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March 8, 2012June 25, 2019

Amazing Macaroni + Cheese > There’s No Place Like Home

So here is my award winning Mac and Cheese recipe that I am proud to share with all of you! I was awarded as a Grand Prize Winner in the Challenge Dairy Real Heritage Recipe Contest for my Amazing Macaroni and Cheese! Although this was a few years ago, I am still so grateful for this opportunity to submit my winning recipe and to be a part of this amazing recipe contest. Check out the story I wrote and winning recipe below, and more contest winners on Challenge Dairy’s website.

There’s No Place Like Home

Growing up I always associated food with a sense of comfort, warmth, fulfillment and stability. This is something I attribute to my Mom’s home-cooked meals and nights around the dinner table with my family as we discussed the events of our day, bonded through sharing the heartwarming, delicious meals together and after the meal was done, cleaned the kitchen with our Mom and bonded by watching a television show together before going to bed and getting ready for school the next day. Mom would make Pot Roast with Mashed Potatoes and Green Beans, homemade Lasagna with a salad and garlic bread, Grandma’s Beet Soup with homemade Polish potato noodles, or a yummy, savory Meatloaf with Mushroom Gravy – these were all of our favorites and also heirloom recipes that were handed down from my grandparents and generations past.

That was a long time ago, or so it seems, and since those days I have lived in numerous cities and another country, and still cherish enjoying good food with good people. But nothing compares to those home cooked meals and the sense of comfort they gave me when I was young – those days gave me a solid ground to stand on for life.

One gloomy, dark day last January, I was cooped up in my tiny New York studio apartment feeling completely miserable from the freezing cold weather and had a serious case of the Winter blues. I felt an undying urge to make a home-cooked meal like Mom used to make to cheer me up and get me out of the dismal mood I couldn’t seem to shake. New York can do that to you sometimes – it is one of the greatest cities in the world, but can also take you to the depths of darkness on those dark, freezing, nasty days in the middle of Winter. That day I decided to go on a quest for comfort. Something warm. Something cozy. Something heartwarming. Something that would fill my soul and renew my spirit.

My head started spinning, and I immediately felt energized and motivated with this new task at hand. What would cheer me up and transport me back in time? After furiously searching through all of my recipes, I found the perfect remedy to ail my blues – a big whopping batch of luscious Macaroni and Cheese. Not just an ordinary one (like the kind you get in a blue box with packets of dried chemical-laden cheese dust), but one that called for some delicious gourmet ingredients to take this kid-friendly recipe and turn it into
a serious pot of adult-sized comfort.

I hopped in a cab to Zabar’s (my favorite gourmet store on the Upper West Side) with thrill and anticipation. The freezing rain was coming down sideways and beat against the windows. Once I arrived, I headed straight for the cheese department and was in my glory with their selection of international cheeses that pierce your nose as soon as you walk in the door. I picked up a creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, a chunk of Gruyere and a block of Fontina. Then I found some fresh garlic, heavy cream, premium real butter, smoked thick cut bacon and of course, imported Italian pasta – this was a recipe for a mean Mac and Cheese. Definitely not your Mama’s.

I prepped my ingredients and carefully crafted my dish of gourmet deliciousness. The pot was brimming with a melted creamy cheese concoction and I poured the luscious ingredients into my baking dish, watching with anticipation as the warm, savory smells filled my kitchen. After an hour of waiting anxiously to savor my creation, I scooped up the bubbly goodness into a bowl and upon tasting the first bite with its brown crispy crust and tangy creamy cheese, was transported back to a time of comfort and bliss, when I didn’t have a care in the world, a simpler time and place that seemed long gone from today in my stressful, fast-paced city life.

Who cares about the weather, I thought – I had arrived. I was home.

Amazing Macaroni + Cheese > There’s No Place Like Home

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Yields 6-8 servings.

Serving Size: 1 cup

This is a super luscious and decadent grown up Mac and Cheese! Filled with Gruyere, Fontina and Mascarpone for extra creaminess, a little cooked bacon and a Parmesan buttery bread crumb topping for extra crunch. Definitely worthy of a special occasion or the holidays to impress your guests!

