Baked Macaroni and Cheese

2 cups béchamel (classic white sauce)*

½ medium onion, minced

1 shallot, minced

1 bay leaf

¼ tsp paprika

2 ½ cups grated cheese (cheddar, pecorino romano and fontina)

3-4 ounces pancetta, diced; bacon also works if you like it smoky J

½ lb pasta (cavatappi, medium shells or rotini)

½ cup sautéed breadcrumbs**

4 TBS butter cut into pieces plus more for greasing baking dish

Salt and pepper

Preheat oven to 350°

1.    Butter a deep 1 ½ quart baking dish

2.    Sauté diced pancetta over medium high heat until browned.  Set aside on paper towel to absorb any oil.

3.    Prepare white sauce and add onion, shallot, bay leaf and paprika.  Gently simmer over low heat for 15 minutes, stirring frequently.

4.    Remove from heat, remove bay leaf and stir in pancetta and about 2/3 of the cheese mixture.  Reserve the rest of the cheese.  Season with salt and pepper.

5.    Cook pasta in super salty boiling water until al dente (about 6 minutes), drain completely and place in large bow.  Stir cheese/pancetta/béchamel mixture into macaroni.

6.    Add half of macaroni mixture to baking dish and sprinkle with half of remaining cheese.  Add rest of macaroni and top with remaining cheese. 

7.    Top with breadcrumbs and dot with small pieces of butter.

8.    Bake about 30-35 minutes until top is browned and crisp and macaroni is bubbling.

* Béchamel Sauce (Yields 2 cup)

8 TBS Butter

8 TBS Flour

4 Cup milk

1 tsp dry mustard

1 tsp salt

½ tsp pepper

Pinch nutmeg

1.    In saucepan, melt butter over medium heat

2.    Add flour and whisk until well blended

3.    Remove pan from heat and slowly whisk in milk

4.    Return pan to heat and whisk constantly until no lumps remain and mixture has thickened and is smooth (about 2 minutes)

5.    Mix in salt, pepper and nutmeg

** Sautéed Breadcrumbs

2-3 slices sandwich bread

¼ tsp salt

Pinch black pepper

Pinch cayenne pepper

2 TBS butter

1.    Toast bread until dry and crispy, allow to cool

2.    Crumble in bowl and toss with salt, pepper and cayenne

3.    Melt butter in medium frying pan over low heat.

4.    Add breadcrumb mixture and sauté until butter is absorbed and crumbs are toasted. 

5.    Spread out on paper towel and cool before using

6.    If making larger batch of breadcrumbs, use a food processor.

Enjoy!  

MJM 

Rosemary Garlic Lamb Chops

4 baby loin lamb chops

3-4 sprigs fresh rosemary

5 cloves garlic, chopped

Olive oil

Salt/pepper

Marinate Lamb Chops

Season either side of lamp chops by rubbing ¼ to ½ tsp salt and pepper into each chop.  Add meat to gallon size ziplock bag and drizzle in 3-4 tbsp olive oil, chopped garlic and rosemary sprigs.  Make sure oil and garlic is coating all the chops.

Allow to marinate at least 1 hour.  The longer, the better.

Be sure to allow the meat to come up to room temperature before cooking (about 30 minutes).  Placing cold meat into a hot pan will result in uneven cooking.

Basic Pan Roasting

   

1.    Coat bottom of pan with olive oil and heat over medium high flame.  Add rosemary sprigs from marinade to infuse the oil. 

2.    Scrape garlic from marinade and add to pan and sauté until light golden brown.

3.    Remove garlic and rosemary sprigs and reserve for later 

4.    Add more oil to pan and over high heat, add loin chops and sear undisturbed for 2 minutes.  Turn over and sear second side for another two minutes.

5.    Lower heat and cook chops for another 3-5 minutes, depending on how rare or well done you prefer your chops.  Use a meat thermometer or your finger to test the resistance of the meat.  The meat will "give" more when pressed.  For rare, I cooked these chops about 3 min per side, lowered heat to medium cooked another 3-4 minutes and rested for 10 min.   When in doubt, always err on under cooking.  Meat will continue to cook while resting and you can always throw it back in the pan.

6.    When meat is at desired temperature, let rest on cutting board for at least 10 minutes before serving.

7.    Over low heat, add garlic and rosemary back to pan to heat up and spoon over chops before serving.

Enjoy,

MJM

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Pumpkin Cookie Cakes

These cookie cakes look like small muffin tops, when they’re done baking.  These would also be great as whoopie pies with a sweet cinnamon spiced whipped cream filling

2 cups unsalted softened butter

2 cups sugar

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground nutmeg

2 large eggs

2 tsp vanilla

15 ounces pumpkin puree (fresh is best, canned will do)

4 cups all purpose flour

Icing

½ cup unsalted softened butter

½ cup packed dark or light brown sugar

½ cup milk

1 tsp vanilla

2 cups powdered sugar

2 tsp cinnamon

Equipment: Stand mixer or by hand

Preheat oven to 350°

Line cookie sheets with parchment or silpat mat

For cookies:

1. Cream butter and sugars until combine.

2. Mix in eggs, vanilla and spices, scrape down the bowl.  Add pumpkin and continue mixing until all ingredients are incorporated.

3. Slowly add in flour until fully mixed in.

4. Drop teaspoonfuls of dough onto prepared cookie  sheet, leaving 2 inches space in between.  These cookies tend to spread when baking.

For icing:

1. In a small saucepan, heat butter and brown sugar until melted and smooth.

2. Pour mixture into a medium bowl, then add milk,   cinnamon and vanilla and whisk in powdered sugar. 

3. Add more powdered sugar for a frosting like texture.

4. Using a spoon or a pastry bag (if you want to be fancy), to ice the cookies. 

Store un-iced cookie cakes in an airtight container layered between wax or parchment paper.  Best if eaten within 2-3 days.

Enjoy!
MJM

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Spiced Apple Cookies

These cookies are chewy and best after completely cooled. They keep well in an airtight container for a few days. Be sure to separate layers of cooled cookies in between wax or parchment paper to prevent them from sticking together.


½ cup unsalted softened butter
2/3 cups sugar
2/3 cups packed light brown sugar
2 tsp cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves (can sub with allspice)
½ tsp baking soda
1 egg
2 tsp vanilla extract
¼ cup apple sauce
2 cups all purpose flour
1 cup chopped, peeled apple
1 cup chopped toasted walnuts (optional)


Equipment: Stand mixer or by hand


Preheat oven to 375°


1. Cream butter and sugars until combined.
2. Mix in egg, vanilla, apple sauce and spices. Scrape down the bowl to make sure all ingredients are incorporated
3. Slowly add flour until completely mixed in, then fold in apples and walnuts (if using).
4. Drop rounded teaspoonful of dough on parchment or silpat lined cookie sheet.
5. Bake for 10-12 minutes until edges are light brown.

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