School Night Suppers - Skillet Stroganoff

From the kitchen of One Perfect Bite...Here is another quick-fix meal that will help you cope with a busy fall schedule. The base of the dish is ground beef and the addition of mushrooms and sour cream make it a bit like a beef Stroganoff. However, the addition of pasta takes this one-skillet dish in a whole other direction. The recipe which was the inspiration for this meal comes from the blog Taste and Tell. Rotini was used as the pasta in that recipe. I've come to the conclusion that rotini is nothing more than small rotelle, and I honestly think that any small pasta can be used in its place. It takes about 15 minutes to assemble the skillet and you'll need another 30 minutes to cook it. The good news is that all of the cooking is done in the same skillet, so the dish also qualifies as a one dish meal. The pasta makes this a substantial meal and it is one I think your family will enjoy. Here is how it is made.

Not Your Mama's Macaroni Salad

From the kitchen of One Perfect Bite...I was asked to make some old-fashioned salads for a party this weekend. The request made me smile. Years ago, potluck suppers and luncheons were more common than they are today. Most women were still at home and operating their households on budgets that would make lesser women weep. That greatly affected the type of food they could bring to these affairs. Salads, particularly macaroni and the ubiquitous three bean, were odds on favorites and you could count on at least several people bringing them to any function you attended. Now, I have nothing against these salads, save for the fact I ate a lot of them as a child and young woman. Having tired of them myself, I assumed the immediate world shared my fatigue and would prefer other salad offerings. The world and I are apparently not in sync with each other. This weekend's request is proof positive that we grow too soon old and too late smart, or at least I have grow too soon old and too late smart. So, macaroni salad it is. I decided to make a version popularized by Cook's Country magazine several years ago. The dressing in this version contains some heat and barbecue sauce has been added to the mayonnaise that binds the salad ingredients together. It is quite nice and the salad works well with hamburgers and plain grilled meats and poultry. It is easy and inexpensive to make and I thought those of you not suffering from macaroni fatigue might like to give it a try. Here's the recipe.

Barbecued Macaroni Salad...from the kitchen of One Perfect Bite courtesy of Cook's Country

Ingredients:
Table salt
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
2/3 to 1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Directions:
1) Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.
2) Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.) Yield: 8 to 10 servings.

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Picnic Pasta Salad

From the kitchen of One Perfect Bite...This is a nice recipe to have in the hopper for family picnics or neighborhood block parties. It's really fast to make and easy to assemble. There is no real cooking involved and if you can boil water you are home free. As a matter of fact, a spaghetti pot with an insert for draining makes it possible for even young cooks to make this picnic treat. One small caution. They have a tendency to sneak the "good stuff", so you'll probably want to keep your eyes on them as they assemble the salad. Someday, I'll tell you the story of the shrimpless shrimp pasta salad, but for now the memory is still too painful for discussion. The pasta can be served cold or at room temperature and, should you have the need, the recipe can be doubled. I use a mildly flavored giardiniera when I make this, but if you enjoy heat, by all means, go for the hotter variety. The recipe was developed by Michele Larson for Taste of Home magazine, and I guarantee that those of you who try it will enjoy her antipasto-type pasta. Here's the recipe.

Picnic Pasta Salad...from the kitchen of One Perfect Bite courtesy of Michele Larson and Taste of HomeMagazine

Ingredients:
8 ounces medium pasta shells
1 jar (16 ounces) giardiniera
1/2 pound fresh broccoli florets
1/4 pound cubed part-skim mozzarella cheese
1/4 pound hard salami, cubed
1/4 pound deli ham, cubed
1 package (3-1/2 ounces) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can(6 ounces) pitted ripe olives, drained
Dressing
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoons lemon juice
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Directions:
1) Cook pasta according to package directions.
2) Meanwhile, drain giardiniera, reserving 1/3 cup liquid. Combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives in a large bowl.
3) Drain pasta and rinse in cold water; stir into meat mixture.
4) Whisk oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 12 servings.









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Tuna Pasta Salad with Dill - Much a Munch
Pasta Salad with Feta, Sun-Dried Tomatoes and Spinach - Kalofagas
Not Your Mama's Macaroni Salad - The Recipe Girl
Pesto and Chickpea Pasta Salad - Eat Me, Delicious
Shrimp Pasta Salad - Simply Recipes
Sheri's Greek Pasta Salad - A Bountiful Kitchen
French Pasta Salad - Eat Me, Delicious
Pesto Pasta Salad - Hippy Dippy Cook
Recipe for Macaroni Salad with Fresh Tomatoes, Fresh Basil and Feta - Kalyn's Kitchen