Ingredients

4 slices bacon or pancetta, cooked and crumbled
5 ½ tablespoons Challenge European Style Butter (salted), divided
¾ cup Japanese Panko breadcrumbs
¼ cup Parmigiano-Reggiano cheese, grated
6 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp kosher salt
1/2 tsp ground black pepper
dash of nutmeg (? teaspoon)
dash of ground cayenne pepper (? teaspoon)
1 ½ cups Gruyere or Comte cheese, grated (3 oz.)
1 cup Fontina cheese, chopped into small pieces (5¼ oz.)
1/2 cup Mascarpone cheese
1 ½ cups dry elbow macaroni (6 oz.)
1/4 cup fresh parsley, chopped fine, plus extra for garnish

Instructions

Preheat the oven to 350°F.
Cook the bacon or pancetta, drain and crumble and set aside.
In a small sauce pan, melt 2½ tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
Melt the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan over low heat. Add the flour and cook for 5 minutes, stirring constantly, do not let the flour burn. Pour in the milk and cream; cook for 5 minutes, stirring constantly. Add salt, pepper, nutmeg, cayenne, Gruyère, Fontina , Mascarpone. Continue to stir until the cheese is melted and incorporated. Remove the pot from the heat.
Prepare pasta according to package directions for al dente (7 - 8 minutes). Drain the macaroni and combine with the cheese sauce. Add crumbled bacon and parsley; mix well.
Pour the macaroni mixture into an 8-inch square baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake 30-35 minutes, until golden brown and bubbly. Serve hot immediately and garnish with additional fresh parsley, if desired.

Notes

You can also substitute the meat using some baked ham or prosciutto, or make it vegetarian and just add extra cheese or some veggies like zucchini, squash, brussels sprouts or mushrooms.

This recipe is also delicious with a little drizzle of truffle oil in the cheese sauce or topped with white or black truffle salt as a garnish.

https://www.theartfulgourmet.com/2012/03/amazing-macaroni-and-cheese-theres-no-place-like-home/

January 7, 2012November 29, 2020

Ricotta Gnocchi with Wild Mushroom Sauce

Ricotta Gnocchi and Wild Mushroom Sauce (Gnocchi di Ricotta Con Sugo de Funghi)

As far as I’m concerned, gnocchi are little pillows of love, goodness and deliciousness. Especially when they are homemade..that is a true labor of love. It’s not that they are difficult to make, but definitely time consuming, but with a little patience the end result is worth the wait! Gnocchi (Italian plural for gnoccho) are basically homemade dumplings that can be made from flour and potatoes, or in this recipe made with ricotta, parmesan cheese and flour. These dumplings have a thick and creamy consistency with grooves for holding a rich sauce made with cream and cheese, or a chunky meat sauce such as a bolognese or a luscious wine and wild mushroom sauce made with porcini, cremini and chanterelles in the recipe below. The gnocchi can be made ahead of time and stored in the freezer and then boiled just before serving with the sauce of your choice.

To make the Gnocchi:

2 c ricotta cheese
1 c grated parmesan
1 1/2 c all-purpose flour
Sugo de Funghi (recipe follows)
4 tsp fresh tarragon leaves
1 c grated parmesan cheese

In a medium bowl combine the ricotta and parmesan.

Gradually stir in the flour, adding more if necessary, until a soft dough results.

Turn the dough out and knead until the dough is smooth, about 5 minutes. If the dough becomes sticky while kneading, add more flour.

To form the gnocchi, divide the dough into 8 pieces. Roll each piece into a cylinder about 3/4 inch thick and cut each into 3/4 inch lengths.

Dip a fork in flour, and holding the fork in one hand, roll each piece of dough over the back of the tines to form ridges.

Refrigerate the gnocchi for 30 minutes or freeze.

To cook the gnocchi, bring 4 to 6 quarts of water to a boil. Add the gnocchi, stir in 2 tablespoons of salt, and cook until the gnocchi rise to the surface of the water, 2 to 3 minutes. Drain well, toss the gnocchi with the sauce. Garnish with tarragon leaves and parmesan cheese. Serve immediately.

Serves 8.

Wild Mushroom Sauce (Sugo de Funghi)

1/2 cup dried porcini mushrooms
1/4 cup dry Marsala wine
6 tbsp butter
2 medium onions, chopped
1 lb. cremini mushrooms, sliced
1/2 lb. chanterelles or other wild mushrooms, sliced
1 clove garlic, chopped
4 tbsp tomato paste
4 c chicken stock
2 bay leaves
Salt and freshly ground black pepper
Grated nutmeg
1 cup heavy cream

In a medium bowl, combine the dried porcini and Marsala with enough hot water to cover and allow the mushrooms to soften about 30 minutes.

Strain the porcini through dampened cheesecloth or a coffee filter, reserving the liquid. Rinse the porcini to remove any sand deposits and chop roughly.

Meanwhile, chop the additional wild mushrooms and place in a large mixing bowl.

In a large skillet melt the butter over medium heat. Add the onions and saute until translucent, 7 to 8 minutes. Add the cremini, chanterelles and porcini, and saute until cooked through about 7 minutes. Add the garlic and saute until fragrant, about 1 minute.

