Porcini & Pumpkin Ale Mac & Cheese

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The first time I tired a beer mac & cheese, it was bad – reaaaaaallly bad. I used a hoppy pale ale, which in retrospect, was definitely not the best choice. That was about a year ago now, and a recent trip to Dogfish Head’s Brewpub got me thinking about the concept again. They have a delicious porcini macaroni and cheese on the menu there. We’d been planning a trip there for about a month now, but keep having to put it off for one reason or another – sickness, hurricanes, whatever. So, I made my own version at home this week – adding in a bit of our home brewed pumpkin ale, and it turned out absolutely incredible. Maybe even better than the original!

It’s really no more effort than a standard macaroni and cheese recipe, aside from soaking the porcini mushrooms before hand. It never ceases to amaze me the flavor punch that those little dried mushrooms contain. Love, love, love them! I’ve already added it to our menu for next week, this one is most definitely a winner!

Porcini and Pumpkin Ale Mac & Cheese

1 oz. dried porcini mushrooms
1 cup cremini mushrooms, chopped
1 shallot, finely diced
1 clove garlic, minced
1 pound (16 oz.) small pasta shape, such as shells
6 Tbsp. butter
3 Tbsp. flour
2 1/2 cups milk
1/2 cup Pumpkin ale (such as Dogfish Head’s Punkin Ale)
1/2 tsp. salt
2 cups sharp white cheddar cheese, shredded
1 cup Fontina cheese, grated
1 cup breadcrumbs or panko
kosher salt

Boil water and 1 tbsp kosher salt in a large stockpot. Once boiling, add pasta and cook for 5 minutes. Drain, rinsing pasta with cold water, and set aside until ready to use.

Place the dried mushrooms in a microwavable-safe bowl and cover with water. Cook on high for 30 seconds, and let sit and rehydrate for 10 minutes. Strain, and rougly chop.

In a large saucepan over medium-high heat, melt 6 tablespoons of the butter. Add the cremini mushroom and shallot, and saute for about 3 minutes, until starting to brown on the edge. Add the garlic, and cook until fragrant, about 30 seconds. Add the flour, and let cook, stirring constantly for about 3 minutes. Slowly whisk in the beer, as well as the milk, scraping the bottom of the pan to release any browned bits. Cook over medium heat, whisking constantly, until mixture thickens. Add in cheese and chopped porcini mushrooms, and stir to combine. Season to taste with salt and pepper.

Add pasta to the saucepan with the cheese sauce, and mix to combine. Place in 2 quart cassarole dish, sprinkle the breadcrumbs on the top, and bake for 1 hour or until browned and bubbly.

Source: inspired by Dogfish Head Brewings & Eats

French Onion Soup

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We just got back from a week long cruise to the Bahamas. We (all of us – Jon and myself, as well as the boys, and my mom and dad!) left out of Norfolk, VA last Sunday, and had a great trip. We stayed at the gorgeous Atlantis Resort in Nassau overnight – then got back on the ship and went onto Freeport the next day. It’s unbelievably gorgeous down there. I mean, I live at the beach – but it’s just a world apart. We went snorkeling, ate a fresh grouper sandwich right on the beach – washing it down with a local beer. Everyone had a great time!

On the night that we weren’t onboard the ship, one of the starter course selections was French Onion soup. I was bummed that I was missing it – but with this view, I couldn’t really cry into my pillow.

I just resolved to make it for dinner once we got back (food bloggers – forever planning menus!). Which, was a good call. It’s definitely chillier here since our return, and the soup really hit the spot. Plus, aside from caramelizing the onions – it takes care of itself, and does it’s own thing.

I’ve always used Julia Child’s recipe. I mean, why wouldn’t you? She is the one who introduced the dish to Americans. I love addition of white wine, just gives it a lovely tanginess in the background. Vermouth can also be used, if you don’t feel like uncorking a whole bottle. But again, why wouldn’t you? I made some beef broth the day before using some bones I had in the freezer, but Campbell’s makes a really great canned beef broth that I’ll use if I don’t have homemade. The cognac is optional, but I think it really does bring something to the party. I just ladled out some for the boys before I added it. No biggie. This is one of the most comforting and flavorful soups out there, and it’s perfect for any occasion. A simple dinner at home, or as a starter in a fancy dining room on a cruise ship – everyone always loves it!

French Onion Soup

3 Tablespoons butter
1 Tablespoon olive oil
5 cups thinly sliced yellow onions
1 teaspoon salt
1/4 teaspoon sugar (to help caramelize the onions)
3 Tablespoons flour
8 cups beef or vegetable stock, at a boil
1 cup dry white wine
1 sprig fresh rosemary
Salt and pepper to taste
3 Tablespoons cognac (optional)
6-8 slices of toasted French bread rounds
1 cups grated Gruyere cheese

Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until they are tender; this will take about 15 to 25 minutes.  Remove the cover, increase heat to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, very deep, golden brown. Sprinkle in the flour; cook and stir for 3 to 5 minutes.