Goat Herder's Mac 'N' Cheese - Blue Monday

Mustard Field - Alvadore Oregon



From the kitchen of One Perfect Bite...If goat herder's actually made mac 'n' cheese this is what they'd eat. This creamy pasta is made from goat's milk and chevre with bits of hot pepper and tomato added for a splash of color. I've used small shells as a vehicle to capture the lovely sauce the macaroni is warmed in, but any pasta could be used. Those who love the crunch of a classic mac 'n' cheese will probably be disappointed with this version, but anyone who is willing to experiment and is looking for a new approach to an old favorite will be pleased. Goat's milk has a salty undertone and is a bit sweeter that cow's milk. While the milk is not popular in the United States, it is the milk of choice in other parts of the world. You should be able to find it in most large grocery chains or in the dairy section of health food stores. This version of mac 'n' cheese is assembled from fully cooked ingredients that are combined and warmed just before serving. The final dish is creamier than it's more common counterpart and it is wonderful as a side with plain grilled meat or poultry. It is very rich so keep serving portions slight smaller than you would normally serve. This is a lovely pasta and, fortunately, it is also easy to do. While I doubt you'll have to worry about leftovers, they will keep for several days if well-wrapped and refrigerated. I hope you'll give this a try. Here's the recipe.

Goat Herder's Mac 'N' Cheese...from the kitchen of One Perfect Bite

Ingredients:
3 cups goat's milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
Juice of 1/2 lemon
1 jalapeno pepper, seeded and very finely diced
1 large Roma tomato, seed and very finely diced
4 ounces crumbled goat cheese
8 ounces cooked shells or other small pasta

Directions:
1) Place goat's milk, salt and pepper in a 3-quart sauce pan and bring to a simmer. Simmer until reduced by one-third. Lower heat and keep warm.
2) Combine butter and flour in a small skillet and whisk over moderate heat until a roux forms. Whisk into goat's milk. Bring mixture back to the simmer and cook until sauce thickens. Adjust salt and pepper to taste. Stir in lemon juice, jalapeno, tomato, cheese and pasta and cook until cheese melts and pasta is warmed through. Again check for seasoning. Serve hot. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Truffled Mac 'N' Cheese - One Perfect Bite
Chili-Mac Skillet - One Perfect Bite
Heaven-Sent Macaroni and Cheese - Food Blogga
Caramelized Shallots and Sage Mac and Cheese - Nosh and Tell
Mac and Cheese to Please - The Life and Loves of Grumpy's Honeybunch
Quick Macaroni and Cheese - I'm Running to Eat

This post is being linked to:
Smiling Sally - Blue Monday

Truffled Mac n' Cheese

From the kitchen of One Perfect Bite...Tucked along the Rio Grand in the quiet hill country of Texas is Hudson's on the Bend, a restaurant that has fed presidents, Hollywood royalty and a real king or two. The restaurant is known for its preparation of wild game and fish and the big flavors produced by Chef Jeff Blank and his kitchen staff. I received one of Jeff's cookbooks last Christmas. While perusing the book I came across a recipe for truffled Mac n' Cheese and knew I had to try it. I want to share it with you today. Those of you who visit me on a regular basis know that the first time I use a recipe developed by a culinary star, I follow the recipe exactly as it was written. The habit is annoying to some, but I think it's the only fair way to judge the success of the dish and the chef. After that all bets are off. I've been known to completely rewrite some of the creations that find their way to my kitchen. I have not done that with today's recipe, but I have some suggestions for those of you who want to try it. This is a delicious dish, but it's extraordinarily rich. In addition to copious amounts of butter and cheese, the recipe calls for a quart of heavy cream. The second time I made the dish I replaced heavy cream with light cream and added the juice of half a lemon to the liquid as well. I made tonight's version with whole milk. The truffle oil is a must, as is the use of a soft herbed cheese. Even with the revisions, the dish is extraordinarily rich. It is also delicious. If you love mac n' cheese you owe to yourself to give this a try. Here's the recipe as it was originally written.

Truffled Mac n' Cheese ...from the kitchen of One Perfect Bite, courtesy of Hudson's on the Bend

Ingredients:
1 pound dried pasta (i.e. elbow macaroni, penne, cavatappi)
1/4 cup truffle oil
1 quart heavy cream
4 tablespoon butter
6 tablespoons all-purpose flour
Dash cayenne pepper
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup Boursin cheese
Optional : 1 truffle
Crumb topping
1 cup bread crumbs
1 tablespoon truffle oil
3 tablespoons melted butter
2 tablespoons mixed fresh parsley and chives

Directions:
1) Cook pasta in a large pot of boiling, salted water, until just tender.
2) Cool pasta with cold water, then drain in a colander.
3) Toss pasta with 1/4 cup truffle oil.
4) Melt 4 tablespoons butter in a heavy bottomed pan.
5) Stir in flour to make a blonde roux. Don't brown.
6) Add heavy cream and simmer mixture until it thickens.
7) Season with cayenne, salt and pepper.
8) Remove from heat and add pasta and cheeses.
9) Stir to combine.
10) Taste mixture and adjust salt and pepper if needed.
11) Pour into a buttered 9 x 9-inch ovenproof casserole dish.
12) In a bowl, combine bread crumbs, melted butter, 1 tablespoon of truffle oil, and herbs.
13) Pour bread crumbs over the pasta cheese mixture.
14) Bake until golden brown at 400 to 425 degrees for approximately 25 minutes.
15) Garnish with optional truffle slices. Yield: 10-12 servings.

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