Add the tomato paste to the reserved soaking liquid and add this mixture to the mushrooms.

Add the stock and bay leaves, season with salt, pepper and nutmeg and simmer gently until slightly reduced, about 15 minutes.

Add the heavy cream.

Reduce by half, about 10 minutes

Until sauce is thick and creamy..

and ready to serve over the gnocchi.

Serve the mushroom sauce over the gnocchi. Toss with parmesan cheese and tarragon. Serve with a green salad and a robust red wine. Enjoy!

Makes about 3 cups.

Recipe from the Institute of Culinary Education

October 25, 2011March 10, 2016

Crazy Good: Truffled 3-Cheese Pasta w/ Pancetta & Garlic

Truffle-Pancetta-3 Cheese-Pasta

I can’t remember the first time I tried anything made with truffles, but now and then I find myself lusting after these delicious things – let me tell you why..

Truffles have an intoxicating scent and flavor that is indescribable, and make any dish the most delicious thing you will ever experience in your lifetime. I’m not even a huge mushroom fan, but truffles somehow induce euphoria every time I taste or smell them. Unfortunately truffles are pricey, and usually reserved for a special occasion or night out but I felt the urge to splurge and make this dish on an ordinary night, just because. I used a White Truffle Oil in this recipe, which is really just an olive oil infused with the essence of the truffle flavor. If you have the budget to buy some real truffles, feel free to shave some of these beauties straight into the dish. Or you can also use a Truffle butter which has pieces of truffle in it in place of the olive oil.

The nutty, savory and buttery truffle flavor goes perfect with the trio of parmesan, sharp cheddar and mascarpone cheese, making a luscious creamy sauce for the pasta. The pancetta gives the pasta a nice smoky flavor with less fat than regular bacon, and the garlic and onion give it another layer of awesome flavor. You could also substitute mushrooms or spinach in place of the pancetta to make this a vegetarian dish. Topped off with some golden brown buttery crumbs then baked to perfection, and you’ve got a truly divine, grown up pasta dish that will blow your Mama’s Mac and Cheese away.

Oh, and be prepared to swoon upon first bite.

————

In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.

Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.

Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.

Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.

Crumb Topping

In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.

Remove from the heat and stir in the fresh or dried parsley, set aside.

Pasta

Preheat oven to 375 degrees. Lightly coat a 13×9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.

Place pasta into the casserole dish and coat with the truffle oil.

Toss in the cooked pancetta…(mmmm!)

Pour in the cheese sauce…(dreamy!)

Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.

Let cool for a few minutes, and dig in! (you’ll never be the same).

Yum

Crazy Good :: Truffled 3-Cheese Pasta w/ Pancetta & Garlic

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

This is a luscious cheesy pasta dish made with three cheeses, crispy pancetta and truffle oil. Perfect comfort food for a Winter day. And oh so delicious.

Ingredients

1 stick of butter
6 slices of pancetta, chopped
1 c. of onion, chopped fine
1 tsp dried crushed red pepper
1 clove garlic, chopped fine
1/4 c. all-purpose flour
3 1/2 c. whole milk
2 1/2 c grated sharp cheddar cheese
1 c. grated parmesan cheese
1 8-8.8 oz container mascarpone cheese
Dash of nutmeg
Dash of cayenne
Dash of sweet paprika
Kosher Salt
Fresh ground black pepper
1 1/2 c. japanese panko breadcrumbs
1/2 c. chopped fresh Italian parsley (or 1 tbsp dried)
4 tbsp white truffle oil
1 lb. tube pasta (macaroni, penne, rigatoni, or your choice)

Instructions

Make the Cheese Sauce:
In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.
Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.
Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.
Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.
Make the Crumb Topping:
In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.
Remove from the heat and stir in the fresh or dried parsley, set aside.
Make the Truffled Pasta:
Preheat oven to 375 degrees. Lightly coat a 13x9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.
Place pasta into the casserole dish and coat with the truffle oil.
Toss in the cooked pancetta...(mmmm!)
Pour in the cheese sauce...(dreamy!)
Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.
Let cool for a few minutes, and dig in! (you'll never be the same).

Notes

You can also use any pasta you like, but make sure to use something with ridges or curls to catch all the creamy cheesy sauce. Substitute a veggie for the pancetta such as spinach or mushrooms to make this a vegetarian dish.

