Grown Up Mac & Cheese

Everyone loves mac and cheese, but I think this is one comfort food that can be totally misrepresented.  I'm not going to lie - the stuff in the blue box is fast, easy and gets a lot of us through our college years.  However, this recipe is more of an adult version of the American classic.  I add bacon and fresh basil for an update on this classic comfort food.

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound thick cut bacon
• 2 tbsp fresh basil
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

 

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

 

In good taste.

-Rob

Lasagna with Turkey Sausage & Garlic Bread

Everyone has a favorite lasagna recipe.  I wanted to make one that was lighter but still had a ton of flavor.  I made this tonight for my friends and it was a hit.  You can even assemble this a day ahead and bake it right before dinner.  Accompany it with the easy and tasty garlic bread recipe below and you'll find this will definitely become a staple in your house.

Lasagna with Turkey Sausage

Total Time: 1 hr 20 min
Yield: 8 Servings

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced

Directions:

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Garlic Bread

Total Time:  8 min
Yield:  8 Servings

Ingredients:

• 4 cloves garlic, crushed
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 loaf crusty bread, split
• 3 tablespoons grated cheese, Parmigiano or Romano, optional
• Chopped fresh parsley

Directions:

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

In good taste.

-Rob

Honey Vanilla Pound Cake

This is a great recipe that can either be served toasted with some butter and honey for breakfast or made into an elegant dessert with a scoop of vanilla ice cream and fresh raspberries.  No matter what time of day you decide to indulge, I'm confident that you'll devour every bite.

Prep: 20 Minutes
Cook: 50 Minutes
Yield: One 8-inch Loaf

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at cool room temperature
• 1 1/4 cups sugar
• 4 extra-large eggs, at room temperature
• 2 tablespoons honey
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest
• 2 cups sifted cake flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder

Preheat the oven to 350 degrees. Grease the bottom of an 8½ x 4½ x 2½-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

In good taste.

-Rob

Bacon & Chicken Salad Sandwiches

I'm a big sandwich guy.  Anything that's easy, tastes good and fits into two slices of bread is a winner in my book.  Not to mention, sandwiches are so versatile, you can do anything you want with them.  This sandwich is inspired from my time living in Los Angeles.  I used to make this often to take into work.  I roast the chicken rather than poaching it to ensure the meat stays moist and delicious.  The real key to this sandwich is the fresh tarragon.  It gives the chicken salad a real earthy flavor without being overpowering.

Prep:  10 Minutes
Cook:  40 Minutes
Yield:  4-5 Servings

Ingredients:

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
• Red onion, sliced thin
• 1 package mesclun salad mix
• 1/2 pound bacon, cut in half  

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.  Cook bacon in skillet until golden and crisp, drain. 
To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad, bacon, red onion and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

*If you like, you can add grapes, nuts, etc...to the chicken salad

In good taste.

-Rob

Outrageous Brownies

I just perfected this recipe this past week.  I have no doubt that these will be the best brownies you ever eat.  Perfect for taking into the office to score some "brownie points" or baking up a batch for your favorite sorority or fraternity on campus.  The key to these brownies is actually the lack of flour that's in them, which gives them a rich fudgy texture.  The recipe calls for a lot of chocolate and a lot of butter, but it makes a ton of brownies.  

Prep Time:  30 Minutes

Cook Time:  35 Minutes

Serves:  20 Large Brownies

Ingredients:

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions:

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

*I find Hershey's chocolate chips work really well.
*Flouring the chips and walnuts keeps them from sinking to the bottom.
*It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies.

In good taste.

-Rob

Breakfast Sandwiches

It doesn't take a genius to fry up some bacon and eggs and stack them on top of each other.  However, this is a quick go-to recipe that is packed with flavor, easy to make and uses fairly inexpensive ingredients.  Accompany it with a glass of your favorite juice and this will definitely be an easy way to get up in the morning.  I think if I made these each Sunday morning for my fraternity brothers when I was living in the Phi Sig house, the hangovers from the night before might have gone away a little bit faster.

Breakfast Sandwiches

Total Time:  30 Minutes
Yield: 1-2 Servings
Level:  Easy

6 Strips of Bacon, cut in half
2 Eggs
2 Slices of American or Cheddar Cheese
2 Bagels
Kosher Salt
Black Pepper

Directions:
Cut bacon in half and fry in skillet over medium heat until golden and crisp.  Drain the bacon on paper towels and cover to keep warm.  In the mean time, lower the heat on the skillet between medium and low and remove the excess bacon fat.  Having the temperature too high when you cook the eggs will cause them to scramble and stick to the skillet.  Break two eggs into the same skillet and allow them to cook for a minute or two on each side.  Salt and pepper both sides of the eggs as they cook.  Turn of the heat and place cheese on top of the eggs in order for the cheese to melt.  If you like, you can place a lid on the skillet for 30 seconds in order to melt the cheese evenly.  Toast the bagels to your preference and assemble sandwiches. 

In good taste.

-Rob

It goes by fast...

I didn't always know how to make good food.  It took time and lots of experimentation.  Over the four and a half years of being in college, I've had the chance to not only meet the best friends of my life, but luckily, I've also been able to test a lot of recipes through them as well.  My fraternity served as sort of my guinea pigs when it came to testing new recipes.  On Sunday nights when most of my friends were busy studying, scheduling meetings and getting ready for the week, I was busy in the kitchen cooking.  Each week I tried to invite a different group of friends over for dinner in hopes of getting some good feedback on my cooking skills.  It was a win-win situation.  They all got free dinner and I ended up getting some good notes.

Now, as a newly grad, I’m excited to share the recipes that kept my friends and I well fed throughout our four, four and a half and for some of us, five years of college.  All the recipes that I share are still recipes that I make all the time, only with the volume turned up.  Some recipes have a few more steps than others, but all of them are designed to be winners, whether you’re still in school, moving into your first place out of college or are looking for an update on some of your own classics. 
I believe in using good ingredients.  Spending the extra dollar to buy quality ingredients has a tremendous impact on the way your food turns out.  I live by this rule, even as a poor college kid, I would always spend the extra buck to make sure my food came out the best it possibly could.  From the start of freshman year, to the end of my college career, I’ve had the chance to meet some incredible people who I know I will still stay in touch with from years to come.   

You don’t realize it until it hits you, but the college experience definitely goes by fast. 
I’m thrilled to share these recipes with you and hope you find as much enjoyment and flavor out of these as I do.
 
Always in good taste. 

-Rob