Fontina and Mascarpone Baked Pasta

 On Thursday nights my mom and I like to cook because it's usually just the two of us. I really look forward to these nights because I get my mom all to myself and I get a chance to try out a new dinner/savory recipe.  Its also fun to share the kitchen with her because usually I am all alone in there and my mom is really the person who taught me to cook and bake in the first place.

I wanted to make something healthy but I just couldn't resist this recipe. Its been in my foodgawker favorites for ages and we already had most of the ingredients left over from my dads pizza parties. Regardless of the heath factor, it was so delicious and made an amazing leftover too. I definitely suggest giving this recipe a try. 

(and the pictures definitely don't do it justice either....its hard taking pictures at night - and in my moms kitchen. she's really into the dim, intimate vibe but it doesn't really work out when it comes to food photography)

Adapted from Tracey’s CulinaryAdventures

Fontina and Mascarpone Baked Pasta
Ingredients 

1 pound uncooked penne
1/4 cup all-purpose flour (I used cake flour because it was all we had – works just as well)
2 ½ cups whole milk
2 cups shredded fontina cheese
1/4 cup mascarpone cheese
1 teaspoon salt
1/4 teaspoon black pepper

1/3 cup panko breadcrumbs
1 tablespoon unsalted butter
1 clove of garlic, finely chopped

In a large pot, cook pasta according to the package or until you think it’s cooked….I personally had to cook it for at least 6 minutes more than the box said but that’s just me.

In a large pan over medium heat, combine the milk and flour. Stir continuously until it has reached your desired thickness, about 5 minutes. Turn the heat to simmer and mix in the cheeses, salt and pepper.

Pour half of the mixture and half of your pasta into a greased pasta-baking-dish. Mix together. Then add the rest of your pasta and cheese mixture and mix again. > I thought this was easier than dirtying another pot

Using the same skillet used to make the sauce, melt the butter and then mix in the garlic and breadcrumbs. Lightly toast it and then sprinkle it on top of the pasta.

Bake for 25 minutes at 250°

 It was so good and we were so hungry that I forgot to take pictures of it in a bowl...opps! if it helps it looks a lot like baked mac and cheese....

Chicken Quesadillas and Mexican Rice

Doesn't look nearly as good as it tastes!

Today was another day at the confection studio. And can I just say, I hate it when Tariq comes over to correct me for something someone else told me to do. It actually happens at least once every day. All I want to say is WELL IT WASN'T MY IDEA. But as if I'm going to throw someone under the bus. That's just part of the learning process I guess. I haven't severely hurt myself or broken anything yet though so that's a pretty big plus. Evryone has been really nice though I am learning so much about everything. I can't wait to try out all this stuff on my own. I have been asking about the candied pecans (ergo crack) for weeks now and tomorrow I am FINALLY going to learn how to make them. I can't wait to do a post on them. I'm actually addicted to the stuff it's pretty pathetic. Everyone makes fun of me at work because I actually can't stop eating them. 

to the dillas....

So I accidentally invented this recipe for quesadillas one day when I was ice box cooking at my dad’s house. (isn't that the expression? ice box cooking? like random mashuganuh you find in your cabinet that you make something out of? I digress...). I had my leftover homemade salsa in the fridge and I also had leftover Fontina and American cheese from the baked macaroni that I had made. Since the father likes to keep all kinds of frozen goodies in our outdoor freezer, I went digging and found some chicken thighs (first thought, who buys chicken thighs?) and some tortillas. No joke, they turned out to be the best quesadillas I have ever had. (and my mom and brother agree which I was definitely excited about. It probably would have made my week if my first car ever was supposed to be delivered this week also. I think I might wet myself I’m so excited). As a result of my sweet success I will never use another dilla recipe ever again. The Mexican rice was also super moist (yeah moist) and really good also, however I think next time I will use parsley or something else green other than cilantro. I think it might have been too overpowering.  I mean the dillas where so good the rice was basically obsolete. Courtney (my best friend and roommate next year) and I are pretty big Mexican food fans too so i'm pretty excited that I now have this golden recipe under my utility belt.

Mexican Rice

Ingredients

I cup of Long Grain White Rice

1 and 1/4 cup of chicken broth (I can)

3/4 cup of water 

1/2 cup omato Sauce

I ripe tomato

I red pepper 

2/3 cup of chopped onions

2/3 cup chopped red bell pepper (or whatever color you prefer) 

2 tablespoons of vegetable oil.

