablespoons butter, melted
1/4 cup sugar


Filling:
1 1/4 cup heavy cream
9 ounces semi-sweet chocolate, chopped
2 eggs
2 teaspoons vanilla
1/4 teaspoon salt


Glaze:
2 tablespoons heavy cream
1 3/4 ounces semi-sweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Optional garnish:
Sweetened whipped cream
Whole strawberries


Preheat oven to 350º.  


Mix crust ingredients and press evenly onto bottom and 3/4 up sides of a 9-inch fluted tart pan.  Bake about 10 minutes. Cool on rack 20.


To make filling, microwave chocolate and cream in a heat proof bowl, stopping to stir at 30 second increments till smooth and melted.  Allow to cool till lukewarm. Whisk eggs, vanilla and salt together in another bowl, then stir into melted chocolate.  Pour filling into cooled crust.  Bake till outer 3 inches of filling is set, but center is still jiggly, 20-25 minutes.  Cool on rack about one hour till completely cool.


To make glaze, microwave chocolate and cream in a heat proof bowl, stopping to stir at 30 second increments till smooth and melted.  Then stir in corn syrup and water, and mix till combined. Pour glaze over top, tilting tart to spread evenly.  Let stand to allow glaze to set about 1 hour.  Serve with whipped cream and berries if desired.


Serves 10-12.


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Linked to Fusion Friday~ 
Linked to Christmas Cheer Link Party~ 
Linked to Wonka Wednesday~
Linked to Mrs. Fox's Sweet Party~
Linked to Success U~
Linked to Foodie Friday~ 
Linked to Sweets for a Saturday~

Raspberry Filled White Chocolate Bars...The Great Food Blogger Cookie Swap

Each year I attend a number of cookie exchanges and always come home with at least one new, spectacular recipe.  My sweet friend and neighbor, Sally, baked these amazing bars for one of our holiday exchanges a few years back. They combine some of my favorite flavors: white chocolate, almond and raspberries.  When I was contacted about joining in on The Great Food Blogger Cookie Swap this year, I had to come up with a favorite cookie recipe to secretly send to 3 other food bloggers.  This recipe came to mind quickly.  Jen, Jennifer and Bonnie, hope you love these as much as I do!


My cookie recipients were:

Jen of Beantown Baker
Jennifer of Peanut Butter and Peppers
Bonnie of Chrysanthemum

And I received some fabulous treats from:

Julie of Peanut Butter and Julie (Lemon Glazed Cranberry Biscotti)
Kristin of Per L'Amore Di Cibo (Red Velvet Cookies)
Marie/Reetsyburger on Twitter (Buttery sugar cookies) 

PS...I entered these in Saveur's Home Cook Challenge. I'd love you to vote for them here.

Raspberry Filled White Chocolate Bars...from my friend, Sally, via the Pillsbury Bake Off

1/4 cup sliced almonds
1/2 cup butter
12 ounces white chocolate, chopped (about 2 cups total), divided
2 eggs
1/2 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon almond extract
3/4 cup raspberry jam (I used a combination of red and black raspberry jams)


Preheat oven to 325º.  Line an 8 x 8 inch pan with non-stick foil or grease and flour pan.


Toast the almonds by cooking over low heat in a saucepan, stirring frequently, till lightly colored and fragrant.  Set aside.


Melt butter with 1 cup of the white chocolate chunks in microwave.  Start, stop and stir every 30 seconds till smooth and melted.  Set aside.


Beat eggs till light and foamy.  Add sugar and continue to beat till lemon colored.  Stir in white chocolate mixture.  Add flour, salt and almond extract and mix just till combined.  Spread half of dough into prepared pan and bake 15-20 minutes till light brown.


Add remaining chocolate chunks to remaining batter.


Carefully spread jam over warm crust (gently warm jam if it isn't a spreadable consistency).  Spoon remaining batter over jam.  Some jam may show through batter.  Sprinkle with almonds.  Bake for 30-40 more minutes or till toothpick inserted in center comes out clean.


Cool completely.  Cut into bars.


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Pavlova With Lemon Curd~

Sandra, of Sandra's Easy Cooking, and I started our food blogs around the same time, so we've become friends as both our blogs have matured and grown. She is such a sweet and delightful foodie friend, I was thrilled when she asked me to guest post.  As luck would have it, I was providing two decadent desserts for the faculty holiday lunch at my son's high school; so I knew I'd have something delicious to share.  I had numerous requests for this recipe at the luncheon...and one kind soul told me it was the best dessert he'd ever tasted.  If you love lemon desserts, you'll adore this exquisite creation.

Check out Sandra's blog for my guest post.  Thanks, Sandra, for your kind invitation!!!
Sandra's post will be up around 11 AM this morning.

Pavlova with Lemon Curd...adapted from Gourmet

1 cup superfine sugar (just process regular sugar in the food processor for a minute)
1 tablespoon cornstarch
3 egg whites, at room temperature
Pinch of salt
3 tablespoons cold water
1 teaspoon white vinegar


Curd:
2/3 cup sugar
1 tablespoon cornstarch
Pinch of salt
1/3 cup freshly squeezed lemon juice
1/2 stick butter (4 tablespoons)
3 egg yolks
2 teaspoons lemon zest
(Or you can substitute 1-1 1/2 cups of your favorite jarred lemon curd)

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla


4 cups fruit of choice (mixed berries, kiwi)


Preheat oven to 300º.  Trace a 7 inch circle on one side of a piece of parchment paper, flip it over and place on a baking sheet.


Beat egg whites with a pinch of salt using a electric mixer on medium till soft peaks form.  Add water, and beat until soft peaks reform.  Increase speed to medium high and start mixing in the sugar and cornstarch, slowly, till all is incorporated.  Beat one minute longer.  Add vinegar and mix on high speed until meringue is glossy and stiff peaks form (may take 5 minutes).


Carefully spread meringue on the inside of the circle on the parchment, with the edges higher than the center.  Bake till pale golden, about 45 minutes.  Turn off oven and prop door open slightly (use a heatproof spoon).  Cool for an additional hour in the oven.

The meringue can be made up to two days ahead. Just wrap well in plastic and freeze.   Defrost before serving.

To make curd, combine sugar, cornstarch and salt in a saucepan.  Add lemon juice and butter and simmer, while whisking constantly.  When it starts to simmer, cook for one more minute, while continuing to whisk.  In a small bowl or glass measuring cup, whisk egg yolks.  Very slowly add about 1/4 cup of the hot liquid while whisking constantly (if you add too quickly, the egg will cook instead of incorporating).  Return this mixture to the saucepan, reduce heat, and cook till curd is thickened (do not allow to boil).  If you end up with some bits of cooked egg in your curd, just strain with a wire sieve to remove solids. Remove pan from heat and stir in zest.  Put curd into a bowl, cover and cool about 1 1/2 hours.

Curd can also be made two days ahead, and stored covered in the refrigerator.

To assemble pavlova, place meringue on a serving plate.  Whip cream with powdered sugar and vanilla to stiff peaks.  Fold 1/4 cup of whipped cream into lemon curd.  Top meringue with curd, then the remaining whipped cream, and finally with the berries/fruit.

Serves 8-10.


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Me at the CHS Faculty Luncheon~

Linked to Sweets for a Saturday~ 
Linked to Foodie Friday~
Linked to Pink Saturday~
Linked to Holiday Blog Hop~