Recipe adapted from Bon Appetit Pasta Favorites, 2010.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.theartfulgourmet.com/2011/10/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

December 28, 2010February 16, 2019

Holiday Brunch: Italian Frittata with Red Pepper, Potatoes and Bacon

Potato and Pepper Frittata with Cheese and Bacon

So Christmas is over, but the cooking is not! As a tradition, I always make breakfast for the family and this year decided to make a delicious recipe for a Potato and Pepper Frittata from my new Williams-Sonoma cookbook Comfort Food: Warm and Homey, Rich and Hearty. A Frittata is similar to a French quiche without the crust or a breakfast casserole but cooked in an ovenproof pan on the stove and then finished by broiling in the oven and served directly from the pan.

This recipe calls for eggs, roasted red peppers and onions with Parmesan cheese and fresh chopped Rosemary which is a delicious Italian style Frittata. You can also modify it by adding cooked bacon, ham, shredded cheddar, asparagus and shallots or crumbled feta or goat cheese. I changed it up a bit by adding some shredded cheddar cheese and chives to the eggs and served it with a side of bacon and some Almond Butter Christmas Stollen (a German holiday bread). The possibilities are endless because Frittatas are so versatile and easy to make..it’s a simple and hearty breakfast or brunch you can make anytime of the year and deeeelish!!

Ingredients:

Yukon Gold Potatoes, 2 med or large

Olive Oil, 2 tbsp

Yellow Onion, 1/2 c. chopped

Orange or Red bell pepper

Large eggs, 8

Fresh Rosemary, 1 tsp minced

Kosher Salt, 1/4 tsp

Fresh Ground Pepper

Parmesan Cheese, 3 tbsp

Preparation:

Thinly slice the unpeeled potatoes. In an ovenproof frying pan, heat the oil over medium heat. Add the potatoes and turn to coat with the oil. Cover and cook, stirring occasionally, until almost tender, about 20 minutes. Uncover and stir in the onion. Cook, stirring occasionally, until onion is tender and the potatoes are lightly browned, about 5 minutes.

Meanwhile, preheat the broiler. Place the pepper on a baking sheet and broil, turning occasionally, until blackened on all sides about 12 minutes (you can also do this on a gas stove directly over the flame burner if you prefer). Transfer to a work surface and let cool until easy to handle. Leave the broiler on. Peel off the blackened skin, discard the stem, seeds and ribs; and chop the pepper.

Stir the roasted red pepper into the potato mixture into the frying pan. In a bowl, whisk together the eggs, rosemary and salt and pepper. Pour the egg mixture into the potato mixture and cook over medium heat until the edges are set. Using a heatproof spatula, lift the cooked edges of the frittata and tilt the frying pan to allow the liquid egg on top to flow underneath. Continue cooking, occasionally lifting the frittata and tilt again, until the top is almost set about 4 minutes more.

Sprinkle the top of the frittata with the Parmesan, place under broiler for about 1 minute or until the top is golden brown. Cut into wedges and serve hot, warm or room temperature.

Makes 4-6 servings

November 22, 2010May 7, 2020

A Few of My Favorite Thanksgiving Sides

#Thanksgiving is my favorite holiday, and there’s no guessing why – it’s all about visiting friends and family, being thankful for the wonderful things in our lives and of course, it’s all about the food.

Turkey and Dressing is the normal star of the table, but I love to experiment with the side dishes to mix it up and spice up the menu each year. Here’s a couple of recipes I plan on making this year (one tried and true, one a new experiment!)..would love to hear from all of you what your favorite side dishes are and what you’ll be making this year that’s a change from just mashed potatoes and green bean casserole!

Roasted Brussel Sprouts with Bacon & Shallots

I made this recipe a couple Thanksgivings ago and it was an absolute delicious hit at the table! The crispy bacon, butter and shallots, mixed with the tangy vinegar gives the brussel sprouts an amazing trio of flavors and the roasting in the oven technique cooks down the balsamic into a glaze coating the crispy oven browned sprouts. The original recipe came from Williams Sonoma and I adapted it a bit by adding the balsamic vinegar and shallots. Thought you didn’t like brussel sprouts? Wait until you try this recipe.

Ingredients:

Water to steam
1 pound large Brussels sprouts
2 ounces thin-sliced pancetta or bacon (3-4 slices)
1 shallot, finely chopped
1 tablespoon olive oil
1 tablespoon premium unsalted butter
2 teaspoons balsamic vinegar
Salt and Pepper to taste
Hot sauce to taste

Preparation:

Add water to a large pot with a steamer basket and bring to a boil.

Trim the sprouts: Slice off the base and remove the outer leaves. Cut each sprout in half lengthwise through the core, then make V-shaped cuts to remove the core. With your thumbs on the either side of the V, twist the sprout to open up the leaves a bit. Steam the sprouts for 5 minutes until bright green and tender.