2 cloves of chopped garlic 

Directions

1. Put the rice in a pot with the water and broth. Once the water has come to a boil, cover it and bring to a simmer. Let cook for 15 minutes. 

2. While the rice is cooking, put the vegetable oil, onions, garlic, and peppers in a saute pan. When the onions have become somewhat see through, add the tomato sauce - bring to a simmer. Once the rice is finished cooking, toss it in with the sauce. Add the chopped tomato and cilantro (or parsley). Cover which cooking the dillas.

Chicken Quesadillas

Ingredients

A bowl of my homemade mango tomato salsa

Chicken thighs (you can use breasts or any other part of the chicken but the tights are dark meat which makes them really juicy and tender. I also think they might be cheaper too which is super groovy considering I’m poor)

Butter

Salt and pepper

Tortillas

Fontina and America cheese (fontina is in the fancier cheese section and you can usually get America in the deli section. I’m telling you this because I honestly spend 20 minutes in the grocery looking for these damn cheeses. If you are in New Orleans don’t even waste your time at Winn Dixie – which can actually go for all cheeses in general)

1. Since you are dealing with meat – first WASH YOUR HANDS. Then cut off the fat on the thighs (because they will be covered in it. You can’t exclude this step. There is too much fat. If you don’t want to spend time doing that just get breasts but it won’t taste as good I promise). Then slice the thighs into smallish, pretty uniform slivers. WASH YOUR HANDS AGAIN.

2. Put at least a tablespoon of butter in a skillet. Toss in the slivers and cook over medium heat until the chicken has turn someone grey and you can easily cut the chicken in half using something dull) This won’t take too long since the slices are thin. (less than 5 minutes).

3. Set the Chicken aside. Add at least another half a tablespoon of butter to the skillet. Lay down the tortilla. On one half, sprinkle some cheese – then the chicken then the salsa then some more cheese.  (also think of the cheese like glue. Be liberal with it or it will fall apart) Let the tortilla get a little crispy, flip it. Crisp it some more. Slide it on a plate, cut in half. Dollop of daisy. yu-um 

this was my first one. Definitely not crispy enough but still delicious!

3 Cheese Mac and Cheese

3 Cheese Baked Mac and Cheese with Fontina, American and Parmesan

My grandmother Mimi always has a medley of classics at the Bruno family lunch table, and mac and cheese is one of them. Unfortunately, its not that great. I mean don't get me wrong, it's good. But its not something i'd day dream about. My father also claims that he makes a stellar mac and cheese. Although my dad is a great cook, sorry pop, but your mac and cheese doesn't really fit the bill either. Therefore I have decided to take some responsibility and search for the BEST baked mac and cheese recipe out there. Enough is enough. If we insist upon having mac and cheese at every major holiday, then it better be some damn good mac and cheese, right? I found a recipe via food gawker (which is like internet crack for the food obsessed, like myself) that tweeked a little. It may not be the best recipe ever, but it definitely has potential.



This is based off of a recipe I found on Annie's Eats which you can find here

Ingredients

1 lb (1 bag) small pasta shells
4 tablespoons divided, plus another tablespoon melted
1 cup heavy cream
1 cup Fontina Cheese
1 cup American Cheese
1/4 Parmesan Cheese 
1/2 teaspoon of nutmeg
1/3 cup Italian bread crumbs
Salt and Pepper to taste

First I want to start by saying I think this recipe turned out slightly dry, so I would suggest another cup of heavy cream and at least a half a cup of both cheeses. Also, unless you are wild about bread crumbs, I would reduce the bread crumbs to at least 1/4, if not less. OR just don't bake it at all or add the bread crumbs. I thought it tasted pretty good before the baking happened (minus the fact that the shells where undercooked)

Aight to the directions:
Preheat the oven to 400˚ F and cook the pasta according to the packaging until slightly undercooked. (my bag said 10 minutes so I cooked it for about 6 1/2 minutes) If you don't plan on baking the mac and cheese, then cook the pasta completely. Butter a casserole dish (2 -quart) and set aside.

Put the 4 tablespoons of butter in a large mixing bowl and microwave the cream for about 40 seconds. When the pasta is finished, add it to the bowl and stir until the butter is melted. Then add the cream and cheeses and stir until the cheese has basically melted. (so here is where you can either stop or keep going - it's up to you)
In a small bowl, mix together the melted butter, Parmesan cheese and bread crumbs. Pour the pasta into the casserole dish and sprinkle the bread crumb mixture on top until it is completely covered.
Bake until the top is golden brown, about 20 minutes. Enjoy!