Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.
Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, pasta and cheese) and blends them together into a bubbling baked one-pot dish you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.
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 Oilin 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.
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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).
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.
The other day I suddenly had a strong craving for dessert. Most likely this was result of my having eyed some gorgeous black cherries on the sidewalk at Todaro Brothers, my favorite local market down the street. I suddenly remembered a simple, delicious French dessert called Clafoutis that I learned how to make in cooking school, and decided this would be the perfect dish to satisfy my sweet tooth and take advantage of the delectable fresh cherries that were calling my name.
Gorgeous Cherries
Clafoutis is a dessert originating in 19th century from the Limousin region of France. The name stems the verb clafir, which literally means “to fill” – (the fresh black cherries with a custard like batter). The dish calls for slivered almonds and butter along with a hint of almond and vanilla flavors, covered in a custard-like batter and baked. It is finished with a sprinkling of powdered sugar and served lukewarm. Clafoutis is also made with apples, plums, pears, blackberries or raspberries, and is even better with a dollop of fresh whipped cream or ice cream – the perfect remedy for a hot summer day.
Cherries ready for pitting
The traditional way of making Clafoutis is to leave the pits in the cherries which give a more intense cherry flavor to the dish, but you can also choose to pit them before baking, giving it a milder cherry flavor and making it easier to dig in and enjoy this delicious creation. Either way it’s sweet and simple to make, so follow your heart’s desire. One bite, and you’ll be in love. Savourer!
Cherries and Almonds in Buttered DishPouring the Custard Batter over Cherries
Ingredients
1 c fresh black cherries, pitted (or unpitted if you prefer)
1 tbsp slivered almonds
1 egg plus 1 egg yolk
1/2 cup sugar
1/2 tbsp brown sugar
1/4 c all purpose flour
pinch of salt
1/2 c whole milk
1/2 tsp almond extract
3/4 tsp vanilla extract
Powdered sugar (for dusting once baked)
Preparation
Preheat oven to 350 degrees. Butter a medium size oven proof casserole or skillet and toss in almonds and cherries.
Whisk together eggs, sugar and brown sugar, salt and flour; mix together. Slowly whisk in the milk, almond and vanilla flavoring until you have a smooth custard-like batter and pour over the cherries into the baking dish.
Bake for 45 mins to an hour until the Clafoutis is lightly browned (you can test the doneness with a toothpick in the center – it is done if it comes out clean). Let cool to room temperature, then dust with powdered sugar and slice into wedges (or rectangular slices if made in a square or rectangular baking dish). Serve with freshly whipped cream or vanilla ice cream.
Serves 4. If baking for a larger crowd, double the recipe and bake in a large 9×9 or 10×7 baking dish – this will serve 6-8 people.
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.
#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 & ShallotsÂ
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.
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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.
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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
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.
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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
1/2Â 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