Meanwhile, saute the sliced pancetta or bacon over medium heat in a small skillet until the edges have started to brown, breaking it into pieces with a spatula while it cooks. Remove the cooked bacon and reserve the bacon grease, adding a teaspoon of butter and then add the shallots and cook until soft and golden.

Drain the water from the steamer and plunge sprouts into ice water to stop the cooking, pat dry with paper towels and return the sprouts to the hot pan. Stir in with the pancetta and shallot mixture, including the fat in the skillet. Add the olive oil and balsamic vinegar and a dash of salt and pepper. Cook until the vinegar reduces and the sprouts are brown on the bottom, about 8 minutes. Season with salt and pepper and hot sauce and toss well.

Put the entire mixture in to a casserole baking dish and cook in the oven for 20 mins on 350 degrees until golden brown. Take out of the oven, drizzle a little more olive oil on top, stir well and serve.

Serves 4-6.

—–

Sweet Potato, Butternut Squash and Potato Gratin

Everyone loves mashed potatoes and gravy for Thanksgiving but this year I decided I’m going to make a Gratin, but mix it up with not just potatoes and cheese, but adding some butternut squash and sweet potatoes to give it a kick and blended flavors of 3 of my favorite veggie sides. The decadent consistency of the garlic Gruyere cream sauce with this trio of veggies is a delicious twist on this classic French potato dish.

Ingredients:

1 garlic clove
½ tsp. sweet paprika
1 cup heavy cream
Pinch of nutmeg
1/3 lb. baking potatoes, peeled and very thinly sliced
1/3 lb. butternut squash, peeled and very thinly sliced
1/3 lb. sweet potatoes, peeled and very thinly sliced
1 cup freshly grated Gruyere cheese
1 cup Parmigiano-Reggiano cheese, shredded
1 teaspoon chopped fresh thyme or parsley
Salt and Pepper to taste

Preparation:

Preheat the oven to 350 degrees F.

Thoroughly rub garlic on the bottom and sides of a shallow porcelain gratin dish or medium sized glass casserole dish. Coat with cooking spray. Sprinkle the nutmeg and paprika in the heavy cream and stir. Peel the potatoes, sweet potatoes and squash and cut them into thin slices.

Layer the potatoes in the dish. Sprinkle with 1/3 of the cheese and then 1/3 of the cream. Sprinkle with salt and pepper. Add a second layer using the squash, another 1/3 of the cheese and then 1/3 of the cream. Sprinkle again with salt and pepper. Add the top layer using the sweet potatoes, the last 1/3 of the cheese and final 1/3 of the cream. Top it off with a dash more salt and pepper. Sprinkle the entire top of the casserole with fresh Parmiagiano-Reggiano cheese and chopped parsley or thyme.

Bake uncovered, about an 50-60 minutes until the gratin is golden brown on top and serve immediately.

Serves 4-6.

—–

Wild Rice with Cranberries and Pecans

My mom always used to make a wild rice casserole over the holidays with either chicken or shrimp which is delicious as a main course or buffet dinner, but for a Thanksgiving side, this recipe is a bit lighter with tart cranberries to complement the turkey and some pecans for extra crunch.

4 cups chicken stock
2 tablespoons unsalted butter
1 tablespoon grape seed oil
3 large shallots minced
2 cups wild rice
1/2 cup dried cranberries
1 bay leaf
2 fresh thyme sprigs
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground white pepper
1/2 cup pecans toasted and coarsely chopped
1/4 cup minced fresh flat-leaf parsley

Directions:

Preheat oven to 375.

In a saucepan over medium low heat bring stock to a simmer. In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil. Add shallots and sauté until translucent, add rice and stir until the grains are well coated about 3 minutes.

Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper. Bring to a simmer then stir and cover. Transfer casserole to the oven and bake 45 minutes. Remove from oven.

Remove and discard the bay leaf and thyme sprigs. Stir in the pecans and parsley. Serve hot or warm.

Serves 4-6.

—–

Cheddar and Herb Biscuits

Having lived in the South in Atlanta for over a decade, I grew a love for fresh, homemade buttery biscuits. They definitely beat your standard prepackaged rolls from the grocery store and are delicious hot out of the oven with a little bit of real (yes, real!) butter. This version is made with milk, cream and fresh herbs (chives and parsley), mixed with tangy shredded cheddar andParmesan cheese with a dash of cayenne for a spicy kick.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped Italian parsley
1/2 cup grated sharp yellow Cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons butter, melted

Preparation:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes.

Serves 4-6.

Recipe adapted from The Neely’s – Food Network