DeadBeefCafe

I recently had a party for a bunch of friends, and while I like pasta salads they have in the past gone largely untouched. This makes me sad, so I decided to throw together a different kind of pasta salad, thinking that possibly that was the problem. (Not everyone likes the typical mayonnaise-coated pasta salads, though I admit to being similarly picky.)

i decided on something vaguely mediterranean themed, but without the olives (because I can’t stand them). The ingredient list I came up with was:

• Orzo
• Olive Oil (Good quality extra virgin)
• Garlic, minced
• Basil, chiffonade
• Salt and Pepper, ground
• Artichoke hearts, sliced
• Feta, sliced (a good feta, please)
• Prosciutto, sliced into thin strips
• Lightly Roasted Pine Nuts
• Optional: Olives, also sliced.

Chop the garllic and basil and dump into a bunch of olive oil and let sit as you cook the orzo per the directions. You can work on prepping the artichokes, the feta, the prosciutto, and *shudder* the olives while the orzo is cooking. (Honestly, I also did the olive oil, garlic, and basil while the pasta was cooking as well.) Pour the hopefully seasoned olive oil, with all the seasonings over the orzo and stir. Use a big bowl with lots of room, think of it as similar to making sushi rice where you want to get it nice and fluffy. Add more olive oil and basil chiffonade as appears reasonable. Dump in the artichoke hearts and stir through. Salt and pepper some, remember that there the feta and prosciutto are going to add to the flavors. Once the orzo has cooled sufficiently (this may be aided with a refrigerator) add the feta and the prosciutto, again stir through. Do a final taste and season with salt and pepper, and if anything else in the spice rack looks like it should be added feel free to improve(-ize). Chill for a couple hours and serve.

Collect the following ingredients:

1/2 cup of butter (mmmm)
1 tsp mustard
salt and pepper
1 chopped onion
1 chopped green pepper
2 cups elbow macaroni
3 cups water
2 cups of cheddar, grated

In a large saute of frying pan, melt the butter. Add onion and green pepper and saute for until soft. Add salt, pepper, mustard, salt, and pepper, then stir to combine. Add macaroni and fry in butter for 3 to 5 minutes making sure to stir and coat with butter. Pour in 2 cups of water, cover, let boil. Stir occasionally until the water is almost gone and then sample. Use additional water to keep boiling/steaming macaroni as needed until the pasta is cooked. Remove from heat and add cheese, stir through and serve.

Optional: Add 1 to 2 cups of cubed cooked ham to macaroni a few minutes before removing from the heat.

Takes approx. 15 to 20 minutes and serves up to 6 depending on portion sizes

12-16 oz elbow pasta
4 Tbs flour
4 Tbs butter
2 cups milk
16 oz cheese (2:1 Monterrey Jack:Cheddar but use whatever you like) grated

Preheat oven to 400^F
In large pot of boiling water cook pasta until super al-dente, drain set aside pasta

While the pasta is cooking, in a separate pan, melt butter over medium-high heat. When the bubbles start to subside, whisk in the flour and cook until golden brown and there is a distinct nutty aroma. Whisk in milk and cook until thickened. (This is a good time to add additional seasonings such as white pepper, Tobasco sauce, cayenne pepper, dijon mustard etc etc etc). Once the sauce has thickened, turn off the heat and slowly mix in the grated cheese, reserving some for topping the final dish. Mis together the sauce and the pasta and pour into an oven-safe casserole. Sprinkle the remaining cheese on top and bake until the top is brown and crisp. Remove from oven and allow to set for 5-10 minutes and serve.

[Alas no pictures, I really should fix that]

Words to the wise from The Ethicurean:

Ideally, the flour is whisked into the liquid and thickens it, but does not clump. If you see clumps of flour, you have too much flour. A little butter will thin the mixture, but don’t overdo it, or you will enter a vicious cycle of butter- and flour-adjustment. I once ended up with three gallons of turkey gravy through just such a mistake, having started with a mere quart of liquid.

Ah, fall. When a young woman’s fancy lightly turns to… soup. Lots of hot, hearty soup. And sex, of course, but that doesn’t really require saying. The days are getting chillier, and the winter squashes and root veggies are starting to come into season, which make excellent soups.

Butternut Bisque

This hearty squash soup is savory, not sweet, but with a hint of spice.

Ingredients
1 small butternut squash
1 apple
14 oz can of chicken broth
2 oz white wine
1/4 tsp crushed red pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 tbsp chives, fresh chopped

Directions
1. Halve, peel and clean squash.
2. Slice and core apple.
3. Place squash in ziploc almost completely closed.
4. cook squash in microwave for 7-10 minutes, or until completely soft.
5. cook apple ziploc in microwave for 1 minute or so.
6. Place squash, apple, and enough broth to moisten in blender, and blend until smooth.
7. Pour blended mixture into a medium sauce pan, and add rest of broth, wine, ginger, cinnamon, and red pepper.
8. Bring to a gentle simmer for 5 minutes or so.
9. Ladle into bowls, and garnish with chives.

Duck-Leek Soup

I love leeks.  And garlic.  And shallots. Really, I love the whole allium family.  This is a nice low calorie soup, but the duck fat makes it taste very rich and satisfying.
Ingredients
18 oz chicken broth
1 leek
1/2 tbsp butter
1/4 chicken or duck, smoked, diced
1 tbsp white flour
Directions

1. Wash leek thoroughly
2. Thinly slice entire leek, bulb and leaves.
3. Melt butter in a small sauce pan over medium heat.
4. Toss leek in butter, and cook until limp and slightly transparent.
5. Add flour to pan and toss thoroughly to coat leek.
6. Add broth slowly, stirring constantly to prevent lumps.
7. Add duck and simmer gently for 10 minutes.
8. Serve with a nice german rye bread, or other hearty bread.

Cassoulet

This quick-cooking version of an traditional french country stew is very filling, high in fiber, and great for winter lunches. It can also be made in a slow cooker, if you brown the meat beforehand.

Ingredients
28 oz baked beans
1 lb lamb
4 oz turkey kielbasa
1/2 medium onion, chopped
1 cup tomatoes, chopped
1/2 cup celery, chopped
1/8 cup garlic, minced or pressed
1/4 cup tomato sauce
2 tbsp blackstrap molasses
2 tbsp rosemary
1 bay leaf
1 tsp herbes de provence or fines herbes
Directions
1. Lightly brown lamb and kielbasa in a large skillet, spraying with cooking spray to keep it from sticking.

2. Add onion, celery, rosemary, herbes d’ provence, and half of the garlic. Stir over medium heat until celery and onions are softened.

3. Transfer meat and veggies to large saucepan, and add all remaining ingredients.

4. Simmer over low heat until flavors are well blended or you’re dying of hunger. 15 minutes is the bare minimum, but an hour will blend the flavors better.

5. Serve hot, with crusty bread for dipping.