Off the heat, whisk in the boiling stock. Add the wine and rosemary. Season to taste. Place the pot back on the heat, bring to a simmer. Continue to simmer, partially covered, for 40-60 minutes or more, skim foam from surface as it appears.  Taste and correct seasonings. At this point you may set it aside, uncovered, until you are ready to serve.

When ready to serve, with the soup at a simmer, stir in the cognac. Turn on oven broiler.

Ladle soup into individual oven-proof bowls. Place a piece of toasted bread on top of sou sprinkle generously with grated cheese and place under broiler until melted and bubbly.

Source: adapted from Mastering the Art of French Cooking by Julia Child

Loaded Baked Potato Soup

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Now that the cooler weather has settled in, I’m going to try to make a conscious effort to use my slow cooker more often. It’s so wonderful to put something in, switch it to “on” – and then hours later, a meal is hot and ready for you after a long day. My problem seems to be that I get in a rut with the recipes I make with it.

When Josie posted this a couple of weeks ago, I immediately put it on our menu plan for the following week. Couldn’t have been easier, and the results were phenomenal. A little bit of peeling and chopping, cooking the bacon, then sauteing the onion in some of the bacon drippings. That really helps to deepen and layer the flavors – something that’s not typically found in Crockpot recipes. Leave it to our friends at America’s Test Kitchen to share such a great recipe. I’ll definitely be adding their slow-cooker cookbook to my wishlist for Santa this year! Can’t wait to give some of the other recipes a try.

Loaded Baked Potato Soup

8 slices bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
2 Tbs all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6  medium), peeled and cut into 1/2-inch pieces
2 cups shredded sharp cheddar cheese, plus more for serving
1/2 cup heavy cream
1/2 cup sour cream
salt and pepper
sliced scallions, sliced

Cook the bacon in a large over medium heat until crispy, 5 to 7 minutes.  Transfer to a paper towel-lined plate and refrigerate until serving.  Pour off all but about 2 tablespoons of the fat.

Add the onion and cook over medium-high heat until softened and lightly browned, about 5 minutes.  Add the garlic and thyme, and season with salt and pepper, cook for an additional minute or so.  Add the flour, and allow to cook for a minute or so, whisking constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan.  Cook until the mixture is starting to thicken, then transfer to the slow cooker.

Stir in the remaining 3 cups of  broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the slow cooker.  Cover and cook until the potatoes are tender, 6-8 hours on low (or 4 hours on high).

Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher.  Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream.  Stir to combine and let the soup sit until heated through, about 10 minutes.

When ready to serve, microwave the bacon on the plate until hot and crispy, about 30 seconds.  Season the soup with salt and pepper.  Ladle into bowls and top with bacon, shredded cheese, and scallions.

Source: adapted from Slow Cooker Revolution via Pink Parsley

All-Beef Meatloaf

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This is another one I pulled from the recipe box to share with you guys. This one is from Cook’s Illustrated, so even though the preperation might seem like a bit more work than most other meatloaf recipes, it’s well worth the effort. Meatloaf was always the one thing my mom allowed my dad to cook growing up. It was always moist and flavorful – probably due to the fact that he was sneaking ground venison into the mix unbeknownst to me and my mom. We always had a heart-shaped meatloaf on Valentine’s Day in our house, and it’s a tradition I’m proud to carry on with our little family.

Don’t be put off by the addition of powdered gelatin. The first time I saw this, I was leery too. But, trust me on this one! The gelatin mimics enzymes (proteins maybe? – I’m no AB!) found in veal, retaining moisture throughout cooking. Leading to the moistest most tender meatloaf you’ve ever enjoyed. The glaze is a cut-above the standard ketchup dousing too. Apple cider vinegar is added to ketchup for some tang, brown sugar for a bit of sweetness, and ground coriander for a bright burst of freshness.

If you’re one of those people who swears they don’t like meatloaf – try this recipe. You may just find yourself making a hear-shaped loaf for Valentine’s Day this year too!

All-Beef Meatloaf

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine
1 rib celery , chopped fine
1 large clove garlic , minced
1 teaspoon paprika
1/3 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltines
1 1/2 teaspoons table salt
2 tablespoons minced fresh parsley leaves
1/2 teaspoon ground black pepper
1 pound ground chuck
1 pound ground sirloin

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

Heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet–cover a broiler pan or a cookie cooling rack with two layers of foil and punch holes in it so fat can drain. Then put pan or rack in another pan to catch drips and prevent your oven from smoking you out of the house.

Heat butter in a skillet over medium-high heat, add onion and celery and cook, stirring occasionally, until beginning to brown. Add garlic, and paprika and cook, stirring, until fragrant, about 1 minute. Carfefully stir in the tomato juice, and let thicken and reduce a bit – about 1 minute longer. Transfer mixture to small bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Bake 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Source: Cook’s Illustrated, January 2006