Recipes

Macaroni and Cheese 1 pound penne 4 cups milk 4 tablespoons (½ stick) unsalted butter 6 tablespoons unbleached all-purpose flour 1 teaspoon paprika Salt and freshly ground black pepper, to taste 12 ounces Gruyere cheese, grated (4 cups)

1. Bring a large pot of water to a boil. Add the penne and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl. 2. Preheat the oven to 350 degrees. 3. Bring the milk jut to a boil in a heavy saucepan and set aside. 4. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. 5. Add the hot milk to the flour mixture, and whisk well. Add ½ teaspoon of the paprika, season with salt and pepper, and return the pan to the heat. Cook over medium heat, whisking constantly, until the mixture thickens, 5 minutes. Add the penne, and toss well to coat the penne completely. 6. Butter a 13 X 9 X 2 inch flameproof baking dish, and fill it evenly with the penne and sauce. 7. Distribute the grated cheese evenly over the penne, and sprinkle with black pepper and additional paprika. 8. Place the dish on a baking sheet, and bake until hot, 20 to 25 minutes. 9. Place the dish under the broiler, 4 inches from the heat, until the top is slightly golden and bubbling, 3 to 4 minutes. Serve immediately. 8 potions Note: Other good melting cheeses may be substituted for Gruyere, such as Cheddar, mozzarella, or Jarlsberg. Or combine two of these cheeses. If you wish, add fresh shavings of Parmesan to the top of the casserole before you run it under the broiler.

Marinated Grilled Salmon 4 tablespoons honey 2 tablespoons soy sauce Dash red pepper flakes Garlic Clove Rub salmon with fresh sliced garlic and then chop up and add to marinate. Mix first three ingredients for marinate. Marinate salmon for up to 2 hours. Grill.

Risotto Primavera ½ lb (250 g) asparagus

3 ½ cups (28 fl oz/875 ml) Vegetable Stock, Chicken Stock, or broth 2 tablespoons olive oil 1/2 yellow onion, thinly sliced 6 fresh mushrooms, brushed clean and thinly sliced 1 ¼ cups (9 oz/280 g) Arborio rice ½ cup (4 fl oz/125 mil) dry white wine 1 yellow zucchini (courgette) or crookneck squash, trimmed, quartered lengthwise, and then thinly sliced crosswise (I usually don’t put this in.) ½ cup (2 oz/60 g) grated Parmesan cheese Salt and ground pepper to taste

Cut off the top 2 inches from each asparagus spear (save the bottoms for another use); cut on the diagonal into pieces ½ inch think. Set aside. Pour the stock or broth into a saucepan and bring to a simmer. Adjust the heat to keep the liquid hot. In a large, heavy saucepan over medium-low heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring, until softened, about 3 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add a ladleful of the stock or broth; adjustthe heat to maintain a simmer, and cook, stirring constantly, until the liquid is absorbed. Continue adding liquid, a ladleful at a time and stirring constantly, until the rice starts to soften, about 10 minutes. Add a ladleful of liquid and cook, stirring constantly, until the liquid is absorbed. Add the asparagus and another ladleful of the liquid and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy. The total cooking time is 20-25 minutes, Add the Parmesan cheese and season with salt and pepper. Stir to mix well. Spoon into warmed individual bowls and serve. Serves 4