Foods I learned to cook this weekend

[J. Martin]

Sausage Risotto - was off the hook. Kinda of a lot of stuff involved (dicing garlic and onions, taking the sasage out of its casing, stirring like a madman, etc) but was it ever worth it. Tasted amazing and was one of the favorties at this pot luck dinner I went to.

Chipotle Macaroni and Cheese - The chipotle and the Italian style bread crumbs made a tad too spicy at first bite, but once you got past it, it was some of the best home-made mac & cheese I ever had. So glad I made too platters worth. Kept one for myself that will be dinner for the next few days :)

[LUV2LUVME]

The mac & cheese sounds and looks really good :hungry

[J. Martin]

The mac & cheese sounds and looks really good :hungry


It was. I'm looking forward to tearing into some more tonight for dinner :hungry

[Lushheaven]

i love chipotle everything :heart

hi where are the recipes :heythere

[J. Martin]

i love chipotle everything :heart

hi where are the recipes :heythere


Here's the mac & cheese recipe (subbed italian style bread crumbs for fresh bread crumbs):

For bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 lb macaroni
2 lb extra-sharp Cheddar (preferably white), grated





Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
Make macaroni:
Preheat oven to 350°F. Chop chipotles.

Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.

Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.

Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

Cook's note:
Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)

[J. Martin]

Here's the risotto recipe:

-line pot with some virgin olive oil to keep from burning, sticking (medium/low heat)
1 lb. spicy sausage
1 large white onion (dice 1 1/2 cups)
garlic (dice 1 piece)
-stir until sausage has completely broken apart

add:
3 cups medium grain rice
4-5 cups low salt chicken broth
1 & 1/4 cup Parmesan Cheese
-continue to stir like crazy about 15 minutes (or until desired)

add parsley (cut, used as garnish)

[antknee]

that avatar is a dead on match.

[jt]

risotto :spitfall im probably going to have some at auqavit today hopefully :heart