For christmas, I received BOB (Rachael Ray's Big Orange Book). BOB is huge and full of so many recipes. Tonight, we tried these two and they were a hit and definitely going in the rotation. Please don't let the directions intimidate you (they certainly did me!). These are really quite easy and absolutely scrumptious!
South Philly Cheesesteak Mac 'N' Cheese
1 pound pasta (We used large macaroni)
2 Tablespoons EVOO (extra-virgin olive oil)
2 large onions, thinly sliced
3 Tablespoons butter
3 Tablespoons all-purpose flour
3 cups milk
2 cups shredded Provolone
1/2 cup beef stock
3/4 pound thinly sliced roast beef, coarsely chopped
1/4 cup fresh flat-leaf parsley, chopped
Place large pot of water over high heat and bring to boil. Salt water, add pasta, and cook to al dente. Drain pasta and return to pot.
While pasta is coming to boil, heat EVOO in large skillet over medium-high heat. Add onions, season with salt and pepper, and cover with lid or piece of aluminum foil for 2-3 minutes to get them going. Remove lid or foil and continue cooking onions until tender and lightly caramelized, 12-15 minutes, stirring occasionally.
While onions are caramelizing, melt butter in a medium pot over medium-high heat. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to bubble to thicken, about 5 minutes. Remove pot from heat and stir in 1 1/2 cups of shredded cheese, then season with salt and pepper and reserve.
Preheat broiler.
To the skillet with onions, add the beef stock and the roast beef. Stir over medium heat just to warm through.
Add the cheese sauce and the onion-roast beef mixture to the pot with the drained pasta and toss everything to combine. Put pasta mixture in 9x13-inch casserole dish and top with remaining 1/2 cup cheese. Place under broiler until bubbly, 2-3 minutes. Garnish with parsley.
Broccoli and Cheddar Stuffed Taters
4 Big Idaho potatoes
EVOO (extra-virgin olive oil) for drizzling
Salt and pepper
1 Head of broccoli, trimmed of stems and cut into small chunks
1/2 cup sour cream
1 cup vegetable stock
1 1/2 cups shredded Cheddar cheese
Preheat oven to 425 degrees.
Scrub potatoes of any excess dirt and prick them each several times with a fork. Place them on baking sheet, drizzle with EVOO, and season with salt and pepper, tossing lightly to coat. Bake until tender, 45-60 minutes. Remove baked potatoes from oven and let cool enough to handle.
While potatoes are cooling, place a skillet with 1 inch of water over high heat and bring to boil. Salt water and reduce heat to a simmer, then add broccoli and cook for 3-4 minutes, until tender. Drain broccoli.
Cut potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of flesh still intact. Try not to pierce the skin of potato. Add sour cream, stock, and 1/2 cup of cheddar to the bowl and mash the potatoes, season with salt and pepper. Fold the broccoli into the potatoes and refill the potato skins. Top with a little extra cheese, a couple of tablespoons per skin. Place them back nito the oven to melt the cheese, about 5 minutes.
